Grandma’s Italian Meatballs

Italian meatballs are a staple in my family’s kitchen. These beautifully seasoned spheres of melt-in-the-mouth meat are the ultimate comfort food.

They bring a smile to everyone’s face.

Effortlessly. If you’re looking for a fail-proof Italian meatballs recipe, try this one.

Take them to all your summer events, potlucks, and parties year-round for a divine dish everyone goes wild for.

Scroll to bottom for printable recipe card.

Why do I love Grandma’s Italian Meatballs?

• The flavor is to die for with garlic, oregano, and Parmesan cheese.
• It’s a hearty comfort food – the perfect treat to warm up anyone’s day.
• It’s inexpensive and easy – it takes less than an hour to make, making it just what you need for busy weeknights.
• You only need the simplest ingredients there are – nope, no compromises on taste.
• There’s enough serving for everyone – the meatballs come out perfectly tender and juicy, making it a crowd favorite.

What’s the difference between Italian-style meatballs and regular meatballs?

Well, the main difference between Italian-style meatballs and regular meatballs is that Italian ones have a little bit of amore mixed in! But seriously, Italian meatballs are doused in a chunky and tangy tomato sauce. The regular ones are more toward the creamy roux-based gravy. There’s also a slight difference in spices. The regular ones have nutmeg and all-spice.

What is the secret to making tender meatballs?

Simmering is the golden rule when it comes to making perfect meatballs. It is the only fool-proof way that guarantees a juicy and tender texture. Grandma’s secret? A perfect breadcrumb mixture for the ultimate moisture content. My grandma also told me that she occasionally used a combo of ground beef and pork. And that I must ALWAYS roll the meatballs in my hands.

Do more eggs make meatballs soft?

Yes, but only to a certain point. Eggs are a binding agent here. So, if you use too many eggs, you’ll get rubbery, soggy, and heavy meatballs. No one likes them. Trust me.

How to serve Grandma’s Italian Meatballs?

Whenever I cook these, it’s meatball magic in the house. We have chowed down this Italian meatballs recipe as the main appetizer. Stand-alone, hearty, and yummy. Of course, pasta and tomato sauce are a cant-miss combo. But the one that really worked was a mouthwatering meatball sub loaded up with melty cheese and crunchy veggies. Ah, DIVINE!

Light eaters can try Italian meatballs with zucchini noodles or a fresh side salad.

Tips:

• Use half a cup of breadcrumbs and only one medium egg for one pound of beef
• Broil your Italian meatballs before simmering them for added flavor
• You don’t have to soak your breadcrumbs in water
• Mix all your ingredients in a bowl with your hands for the best results
• Simmer for at least an hour so the flavors mingle together
• Add some ricotta cheese to each meatball for extra creaminess
• Taste and adjust seasoning as needed

Variations:

• Add two tablespoons of finely minced garlic, ¼ cup of grated parmesan cheese, and a teaspoon of Italian seasoning to the mixture.
• Mix in ¾ cup of minced mushrooms and ¼ pound of finely chopped sausage.
• Add two tablespoons of minced fresh parsley and one teaspoon each of dried oregano, basil, and thyme to the mixture.

Ingredients:

• Ground beef
• Ground pork
• Minced garlic
• Grated parmesan cheese
• Fresh chopped parsley
• Crumbs from a stale loaf of bread
• Water
• Eggs
• Salt and pepper to taste
• Oil for frying

How to make Grandma’s Italian Meatballs:

Step 1. In a mixing bowl, combine the ground beef, ground pork, parmesan cheese, garlic, parsley, bread crumbs, eggs, and salt and pepper to taste. Knead with your hands to combine well.

Adding bread crumbs.

Adding the garlic.

Adding the parsley.

Step 2. Add the water in a little at a time until the mixture is very moist, but still clumps together well when squeezed in your hand.

Pouring the water.

Squeeze everything with your hand.

Step 3. Heat the oil in a deep-sided skillet over medium-high heat on the stove.

Step 4. Add the meatballs to the heated oil, frying on all sides until completely cooked through.

Serve warm!

Save this recipe on Pinterest for later 🙂

How to store Grandma’s Italian Meatballs?

Always store cooled meatballs. Use a moisture-proof container and store it in the fridge.

You can also freeze uncooked meatballs. Store them on a baking sheet and freeze until solid. Then slide them into an airtight container in the freezer for up to three months. If you’re freezing cooked meatballs with the sauce, one month is the most it’ll stay.

How to reheat Grandma’s Italian Meatballs?

Defrost frozen meatballs in your fridge overnight, then place them in a single layer in an oven-safe dish with a few tablespoons of water or sauce. Cover with foil and bake in a preheated 350-degree oven for 20 minutes. If you’re reheating cooked meatballs with sauce, heat them in a saucepan over medium-low heat.

You can also reheat these Italian meatballs in the microwave. Place them in a microwave-safe dish and reheat on high for 2 minutes.

How much does Grandma’s Italian Meatballs last on the fridge?

These flavorful and tender meatballs will last for four to five days in the fridge.

Can I make ahead Grandma’s Italian Meatballs?

Absolutely! You can assemble the meatballs ahead of time and store them for up to 24 hours in your fridge. Or you can also cook them ahead of time and store them in the fridge for up to four days.

Related Recipes You Might Enjoy:

Meatballs are a classic dish, right? If you and your family are a fan, don’t miss out on these recipes:

Best Crockpot Meatballs – Adding this 3-ingredient CROCKPOT MEATBALLS recipe to my plans this week! Have you tried these?

Sweet and Sour Meatballs – If you are in the mood for something amazing, try this Sweet and Sour Meatballs Recipe! 

Meatball Sub Casserole – This epic hearty MEATBALL SUB CASSEROLE is your new favorite dinner recipe!

Meatball boats – This recipe for meatball boats takes advantage of pre-made meatballs from the grocery store, making it a snap to put together.