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Italian Meatballs is perfect to feed a crowd. These meatballs cook tender, juicy and full of flavor on the stovetop or in the oven with simple ingredients.

Italian Meatballs in a large bowl with tomato base sauce
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Meatballs are perfect to serve as an appetizer or a main dish recipe. Making these Italian Meatballs from scratch gives them amazing flavor with simple spices.

Try these meatball recipes for all your family gatherings – Crockpot Salisbury Steak Meatballs, Turkey Meatball Recipe, Crockpot Sweet and Sour Meatballs, Crock Pot Mississippi Meatballs, Alfredo Meatballs and Slow Cooker Teriyaki Meatballs Recipe.

Table of Contents

Why We Love This Recipe

These Italian Meatball cook easily on the stovetop but you can also cook on the stovetop. I love that I can prepare these meatballs ahead of time to make dinnertime a breeze.

We even like to double the recipe so I can freeze the leftovers. I love the soft texture and juicy center for a family favorite meal idea.

Ingredients

Top view of a variety of small bowls filled with ingredients for Italian meatballs. From left to right, they contain breadcrumbs, parmesan, dried herbs, minced garlic, chopped parsley, black pepper, olive oil, milk, and two brown eggs. A container of ground meat is centered.
  • Ground Beef – You can also use ground turkey, ground pork, or mix in Italian Sausage
  • Breadcrumbs – We like using Panko bread crumbs or make your own with dried bread.
  • Parmesan Cheese – For the best flavour, use fresh parmesan cheese
  • Milk – Use any type of milk that you prefer
  • Cloves Garlic, minced – Learn How to Mince Garlic Cloves
  • Olive Oil – We prefer to use Extra Virgin Olive Oil

Scroll to the bottom for the full recipe in the recipe card.

How to Make Italian Meatballs

A clear glass bowl contains raw eggs, breadcrumbs, chopped herbs, and seasoning for Italian meatballs. A green spatula with a wooden handle is resting inside the bowl. A green and white striped kitchen towel is placed on the left side of the bowl on a white countertop.

Step 1 – In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, parsley, eggs, minced garlic, oregano, basil, salt, and pepper. Mix well using your hands or a large spoon until all ingredients are evenly distributed.

A round, white Dutch oven containing uncooked meatballs arranged in a single layer on the bottom. The Dutch oven rests on a light-colored surface next to a folded green and white striped kitchen towel, ready to start an Italian recipe.

Step 2 – Shape the meat mixture into meatballs, about 1 ½ inches in diameter. You should have around 24 meatballs. Cook meatballs turning occasionally on the stovetop, until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.

A large white pot on a light-colored surface, containing chopped onions and minced garlic cooking in oil, sets the stage for an Italian recipe. A green and white striped kitchen towel is placed to the left of the pot, ready for the addition of savory meatballs.

Step 3 – In the same skillet, add the chopped onion and minced garlic. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.

A white ceramic pot filled with Italian meatballs simmering in red tomato sauce sits on a light gray surface. A green and white striped kitchen towel is partially visible next to the pot on the left side.

Step 4 – Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring the sauce to a simmer. Return the browned meatballs to the skillet with the tomato sauce. Cover the skillet and simmer the meatballs over low heat for 30-40 minutes. Remove the skillet from the heat and sprinkle the chopped fresh basil over the meatballs and sauce.

Expert Tips

  • Type of Ground Beef – I recommend using ground beef with a higher fat content (80/20 or 85/15), to help keep the meatballs moist and tender.
  • Cookie Scoop – To easily scoop the ground beef into the same size meatballs, we like to use a cookie scoop. This helps to cook the meatballs evenly.
  • Brown Meatballs – Before mixing the meatballs into the sauce, we recommend cooking them. Cooking time will vary but ours cooked within about 8 minutes.
A close-up of a fork holding an Italian meatball covered in chunky tomato sauce, showing a bite revealing the inside texture. Fresh herbs and additional Italian meatballs with tomato sauce are visible in the background.

How to Serve Italian Meatballs

This Classic Italian Meatball Recipe can easily be served with spaghetti, penne or any pasta. Top the meatball and pasta with this Easy Marinara Sauce.

You can even make Meatball Subs for an easy weeknight meal. Serve with a side with Air Fryer Broccoli and Garlic Bread Cheese Sticks Recipe.

These meatballs are even delicious served as an appetizer at your game day parties.

Frequently Asked Questions

Can I Make Meatballs Ahead of Time?

Yes, these meatballs can be prepared ahead of time. After combining the meat mixture, shape the meat into meatballs and place in a airtight container. Store in the refrigerator for up to 24 hours then cook or bake.

How to Store Leftover Meatballs

Store the leftover meatballs in an airtight container then store in the fridge. They will last about 3-4 days.

Can I Freeze Meatballs?

Yes, meatballs freeze after they have cooled to room temperature. Place the prepare meatballs in a freezer safe container and freeze for up to 2 months. When ready to serve, thaw in the fridge overnight and then reheat in the oven or microwave.

Meatballs and sauce on a plate of spaghetti noodles on a plate

More Easy Meatball Recipes

We love to hear from you. If you make this Italian Meatballs Recipe, please leave us a comment or a star review.

Review Pin Print
A plate of spaghetti topped with rich Italian meat sauce and shredded cheese is served with a fork on the side. A sprig of basil garnishes the dish alongside savory meatballs. In the background, there is a bowl of grated cheese and another dish with more sauce. A green and white striped napkin is placed nearby.

Italian Meatballs

5 from 2 votes
Italian Meatballs is perfect to feed a crowd. These meatballs cook tender, juicy and full of flavor on the stovetop or in the oven with simple ingredients.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Cuisine Italian
Course Main Course
Calories 348
Author Carrie Barnard

Ingredients

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1/4 cup chopped fresh parsley
  • 2 large eggs
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Tomato Sauce:
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 2 28-ounce cans crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh basil
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Instructions

  • In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, parsley, eggs, minced garlic, oregano, basil, salt, and pepper. Mix well using your hands or a large spoon until all ingredients are evenly distributed.
  • Shape the meat mixture into meatballs, about 1 ½ inches in diameter. You should have around 24 meatballs.
  • Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
  • In the same skillet, add the chopped onion and minced garlic. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
  • Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring the sauce to a simmer.
  • Return the browned meatballs to the skillet with the tomato sauce. Cover the skillet and simmer the meatballs over low heat for 30-40 minutes, or until they are cooked through and have reached an internal temperature of 165°F.
  • Remove the skillet from the heat and sprinkle the chopped fresh basil over the meatballs and sauce.

Recipe Notes

I recommend using ground beef with a higher fat content (80/20 or 85/15), to help keep the meatballs moist and tender.

Nutrition Facts

Calories 348kcal, Carbohydrates 12g, Protein 20g, Fat 24g, Saturated Fat 9g, Polyunsaturated Fat 1g, Monounsaturated Fat 11g, Trans Fat 1g, Cholesterol 117mg, Sodium 684mg, Potassium 358mg, Fiber 1g, Sugar 2g, Vitamin A 404IU, Vitamin C 6mg, Calcium 158mg, Iron 3mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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5 from 2 votes

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Comments

  1. Carrie Barnard says:

    I’m so glad you enjoyed it. Thank you for sharing!

  2. LaTeisha Tish Smith says:

    Soooo…I made the meatballs and they are
    amazing!! Such a fantastic and easy recipe!! I am freezing them and doing the sauce at a
    later date. The only thing I did do different was baked the meatballs @350° for 30 min. I did 12 nice sized meatballs!! Thx ?

  3. Carrie Barnard says:

    I have tested it yet but I think it will work well in this recipe.

  4. Carrie Barnard says:

    I’m so glad you enjoyed it – Thank you for sharing!

  5. CC says:

    5 stars
    This is Absolutely the BEST! Definitely keeping this recipe and using it over and over.
    Thank you for your Fantastic Recipes.

  6. Gerri Minton says:

    Would it be possible to use ground turkey for this recipe?

  7. Casey says:

    5 stars
    These meatballs were so flavorful and easy to make!