Italian beef meatballs are one of those timeless comfort dishes that always feel familiar and satisfying. When handled gently, these meatballs cook up tender and flavorful thanks to a blend of beef and pork, fresh herbs, garlic, and Parmigiano-Reggiano.
These Italian beef meatballs are a versatile base recipe designed for stovetop, oven, or sauce-simmering methods. If you’re looking for a hands-off slow cooker version, see our Crockpot Italian Meatballs instead.
This recipe focuses on technique—gentle mixing, proper chilling, and choosing the right cooking method—so you get consistently soft, flavorful meatballs every time. Whether you simmer them in marinara, bake them in the oven, or serve them in subs, these meatballs work beautifully for many meals.
Why You’ll Love This Recipe
• Balanced blend of beef and pork for tenderness
• Fresh parsley, garlic, and Parmesan add depth
• Quick to prepare with simple ingredients
• Freezer-friendly for meal prep or batch cooking
• Works in pasta dishes, sandwiches, and appetizers
• Easy to customize with spices, cheeses, and sauces
Ingredients You’ll Need
Meatball Mixture
1 lb ground beef (80/20)
½ lb ground pork
½ cup fresh breadcrumbs
¼ cup grated Parmigiano-Reggiano
1 large egg
2 garlic cloves, minced
¼ cup chopped parsley
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
Pinch of red pepper flakes (optional)
For Cooking
Olive oil for pan-searing (if using stovetop)
Marinara sauce (optional for simmering or serving)
Essential Tools
Mixing bowl
Cutting board + knife
Wooden spoon or clean hands
Ice cream scoop (optional for uniform meatballs)
Skillet, baking sheet, or slow cooker
Meat thermometer (for perfect doneness)
How to Make Italian Beef Meatballs (Step-by-Step)
Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
1. Combine the Ingredients
Add beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and optional red pepper flakes to a bowl. Mix gently until the ingredients are evenly combined. Avoid overmixing — it can make the meatballs dense.
2. Rest the Mixture
Cover and refrigerate the mixture for about 10 minutes. This helps the breadcrumbs absorb moisture and improves shaping.
3. Shape the Meatballs
With lightly moistened hands, roll the mixture into 1–1½-inch meatballs. Keep them uniform to ensure even cooking.
4. Cook the Meatballs
Choose your method below. Always cook meatballs to an internal temperature of 160°F (71°C) as measured with a food thermometer.
Stovetop Method
- Preheat a skillet over medium heat and add a thin layer of olive oil.
- Add meatballs in a single layer without crowding.
- Brown all sides for 5–7 minutes.
- Add marinara sauce and simmer gently for 15–20 minutes, stirring occasionally, until meatballs reach 160°F (71°C) internally.
Oven Method
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment.
- Arrange meatballs evenly.
- Bake 20–25 minutes, flipping halfway through, until they reach 160°F (71°C) internally.
Slow Cooker Method
- Brown meatballs lightly first for better texture (optional but recommended).
- Place them in the slow cooker and cover with marinara.
- Cook on LOW 4–6 hours or HIGH 2–3 hours, until internal temperature reaches 160°F (71°C).
5. Serve
Serve hot with pasta, bread, or vegetables. Add Parmesan and fresh parsley if desired.
Tips for Perfect Meatballs
• Use 80/20 beef for moisture
• Mix lightly—pressing or squeezing makes dense meatballs
• Chill before rolling for better texture
• Brown first for deeper flavor
• Use fresh breadcrumbs for softer results
• Simmer in sauce to keep meatballs moist
Variations to Try
• Cheese-Stuffed Meatballs: Add a small mozzarella cube inside
• Spicy Version: Add extra red pepper flakes or cayenne
• Lean Option: Replace pork with turkey or chicken
• Gluten-Free: Use almond flour or GF breadcrumbs
• Sicilian Style: Add raisins and pine nuts
How to Serve Italian Meatballs
Serve with:
• Spaghetti and marinara
• Garlic bread
• Roasted vegetables
• Polenta
• Hoagie rolls for subs
They also make great party appetizers with toothpicks and warm sauce.
Storage & Reheating
Refrigerate: Store up to 4 days in an airtight container.
Freeze: Freeze cooked or uncooked meatballs for up to 3 months.
Reheat:
• Simmer gently in sauce
• Bake at about 325°F, checking occasionally
• Microwave in short intervals, turning as needed. Reheating time may vary.
Common Mistakes & How to Avoid Them
• Tough texture: Caused by overmixing; mix gently
• Falling apart: Mixture too dry—add a splash of milk or an additional egg
• Dry meatballs: Beef too lean; use 80/20
• Weak flavor: Increase parsley, garlic, salt, or Parmesan
• Uneven cooking: Roll meatballs to a uniform size
FAQ
Can I make these meatballs with only ground beef?
Yes. Use 1½ lbs of beef, ideally 80/20, to maintain moisture.
Can I freeze raw meatballs?
Yes. Place shaped meatballs on a tray, freeze, then transfer to a freezer bag.
Do meatballs need to be browned first?
Browning adds flavor but is optional—baking or slow-cooking works well too.
What sauce pairs best with Italian meatballs?
Classic marinara is ideal, but vodka sauce, tomato-basil sauce, or pesto cream are great alternatives.
Why did my meatballs turn out tough?
Overmixing and squeezing the mixture leads to dense meatballs. Mix just until combined.
Conclusion
These Easy Italian Beef Meatballs deliver classic Italian comfort with simple steps anyone can follow. With a balanced blend of beef and pork, fresh herbs, garlic, and Parmesan, they cook up tender, flavorful, and perfect for pasta, subs, or appetizers. This reliable, freezer-friendly recipe is ideal for weeknights, gatherings, or meal prep—a reliable option you can return to for many meals.
Easy Italian Beef Meatballs
Ingredients
Method
- Before You Begin:
- Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients
- 1. Mix the Meatball Ingredients
- Add beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and optional red pepper flakes to a bowl. Gently mix until combined. Do not overmix.
- Rest the Mixture
- Cover and chill for 10 minutes so the breadcrumbs can absorb moisture.
- Shape the Meatballs
- Roll mixture into 1–1½-inch balls. Keep sizes uniform for even cooking.
- Choose Your Cooking Method
- Stovetop + Sauce
- Heat a skillet over medium heat with a small amount of olive oil.
- Brown meatballs for 5–7 minutes, turning gently.
- Add marinara sauce and simmer 15–20 minutes.
- Cook until meatballs reach 160°F (71°C) internally as measured with a food thermometer.
- Oven-Baked
- Preheat oven to 400°F (200°C).
- Place meatballs on a parchment-lined baking sheet.
- Bake 20–25 minutes, flipping halfway through.
- Ensure internal temperature reaches 160°F (71°C).
- Slow Cooker Method
- Brown meatballs lightly first for better flavor (optional).
- Place in slow cooker and cover with marinara.
- Cook on LOW 4–6 hours or HIGH 2–3 hours.
- Internal temperature must reach 160°F (71°C).
- Cooking Notes
- Servings:
- This recipe makes about 20 meatballs, depending on size. Serves 4–6 people as a main dish or 8–10 as an appetizer.
- Prep Time:
- About 20 minutes, including mixing, chilling, and shaping the meatballs.
- Cook Time:
- About 20–30 minutes, depending on the cooking method used (stovetop, oven, or slow cooker).
- Total Time:
- Approximately 40–50 minutes from start to finish.
- Cooking Methods:
- These meatballs can be cooked on the stovetop, baked in the oven, or finished in a slow cooker with sauce. Cooking times may vary depending on equipment and meatball size.
- Doneness:
- Meatballs are done when they reach an internal temperature of 160°F (71°C) as measured with a food thermometer.
- Texture Tips:
- Gently mixing and allowing the mixture to rest briefly helps keep the meatballs tender. Avoid overmixing to prevent a dense texture.
- Make-Ahead:
- Meatballs can be shaped in advance and refrigerated for up to 24 hours, or frozen for up to 3 months before cooking.
- Storage & Reheating:
- Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in sauce, in the oven, or in short microwave intervals. Reheating time may vary.
About the Author
Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.
