Homemade Italian Meatballs

Authentic, homemade Italian meatballs that are tender, easy to make and don't take all day to cook? Oh —and they don't come from a bag? Meet your Italian meatball primer. They're called homemade for a reason. You've got this!

We all have a childhood nickname somewhere in our past. Some are last name driven - like the many Murphs in our family and others might be a little more cringeworthy. Like the one given to you by your middle-school teacher. As in "Meatball". Yup, that might have been the nickname earned by yours truly back in seventh grade. As if 7th grade wasn't hard enough, right? Enough about nicknames - this is all about homemade Italian meatballs—the best kind.

The secret to tender meatballs

It's no secret that in many cultures and families it's hard to pass down recipes because cooks back in the day didn't use a recipe. You probably have family recipes that you just can't replicate the way Grandma or Aunt Gen made them.

Italian meatballs are all about the feel. And you're going to learn here.

5 pro tips for classic Italian meatballs

This recipe isn't my grandmas or even my mom's EXACTLY because I'm interpreting it the way they make it. Anyway, it doesn't matter— I'll never get it exactly like theirs. And for my kids - no matter what- my mom's meatballs reign. That's because at the end of the day it's really all about the memory behind the dish.

Pro-tip #1 | Protein

A variety of meat is essential for a great Italian meatball. Traditionally, beef, pork, and veal are used in Italy depending on which part of the country you're from. My family is Calabrian and typically uses beef.

Once in a while, my mom and grandma would add a couple of bone-in pork chops to the sauce to add that flavor there as opposed to directly adding it into the meatballs. I really like the flavor that ground pork adds. Many Italians, especially those from the north, also add veal to the mix and that brings a whole other dimension to the meatball and sauce as well. Find your favorite combo!

Pro-Tip #2 | Fat

Choose ground meat with 20% fat. Yes—20%! Fat brings the flavor in a meatball (and pretty much in any other dish) and also helps make for a tender bite. And that's what we're going for! We want the soft, tender meatball, not the dry, hard, tasteless one.

Pro Tip #3 | Handling

Don't overwork the meat mixture or you'll also end up with a hard meatball. Resist the urge. Grandma Nina used to say "don't handle the meatball mix too much, Lor-Lor".

Roll your meatballs quickly - this isn't the time to make a hard compact, tight ball. We aren't making golf balls. We're a makin' a mea-ta-ball!

Pro Tip #4 | Moisture/Liquid

Some use a combo of milk and eggs. We do not. We just use eggs. I also add warm water (thank you, Ina!). The warm water combined with the fresh bread crumb makes for a really moist meatball. And the word "moist" (while icky in any other setting) is totally necessary here. If you prefer milk, go for it. But whatever you do, don't leave out the eggs. They're THE necessary binder.

Pro Tip #5 | Cooking Methods

Bake or fry. Baking is the preferred method for this recipe because it saves time and is healthier— both good things, right?

Poach. My mom "poaches" her meatballs in the sauce and cooks them for a couple of hours. No baking or frying and they are light as air. You sacrifice the fond on a baked or fried meatball. And fond=more flavor. Totally your call.

If you decide to cook the meatballs completely in the sauce without baking or frying first, you might want to reduce a little bit of the water in the meatballs.

Italian meatballs: step by step instructions

• MIX -
  • In a large mixing bowl, combine your meats together by hand. Now, this is the time to blend them together thoroughly. But not too roughly. Don't manhandle the meatball mixture!
  • Then, you're going to add the rest of the ingredients ending with the warm water. Gently. Gently. Gently. Fold the water into the meatball mix like your working a delicate dough.

• ROLL - Once you have mixed all of the ingredients and you're sure there aren't any big pockets of breadcrumbs or cheese clumping together, you are ready to roll. Literally.
  • A medium-sized scoop is your best friend for a uniform meatball.
  • Scoop up a meatball and gently roll it into an easy ball.
  • Don't squeeze or mush it together. It'll even feel like it's too wet or not going to hold together. It will!

• LAYOUT  - One at a time, line up each meatball on a baking sheet. Don't crowd them too close together. You want them to brown and if they're too close, they won't.

Tips for Cooking with Family

Speaking of life...here are a couple of things I know:

• Cook with your kids. Let them do more than stir. Teach them how to crack an egg, flip a pancake, make a pizza. Let them make a mess. Eventually, you'll have kids who want to feed themselves and those they love with good, fresh, homemade food.
• Cook with your mom, sister, grandma, aunts and extended family. Some of the best memories are made in the kitchen. And some of the best life lessons and family stories are shared and happen there. Our parents, grandparents and relatives are treasure-troves of life experience. And they want to pass it on. Let them. ♥️

📖 Recipe