Indulge in the irresistible flavors of Italy with our delicious Italian meatball recipe! Made with lean ground beef, aromatic herbs, and a homemade tomato sauce, these meatballs are a classic favorite that will transport your taste buds straight to Italy.
Whether you serve them with pasta, on a sandwich, or as a standalone dish, these tender and flavorful meatballs are sure to become a hit with your family and friends. Get ready to impress with this easy-to-make recipe that will elevate your Italian cuisine game to the next level!
Looking for more meatball recipes? Try my Italian Turkey Meatloaf, Baked Pasta Bolognese, Swedish Meatballs, Red Pepper Turkey Meatballs, Turkey Stuffing Meatballs, or Lamb Meatballs.
- Why You'll Love this Italian Meatball Recipe
- Ingredients & Substitutions
- Equipment
- How to make this Italian Meatball Recipe
- Variations
- Wine Pairing
- FAQ's
- Can I use a different type of meat for the meatballs?
- Can I make the meatballs ahead of time?
- Can I bake the meatballs instead of frying them?
- Can I use fresh herbs instead of dried herbs?
- Can I substitute currants or pine nuts with other ingredients?
- Can I adjust the spiciness of the recipe?
- Can I use store-bought breadcrumbs instead of Italian-style breadcrumbs?
- Can I make this recipe gluten-free?
- Can I double the recipe for a larger crowd?
- Can I refrigerate or freeze leftovers?
- Tips
- Did you make this recipe?
- Looking for more recipes?
- Recipe Card
- Sicilian Meatballs
Why You'll Love this Italian Meatball Recipe
- Authentic Italian flavors: This Italian Meatball Recipe features a perfect blend of herbs, spices, and Parmesan cheese that brings out the authentic Italian flavors in every bite. The combination of garlic, oregano, and red pepper flakes adds a burst of savory and tangy notes, making these meatballs truly irresistible.
- Versatility: These meatballs can be served in multiple ways, making them incredibly versatile. Enjoy them with your favorite pasta, as a filling for a sandwich, or as a main dish with a side of crusty bread. They are perfect for family dinners, potlucks, or even as a party appetizer.
- Easy to make: Despite their gourmet taste, these meatballs are surprisingly easy to make. With simple ingredients and straightforward instructions, you can quickly whip up a batch of these delicious meatballs without any fuss. Plus, you can freeze any leftovers for a quick and convenient meal option on busy days.
Ingredients & Substitutions
- White bread - Provides moisture and acts as a binder for the meatballs. Possible substitutions: You can use any type of bread or even breadcrumbs as a substitute.
- Milk - Helps to soften the bread and adds moisture to the meatballs. Possible substitutions: Any type of milk, such as whole milk, skim milk, or plant-based milk, can be used.
- Lean ground beef - Forms the base of the meatballs and provides flavor and texture. Possible substitutions: You can use ground pork, ground turkey, or a combination of meats for variation.
- Eggs - Bind the meatballs together and add moisture. Possible substitutions: If you have an egg allergy, you can use a flaxseed or chia seed mixture as an egg substitute.
- Garlic - Adds aromatic flavor to the meatballs and sauce. Possible substitutions: You can use garlic powder or roasted garlic as a substitute, but fresh garlic is recommended for the best flavor.
- Italian flat-leaf parsley - Adds freshness and herbaceous flavor to the meatballs. Possible substitutions: You can use curly parsley or other fresh herbs, such as basil or cilantro, as a substitute.
- Fresh oregano - Adds a distinct Italian flavor to the meatballs. Possible substitutions: You can use dried oregano as a substitute, but fresh oregano is recommended for the best flavor.
- Parmesan cheese - Adds a nutty and salty flavor to the meatballs. Possible substitutions: You can use pecorino cheese or any other hard cheese with similar flavor and texture.
- Currants - Adds a touch of sweetness and chewiness to the meatballs. Possible substitutions: You can use raisins, dried cranberries, or chopped apricots as a substitute.
- Pine nuts - Adds a crunchy texture and nutty flavor to the meatballs. Possible substitutions: You can use chopped walnuts, almonds, or sunflower seeds as a substitute.
- Italian-style breadcrumbs - Adds texture and helps to bind the meatballs. Possible substitutions: You can use regular breadcrumbs or panko breadcrumbs as a substitute.
- Salt - Enhances the flavor of the meatballs and sauce. Possible substitutions: You can use other types of salt, such as sea salt or kosher salt, based on your preference.
- Allspice - Adds warmth and depth of flavor to the meatballs. Possible substitutions: You can use a combination of cinnamon, nutmeg, and cloves as a substitute.
- Black pepper - Adds a pungent and spicy flavor to the meatballs. Possible substitutions: You can use white pepper or omit it if you prefer a milder flavor.
- Crushed red pepper flakes - Adds heat and spiciness to the meatballs. Possible substitutions: You can use cayenne pepper or paprika as a substitute, based on your preferred level of spiciness.
- Extra virgin olive oil - Used for frying the meatballs and making the sauce. Possible substitutions: You can use other types of cooking oil, such as vegetable oil or canola oil, for frying the meatballs, but extra virgin olive oil is recommended for the best flavor.
Equipment
- Mixing bowl - for combining the meatball ingredients
- Cutting board - for chopping garlic, parsley, and other ingredients
- Chef's knife - for cutting and mincing ingredients
- Measuring spoons - for measuring spices, salt, and other small quantities
- Measuring cups - for measuring liquids like milk and olive oil, as well as larger quantities of bread and breadcrumbs
- Wooden spoon or spatula - for mixing and stirring the meatball mixture
- Baking sheet or plate - for shaping and holding the meatballs
- Frying pan or skillet - for frying the meatballs
- Paper towels - for draining excess oil from the cooked meatballs
- Serving dish - for serving the finished meatballs
- Optional: Food processor - for chopping nuts, breadcrumbs, and other ingredients if desired
- Optional: Meatball scoop or spoon - for portioning out equal-sized meatballs for uniform cooking
How to make this Italian Meatball Recipe
To make this delicious Italian meatball recipe, start by soaking two slices of white bread with the crust removed in a bowl of whole milk for 5-10 minutes. In a large mixing bowl, combine 1 ½ pounds of lean ground beef, the soaked bread (crumbled into small pieces), lightly beaten eggs, finely chopped garlic, Italian flat-leaf parsley, fresh oregano, finely grated Parmesan cheese, dried currants, pine nuts, Italian-style breadcrumbs, salt, ground allspice, black pepper, and crushed red pepper flakes. Mix the ingredients together with your hands, being careful not to overwork the meat.
Next, form the meat mixture into golf ball-sized meatballs, making about 20-22 meatballs in total. Heat a large nonstick skillet over medium to medium-high heat, and add the meatballs in batches, cooking for about 2 minutes per side until golden brown on the outside. Transfer the cooked meatballs to a rimmed baking sheet or plate.
In a large pot or dutch oven, heat olive oil over medium heat. Add thinly sliced garlic and sauté for 30 seconds to 1 minute until fragrant. Add crushed tomatoes, tomato sauce, and salt to the pot, stirring to combine. Cover and bring the sauce to a simmer, then add the meatballs, gently stirring them into the sauce. Cover and simmer over medium-low heat for at least 30 minutes or longer for even better flavor development.
Once the meatballs are cooked and the flavors have melded together in the sauce, season to taste with additional salt if needed. Serve the meatballs with freshly grated Parmesan cheese, alongside pasta, on a baguette, or as a meatball sandwich. The combination of the juicy and flavorful meatballs with the rich tomato sauce and the savory Parmesan cheese is sure to be a hit at your next Italian-inspired meal!
Variations
- Turkey Meatballs: Substitute lean ground turkey for beef for a lighter option. Adjust the seasoning and cooking time as needed.
- Vegetarian Meatballs: Replace the ground beef with a mixture of cooked and mashed vegetables, such as mushrooms, lentils, and beans, for a meatless version. Add breadcrumbs, eggs, and seasonings to bind the mixture together.
- Spicy Meatballs: Increase the amount of crushed red pepper flakes or add diced jalapenos or hot sauce to the meatball mixture for a spicy kick.
- Cheesy Meatballs: Mix shredded mozzarella, provolone, or fontina cheese into the meatball mixture for a gooey, cheesy center.
- Mediterranean Meatballs: Swap out the currants and pine nuts with sun-dried tomatoes, olives, and feta cheese for a Mediterranean twist.
- Gluten-Free Meatballs: Replace the breadcrumbs with gluten-free breadcrumbs or almond flour to make the meatballs gluten-free.
- Lemon Herb Meatballs: Add freshly grated lemon zest, chopped fresh herbs like basil or thyme, and a squeeze of lemon juice to the meatball mixture for a burst of citrusy freshness.
- Sweet and Sour Meatballs: Make a tangy sauce with ketchup, brown sugar, and vinegar, and toss the cooked meatballs in the sauce for a sweet and sour flavor.
- Asian-inspired Meatballs: Add minced ginger, garlic, and green onions to the meatball mixture, and serve with a soy sauce or hoisin glaze for an Asian-inspired twist.
- Mini Meatballs: Roll the meatball mixture into smaller balls for bite-sized appetizers or to use in soups or stews. Adjust the cooking time accordingly.
Wine Pairing
A good wine pairing for this Italian meatball recipe would be a medium-bodied red wine, such as a Chianti, Sangiovese, or Barbera. These wines have enough acidity to complement the tomato-based sauce and the richness of the meatballs. The fruity notes in these wines can also enhance the flavors of the herbs and spices in the meatball mixture.
If you prefer a white wine, a crisp and acidic white wine like a Pinot Grigio or Sauvignon Blanc can also work well as a contrast to the rich flavors of the meatballs. Alternatively, a rosé wine with good acidity can also be a refreshing choice.
Personally, I love to pair this meal with the Jada 2019 Passing By. The bold flavors of the wine can complement the rich and savory flavors of the dish. The tannins in the wine can also help cut through the richness of the meatballs and tomato sauce, creating a well-balanced pairing.
Ultimately, the best wine pairing will depend on your personal preference and taste. It's always a good idea to taste the wine alongside the dish to see how they complement each other and choose a wine that you enjoy the most. Cheers!
FAQ's
Can I use a different type of meat for the meatballs?
Yes, you can use different types of ground meat like pork, veal, or a combination of meats to customize the flavor and texture of the meatballs to your liking.
Can I make the meatballs ahead of time?
Yes, you can make the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. You can also freeze the raw meatballs for up to 3 months and thaw them in the refrigerator before frying or baking.
Can I bake the meatballs instead of frying them?
Yes, you can bake the meatballs in the oven at 375°F (190°C) for about 20-25 minutes, or until they are cooked through and golden brown. This is a healthier option that can save you some time and effort compared to frying.
Can I use fresh herbs instead of dried herbs?
Yes, you can use fresh herbs instead of dried herbs in this recipe. Keep in mind that the ratio of fresh herbs to dried herbs is usually 3:1, so if the recipe calls for 1 teaspoon of dried oregano, you would need 3 teaspoons of fresh oregano. Adjust the amount to your taste preference.
Can I substitute currants or pine nuts with other ingredients?
Yes, if you don't have currants, you can substitute them with raisins, dried cranberries, or chopped dried apricots. Similarly, if you don't have pine nuts, you can use chopped walnuts, almonds, or sunflower seeds as a substitute.
Can I adjust the spiciness of the recipe?
Yes, you can adjust the spiciness of the meatballs and sauce by adding more or less crushed red pepper flakes according to your taste preference. You can also omit them entirely if you prefer a milder flavor.
Can I use store-bought breadcrumbs instead of Italian-style breadcrumbs?
Yes, you can use regular store-bought breadcrumbs if you don't have Italian-style breadcrumbs. However, Italian-style breadcrumbs typically contain herbs, spices, and cheese, which can add extra flavor to the meatballs. If using regular breadcrumbs, you can add some dried Italian herbs and grated Parmesan cheese to mimic the flavor of Italian-style breadcrumbs.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free breadcrumbs and ensuring that all other ingredients, including the canned tomatoes and tomato sauce, are gluten-free. You can also use gluten-free pasta or bread for serving, if desired.
Can I double the recipe for a larger crowd?
Yes, you can easily double or triple the recipe to make more meatballs and sauce for a larger crowd. Just make sure to adjust the cooking time and pan size accordingly, and check for doneness using a meat thermometer to ensure that the meatballs are cooked through.
Can I refrigerate or freeze leftovers?
Yes, you can refrigerate the leftover meatballs and sauce in an airtight container for up to 3-4 days. You can also freeze them in a freezer-safe container for up to 3 months. Just make sure to thaw them in the refrigerator before reheating.
Tips
- Use a combination of meats: To enhance the flavor and texture of the meatballs, consider using a combination of ground meats such as beef, pork, and veal. This can add complexity and richness to the final dish.
- Don't over-mix the meat mixture: When combining the ground meat with other ingredients, avoid over-mixing as it can result in dense and tough meatballs. Gently mix until just combined to keep the meatballs tender.
- Let the meat mixture rest: Allowing the meat mixture to rest in the refrigerator for at least 30 minutes before shaping into meatballs can help the flavors meld together and make it easier to form the meatballs.
- Use an ice cream scoop for uniform meatballs: Using an ice cream scoop or a cookie scoop can help you achieve evenly sized meatballs, ensuring they cook evenly and have a uniform appearance.
- Test the seasoning: Before shaping all the meatballs, fry a small portion of the meat mixture and taste it to ensure that the seasoning is to your liking. Adjust the seasoning as needed before proceeding with the rest of the meatballs.
- Brown the meatballs for added flavor: Browning the meatballs in a hot skillet before simmering them in the sauce can add extra flavor and create a nice crust on the outside of the meatballs. It's an optional step, but it can elevate the overall taste of the dish.
- Simmer the meatballs in the sauce: Simmering the meatballs in the tomato sauce for a longer period of time can allow the flavors to meld together and create a more flavorful sauce. Be sure to cover the pan with a lid to prevent splatters.
- Serve with freshly grated cheese and fresh herbs: Before serving, sprinkle the meatballs with freshly grated Parmesan cheese and chopped fresh herbs, such as basil or parsley, for added flavor and visual appeal.
- Cook pasta al dente: If serving the meatballs with pasta, be sure to cook the pasta al dente (firm to the bite) according to package instructions. This ensures that the pasta retains its texture and doesn't become overly soft when tossed with the sauce and meatballs.
- Let the meatballs rest before serving: Once the meatballs are cooked through, allow them to rest for a few minutes before serving to allow the juices to redistribute and the flavors to further meld together. This can result in juicier and more flavorful meatballs.
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Ingredients
For the meatballs
- 2 slices white bread crust removed
- ⅓ cup whole milk
- 1 ½ pounds lean ground beef
- 2 large eggs lightly beaten
- 4 cloves garlic finely chopped
- ¼ cup Italian flat-leaf parsley finely chopped
- 2 teaspoons finely chopped fresh oregano
- ½ cup finely grated parmesan cheese plus extra for serving
- ⅓ cup dried currants
- ¼ cup pine nuts
- ¼ cup Italian-style breadcrumbs
- 1 teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ cup extra virgin olive oil for frying
For the sauce
- ¼ cup extra virgin olive oil
- 3 cloves garlic thinly sliced
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can tomato sauce
- ½ teaspoon salt
Instructions
- Begin by placing the white bread in a bowl. Cover with the milk - ensuring that all of the bread is moistened by the milk. Let it sit for 5-10 minutes while you get the rest of the ingredients together.
- Place the ground beef in a large mixing bowl. Add the soaked bread (crumble it between your fingers into very small pieces to ensure it gets evenly incorporated), eggs, garlic, parsley, oregano, parmesan cheese, currants, pine nuts, breadcrumbs, salt, allspice, pepper, and red pepper flakes. Work the meat together with your hands, making sure all of the ingredients are evenly incorporated. Be careful to not overwork your meat - or else you can end up with tough, dry meatballs! Form the meat into golf ball-sized meatballs - you should get 20-22 meatballs total.
- Heat a large nonstick skillet over medium to medium-high heat. Once hot, add the meatballs in batches, cooking for about 2 minutes per side, 4-5 minutes total, rolling them around on all sides for even cooking, until golden brown on the outside. Transfer meatballs to a rimmed baking sheet or plate.
- Meanwhile, make the sauce. In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add the garlic and sauté for 30 seconds - 1 minute or until fragrant. Add the crushed tomatoes, tomato sauce, and salt. Stir to combine. Cover and bring sauce to a simmer. Once simmering, add the meatballs, gently stirring them into the sauce. Cover and simmer over medium-low heat for at least 30 minutes. An hour or longer is even better!
- Season to taste the sauce with additional salt if needed. Serve meatballs with freshly grated parm, a baguette, pasta, or as a meatball sandwich!
Notes
- Soak the bread in milk for 5-10 minutes to ensure it's fully moistened before adding it to the meat mixture.
- Be gentle when mixing the meatball mixture to avoid overworking the meat, which can result in tough meatballs.
- Form the meatballs into evenly sized golf ball-shaped balls for consistent cooking.
- Fry the meatballs in batches, turning them to brown all sides evenly.
- Use a nonstick skillet for frying the meatballs to prevent sticking.
- Simmer the meatballs in the sauce for at least 30 minutes to allow the flavors to meld and the meatballs to fully cook through.
- Adjust the salt and seasoning to taste for the sauce.
- Serve the meatballs with freshly grated Parmesan cheese, pasta, baguette, or as a sandwich, based on your preference.
- Consider making a larger batch of meatballs and freezing for future use or meal prep.
- Experiment with variations such as using different ground meats, adding herbs or spices to customize the flavor, or adjusting the texture by changing the type of bread used in the meatball mixture.
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