Name: Nonna’s Homemade Italian Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1 lb ground lamb; 1/2–3/4 cup breadcrumbs; Scant 1/2 cup low-sodium beef broth or milk; 2 tablespoons extra virgin olive oil; 1 medium white onion, finely minced; 2 large eggs; 4 cloves garlic, pressed or minced; Salt, to taste; Black pepper, to taste; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon Italian seasoning; 2 tablespoons grated Parmesan cheese (optional)

Why You’ll Love Nonna’s Homemade Italian Meatballs Recipe

These meatballs strike the perfect balance between flavor and texture. The combination of beef and pork creates a rich, hearty taste, while soaking the breadcrumbs ensures every bite stays moist and tender. They’re baked instead of fried, making preparation simple and less messy. This recipe is also versatile — serve them over spaghetti, tuck them into toasted rolls, or enjoy them on their own with a generous spoonful of sauce. Best of all, they freeze beautifully, making them ideal for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef
1 lb ground pork
1/2 to 3/4 cup breadcrumbs
scant 1/2 cup low-sodium beef broth or milk
2 tablespoons extra virgin olive oil
1 medium white onion, finely minced
2 eggs
4 cloves garlic, pressed or minced
salt, to taste
black pepper, to taste
1/4 teaspoon crushed red pepper flakes
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese, optional

Directions

Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and lightly coat it with non-stick cooking spray.
In a small bowl, combine the breadcrumbs and beef broth (or milk). Stir and allow the mixture to soak for 10–15 minutes until softened.
Heat the olive oil in a skillet over medium-high heat. Add the minced onion and cook until softened and translucent. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, cooked onions, eggs, garlic, salt, pepper, crushed red pepper flakes, Italian seasoning, and Parmesan cheese if using.
Using clean hands, gently mix until everything is evenly incorporated. Avoid overmixing to keep the meatballs tender.
Shape the mixture into meatballs about 1½ inches in diameter and place them evenly spaced on the prepared baking sheet.
Bake for 15–20 minutes, or until the meatballs are cooked through and no longer pink in the center. The internal temperature should reach 160°F (71°C).
Serve warm with your favorite pasta and sauce, or use them to build hearty meatball sandwiches.

Servings and timing

Servings: Approximately 30 meatballs

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

For a spicier version, substitute half of the ground pork with hot Italian sausage.
Add freshly chopped parsley or basil for a brighter, fresher flavor.
Mix in a small amount of ricotta cheese for extra tenderness.
Use ground turkey or chicken for a lighter alternative.
Simmer the baked meatballs in marinara sauce for 10–15 minutes before serving to deepen the flavor.

Storage/Reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.

To freeze, allow the meatballs to cool completely, then place them in a freezer-safe container or bag. They can be frozen for up to 3 months.

To reheat, warm them in a covered skillet with sauce over medium-low heat until heated through. Alternatively, reheat in a 350°F oven for about 10–15 minutes. Frozen meatballs can be reheated directly in sauce or thawed overnight in the refrigerator before warming.

FAQs

Can I make these meatballs ahead of time?

Yes. You can prepare and shape the meatballs a day in advance and store them covered in the refrigerator until ready to bake.

Why soak the breadcrumbs first?

Soaking the breadcrumbs ensures they absorb moisture, helping create soft, tender meatballs rather than dense ones.

Can I fry the meatballs instead of baking them?

Yes. Brown them in a skillet with oil over medium heat, turning occasionally, until fully cooked.

How do I prevent dry meatballs?

Avoid overmixing the meat and do not overbake. The breadcrumb mixture also helps retain moisture.

What’s the best meat ratio for flavor?

A 50/50 blend of beef and pork provides excellent flavor and tenderness.

Can I use pre-seasoned breadcrumbs?

Yes, but adjust the salt and seasoning in the recipe to prevent over-seasoning.

How do I know when the meatballs are done?

They are fully cooked when the internal temperature reaches 160°F and the centers are no longer pink.

Can I freeze them with sauce?

Yes. Allow both the sauce and meatballs to cool completely before freezing together in an airtight container.

What pasta pairs best with these meatballs?

Spaghetti is the classic choice, but they also pair well with rigatoni, penne, or even creamy polenta.

Are these meatballs suitable for sandwiches?

Absolutely. Place them in a toasted roll with marinara and melted mozzarella for a delicious meatball sub.

Conclusion

Nonna’s Homemade Italian Meatballs are a timeless recipe that delivers comforting flavor with simple ingredients and easy preparation. Whether served over pasta, layered into sandwiches, or prepared ahead for busy weeknights, these tender, flavorful meatballs are sure to become a staple in your kitchen.