Name: Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna's
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 pound ground beef; 1 pound ground pork; 1 cup breadcrumbs; 3/4 cup milk; 2 large eggs; 1/2 cup grated Parmesan cheese; 4 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 3 cups marinara sauce; 2 tablespoons olive oil (for browning)

When you think of comfort food that wraps you up in warmth and nostalgia, few things deliver quite like a bowl of juicy Italian meatballs smothered in marinara sauce. These meatballs are rich, savory, and infused with herbs that make your kitchen smell like an Italian trattoria. Whether it’s a weeknight dinner or a cozy Sunday meal, they bring that same feeling of love that came from Nonna’s kitchen.

These Italian meatballs are everything they should be—tender, flavorful, and bursting with garlic, Parmesan, and fresh parsley. They’re simmered in a tangy homemade tomato sauce that clings to every bite. Perfect for piling onto spaghetti, stuffing into hoagie rolls, or serving solo with a chunk of crusty bread.

What Kind of Ground Meat Should I Use?

The juiciest Italian meatballs come from using a mix of ground beef and ground pork. Beef brings the hearty flavor, while pork adds moisture and richness. Avoid very lean beef if you can—a little fat is essential to keep the meatballs tender instead of tough.

If you’re looking to lighten things up, ground turkey can work too, but be aware it won’t be as succulent. You can also go for a 3-meat blend: beef, pork, and veal, for an ultra-traditional Italian approach.

Ingredients for the Juicy Italian Meatballs

Ground Beef and Ground Pork – The base for a juicy and flavorful meatball. Look for 80/20 beef for the right balance of fat.

Breadcrumbs – Helps bind everything while soaking up moisture to keep the meatballs soft.

Milk – Softens the breadcrumbs and adds a touch of creaminess.

Eggs – Essential for holding everything together.

Parmesan Cheese – Adds that salty, nutty depth that makes these meatballs stand out.

Garlic – Fresh minced garlic infuses each bite with unmistakable Italian flavor.

Fresh Parsley – For a burst of herbaceous brightness.

Salt and Pepper – No meatball is complete without seasoning.

Italian Seasoning – A perfect shortcut to deepen the flavor.

Marinara Sauce – Homemade or your favorite jarred version, it brings everything together in saucy harmony.

How To Make the Juicy Italian Meatballs

Step 1: Soften the Breadcrumbs

In a large mixing bowl, combine the breadcrumbs and milk. Let them soak for about 5 minutes until the mixture becomes soft and paste-like. This is key for tender meatballs that don’t dry out.

Step 2: Mix the Meatball Ingredients

To the soaked breadcrumbs, add ground beef, ground pork, eggs, Parmesan cheese, garlic, parsley, salt, pepper, and Italian seasoning. Mix gently with your hands or a fork until just combined. Overmixing will lead to dense meatballs.

Step 3: Shape the Meatballs

Use a cookie scoop or your hands to roll the mixture into golf ball-sized meatballs. Place them on a parchment-lined baking sheet to keep them from sticking.

Step 4: Brown the Meatballs

In a large skillet or Dutch oven, heat some olive oil over medium heat. Brown the meatballs in batches, turning gently to get all sides golden. Don’t overcrowd the pan—this helps them sear instead of steam.

Step 5: Simmer in Sauce

Once browned, transfer all the meatballs to a pot of simmering marinara sauce. Let them cook uncovered for 25-30 minutes so they soak up the flavor and finish cooking through.

Step 6: Serve and Savor

Serve hot over spaghetti, in a sub roll with melted mozzarella, or simply with crusty Italian bread. Sprinkle with extra Parmesan and fresh parsley for that final touch of love.

How to Serve and Store Juicy Italian Meatballs

Italian meatballs are as versatile as they are delicious. Serve them over a twirl of spaghetti for a comforting classic, or nestle them into toasted hoagie rolls topped with melty mozzarella for the ultimate meatball sub. They’re even amazing on their own with a side of garlic bread or as appetizers with toothpicks and extra sauce for dipping.

To store, let the meatballs cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to 4 days. For longer storage, freeze them in sauce for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stovetop.

Frequently Asked Questions

Can I bake the meatballs instead of frying them?

Yes! Bake them at 400°F for about 20 minutes, flipping halfway through. Then, simmer them in sauce as usual to keep them moist and flavorful.

What if I don’t have Italian seasoning?

You can make your own blend with equal parts dried oregano, basil, thyme, and rosemary.

How do I keep meatballs from falling apart?

Make sure you include enough binder (breadcrumbs + egg) and avoid overmixing. Letting the breadcrumbs soak in milk first also helps hold everything together.

Can I make these gluten-free?

Absolutely. Use gluten-free breadcrumbs or crushed gluten-free crackers, and double-check your marinara sauce label.

Can I make them ahead of time?

Definitely. You can shape and refrigerate the raw meatballs up to a day in advance or freeze them raw and cook straight from frozen—just add extra time when simmering in sauce.

Do I need to cover the pot while they simmer?

Nope. Letting them simmer uncovered helps the sauce reduce and intensify in flavor while the meatballs absorb all that goodness.

Want More Comfort Food Ideas?

If these juicy Italian meatballs warmed your soul, here are more delicious dinners from Life with Nina you’ll want to try next:

Garlic Parmesan Beef Spaghetti Pasta for a cheesy, hearty twist on your pasta night.
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce if you’re craving creamy comfort.
Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine to lighten things up without losing flavor.
One Pot Creamy Chicken Pasta Dinner for those nights when you want less cleanup and more flavor.
Garlic Butter Chicken with Rigatoni and Parmesan if you’re in the mood for a cozy skillet dinner.

📌 Save this recipe to your Pinterest dinner board so you can come back to it whenever that meatball craving hits: Life with Nina on Pinterest

Did you add chili flakes for a little kick? Serve it on garlic toast instead of pasta? Share your spin in the comments!

Hearing your kitchen twists makes this space even more fun and helpful for everyone. Don’t be shy—drop your tips and questions below. 🍝

Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 20 meatballs 1x
Category: Dinner
Method: Stovetop + Simmering
Cuisine: Italian

Print Recipe

Description

These Juicy Italian Meatballs taste like home, simmered low and slow in rich marinara sauce and bursting with garlic, herbs, and Parmesan. Whether you pile them over pasta or tuck them into subs, they bring the comfort of a Sunday at Nonna’s house.