Italian Meatball Recipe
Course: MainCuisine: ItalianDifficulty: Easy6
servings15
minutes20
minutes350
kcal35
minutesThere’s nothing like Meatballs from my grandma’s original recipe. This Italian dish is sure to delight your family and guests. The great thing about making meatballs, besides the taste, it’s the leftovers. There’s always leftovers for a meatball hero the next day!
Ingredients
2 lbs ground beef (Use lean 85% fat free to reduce fat and calories)
2 cups of breadcrumbs (Italian Style Progresso preferred)
2 eggs
4 tablespoons of Fresh Parmesan cheese
Mince 4 to 6 large cloves of garlic
Salt & pepper to taste
1/2 cup water
Mix all ingredients in a large bowl
Directions
- Roll meatballs in golf ball sizes or larger, your preference (I like them a little larger).
- Add olive oil to coat the bottom of the pan, not to much.
- Add meatballs.
- Brown meatballs on each side, but don’t overcook if you are adding to sauce (Gravy).
- Set aside in tray with paper napkins underneath meatballs.
Notes
- Enjoy grandma’s meatball recipe as we do! Add to your sauce 30 minutes before the sauce is done.
There’s something truly special about a traditional Italian meatball recipe—especially when it comes straight from Grandma Victoria’s kitchen. These homemade meatballs are everything you want in a classic Italian dish: rich in flavor, easy to make, and perfect for feeding the whole family. Whether you’re serving them over spaghetti, in a crusty sub roll, or straight from the pan while pretending you’re “taste-testing,” this recipe delivers every time.
Why This Italian Meatball Recipe Is a Family Favorite
Italian food is known for its comforting simplicity, and this Italian meatball recipe is no exception. With just a handful of pantry staples—ground beef, breadcrumbs, eggs, garlic, and Parmesan—you can whip up juicy, flavorful meatballs that rival your favorite Italian restaurant. Plus, they’re versatile: serve them with pasta, use them in a meatball hero, or freeze them for an easy future dinner.
Serving Suggestions for Italian Meatballs
So you’ve made your meatballs. Now what? There are more ways to enjoy them than you think.
- Spaghetti and meatballs: A classic that never disappoints.
- Meatball subs: Pile them into hoagie rolls with sauce and cheese. Toast until gooey.
- Appetizers: Serve on toothpicks with extra Parmesan and fresh herbs.
- With veggies or polenta: For a low-carb or gluten-free option, ditch the pasta and go rustic.
No matter how you serve it, this Italian meatball recipe will become one of your most reliable go-to meals.
Storing & Freezing Italian Meatballs
Good news—this recipe makes plenty, and Italian meatballs freeze like a dream. Let them cool completely, then store in a freezer-safe container or bag for up to 3 months. Reheat gently in sauce or the oven.
FAQ
Absolutely. You can substitute or combine ground beef with ground pork, veal, or turkey for a different flavor and texture. Just make sure the fat content stays around 15–20% so the meatballs don’t dry out and turn into sadness spheres
Browning adds flavor, but you can cook them directly in the sauce if you prefer a softer texture and want to save a pan (or you’re just feeling especially lazy, which—respect). If you skip browning, simmer them in sauce at least 45 minutes to make sure they cook through.
Italian-style breadcrumbs are ideal (Progresso was Grandma Victoria’s choice), but plain breadcrumbs work too—just add your own Italian seasoning and Parmesan. Or, go wild and use crushed crackers. I’m not judging. Much.
Spaghetti is the obvious choice, but they’re great with mashed potatoes, polenta, or roasted veggies. Or stuffed inside a crusty roll with melty cheese, if you believe in joy.
