Italian Meatballs

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Meat and Poultry

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Italian Meatballs

Prep 20 m

Cook 35 m

Ready In 55 m

30 Servings

82 Calories


"Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred."

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  1. 1/3 cup plain bread crumbs

  2. 1/2 cup milk

  3. 2 tablespoons olive oil

  4. 1 onion, diced

  5. 1 pound ground beef

  6. 1 pound ground pork

  7. 2 eggs

  8. 1/4 bunch fresh parsley, chopped

  9. 3 cloves garlic, crushed

  10. 2 teaspoons salt

  11. 1 teaspoon ground black pepper

  12. 1/2 teaspoon red pepper flakes

  13. 1 teaspoon dried Italian herb seasoning

  14. 2 tablespoons grated Parmesan cheese


  1. Cover a baking sheet with foil and spray lightly with cooking spray.

  2. Soak bread crumbs in milk in a small bowl for 20 minutes.

  3. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.

  4. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.

  5. Preheat an oven to 425 degrees F (220 degrees C).

  6. Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.

  7. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

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