I just made Yummy Meatballs that stayed ridiculously juicy and flavorful and will ruin store-bought for you, so keep scrolling.

Jump to Recipe

I’m obsessed with these Italian meatballs. I love how they’re simple, honest, and scream Yummy Meatballs without trying too hard.

I adore the juicy center, the crisp seared outside, and that hit of salty Parmesan cheese that ties everything together. This is my go-to when I want a real Homemade Italian Meals vibe but without drama.

Fast to crave, fast to vanish. And they work for pasta night or sloppy subs.

I don’t need fluff. Just good texture, big flavor, and that kind of comfort you actually want to eat.

I make them all the time, no regrets. Trust me.

Ingredients

Print Recipe (No Advertisments)

Ground beef: hearty protein, gives meatballs weight and juicy base for sauce.
Beef plus pork: Basically, fattier and richer, gives a slightly silkier bite.
Breadcrumbs: Binds the mix and keeps texture light, not gummy.
Milk: Moistens breadcrumbs so the meat stays tender and soft.
Egg: It’s the glue that helps everything hold its shape.
Parmesan: Salty, nutty punch that makes each bite feel savory.
Onion: Sweetness and subtle crunch if finely grated, classic backbone flavor.
Garlic: Punchy aroma and zing, don’t skip unless you hate garlic.
Parsley: Fresh herb lift, cuts through richness with bright green notes.
Salt: Brings out flavors, makes the whole thing sing a little.
Pepper: Ground warmth and subtle bite, keeps it from tasting flat.
Oregano: Earthy, familiar Italian herb that fits perfectly in the mixture.
Basil: Sweet, aromatic touch that pairs well with tomato sauce.
Red pepper flakes: Plus, optional heat if you want a little kick.
Olive oil and marinara: Browning fat for crust, then saucy finish for serving.

Ingredient Quantities

1 pound ground beef (or 1 pound beef + 1/2 pound ground pork for more flavor)

3/4 cup plain breadcrumbs (Italian style or panko works)

1/4 cup whole milk

1 large egg, beaten

1/2 cup freshly grated Parmesan cheese, packed

1 small onion, finely grated or very finely chopped (about 1/4 to 1/3 cup)

2 garlic cloves, minced or grated

2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)

1 teaspoon kosher salt (or 3/4 teaspoon table salt)

1/2 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon red pepper flakes, optional if you like a little heat

2 to 3 tablespoons olive oil, for browning

2 cups marinara sauce, for simmering and serving

How to Make this

Print Recipe (No Advertisments)

1. In a big bowl mix 1 pound ground beef (or beef plus 1/2 pound pork if you want more flavor) with 3/4 cup plain breadcrumbs, 1/4 cup whole milk, 1 large beaten egg, and 1/2 cup packed freshly grated Parmesan.

2. Add the finely grated or very finely chopped small onion, 2 minced garlic cloves, 2 tablespoons chopped fresh parsley or 1 tablespoon dried, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/4 teaspoon red pepper flakes if you like heat.

3. Use your hands to gently mix everything until just combined. Don’t overwork the meat or the meatballs will get tough. It’s okay if the mix looks a little shaggy.

4. Wet your hands slightly and form the mixture into meatballs about 1 1/4 to 1 1/2 inches wide for tender, even cooking. You can make them a bit smaller or bigger but adjust cooking time.

5. Heat 2 to 3 tablespoons olive oil in a large skillet over medium heat. When the oil is shimmering, add the meatballs in a single layer without crowding. Work in batches if needed.

6. Brown the meatballs on all sides, turning gently so they keep their shape, about 6 to 8 minutes total. They do not need to be fully cooked through at this point.

7. Transfer browned meatballs to a plate and pour off excess oil from the pan if there’s a lot. Return the pan to low heat and pour in 2 cups marinara sauce.

8. Slide the meatballs back into the sauce, spoon sauce over them, cover the pan, and simmer gently for 15 to 20 minutes until the meatballs are cooked through and tender. Uncovered for the last few minutes if you want thicker sauce.

9. Taste the sauce and adjust salt or pepper if needed. Let the meatballs rest a few minutes so juices redistribute. Serve over pasta, in subs, or with extra Parmesan and parsley on top.

10. Tip: If you want to check seasoning before cooking all of them, fry a tiny test patty and taste it. Also avoid packing the meat too tight when forming balls for lighter results.

Equipment Needed

1. Large mixing bowl for combining the meat and wet ingredients
2. Measuring cups and spoons for breadcrumbs, milk, cheese and seasonings
3. Box grater or microplane for grating the onion, garlic and Parmesan
4. Hands (or disposable gloves) for gentle mixing and shaping the meatballs
5. Large skillet (12 inch works well) for browning and simmering in sauce
6. Slotted spoon or tongs to turn and transfer the meatballs without breaking them
7. Plate or rimmed baking sheet to hold browned meatballs while you cook in batches
8. Wooden spoon or spatula to stir the sauce and spoon sauce over the meatballs

FAQ

Q: Can I use only beef or should I add pork?

A: You can totally use just beef, it will be fine, but adding 1/2 pound pork gives more flavor and juiciness. If you use only beef, pick ground chuck or 80/20 for best texture.

Q: How do I keep the meatballs from turning out dense and tough?

A: Don't overmix. Mix until just combined, use the milk and breadcrumbs to keep them tender, and don't pack them too tight when forming. Quick, gentle handling helps a lot.

Q: Can I bake instead of pan browning?

A: Yes. Bake on a rimmed sheet at 400°F for 15 to 20 minutes until browned and cooked through, then add to sauce. Baking is less hands on and a bit healthier, but searing gives more flavor.

Q: Will these freeze well?

A: Absolutely. Freeze raw meatballs on a tray until solid, then transfer to a bag for up to 3 months. You can also freeze cooked meatballs in sauce. Thaw overnight in the fridge before reheating.

Q: How long should I simmer them in the marinara?

A: Simmer for at least 15 to 20 minutes so flavors meld and meat finishes cooking. If you have time, 30 to 45 minutes makes them even better, but keep the heat low so the sauce doesn't boil hard.

Q: Any quick swaps for breadcrumbs or Parmesan?

A: For breadcrumbs use crushed crackers, panko, or even oats in a pinch. For Parmesan try Pecorino Romano or a hard aged cheese. If dairy is an issue, skip the cheese and add a little extra salt and herbs.

Easy Basic Italian Meatballs Recipe Substitutions and Variations

Ground beef: use ground turkey or chicken for leaner meat, or swap half the beef for ground pork if you want juicier, richer balls.
Breadcrumbs: replace with crushed saltine crackers, plain panko, or quick oats if you need gluten free-ish texture (pulse oats a bit first).
Milk: use plain yogurt or buttermilk for extra tang and moisture, or just water in a pinch (yogurt makes them a bit denser).
Egg: sub a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) to bind for an egg-free option, or use a beaten egg white if you want less yolk fat.

Pro Tips

1. Chill the mix 15 to 30 minutes before shaping. Cold meatballs hold together better and shrink less while cooking, so they stay tender and juicy.
2. Don’t overmix or pack them tight. Light, gentle handling and slightly wet hands make for a fluffy interior instead of dense hockey pucks.
3. Brown in a hot skillet but don’t try to cook them through there. Sear for color, then finish gently simmering in sauce so they stay moist and soak up flavor.
4. If you’re unsure about seasoning, fry one small test patty and taste it. Adjust salt, pepper or herbs in the raw mix before you roll out the rest.