Meatballs are one of those meals that everyone loves, and this Italian meatballs recipe is so simple to make! These meatballs are soft, juicy, and full of flavor. The best part? They don’t take much time or effort, but they taste amazing.
I use these for my spaghetti and meatballs recipe, definitely check it out as it’s a family favorite! So, if you’re planning dinner or just want something homemade and comforting, this is the easy meatball recipe you’ll keep coming back to.
Published: December 15, 2024 by Lea
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Understanding the ingredients:
- Ground Beef: For the best meatballs, aim for an 80/20 mix (80% lean meat, 20% fat). If you like, you can also combine ground beef with ground pork for extra flavor and juiciness.
- Milk: It helps soak the breadcrumbs, making the meatballs soft and moist, giving them that melt-in-your-mouth texture. If you’re avoiding dairy, I haven’t tried vegan milk, but if you use it, make sure it’s unsweetened and unflavored. Don’t use water because it won’t give the same result. You can also use 1/4 cup of yogurt for moisture and a slight tang.
- Italian Bread Crumbs: These come with herbs like parsley, onion, and garlic already mixed in. If you can’t find them, just use plain breadcrumbs and add garlic powder and Italian seasoning. Panko breadcrumbs can also work, but you’ll still need milk or yogurt for soaking.
- Italian Seasoning: If you can’t find ready-made Italian seasoning, you can mix dried basil, oregano, thyme, rosemary, and marjoram to make your own. This blend gives the meatballs that classic Italian flavor.
- Parmesan Cheese: It adds a salty, nutty taste that makes the meatballs better. If you’re not a fan, you can swap it for mozzarella or another cheese, but the texture and flavor might change a bit.
Common Questions I get Asked:
- Can I make this recipe gluten-free?
Yes, you can use gluten-free breadcrumbs. The recipe works just as well with a gluten-free substitute. - What if I don’t have milk or yogurt?
Toast can be used instead of breadcrumbs, and in this case, you won’t need milk or yogurt. Keep in mind that substitutions may slightly alter the texture and flavor. - Can I freeze meatballs?
Absolutely! Form the meatballs into balls and place them on a tray in the freezer until solid. Once frozen, transfer them to an airtight container or freezer bag. Freeze for up to 3 months. - What can I do if I’m allergic to eggs?
You can omit the egg entirely. The breadcrumbs and milk will still help bind the meatballs together. - What if I don’t have Italian breadcrumbs?
You can use plain breadcrumbs and add your own seasoning, such as garlic powder, dried parsley, and onion powder. - Can I make meatballs without parmesan cheese?
Yes, mozzarella or any other cheese you like can be used instead. Keep in mind that the flavor will differ slightly.
How To Make Easy & Delicious Italian Meatballs:
First, mix the milk and bread crumbs in a small bowl and let them sit so the crumbs soak up the milk. In a blender, chop the onion and parsley until they are very fine. Then add the ground beef and the soaked crumbs to the blender, and blend everything together until well mixed.
Next, pour in the egg along with the Italian seasoning, salt, pepper, and grated parmesan cheese. Stir the mixture gently, try not to overmix it so the meatballs stay tender. After that, shape the mixture into small balls about 1 to 1.5 inches wide and place them on a baking tray lined with paper.
Preheat the oven to 350°F (175°C). Bake the meatballs for 20 minutes, flipping them halfway so they brown evenly. The first side may take a little longer to brown than the second, so watch them closely. Once they’re golden brown and fully cooked, take them out of the oven and let them rest for a few minutes before serving.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Italian Meatballs
Ingredients
- 500 g ground beef
- 1/2 onion
- 1/4 cup chopped parsley
- 1/2 cup Italian bread crumbs
- 1/2 cup milk
- 1 egg
- 1/4 cup grated parmesan
- 1 tbsp Italian seasoning
- 1 tbsp salt
- 1 tsp black pepper
Instructions
- In a small plate or bowl, combine milk and bread crumbs. Stir well and set aside to allow the bread crumbs to soak and absorb the milk.In a blender or food processor, add the onion and parsley. Blend until finely chopped. Proceed by adding the ground beef and soaked breadcrumbs to the food processor. Blend everything together to incorporate.
- Add the egg, Italian seasoning, salt, black pepper, and grated parmesan cheese to the meat mixture. Mix thoroughly but do not overwork the meat to keep the meatballs tender. The meat mixture is now ready.Form the mixture into balls of your desired size, approximately 1 to 1.5 inches in diameter. Place the meatballs on a baking tray lined with parchment paper.
- Preheat your oven to 350°F (175°C). Bake the meatballs for 20 minutes, flipping them halfway through to ensure even browning. Once the meatballs are golden brown and cooked through, remove them from the oven and let them rest for a few minutes before serving.
Notes
- The first half may take slightly longer to brown than the second half, so keep an eye on them.
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Tips to Make the Best Italian Meatballs:
- Soak the Breadcrumbs Properly
Allow enough time for the breadcrumbs to soak up the milk. This step ensures a tender texture in your meatballs. - Don’t Overwork the Meat
Mix the ingredients gently. Overmixing can make your meatballs tough instead of tender. - Fresh Herbs Make a Difference
While dried herbs work, freshly chopped parsley elevates the flavor and adds a fresh note. - Even Sizing
Use a cookie scoop or your hands to form even-sized meatballs. This helps them cook uniformly. - Pair with Marinara
These meatballs shine when paired with a good homemade marinara sauce, perfect for spaghetti and meatballs or even meatball subs!
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