Real Italian nonnas never put garlic in meatballs—that's a 1920s American invention from Italian-American immigrants in New York.
Italian Meatballs
Get ready to indulge in the ultimate Italian meatballs that will have your taste buds dancing! Packed with savory ground beef, aromatic garlic, and a sprinkle of fresh parsley, these tender meatballs are perfect for simmering in a rich marinara sauce. Serve them over spaghetti or in a sub for a mouthwatering meal that’s sure to impress!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 4 cloves finely diced garlic
- 1 small very finely diced onion
- 1/4 cup finely diced fresh parsley (60 ml)
🥩Meat & Seafood(2)
- 1 lb lean ground beef (454 g)
- 1 lb Italian pork sausage (454 g)mild or hot
🥛Dairy & Eggs(3)
- 1 large beaten egg
- 1/2 cup of freshly grated parmesan cheese (120 ml)
- 1 1/4 cups ricotta (300 ml)
🫙Pantry Staples(1)
- 1 cup of panko bread crumbs (240 ml)
🧂Spices & Seasonings(2)
- 1 tablespoon of dried Italian seasoning (15 ml)
- 2 teaspoons of coarse salt (10 ml)
👨🍳 Instructions
- 1
Mix all ingredients together until well incorporated.
- 2
Form the mixture into 1 1/4 inch uniform size balls.
- 3
Warm olive oil in a non-stick skillet and brown the meatballs on all sides.
- 4
Transfer browned meatballs to a greased baking sheet.
- 5
Finish cooking in the oven at 425 degrees for about 10 minutes.
- 6
For longer term storage, flash freeze the meatballs for about an hour, then place in a resealable freezer-safe plastic bag.
💡 Pro Tips
- ✓Mix your meatball ingredients for exactly 30-45 seconds until just combined - overmixing develops gluten proteins and creates dense, tough meatballs instead of tender ones.technique30-45 seconds
- ✓Brown meatballs in oil heated to 350°F to create proper Maillard reaction and seal in juices - lower temps cause steaming and gray, flavorless exteriors.technique350°F
- ✓Use a #40 portion scoop (1.6 oz) to form uniform 1¼-inch meatballs that cook evenly - size variations cause some to overcook while others remain raw.equipment1.6 oz portions
- ✓Finish meatballs at 425°F for exactly 8-12 minutes to reach internal temperature of 165°F without drying out the proteins.timing165°F internal temp
- ✓Add 1-2 tablespoons of cold milk or cream per pound of meat to keep meatballs moist - the fat coats proteins and prevents moisture loss during cooking.ingredient1-2 tbsp per pound
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Real Italian nonnas never put garlic in meatballs—that's a 1920s American invention from Italian-American immigrants in New York.
Italian Meatballs
Get ready to indulge in the ultimate Italian meatballs that will have your taste buds dancing! Packed with savory ground beef, aromatic garlic, and a sprinkle of fresh parsley, these tender meatballs are perfect for simmering in a rich marinara sauce. Serve them over spaghetti or in a sub for a mouthwatering meal that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 4 cloves finely diced garlic
- 1 small very finely diced onion
- 1/4 cup finely diced fresh parsley (60 ml)
🥩Meat & Seafood(2)
- 1 lb lean ground beef (454 g)
- 1 lb Italian pork sausage (454 g)mild or hot
🥛Dairy & Eggs(3)
- 1 large beaten egg
- 1/2 cup of freshly grated parmesan cheese (120 ml)
- 1 1/4 cups ricotta (300 ml)
🫙Pantry Staples(1)
- 1 cup of panko bread crumbs (240 ml)
🧂Spices & Seasonings(2)
- 1 tablespoon of dried Italian seasoning (15 ml)
- 2 teaspoons of coarse salt (10 ml)
👨🍳 Instructions
- 1
Mix all ingredients together until well incorporated.
- 2
Form the mixture into 1 1/4 inch uniform size balls.
- 3
Warm olive oil in a non-stick skillet and brown the meatballs on all sides.
- 4
Transfer browned meatballs to a greased baking sheet.
- 5
Finish cooking in the oven at 425 degrees for about 10 minutes.
- 6
For longer term storage, flash freeze the meatballs for about an hour, then place in a resealable freezer-safe plastic bag.
💡 Pro Tips
- ✓Mix your meatball ingredients for exactly 30-45 seconds until just combined - overmixing develops gluten proteins and creates dense, tough meatballs instead of tender ones.technique30-45 seconds
- ✓Brown meatballs in oil heated to 350°F to create proper Maillard reaction and seal in juices - lower temps cause steaming and gray, flavorless exteriors.technique350°F
- ✓Use a #40 portion scoop (1.6 oz) to form uniform 1¼-inch meatballs that cook evenly - size variations cause some to overcook while others remain raw.equipment1.6 oz portions
- ✓Finish meatballs at 425°F for exactly 8-12 minutes to reach internal temperature of 165°F without drying out the proteins.timing165°F internal temp
- ✓Add 1-2 tablespoons of cold milk or cream per pound of meat to keep meatballs moist - the fat coats proteins and prevents moisture loss during cooking.ingredient1-2 tbsp per pound