Learn how to make meatballs that are light and delicious. This authentic Italian meatball recipe is straight from Italy! They’re so easy to make, and I’ll show you how to cook them two different ways.

Originally published November 12, 2012

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They say “you learn something new everyday,” so did you know that spaghetti and meatballs is not an authentic Italian dish?

This may or may not be your ‘fact for the day’, but I’d guess that the general public would attribute this dish to the Italians. Italians do make meatballs, but you’ll never see spaghetti and meatballs on an authentic Italian restaurant’s menu. However, I’m not saying you shouldn’t make this, because I make it all the time–my family loves spaghetti and meatballs, but homemade, of course!

Quick and easy, authentic Italian tomato sauce recipe.

The combination of different meats, and breadcrumbs makes these meatballs less dry, and much more tasty than just using one type of meat. If you want to make sauce for the spaghetti, it’s just a matter of adding a few more ingredients! You’ll see how easy it is to learn how to make meatballs, and the sauce to put them in.

Alternatively, you can have your basic tomato sauce simmering, and drop the shaped, uncooked meatballs right into the sauce to save time, and the meatballs still taste fabulous.

Vegetarian? Here’s a delicious cheese option for you!

Italian ricotta dumplings with tomato sauce

Do cooked meatballs freeze well?

Cooked meatballs freeze really well, so save yourself some work: make a double batch, and freeze half for another time.

How do you freeze cooked meatballs?

Let them cool completely, then place in a container (this method is better if they’re in sauce) or freezer bag, with as little air as possible. Refrigerate, then freeze when cold.

meatballs piled on a plate

Can I Freeze Raw Meatballs?

Unless you are certain that the meats you are using have not been previously frozen, the answer is, “no.” It’s not good practice to re-freeze raw meat that’s already been frozen.

Is it Better to Freeze Meatballs with or Without Sauce?

It’s definitely better to freeze meatballs with tomato sauce, simply because there’s no air around them which causes freezer burn. The other reason is because all you have to do when you pull it out of the freezer is defrost and reheat!

How do you Reheat Frozen Meatballs in Sauce?

I recommend defrosting the container of tomato sauce and meatballs overnight or longer in the fridge. Once defrosted, just pour gently into a pot, bring to a simmer over medium heat and serve as desired. Now, let’s get to this authentic Italian meatball recipe and learn how to make meatballs!

meatballs and sauce flatlay

Can I Make Meatballs Gluten Free?

Yes! Simply replace the regular breadcrumbs with gluten free breadcrumbs or a similar substitute that will absorb the liquid. This helps keep the meatballs soft and moist. You can totally omit the breadcrumbs, too, just don’t expect them to have a light texture. If this isn’t an issue, you don’t need to include the breadcrumbs, but also omit the milk.

How to Make Meatballs
(Authentic Italian Recipe)

Ingredients:

1/2 lb lean ground beef, organic
1/2 lb ground pork
1/2 lb ground chicken or turkey, organic
2 eggs
1 or 2 Tbsp milk
3/4 cup (3 oz) fresh breadcrumbs or 1/2 cup (2 oz) dry breadcrumbs
2 Tbsp grated Parmigiano Reggiano cheese
2 tsp Kosher or seasalt
1/2 tsp ground black pepper
2 Tbsp freshly chopped Italian parsley (if using dry parsley, use 2 tsp)
(optional: 1 clove, finely minced, fresh garlic)
extra virgin olive oil, for frying the meatballs

Make the Meatball Mixture

Place all of the ingredients, except for the olive oil, together in a bowl. I pour the milk onto the breadcrumbs, and let it soak in for a few minutes before proceeding. Mix until evenly combined.

ingredients in a bowl to make meatballs, italian meatballs — I made half the recipe, therefore, one egg.

Shape into meatballs (whatever size you prefer.)

Cook the Meatballs by Sautéeing them.

Place in a preheated pot or pan with a generous amount of extra virgin olive oil. Begin turning them as they brown on the bottom.

Keep turning them so they color on all sides. If you are using them in tomato sauce, they will continue to cook, so there is no need to make sure they are thoroughly done. Just add some garlic and parsley…

…before adding the tomato sauce. You can see the deliciousness that happens when these beauties are sizzling!

On the other hand, if you will eat them without further simmering in sauce, make sure they are thoroughly cooked.

Or Cook Them by Simmering in Tomato Sauce.

Alternatively, drop them into simmering tomato sauce ( <- use this recipe, but skip the ground beef) and continue to simmer gently for at least another 45 minutes, or an hour. Stir often, and don’t let the sauce get too thick. This way of cooking the meatballs makes them even lighter than the previous option.

Serve as Desired.

If you’d like to serve the meatballs the way they do in Italy, they are served after the pasta course, separately.

However, don’t let this dissuade you from adding the meatballs and sauce to spaghetti.

I will recommend that you mix the spaghetti with the sauce completely before serving in plates or bowls. Putting plain pasta (or any kind) onto a plate and dumping sauce and meatballs on top is never going to taste as good as when the sauce is mixed into the pasta! This 🍝 emoji is all wrong! Cook the pasta until it’s al dente (still a little firm; you don’t want overcooked pasta,) drain, and add the sauce along with a little of the reserved pasta water if needed.