These homemade Italian meatballs are big, juicy, and tender. One pound of ground meat makes four generous meatballs. You can serve them with pasta like spaghetti or on a plate with extra sauce next to some bread like focaccia. Our recipe guarantees the perfect texture. They are soft, juicy, tender, and not too dense in the middle. They almost melt in your mouth. I cannot wait for you to try them!
Key Ingredients
Ground Beef (85/15) and Ground Pork: I use this perfect combo for classic Italian meatballs! The beef’s 85/15 ratio keeps them juicy, while the pork adds richness and unbeatable tenderness. Onion and Garlic: No Italian dish is complete without these! They add so much flavor to your meatballs. Saltine Crackers and Milk: While many authentic Italian recipes use bread as a binder, I use crushed saltine crackers and milk. Saltines add a lightness to the mixture (they do the same in our meatloaf recipe). Italian Herbs: A combination of fennel, Italian seasoning, and parsley infuse these meatballs with authentic Italian flavor. I especially love the fennel in this recipe. Parmesan Cheese: I use salt in the meatball mixture but also love seasoning them with Parmigiano-Reggiano cheese. It adds so much flavor. Homemade Tomato Sauce: You can use store-bought sauce, but for a genuinely delicious dish, try my simple, homemade tomato sauce. It’s perfect with these meatballs and incredibly easy to make. We’ve included the recipe below. I also love this homemade red pasta sauce.
How to Make Italian Meatballs
This recipe delivers incredibly flavorful Italian meatballs with a perfect, tender texture. It begins with saltine crackers soaked in milk (my favorite trick for keeping meatballs tender!). Then, we add sautéed onion, garlic, ground fennel, those amazing Italian herbs, and plenty of cheese to ground beef and pork. A good mix with your hands makes sure all the flavors combine. This recipe isn’t about tiny meatballs! We make four giant ones! Since these meatballs are so large, they stay tender and juicy in the middle. For smaller meatballs, see our spaghetti and meatballs recipe, which uses these Italian meatballs as inspiration. A quick bake in the oven gives the meatballs a delicious crust while keeping them juicy. While the meatballs bake, make our simple but incredibly flavorful tomato sauce. It’s made with shallots, garlic, a splash of wine, stock, crushed tomatoes, and fresh basil. It works beautifully with our meatballs. To finish, nestle those partially baked meatballs right into the sauce. They’ll finish cooking while soaking up all that deliciousness. I finish them in the oven, but gently simmering on the stove works, too!
Ways to Serve Italian Meatballs
Spaghetti and Meatballs – the classic! After cooking your meatballs, remove them from the skillet, and then toss your cooked spaghetti in the sauce before serving. Meatball Subs or Sliders Serve as a stand-alone dish with bread. I love homemade focaccia or garlic bread. Piled high on top of these polenta or homemade grits (not traditional, I know, but so delicious).
8 ounces (225g) ground pork 4 tablespoons (25g) saltine cracker crumbs from 8 crackers 1/2 cup plus 1 tablespoon (135g) whole milk 1 ½ tablespoons olive oil 1/2 cup (60g) minced onion 4 cloves garlic, minced 1 tablespoon ground fennel 1/4 cup (10g) chopped parsley 6 tablespoons (1.5oz) finely grated Parmigiano-Reggiano cheese 3/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 6 cloves garlic, minced 1/4 teaspoon Aleppo pepper or crushed red pepper flakes 2 tablespoons olive oil 1 tablespoon Italian seasoning 1/4 cup (60ml) dry white wine 1/3 cup (80ml) chicken stock 1 (28oz) can of crushed tomatoes, we like canned crushed tomatoes with basil 1/2 cup (15g) chopped fresh basil 1 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 2Heat 1 ½ tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add onions, garlic, and fennel. Cook until softened, but before they brown, 2 to 3 minutes. Remove from heat. 3In a large bowl, combine ground beef, pork, parsley, cheese, salt, pepper, and the cooked onion mixture. Add the soaked saltine mixture and mix well (hands work best!). 4Preheat oven to 425°F (218°C). Lightly oil a parchment-lined baking sheet. Shape the meatball mixture into four large meatballs. Place on the baking sheet and bake until browned on top, 10 to 12 minutes. At this point, the meatballs will be partially cooked. 2Sprinkle Italian seasoning over the shallots and cook, stirring, for 1 minute. 3Add wine and simmer until almost dry. Stir in stock, crushed tomatoes, salt, pepper, and fresh basil. Bring to a low simmer. 2To finish on the stove, cover the skillet and simmer over low heat until meatballs reach 160°F internally (10 to 15 minutes). 3Or cook the meatballs in the oven (reccomended). Bake them in the skillet. Do not cover the skillet. Set the oven temperature to 300°F (148°C). Bake the meatballs until they reach an internal temperature of 160°F. This should take about 10 to 15 minutes.
