Easy Italian Meatballs

This Italian Meatball recipe is  a classic Italian dish ideal to be enjoyed with a glass of wine or an aperitive. This recipe will provide you with an explosion of flavors when these little morsels of joy melt in your mouth!

Meatballs, or polpette di carne as we call them in Italy, are an ancient recipe dating back to the 14th century. Every region – and probably every family in Italy! – has its own traditional meatballs recipe. The main ingredients you’ll find in most of the classic Italian meatball recipes are meat (beef, veal, pork or a mix), garlic, herbs, spices, grated parmesan cheese and, eggs and breadcrumbs are added to bind everything together. Sometimes various other ingredients such as cold cuts, onions and nuts are also used.

I must confess that over the past decade I have made them smaller than my family’s original recipe. This is how Rob likes them and we usually eat them while sipping a glass of wine. For him, this is the best Italian meatball recipe and it makes me smile to see that a traditional homemade meatballs recipe is still so relevant!

Why you will love this recipe?

–  This is an easy meatball recipe: 1 large bowl, 1 pan, and 13 ingredients including olive oil, salt and pepper: This recipe is very easy and quick to make, and there is very little clean-up afterward!

– Among several Italian recipes – meatballs are also great to store. You can store cooked meatballs in the freezer, so you can make a big batch and use it for several meals. 

– You can customize and personalize the recipe with different meatballs mix meat cheeses, herbs and spices to jazz things up!

Ingredients to make best Meatballs 

My Easy Italian Meatballs ingredients are genuine, simple, and easy to gather. This homemade meatball recipe requires the following ingredients:

Meat: I usually make them with minced beef, 90% lean. The fat add richness and keep the meatballs moist and tender. Beef meatballs are quite common in Italy. You can add some pork to increase the flavor, or you can use veal mince if you can find it.  These beef mince meatballs are made in the traditional style my parents did, so I suggest to try it this way and then maybe you can vary it as you prefer.

Egg: add richness, moist the breadcrumbs and  functions as binding agent.

Breadcrumbs: I recommend using plain breadcrumbs and all all the seasoning after. They add a bit of starch and aid the structure of this meatballs.

Parmigiano Reggiano: grated cheese will add more flavor to this meatball recipe.

Parsley: I recall still today the freshness it was adding to my parents’ meatball. Do not skip it and use fresh parsley finely chopped.

Garlic: you will need some whole cloves and some minced garlic to add to the meatballs

Nutmeg: just a pinch to add more flavor.

Chili flakes and Pepper: to add some heat without overpowering the rest of the ingredients.

Salt: to taste.

Olive oil: extra virgin olive oil is needed to cook these meatballs on the stove top.

Rosemary: you will need a sprig to intensify the herbaceous taste of recipe.

You might want to add some sauce to dip these beef meatballs, especially if you serve them as aperitivo: you will need some mayo, and some fresh tomato and some basil to make your own quick tomato sauce.

How to make Meatballs Italian Style

 How to prepare meatballs has never been so easy!

GATHER ALL INGREDIENTS: First,  put in a bowl lean ground beef (preferably organic), parmesan cheese, chopped parsley, an egg, bread crumbs, garlic, a pinch of salt and pepper (crushed black pepper is best), red chili flakes and nutmeg. 

PREPARE THE MEATBALL MIX: Then mix well all the ingredients, do not over mix them as this will make your meatballs to come out harder once cooked.

SHAPE THE MEATBALLS: Start rolling them into walnut-sized balls. This is the perfect size – making them too large makes it harder to cook them consistently and keep them juicy. Shape them loosely, do not pack too much in each meatballs or otherwise they will become harder.

COOK THE MEATBALLS: Add some EVOO and rosemary to a pan and cook them over medium-low heat . It is important to move them around until they are browned but still juicy.

This Italian Meatballs recipe yields 54 meatballs.

Serve them with 2 easy dips: spicy garlic mayo and classic tomato sauce with basil (Marinara Sauce).

OTHER MEATBALL RECIPES AND MORE FOR YOU

Polpette al Sugo (Meatballs in Tomato Sauce) with Polenta

Chicken Meatballs with Mushrooms

Italian Prosciutto Dip

Pan Fried Chicken Breast (Italian)

Italian Stuffed Peppers

Easy Italian Meatballs recipe variations and substitutions

This  Italian Meatball recipe is definitely the one to make for all  the meat lovers out there! Since we have talked earlier about substitution and variations, find below some suggestions.

BEEF: you can sub beef with veal, pork or lamb, or with chicken, turkey for a poultry version.  You can also mix different type, for example lean beef will go well with pork sausage as the additional sausage fat will increase the moist of the meatballs.  I use lean meat, which is usually beef, because the result is a healthy meal, with a lot of protein, low quantity of carbs and a limited amount of fats. 

CHEESE: Parmigiana Reggiano is a classic, but you can sub it with Pecorino Romano, Asiago, Smoked Ricotta .  In general I recommend hard cheese as they will add taste, without changing the ratio of the ingredients, essential to obtain a moist result.

GLUTEN FREE MEATBALLS:   If you are looking for a gluten-free version, sub the breadcrumbs with a gluten-free variety.

This is a flexible recipe – you can experiment every time and perfect your own signature meatballs.

PARSLEY: Try with different herbs such as coriander, rosemary, chives or mint instead of parsley.

SPICES: if you like to play with spices you can create different layers of flavor. Think about adding fennel, cumin or cayenne pepper, for example.

TEXTURE: – And you can add a bit of crunchiness by adding nuts:  chopped walnuts, pine nuts or pistachios will do the trick.

How to Serve Easy Italian Meatballs

The Italian-style meatballs can also be part of an Italian Antipasto Platter. Serve them with 2 easy homemade dips: a spicy garlic mayo and a classic tomato sauce with basil.  In this case, the recipe will give you 8 portions. In case you want to enjoy them as a main, this recipe will be sufficient for 4 to 5 people.

Do you have leftovers? Lucky you! You can add the meatballs to the  Authentic Italian Homemade Tomato Sauce and serve it with a side salad, some focaccia bread and some red wine and you will have a great Italian meal! In Italy we serve meatballs with tomato sauce in the South and over polenta in the North. We never eat meatballs over spaghetti.  So if you want to bring to your table some genuine Italian flair, make an Italian meatball sauce recipe using the leftover and adding them to the Authentic Italian Homemade Tomato Sauce .

A note on Italian Spaghetti and meatballs

As someone who was born and raise in Italy, but lived in US and is married to an American,  I think I owe to my dear readers an explanations about this subject. Why do Americans think that spaghetti and meatballs are Italian? Many American are first, second or third generations and more of Italian immigrants. So simply Spaghetti with meatballs is is a recipe that come from the first immigrants who managed to still prepare a hearty meal and feed their family. It was simple, easy to make and a one pot meal. That has then passed down from one generations to another, and it has become a symbol of Italian American culture. Bottom line, we do not eat spaghetti with meatballs in Italy, and if you find that in a restaurant menu, maybe it is not the true authentic food, more like a tourist place. However as someone who move to US, and love this country, I encourage you to eat these meatballs how you prefer: let’s not forget that the main point is to enjoy good food with your loved ones!

Storing Suggestions for Easy Italian Meatballs

If you have made these Italian style meatballs and have some leftovers  you can store them for 2-3 more days in the refrigerator in an airtight container.

You can also  freeze the meatballs in an airtight container for at least 6 weeks. I suggest thawing it at room temperature for a couple of hours, then reheating it in a pan with a swirl of olive oil to keep the soft texture. You can also thaw them in the refrigerator overnight and warm them up in the oven at 360°F (180°C) for 30 minutes.

If you instead have made a batch and not cooked it yet, I recommend to place the meatballs on a tray, and place it in the freezer for 2 hours, until the meatballs become harder. Then simply remove them and place them in a plastic bag, they all keep for at least 6 weeks. Unthaw them before cooking them.

Frequently Asked Questions for Italian Meatballs?

Can I cook this Italian Meatballs in the oven?

Yes, you can cook the meatballs in the oven. I recommend baking them at 400°F (205°C) as it  will result in a golden brown outside and juicy inside in a shorter amount of time.  Cook them for 15 minutes, if they are larger than a walnut size, for 20-25 minutes. You can also bake them at 350° F (180°C) oven will still result in a juicy center too, it will just take longer to cook all the way through.

My preference is higher temperature and short amount of time. Make sure you add some oil on the meatballs and that you flip them over half way through and that the internal temperature is at least 160°F (71°C).

Can I cook this Italian Meatballs in their-fryer?

To air fry perfect meatballs, they  should cook for about 10 minutes at 375°F (190°C)  until they reach an internal temperature of at least 160°F (71°C). Flip the meatballs halfway through to ensure even browning. Once cooked, remove them from the air fryer and let them rest for 3-5 minutes before serving.

Why my meatballs are so tough?

Probably you over mix the mixture or packed them too tight. Ensure you mix the ingredients until evenly combined and that you do not pack too much mixture in a single meatballs. 

How do I keep meatballs from falling apart?

You need to use  the right binder: eggs and breadcrumbs. Don’t overmix the meat, and let the mixture rest for 10–15 minutes before shaping.

Which wine to pair with Easy Italian Meatballs

If this classic Meatball recipe is part of a larger Italian aperitive, then the choice of beverage is clear – SPRITZ! I am partial to the classic Aperol Spritz – you can learn all about it in my post.

If you are serving Easy Italian Meatballs as a main, I suggest pairing them with a red wine. I recommend a wine that has medium-light body and is easy to drink such as a Valpolicella Classico (from the Verona area) or a Frappato (from Sicily). Both wines are fruity and spicy and are an easy accompaniment to a weeknight dinner.

I hope you liked this Easy Italian Meatballs recipe! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram  @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.

Easy Italian Meatballs

These little bites of joy are ready in less than an hour! A great recipe for meatballs that are melting in your mouth. Be careful, they are addictive!

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Prep Time: 45 minutes mins

Cook Time: 10 minutes mins

Total Time: 55 minutes mins

Course: Appetizer, Main Course, Meat

Cuisine: Italian

Keyword: Easy Italian Meatballs, Meatballs

Difficulty: Beginner

Servings: 8 people

Calories: 343kcal

Ingredients

For the meatballs

• 1 lb beef lean, minced, preferably organic ( see notes)
• 1 egg
• 3 tbsp parmesan grated
• 3 tbsp breadcrumbs
• 2 tbsp parsley chopped
• 3 cloves garlic minced
• 1 tsp salt himalayan pink
• 1 tsp black pepper crushed
• ¼ tsp nutmeg
• ¾ tsp chili flakes dried
• 4 tbsp olive oil extra virgin
• 1 sprig rosemary fresh
• 1 tsp salt

For the tomato sauce

• 5 tomatoes
• 2 clove garlic
• 1 tbsp olive oil extra virgin
• 4 leaves basil

For the mayo sauce

• ½ cup mayonnaise
• 2 cloves garlic minced
• ¼ tsp cayenne pepper
• ¼ tsp chili flakes dried

US Customary – Metric

Instructions

• Start by putting in a bowl the ground beef, parmesan, chopped parsley, 1 egg, breadcrumbs, garlic, salt, crushed black pepper, chili flakes and nutmeg.
• Mix all the ingredients well and start rolling the assembled ingredients into a walnut-sized balls. This should yield around 54 meatballs.
• Heat a frying pan with 4 tablespoon of extra virgin olive oil and rosemary.  Once the oil is warm, add the meatballs.
• Cook the meat balls, add salt and continue until they are browned on all sides, 10 minutes.
• Your meatballs are now ready to be served, either as a meal accompanied by sides or as an appetizer accompanied by the sauces below.

To make the tomato sauce:

• In the meantime, warm the olive oil and garlic in asmall saucepan, and add the chopped tomatoes.
• Cook until the tomatoes have melted into a sauce.

To make the spicy mayo sauce:

• Mix the mayo in a small bowl with the minced garlic and the spices.

Notes

• You can use different varieties of meat – you can mix the beef with pork or veal or both. You can add cold cuts as well.
• You can use different types of cheese, though I recommend a hard cheese. If you want to stay in the Italian territory, I recommend Pecorino or aged Asiago. If you want to explore other varieties, I recommend Manchego or Vintage Gouda.
• In terms of spices, you can mix and match whatever you prefer. If you want a more spicy hint, jalapeno powder will work well instead of dried chili flakes. Instead of nutmeg, you can try allspice, cumin or coriander. For more suggestions read the post.
• The meatballs can be frozen – they will stay good for 8 weeks. You should let them thaw and then heat them in a pan with a bit of oil. I do not recommend microwaving as it will dry them out.
• The nutritional values are based on the meatballs only – it excludes the sauces.

Nutrition

Serving: 1serving with dips | Calories: 343kcal | Carbohydrates: 7g | Protein: 13g | Fat: 29g | Sodium: 771mg | Potassium: 384mg | Fiber: 1g | Sugar: 3g | Vitamin A: 796IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 2mg

Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!

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