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Juicy Italian Meatball Recipe

There’s something magical about a plate of tender, juicy Italian meatballs—the kind that melt in your mouth and transport you straight to Nonna’s kitchen. I still remember the first time I tasted them at a little trattoria in Rome, nestled between cobblestone streets and the hum of Vespa engines. The chef, a silver-haired nonna with flour-dusted hands, winked as she passed me the plate. “The secret,” she whispered, “is in the love—and a little bread soaked in milk.” Today, I’m sharing my version of that unforgettable recipe, perfected over years of Sunday dinners and happy accidents.

Ingredients You’ll Need

Gather these simple, flavorful ingredients—each one plays a starring role in creating the perfect meatball:

Let’s Make the Meatballs

This process is as therapeutic as it is delicious—roll up your sleeves and let’s get mixing!

  1. Soak the bread: In a small bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes until the bread is soft and mushy. Squeeze out any excess milk—you want damp bread, not soggy.
  2. Mix it up: In a large bowl, gently combine the beef, pork, soaked bread, Parmesan, egg, garlic, parsley, oregano, red pepper flakes, salt, and pepper. Use your hands (yes, really!) to mix just until everything is incorporated. Overmixing = tough meatballs.
  3. Shape with love: Scoop out about 2 tablespoons of the mixture and roll into smooth balls. Pro tip: Wet your hands slightly to prevent sticking. Aim for golf-ball size—they’ll shrink a bit as they cook.
  4. Cook your way: You can bake (400°F for 20-25 mins), pan-fry (in olive oil until golden), or simmer directly in marinara sauce. My favorite? A quick sear in a skillet, then finish cooking in sauce for maximum flavor.

As they cook, your kitchen will fill with the most intoxicating aroma—garlic, herbs, and that unmistakable comfort of home. Serve them piled high over spaghetti, tucked into a sub, or even solo with a fork (no judgment here).

Pro Tips, Variations, and Substitutions

Making the perfect Italian meatball is an art, but there’s always room for creativity! Here are some ways to customize your recipe:

What to Serve With Italian Meatballs

These juicy meatballs are incredibly versatile! Here are some delicious pairings:

Storage and Reheating Tips

Leftover meatballs are a gift! Here’s how to keep them tasting fresh:

Frequently Asked Questions

Can I make meatballs ahead of time?
Absolutely! Prepare the mixture and shape the meatballs up to a day in advance. Keep them covered in the fridge until ready to cook.

Why do my meatballs fall apart?
This usually happens if the mixture is too dry or lacks enough binder (like egg or breadcrumbs). A little extra moisture or an additional egg yolk can help.

Can I skip the cheese?
Yes, but the cheese adds flavor and moisture. If you’re dairy-free, try nutritional yeast for a similar umami kick.

How do I know when they’re fully cooked?
The internal temperature should reach 160°F (71°C). Cut one open—if it’s no longer pink, they’re done!

Final Thoughts

There’s something magical about a plate of homemade Italian meatballs—tender, flavorful, and packed with love. Whether you’re serving them over pasta, in a sandwich, or straight from the skillet, these little bites of comfort are sure to bring smiles to the table. Don’t be afraid to make them your own with different herbs, meats, or cheeses. After all, the best recipes are the ones that feel like home. Buon appetito!

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Juicy Italian Meatball Recipe

Classic Italian meatballs made with ground beef, breadcrumbs, and herbs for a juicy and flavorful dish.

Ingredients

Scale

For the Crust:

  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup milk

Instructions

1. Prepare the Crust:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, pepper, parsley, and milk. Mix until just combined.
  3. Shape the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
  4. Bake for 20-25 minutes, or until the meatballs are cooked through and browned.
  5. Serve hot with marinara sauce and pasta or as desired.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog
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