Italian Meatballs

4.95 from 110 votes

These truly are the best Italian Meatballs. My Italian grandmother's recipe, the word perfect doesn't even begin to cover it. Check out the reviews on this recipe, your family will be sure to fall in love.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: authentic Italian meatballs

Servings: meatballs

Calories: 118kcal

Author: Lisa Longley

Ingredients

4 slices Italian bread 5 ounces (I usually use sandwich bread that has been labeled "Italian")
1 pound ground beef 85/15
1/2 pound ground pork (unseasoned) If you can only get a pound, save half in the freezer.
2 eggs whisked
2 tablespoons fresh parsley chopped
1 cup breadcrumbs I used Italian seasoned (see note)
4 tablespoons Parmesan grated
1/2 teaspoon garlic salt
1 teaspoon salt
1/8 teaspoon black pepper

Instructions

Preheat your oven to 375 degrees Fahrenheit. Spray a wire cooking rack (like you would use for cookies) with cooking spray. Place in a rimmed baking sheet that has been rimmed with foil. Set aside.
Soak the bread in cold water for about five minutes (enough to just cover the bread completely, ringing out the excess water and pulling the bread apart with your fingers.
4 slices Italian bread
Combine the meat, eggs, and parsley in a large bowl. Add the bread. Then add the dry breadcrumbs, Parmesan, garlic salt, salt, and pepper.
1 pound ground beef, 1/2 pound ground pork, 2 eggs, 2 tablespoons fresh parsley, 1 cup breadcrumbs, 4 tablespoons Parmesan, 1/2 teaspoon garlic salt, 1 teaspoon salt, 1/8 teaspoon black pepper
Using a cookie scoop to make uniform sized meatballs, scoop out the meatballs roll them into balls. Place them on the rack. Bake for 15 to 20 minutes or until the meatballs register 160 degrees with an instant read thermometer. (See my notes in the post for alternative ways to cook Italian Meatballs.)

Video

Notes

If you only have plain breadcrumbs on hand, you can add 1 teaspoon of my Italian Seasoning.

Nutrition