If you have been searching for that perfect, hearty meal that feels like a warm hug from Nonna’s kitchen, this Traditional Italian Meatballs Recipe is your new best friend. It combines the rich flavors of tender pork and beef with vibrant, fresh herbs, creamy ricotta, and just the right touch of garlic and Parmesan. Whether you’re cooking for a quiet dinner or entertaining friends, these meatballs offer a comforting, authentic taste of Italy that’s sure to impress and satisfy every time.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from bringing texture to enhancing the deep, savory flavors. The simplicity of fresh herbs, quality meats, and classic Italian staples ensures these meatballs come out tender, aromatic, and utterly delicious.
- 3/4 cup finely chopped onions: Adds sweetness and moisture that help keep meatballs juicy.
- Ground black pepper to taste: Provides a gentle kick that awakens the other flavors.
- 3/4 cup finely chopped celery: Brings a mild crunch and fresh earthy tone.
- 1 tsp tomato paste: Deepens the sauce’s richness with concentrated tomato flavor.
- 2 tbsp extra virgin olive oil: Essential for sautéing and creating a luscious, silky sauce.
- 1 garlic clove, minced: Offers aromatic warmth that’s classic in Italian cooking.
- 2 tbsp chopped fresh parsley: Adds a vibrant, herbaceous brightness.
- 1 can (28 oz) crushed or whole tomatoes: Forms the luscious base of the sauce, especially using San Marzano tomatoes for authenticity.
- 3/4 cup finely chopped carrots: Balances acidity with a subtle sweetness and texture.
- Salt to taste: Enhances all ingredients, bringing flavors into harmony.
- 1/2 tsp dried basil: A gentle hint of sweet and peppery notes in the sauce.
- 1 tsp dried oregano or marjoram: Adds earthiness and depth.
- 2/3 cup milk (whole or 2 percent, room temperature): Softens bread crumbs for tender meatballs.
- 1 lb ground pork: Delivers juicy richness and slightly sweet undertones.
- 1 tbsp chopped fresh parsley: Folded into the meat for a fresh herbal lift.
- 1 lb ground beef: Provides hearty structure and classic meaty flavor.
- 1/4 cup grated Parmesan or Romano cheese: Adds savory depth and a touch of saltiness.
- 3 garlic cloves, minced: Infuses the meat mixture with pungent, warming notes.
- 2 large eggs (room temperature): Bind everything together ensuring perfect texture.
- 3 slices white bread, crusts removed: Soaked in milk to keep the meatballs moist.
- 1 tsp salt: Essential seasoning that brings all ingredients to life.
- 1/4 cup ricotta cheese (room temperature): Adds creaminess making the meatballs extra tender.
- 2 tsp black pepper (freshly ground preferred): Adds fresh heat and depth.
- 1 cup flour, for dusting: Helps develop a golden crust for searing the meatballs.
- 1/3 cup extra virgin olive oil: Used for frying, giving a crispy exterior without overpowering flavor.
- 2 1/2 cups prepared tomato sauce: To gently simmer the meatballs until tender and infused with sauce.
How to Make Traditional Italian Meatballs Recipe
Step 1: Preparing the Vegetables and Sauce Base
Start by heating 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add finely chopped onions, celery, and carrots, and sauté until they soften and release their natural sweetness. Stir in the minced garlic, tomato paste, and herbs—basil and oregano—until fragrant, and then add the canned tomatoes. Let this simmer gently to build a rich, flavorful sauce that will eventually cradle your meatballs.
Step 2: Preparing the Meatball Mixture
While the sauce simmers, soak the white bread slices in the milk until they are completely saturated, then gently squeeze out the excess. In a large mixing bowl, combine the ground pork, ground beef, soaked bread, eggs, grated Parmesan or Romano cheese, ricotta cheese, minced garlic, chopped fresh parsley, salt, and freshly ground black pepper. Using your hands, mix everything until just combined—overmixing can make the meatballs tough.
Step 3: Shaping and Dusting the Meatballs
Form the mixture into golf ball-sized meatballs, about 1 1/2 inches in diameter. Dust each ball lightly with flour. This helps create a crisp golden crust when frying and prevents the meatballs from sticking together in the pan or the sauce.
Step 4: Searing the Meatballs
In a heavy skillet, heat 1/3 cup of olive oil over medium-high heat. Fry the meatballs in batches, turning gently to brown all sides evenly. The outside should be beautifully caramelized, which locks in flavor and texture. Once browned, carefully transfer the meatballs to the simmering tomato sauce.
Step 5: Simmering the Meatballs in Sauce
Lower the heat and gently simmer the meatballs in the prepared tomato sauce for about 30 minutes. This slow cooking allows the meatballs to absorb the sauce’s flavors and become tender and juicy all the way through. Stir occasionally but gently to avoid breaking the meatballs.
How to Serve Traditional Italian Meatballs Recipe
Garnishes
A sprinkle of fresh chopped parsley and a generous scatter of grated Parmesan or Romano cheese on top bring brightness and a salty finish that beautifully complements the saucy meatballs. If you want a little extra zing, just a drizzle of good-quality extra virgin olive oil does wonders.
Side Dishes
This Traditional Italian Meatballs Recipe pairs wonderfully with a bed of al dente pasta like spaghetti or rigatoni, soaking up every bit of the luscious tomato sauce. For a lighter option, serve them alongside creamy polenta or crusty Italian bread, perfect for mopping up the sauce.
Creative Ways to Present
For a party or casual gathering, serve these meatballs on skewers as a delicious appetizer. Or try stuffing them into a fresh sub roll with provolone cheese and warm tomato sauce for an irresistible Italian meatball sandwich. This recipe is versatile and ready to impress in any form.
Make Ahead and Storage
Storing Leftovers
Any leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld beautifully, making the leftovers even more delicious the next day.
Freezing
You can freeze cooked meatballs in sauce by letting them cool completely, placing them in a freezer-safe container, and freezing for up to 3 months. For best results, thaw them overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Avoid microwaving directly from frozen to maintain the tender texture and avoid drying out the meatballs.
FAQs
Can I make these meatballs gluten-free?
Yes! Substitute the white bread with gluten-free bread and use gluten-free flour for dusting. Ensure any prepared tomato sauce you use is also gluten-free.
Can I bake the meatballs instead of frying?
Absolutely! Place the meatballs on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20 minutes, then transfer to sauce to simmer for best flavor.
Is it okay to use a mix of pork and beef?
Yes, mixing pork and beef, as in this Traditional Italian Meatballs Recipe, balances flavor and texture, giving you that authentic juicy and tender bite.
How do I know when the meatballs are cooked through?
Simmering them in the sauce for 30 minutes ensures they are cooked perfectly. You can also use a meat thermometer; the internal temperature should reach 160°F (71°C).
Can I prepare the meatballs ahead of time?
Definitely! You can prepare and shape the meatballs a day before, store them covered in the refrigerator, and cook just before serving.
Final Thoughts
I can’t wait for you to try this Traditional Italian Meatballs Recipe—it’s truly a treasure that brings so much comfort and joy to the table. It’s more than just a meal; it’s a slice of Italy made with love. Gather your favorite people, whip up this recipe, and enjoy every savory, hearty bite together.
Print
Traditional Italian Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
A classic recipe for Traditional Italian Meatballs simmered in a rich homemade tomato sauce. These tender meatballs combine ground pork and beef with fresh herbs, Parmesan, and ricotta for a flavorful and hearty dish perfect for family meals or special occasions.
Ingredients
For the Meatballs
- 1 lb ground pork
- 1 lb ground beef
- 3 slices white bread, crusts removed
- 2 large eggs (room temperature)
- 1/2 cup milk (whole or 2 percent, room temperature) – adjusted to match original 2/3 cup
- 1/4 cup ricotta cheese (room temperature)
- 1/4 cup grated Parmesan or Romano cheese
- 3 garlic cloves, minced
- 1 tbsp chopped fresh parsley
- 1 tsp salt
- 2 tsp black pepper (freshly ground preferred)
- 1 cup flour, for dusting
For the Sauce
- 2 tbsp extra virgin olive oil
- 3/4 cup finely chopped onions
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped carrots
- 1 garlic clove, minced
- 1 tsp tomato paste
- 1 can (28 oz) crushed or whole tomatoes (San Marzano recommended)
- 1/2 tsp dried basil
- 1 tsp dried oregano or marjoram
- 1 tbsp chopped fresh parsley
- Salt to taste
- Ground black pepper to taste
For Cooking
- 1/3 cup extra virgin olive oil (for frying the meatballs, Kerrygold preferred)
- 2 1/2 cups prepared tomato sauce
Instructions
- Prepare the Meatball Mixture: In a large bowl, soak the bread slices in milk until soft. Mix ground pork, ground beef, soaked bread, eggs, ricotta cheese, grated Parmesan, minced garlic, chopped fresh parsley, salt, and freshly ground black pepper until just combined. Be careful not to overwork the mixture to keep the meatballs tender.
- Shape and Dust Meatballs: Form the mixture into meatballs approximately 1 1/2 inches in diameter. Lightly dust each meatball with flour, shaking off any excess to ensure even browning.
- Prepare the Tomato Sauce: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add finely chopped onions, celery, and carrots and sauté until softened, about 5-7 minutes. Add minced garlic and tomato paste, cook for 1-2 minutes until fragrant. Stir in crushed tomatoes, dried basil, oregano or marjoram, salt, and black pepper. Bring to a gentle simmer and cook for about 15 minutes to blend flavors.
- Brown the Meatballs: In a separate deep skillet or pan, heat 1/3 cup extra virgin olive oil over medium heat. Add meatballs in batches without overcrowding the pan. Brown meatballs on all sides, about 5-7 minutes per batch, turning carefully to avoid breaking. Remove browned meatballs and set aside on a plate lined with paper towels.
- Simmer Meatballs in Sauce: Gently place the browned meatballs into the simmering tomato sauce. Cover partially and cook over low heat for 25-30 minutes, turning occasionally to ensure even cooking and flavor absorption. The meatballs should be cooked through and tender.
- Final Touches: Stir in chopped fresh parsley into the sauce before serving. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the meatballs hot with the tomato sauce (ideal over pasta, polenta, or crusty bread) and a sprinkle of extra grated Parmesan cheese if desired.
Notes
- For best flavor, use fresh herbs and San Marzano tomatoes in the sauce.
- Ensure room temperature eggs and dairy ingredients for better meatball texture.
- Do not overcrowd the pan when browning meatballs to maintain a crisp outer crust.
- Simmer meatballs gently in sauce to avoid breaking them apart.
- This recipe yields four generous servings.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
