Homemade Italian Meatballs

An overhead view of a large cast-iron skillet filled with Italian meatballs resting in a layer of homemade marinara sauce.

Course: Appetizer, Entree

Cuisine: Italian, Italian / American

Prep Time: 45

Cook Time: 2

Total Time: 2 45

Servings: people

Calories: 504kcal

Author: Kris Longwell

These Homemade Italian Meatballs are wonderful over pasta, as an appetizer, or in a meatball hero sandwich. They take a little time to make, but are they ever worth it. You won't believe how incredible your house will smell as these gems are simmering in the made-from-scratch marinara sauce. Incredible.

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Ingredients

4 cups fresh marinara sauce
4 slices Italian bread crusts removed (let them sit out for about an hour to firm up)
1 cup whole milk
1 lb beef ground, 85% lean
1 lb pork ground
½ lb veal ground
2 large eggs lightly beaten
½ cup breadcrumbs fresh, from slightly dry Italian bread, pulverised in a food processor (see NOTES)
3 tablespoon parsley fresh, chopped, plus extra for garnish
2 tablespoon basil fresh, chopped
3 cloves garlic minced
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
1 cup Parmesan cheese grated, plus extra for serving

Instructions

Do Ahead

Make the homemade marinara (click for recipe)
4 cups fresh marinara sauce

Make the Meatballs

Tear the crustless bread into small pieces and place in a medium bowl. Pour the milk over the bread and press with your fingers, to help the milk get absorbed. Let it rest for about 5 minutes.
4 slices Italian bread, 1 cup whole milk
In a large mixing bowl, mix together the beef, pork, veal, and eggs. Mix until just combined.
1 lb beef, 1 lb pork, ½ lb veal, 2 large eggs
Now add the breadcrumbs, parsley, basil, salt, garlic, and pepper and mix it well.
½ cup breadcrumbs, 3 tablespoon parsley, 2 tablespoon basil, 3 cloves garlic, 1 tablespoon Kosher salt, 1 tablespoon freshly ground black pepper
Add the soaked bread and Parmesan cheese to the meat mixture and mix until fully combined.
1 cup Parmesan cheese
Pull out chunks of meat and roll them between your hands that have been dampened with water. Each ball should be slightly larger than a golf ball, approx. 3 oz. each. Place the balls on a baking sheet lined with parchment paper. Refrigerate the rolled balls for 15 minutes to 1 hour.
Meanwhile, preheat oven to 375°F.
Bake meatballs for 30 minutes. Flipping once, halfway through cooking.
(Alternatively, you can brown the meatballs in a skillet with olive oil - about 1 tablespoon - until browned on all sides).
Meanwhile, in a large skillet or pot, heat the marina over medium heat.
4 cups fresh marinara sauce
Carefully add the meatballs and any accumulated juice to the marinara.
Lower the heat to medium and cook them for at least 20 to 30 minutes, or up to 1 hour. Add more marinara, if necessary. You'll need to turn the balls over now and then if they are not fully submerged.
Use tongs to remove the meatballs from the sauce and place them in a serving bowl. Ladle on a little sauce and grate fresh Parmesan cheese over the top. Garnish with chopped parsley (if using).
Serve at once with extra sauce on the side. Or, place them in a slow cooker on the WARM setting.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

We recommend using a trio of beef, pork, and veal. If desired, you can go with just beef and pork (1½ lbs beef + 1 lb pork) or all beef (2½ lbs beef).

Fresh breadcrumbs are recommended (from a large slice of Italian bread that has been set out for at least an hour). For the bread/milk mixture, stale bread works great, too.

If you prefer, you can brown the meatballs in a skillet (instead of the oven). You'll get a darker crust on the balls, but, they can lose their shape somewhat. A non-stick skillet makes this easier.

The marinara sauce can be made days in advance. The meatballs can be made up to 2 to 3 days in advance. See the blog post under "How To Serve" for reheating instructions.

Leftovers will keep covered in the fridge for up to 1 week. They can be frozen for 2 to 3 months. Thaw completely and then reheat as instructed.

Nutrition