Making the best Italian meatballs in my American kitchen is all about simple, high-quality ingredients and a little bit of love. I truly believe anyone can make restaurant style meatballs at home, and I might have just spoiled your future date night because these meatballs will forever be the best.

Be sure to make Brown Butter Chocolate Chip Loaf Cake my recipe next!

What are the ingredients in Italian meatballs?

Start with grass-fed ground beef for rich flavor, then mix in sourdough bread soaked in milk to keep them tender and juicy. Freshly grated cheese—whether it’s Parmesan or Pecorino—adds depth, while garlic, herbs, and a pinch of salt bring everything together. The key is not overworking the mixture; just a gentle mix keeps them light and melt-in-your-mouth delicious. Whether simmered in a homemade tomato sauce or baked until golden, these meatballs are the perfect balance of classic Italian flavor made easy at home.

What is the secret to good meatballs?

The secret definitely comes from the bread and milk. This not only binds the meatballs together, but gives them a texture that you will never get when using breadcrumbs. Sourdough is my favorite bread of choice, but most crusty style breads will work. Whenever I have bread ends, I freeze them for recipes like this. I like to use a mini-food processor to break up the bread pieces into a course bread crumb texture. Using fresh bread will definitely make these much more spectacular than bread crumbs could ever do.

Billy Parisi says the secret to the best meatballs is wet bread and I couldn’t agree more! It’s not about the breadcrumbs, it’s about the bread! Next time you want to make meatballs, make sure you follow this simple hack and you’ll forever make these meatballs anytime you want a bowl of spaghetti, or a meatball sub!

Is it better to fry or bake Italian meatballs?

I personally like the texture of these meatballs when browned on both sides, then cooked the rest of the way in marinara sauce. The flavor can’t be beat, and the fat from the meatballs elevates the marinara sauce into a whole new flavor, especially if using store bought sauce. My favorite store bought marinara sauce is Lucini from World Market.

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Sourdough Bread Making! It’s really so easy!

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Melt In Your Mouth Meatballs

By Aimee Guess

Making the best melt-in-your-mouth meatballs in your kitchen is about simple, high-quality ingredients and a little love. We use ground beef, fresh bread, and milk, combined with the richness of the cheese, to create a fluffy, pillowy meatball. With this recipe, I may have just ruined your next Italian date night out.

Prep Time 15

Cook Time 30

Serving Size 24 meatballs

Ingredients

2 cups finely diced bread I use sourdough bread ends
1/2 cup milk any kind, unsweetened
2 pounds ground beef can use half ground beef, half pork
2 eggs
1/4 cup grated Parmesan cheese
1 Tbsp dried parsley
2 cloves garlic
1 tsp salt
1/4 tsp black pepper

Instructions

If necessary, pulse bread in a food processor to create finely diced pieces.
In a large mixing bowl, place bread and milk at the bottom of the bowl. Let it sit for 5 minutes.
Add the rest of the ingredients.
Use your hands and mix it all together. Do not overwork the mixture as we want to keep the meatballs light and airy.
Use an ice cream scoop to form 24 meatballs. Don't squeeze the meatballs too firmly in your hands, light circular motions.
Let them sit in the refrigerator for at least 30 minutes.
In a dutch oven, add 1 Tbsp olive oil. In batches brown meatballs, 5-6 meatballs at a time, so that you don't overcrowd and steam the meatballs. We want to brown them on the top and bottom side.
Add all the meatballs to the dutch oven and cover them in your favorite marinara sauce (about 4-5 cups worth). Cover, and cook on low for 20 minutes.
Serve over pasta and enjoy.