Go Back
Jana Rae

Homemade Italian Meatballs

These homemade Italian meatballs are juicy, flavorful, and easy to make! Perfect for appetizers, pasta, subs, or meal prep. Try this classic recipe today!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 (6 servings)
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1/2 lb ground pork or use all beef
  • 1/2 cup Italian-style breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1 egg
  • 3 cloves garlic minced
  • 1 tbsp chopped fresh parsley or 1 tsp dried
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes optional
  • 2 tbsp olive oil for frying, if pan-frying

Method
 

  1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, garlic, parsley, salt, pepper, onion powder, oregano, and red pepper flakes. Mix everything together until just combined—be careful not to overmix, as that can make the meatballs tough.
  2. Using a spoon or your hands, scoop out portions of the mixture and roll them into 1 to 1.5-inch meatballs. Place them on a parchment-lined baking sheet or plate.
  3. You can bake or pan-fry these meatballs:
  4. Baking: Preheat oven to 400°F. Place meatballs on a lined baking sheet and bake for 18-20 minutes until golden brown and cooked through.
  5. Pan-Frying: Heat 2 tbsp olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, for 8-10 minutes until browned on all sides and fully cooked.
  6. Serve immediately with marinara sauce, pasta, or as an appetizer with toothpicks. Enjoy!

Notes

  • These meatballs store well in the fridge for up to 4 days in an airtight container.
  • To reheat, warm in a skillet with sauce or microwave in 30-second intervals until hot.
  • You can double the batch and freeze extras for quick meals.