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Homemade Italian meatballs with a cheese grater above grating Parmesan cheese.

Homemade Italian Meatballs

Course: Appetizer, Entree
Cuisine: Italian
Keyword: Authentic Italian, Meatball Hero
Prep Time: 45 minutes
Cook Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 8 people
Calories: 345kcal
These Homemade Italian Meatballs are wonderful over pasta, as an appetizer, or in a meatball hero sandwich. They take a little time to make, but are they ever worth it. You won't believe how incredible your house will smell as these gems are simmering in the made-from-scratch marinara sauce. Incredible.
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Ingredients

SEASONED BREADCRUMBS

  • 3 slices white Italian bread torn into large pieces
  • ¼ cup freshly grated Romano cheese
  • 1 tbsp garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • Salt and pepper to taste

MEATBALLS

  • 1 1/2 lb ground sirloin
  • ½ lb ground veal
  • ½ lb ground pork
  • 2 large eggs, lightly beaten
  • ¼ cup fresh Italian bread crumbs recipe below
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped
  • 1 tbsp Kosher salt
  • 2 cloves garlic, minced
  • 1 tbsp freshly ground black pepper
  • 4 slices firm Italian bread crusts removed (let them sit out for about an hour to firm up)
  • 1 cup whole milk
  • 1 cup freshly grated Parmesan cheese
  • 10 cups fresh marinara sauce

Instructions

DO AHEAD

PREPARE THE SEASONED BREADCRUMBS

  • Process the bread in a food processor until coarsely ground.
  • Add the rest of the ingredients and pulse until finely ground.

MAKE THE MEATBALLS

  • In a large mixing bowl, using your hands, mix together the beef, veal, pork, and eggs.
  • Gently mix, don’t over do it!
  • Now add the bread crumbs, parsley, basil, salt, garlic, and pepper and mix it well.
  • Tear the bread into pieces and put in a bowl.
  • Add the milk and let it sit for about 8 minutes, press the bread with your fingers, make sure the milk is absorbed by the bread.
  • Add the soaked bread to the meat mixture and mix it in. Next add the grated cheese, and 1 tablespoon of the milk (discard the remaining milk).
  • Cover the bowl with plastic wrap and place in the fridge about an hour.
  • Using an ice cream scoop, pull out chunks of meat and roll them between your hands that have been dampened with water. Place the balls on a baking sheet. Refrigerate the rolled balls for at least 10 minutes.
  • Meanwhile, pre-heat oven to 375 F.
  • Bake meatballs for 30 minutes. Flipping once, halfway through cooking.
  • (Alternatively, you can brown the meatballs in a skillet with olive oil - about 1 tablespoon - until browned on all sides).
  • Meanwhile, in a large pot, heat the marina over medium-high heat.
  • Slowly, and carefully, add the browned meatballs and any accumulated juice to the marina.
  • Lower the heat to medium and cook them for at least 45 minutes. Give them plenty of time to let the sauce and meatballs to get very familiar.
  • Use tongs to remove the meatballs from the sauce and place in serving bowl. Ladle on a little sauce and grate fresh Parmesan cheese over the top.
  • Serve with extra sauce on the side!

Video

Nutrition

Calories: 345kcal