Italian Meatball Recipe

Italian Meatballs
If you’ve been searching the net for the perfect recipe for Italian meatballs, your search has officially come to an end. Look no further because today I have for you the best Italian meatball recipe on the face of this earth. Now before I continue I already know what your thinking, “but Bobby everyone claims to have the best meatball recipe,” and as true as that may be, these meatballs really are the best! With their amazing flavor they are sure to impress anyone, and they are great for eating for a casual dinner or to make on any special occasion. If you’re feeding a large crowd, make sure to make a lot because these are going to disappear. I usually bake these in the oven, but you can also simmer them in pasta sauce for about 40 minutes and you will be amazed with the perfect texture it gives them. These meatballs can also be pre-made and then frozen, so you can just pull them out of the freezer and cook them whenever you like. They go great with noodles and pasta sauce topped with mozzarella or parmesan cheese. Enjoy.

 Italian MeatballsItalian Meatballs

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Italian Meatball Recipe

Yield: 4 Servings


  • 1 ½ pounds of lean beef or pork (or use a mixture of both)
  • ¼ cup parmesan cheese
  • 1 large slightly beaten egg
  • ½ cup Italian breadcrumbs
  • 2 tablespoons of minced garlic
  • 2 teaspoons of salt (can use less)
  • 1 teaspoon of black pepper
  • ½ cup of milk
  • 1 teaspoon dried oregano
  • 2 teaspoons of dried parsley


  1. Mix all of the ingredients into a large bowl.
  2. Shape the mixture into small-medium sized meatballs. At this point if you don’t want to cook these right now you could put them in the freezer for later.
  3.  Pre-heat your oven to 350 degrees, and place the meatballs on a baking sheet. As you can see, I had to use pizza pans.
  4. Put your meatballs in the oven and bake for 25 minutes.Another cooking method is to simmer the meatballs in pasta sauce for about 40 minutes. This will give them great flavor and texture. 

Italian MeatballsItalian Meatballs

Italian MeatballsItalian Meatballs


279 Responses to “Italian Meatball Recipe”

  1. Tangie — May 9, 2012 @ 7:56 am

    I just made these. I have tried many meatball recipes, so I have no doubt that this one will be stellar…and that’s even before tasting it!

  2. amy — May 10, 2012 @ 2:13 pm

    good meatballs

  3. Tina — June 27, 2012 @ 12:17 pm

    Hi all,

    I’ve just made these meatballs for my husband and two kids, wow wow wow, they are truly fantastic! My husband’s words “the best he’s ever tasted”, and they were given the thumbs up from both kids age 11 and 7! We’re a British family living in Copenhagen, Denmark and I just fancied making something “new”, and came across this recipe.

    I used 2.5 fat garlic cloves, which I think was just the right amount, and ready bread crumbs as I had no Italian bread, I used freshly grated parmesan in the mix and made a lovely Italian tomato based sauce to go with it. Baked them in the oven for approx 15min then poured the sauce over it and continued baking in the oven for half an hour. Yummy yummy you have to try it! Thanks for sharing Bobby:-)

  4. Meg — July 13, 2012 @ 10:41 am

    well, i just tried this recipe and they smell great in the oven, so i know they will turn out delicious, Thanks for posting this!!!

  5. James — July 13, 2012 @ 1:24 pm

    This is a great recipe. It was just missing two VITAL ingredients.

    1) 1 small chopped onion
    2) 2-3 splashes of worcestershire sauce.

    With those two additions this recipe becomes perfection!!!!!!!

  6. kayla campbell — August 2, 2012 @ 5:03 pm

    I only have a pound of beef im just wondering how i should change the amount of spice going into the meatballs. Thanks!

  7. Bobby — August 2, 2012 @ 9:12 pm

    kayla campbell- I would recommend using a little more than half of the amount of spices called for. So if the recipe calls for 2 tablespoons, I would use maybe 1 1/2 tablespoons, maybe a little less.

  8. Chelsea — August 11, 2012 @ 11:15 am

    I used 3/4 lb ground meat and 3/4 lb mixed sweet and hot sausage and followed the recipe exact. Then I baked them for 20 then simmered in sauce for 15. These meatballs were absolutely AMAZING!

  9. Barbara — September 11, 2012 @ 5:42 pm

    I am Making Italian Meatball for the first time.

    I used ground turkey will let you know how it turns out.

    Getting married soon (November)just trying new recipes.


  10. Destiny — September 15, 2012 @ 3:29 pm


  11. Lynn — September 19, 2012 @ 10:50 am

    These Meatballs are AMAZING and so easy to prepare!

  12. James — September 19, 2012 @ 6:52 pm

    This is a great recipe, but there are two big things missing!
    1/2-3/4 chopped medium onion (depending on taste) and a couple good dashes of worcestershire sauce are a must for a perfect meatball (you can adjust the salt to one teaspoon).
    Anyway, otherwise it’s perfect. It’s the most chopped garlic I have ever added to any meatball recipe and that really makes it great!!

  13. Jeanie — September 27, 2012 @ 8:19 am

    I have 75% Ground Beef or 93% Ground Beef. Which should I use? I am using one lb. ground beef and 1/2 lb. of ground sausage.

  14. Bobby — September 27, 2012 @ 8:42 pm

    Jeanie- It is completely up to you which one you want to use. I am not sure what the results would be exactly with either the 93% or the 75%, sorry.

  15. Ronnie — October 6, 2012 @ 10:59 am

    I just made these and they are great! I added a little more parsley and oregano and dried minced onion. I also used 1/2 pound pork and 1 pound ground beef. Finally, a meatball recipe we like. Thanks

  16. Ronnie — October 6, 2012 @ 11:05 am

    Really good meatballs. I used 1/2 lb ground pork and 11/2lb ground beef.

  17. Ralphy — October 7, 2012 @ 10:32 am

    I’ve been hunting different recipes to attempt a slight change to make my meatballs even better. I do this with many of my recipes after I have “perfected” them. I thought I found it until I read your ingredients. It’s identical to almost every recipe I’ve read so far. It is also identical to mine except I omit the milk which was a tweak I made a couple years ago. I add tomato paste instead of the milk.

    I also do 1/2 cooking in oven then in the sauce to try and avoid to much grease in the sauce. Like you said, doing them in sauce def. makes them good. I also like the 50-50 mix (pork-beef)
    Oh well, have to keep hunting.

  18. Mike — October 10, 2012 @ 9:04 pm

    Very tasty! What I didn’t cook up I put into the freezer raw. When I use them I prefer them baked. Do I thaw them first and if not, at what temperature and length of time do I bake them?

  19. Bobby — October 11, 2012 @ 8:36 pm

    Mike – I do not think you would need to thaw them first. The temperature would be the same, but I would guess the time would be longer. I am not sure how long exactly. I would use a meat thermometer to check the temperature of the meatballs.

  20. Les — October 20, 2012 @ 7:11 pm

    Thank you for the recipe! I forgot the cheese, but they were still fabulous, moist and full of flavor. I used 1lb mild pork sausage and 1lb ground beef. I baked them for 15 minutes and then put half in my marinara and froze the second half, it made 18 golf ball sized ones. I served them over spaghetti this time, but I am seriously thinking about doing a meatball sub next time! The best tip I got from the comments was to use the ice cream scoop to get consistency in size. Great recipe!

  21. Pat — December 24, 2012 @ 3:06 pm

    great receipe! I did sub 1/2 cup ricotta cheese for the milk and it worked greqat. I copied it last year and had to reprint due to water satains – so I took time to read the comments. Thanks foar being there ofr us. Pat

  22. TR1 — December 31, 2012 @ 6:22 pm

    I love the recipe, and have shared it with fiends.

    I recently used 1 lb 85% ground beef & 1 lb ground pork, bumped the other ingredients by 1/3. Very little grease, about 2-3 TBLS total.

  23. Rachael — February 12, 2013 @ 6:22 pm

    Scoured the internet for an afforadable, easy recipe for meatballs, tried this and kept adding to it…meatballs, penne, spaghetti sauce, mozzarella, and pepperoni…the meatballs were the star! Love this recipe 🙂

  24. Sarah K. — March 15, 2013 @ 6:18 pm

    I made these for the first time tonight. They are delicious! Even my picky 3 year old ate 2 of them (I made them about the size of half dollars).

  25. Diana — November 10, 2013 @ 7:04 pm

    Too much salt … Mine only took 13 minutes to bake. If I left them in for 25 minutes they would be totally dried out and overcooked

  26. jean — October 12, 2015 @ 12:26 pm

    I’ve made these several times-everyone loves them! Now have gluten free son and grand kids. What can I substitute for the breadcrumbs and still keep the great flavor?

  27. Kim S. — October 22, 2015 @ 3:13 pm

    I have been using your recipe for years! Every time I get raves. And no onions!

  28. Kristi — December 18, 2016 @ 9:00 pm

    DELICIOUS!! I am so happy I came across this recipe! I’ve been using this recipe for years and they always come out so yummy!!! Thank you!!!

  29. Eileen Ross — March 21, 2018 @ 11:38 am

    This is a good recipe, but is lacking a few ingredients. A small finely chopped onion is a must. Just be sure you saute the onion in a little olive oil before adding to meatball mixture. Also, try adding a little basil flakes, and a few tablespoons of your spaghetti sauce, adjusting the bread crumbs.
    And, many Italian cooks roll their meatballs in a little bit of flour, then brown them in olive oil.
    Unbeatable, and delicious!

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