Simple Italian Meatballs

Juicy, tender, and EASY, these simple italian meatballs are my tried and true favorite recipe for homemade, homey, Italian meatballs.

A big plate of spaghetti and meatballs is one of my favorite foods. Made with just 5 staple ingredients – ground pork and beef, cilantro, panko bread crumbs, eggs, and seasonings, these homemade meatballs are a favorite in my recipe repertoire. 

For me, the best homemade meatball is one that tastes like an authentic italian meatball, but is still simple to make. I’ve tried and made MANY meatballs over the years, and I’ve found that this combination is the best bang for your buck (aka time spent cooking vs an authentic meatball). 

I hope you all love this recipe as much as I do, and whip this up either for a classic Sunday night dinner, or even for meal prep for the week. 

What to pair with these meatballs:

• Meatball Sliders – Add these meatballs in between a hawaiian bun and topped with provolone cheese, a sprinkle of parmesan, and a piece of pepperoncini
• Paired with Lemon Dill Orzo 
• Over classic spaghetti served with garlic bread 
• Over mashed potatoes 
• With a classic rice pilaf 

Some comments from when I’ve previously shared this recipe:

“Holy cow!! I made these tonight it absolutely blew me away. So easy and the meatballs are on the same level as the stuff I had growing up out east (ie you nailed Nonna’s recipe)…”

Ingredients

Because this recipe has so few ingredients, it’s critical that each component is included and that you use HIGH QUALITY and fresh ingredients. 

• Ground Pork – traditional to the italian meatball and what I think truly makes this meatball authentic and so delicious. Try and get the fattiest possible cut (70/ 30), but a 80 / 20 version also works.
• Ground Beef – another critical ingredient that contributes to the flavor and tenderness of the meatball. I typically use a 80 / 20 ground beef. It’s not too greasy and creates a super moist and juicy texture.
• Egg – used to bind the ingredients together. I have a rule of thumb to use 1 egg per lb of ground meat. 
• Panko Breadcrumbs – another critical ingredient that’s used to absorb up the juices and fats from the meats. I prefer panko breadcrumbs as they are light and don’t add too much additional flavor. Alternatively, you can use traditional Italian breadcrumbs. 
• Cilantro – not particularly traditional, but I find that I have cilantro in my fridge more often than parsley, and it adds a delicious aroma. Feel free to substitute fresh parsley if you have it. 
• Seasonings – I keep it simple with kosher salt and black pepper, but you can also add garlic powder here if you’d like. I use another rule of thumb to include 1 teaspoon of kosher salt per pound of ground meat. 

Private Chef Tips:

• Use a medium sized ice cream scoop to ensure you’re making even sized meatballs. Scoop the meatballs directly onto a parchment lined baking sheet for easy cleanup.
• Sear / brown the meatballs for the best flavor. You can either use 2 pans to sear the meatballs simultaneously, or sear them in batches. 
• Don’t skimp on the cilantro or parsley. Again, because there are so few ingredients in this recipe, the herbs in here are critical. They add a fresh flavor profile to the meatballs!

FAQ – Simple Italian Meatballs

Q: Can you substitute turkey for the beef in the meatballs?

A: I highly recommend you try the recipe as is. If you’re looking for a turkey meatball recipe, I recommend my Easy Weeknight Turkey Meatballs. If you want to try substituting turkey or chicken into this recipe, just note they won’t really taste like authentic italian meatballs. Because this meatball recipe is so simple and has so few ingredeints, each ingredient is critical to the taste and flavor. 

Q: Do you need to sear the meatballs? What if all the meatballs don’t fit in my pan?

A: Searing the meatballs create a maillard reaction and enhances the flavor of the meatballs. I like to use my cast iron pan in addition to my main pan to also sear the meatballs. This speeds up the process. Once the meatballs are seared, you can transfer them all to the same pan and add the sauce.

I have found that seared meatballs vs baked meatballs make for a more tender and flavorful dish. The reason behind this is that while baking, many of the meatball’s juices and fats ooze out. Searing the meatballs not only creates an outer layer that prevents the oozing out, but the browning creates an additional layer of flavor. Then, since the meatballs are finished cooking in the tomato sauce, any juices or fats that do seep out of the meatballs are cooked into the sauce. 

Q: Can I bake the meatballs instead of searing?

A: Yes, if you really prefer to bake the meatballs, you can cook them in the over at 400F for 15-20 minutes. Add the meatballs and all the juices to a pan of the warmed marinara sauce. 

Q: Can you freeze the meatballs?

A: Yes! You can freeze the meatballs fully cooked with the sauce. Cool the mixture completely, then store in the freezer for up to 3 months. If you want to freeze individual meatballs, I’d recommend the baking method, then freezing the meatballs on a parchment lined baking sheet. Once frozen (after a couple hours), transfer this to a freezer proof container or ziplock bag. 

Step by Step Instructions:

1. Finely chop the cilantro.

2. Add all the meatball ingredients into a mixing bowl and mix well. You can use a wooden spoon, but I frequently just use my hands. Mix until everything is blended, about 2-3 minutes. Form the meatballs into 2 tablespoon sized meatballs, making about 25 meatballs. I use a medium sized ice cream scoop to ensure I’m making even sized meatballs, and lay this onto a parchment lined baking sheet.

3. After scooping the meatballs, round out each meatball by rolling each ball in between your palms. You can add some water to your hands if it begins to get too sticky. 

4. Heat a separate large pan (that has a cover) on medium high heat. Add 1 tablespoon of neutral oil and place the meatballs into the pan. Sear for about 3 minutes (once I lay all the meatballs down, it’s usually time to begin flipping the first meatballs I put down), then flip. Cook for another 1 minute, then add in the jar of Rao’s marinara sauce. Cover and cook on medium heat for 10 minutes, or until the inside of the meatball reaches 150 F.

5. Serve over your favorite side, or pasta, and enjoy!

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If you liked these Simple Italian Meatballs, try these other recipes:

• Korean Meatballs with Garlic Veggie Yakisoba Noodles
• Greek Meatballs and Oregano Rice Pilaf with Lemon, Peas, and Kale

Ingredient Cost Breakdown:

• Kosher salt, black pepper, neutral oil, eggs, panko breadcrumbs – $1

For the Meatballs

• 1 lb ground beef – $7.99
• 1 lb ground pork – $6.99
• 1/4 bunch of cilantro, chopped – $.50
• 1 32 ounce jar of Rao’s marinara sauce – $7

Total – $23.48