If you like this recipe you might like my garlic rosemary meatballs or nonna's Italian meatloaf.

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- 💖Why we love Italian meatballs with sauce:
- What are polpette?
- What is polpette al sugo?
- 🛒 Ingredients in stove top Italian meatballs:
- Ingredients to make sauce for Italian polpette:
- How to make fresh breadcrumbs
- Equipment you need to make authentic italian meatballs:
- 🍽️ How to make traditional Italian meatballs in tomato sauce:
- What size should a meatball be?
- Homemade meatball size tips:
- Different ways to cook juicy meatballs:
- How to cook Italian meatballs in a Crock Pot:
- Do Italians eat meatballs with their pasta?
- What to serve with Italian meatballs in sauce:
- 🫙 Leftover and Storing best Italian meatball recipe
- 📃 Substitutions & Variations
- ☑️ Our Top Tips for homemade Italian meatballs:
- ❓ FAQ'S
- Some other delicious Italian recipes you'll love:
- 📖 Recipe
- Authentic Italian Meatballs (Polpette al Sugo)
Nothing says comfort quite like a plate of authentic Italian meatballs, or Polpette al Sugo, simmered to perfection in a rich homemade tomato sauce. These classic Italian meatballs are tender, flavorful, and filled with simple ingredients that come together beautifully. When nonna makes these meatballs for the kids she calls them "meatballs in the velvet sauce".
The key to achieving that traditional flavor is in the balance of ingredients—grated Parmigiano cheese for that signature savory depth, a little bit of onions, and ground black pepper to bring it all together. You could add a hint of red pepper flakes for a slight kick.
Cooking them over medium heat helps lock in moisture. I also explain how you can also place them on a prepared baking sheet and bake them in the oven before adding them to the sauce. Each bite is tender yet flavorful, exactly as you'd expect from an authentic recipe that’s been handed down through generations.
Making these Italian meatballs from scratch might seem like a labor of love, but the process is simple to follow and just. delicious. Once rolled and cooked, they go into a hearty homemade tomato sauce that adds depth and richness to the meatballs.
The combination of ingredients makes sure the sauce clings to each meatball, so that they're perfect for pairing with pasta, crusty bread, or even enjoyed on its own. I’ve found that this recipe, though rooted in tradition, is endlessly adaptable; it’s also the ideal dish to prepare for gatherings, since it can be made ahead and only gets better with time.
💖Why we love Italian meatballs with sauce:
- Crowd-Pleaser: Ideal for family gatherings or casual dinner parties—everyone loves classic Italian meatballs!
- Rich, Hearty Flavor: Each meatball is infused with classic Italian flavors thanks to grated Parmesan cheese and herbs.
- Easy to Make: This recipe is a keeper because it is nonna's recipe! Nonna's meatballs are beginner-friendly, guiding you through each step from mixing to cooking over medium heat.
- Perfect for Meal Prep: Make a big batch and freeze; they reheat beautifully, keeping their flavor and texture.
- Versatile Pairing: These meatballs are perfect with pasta, polenta, or even as a delicious sandwich filling.
Let's get onto this recipe. But first, let's discuss polpette...
What are polpette?
Polpette are Italian-style meatballs, typically made with a mixture of ground meats like beef, pork, or veal, combined with breadcrumbs, cheese, herbs, and seasonings. Unlike very large meatballs often found in Italian-American cuisine, traditional polpette in Italy are usually smaller and can be served as an appetizer, in a light tomato sauce, or even enjoyed on their own. They’re a versatile, flavorful staple in Italian home cooking.
What is polpette al sugo?
Polpette al Sugo means "meatballs in sauce" in Italian. It’s a classic dish featuring tender meatballs, usually a blend of beef and pork, seasoned with grated Parmigiano and herbs. The meatballs are cooked and then simmered in a simple tomato sauce, letting them soak up savory flavors. This dish is served with pasta, crusty bread, or as a main course on its own, showcasing the simple yet comforting flavors of Italian cooking.
🛒 Ingredients in stove top Italian meatballs:
- Ground beef: Nonna uses a very good quality grass fed beef. It's up to you if you want to add in some ground veal or ground pork. Sometimes I've made them with half ground beef and ground pork. Obviously if you have a local butcher that grinds the beef fresh, that's the best.
- Bread crumbs: If you don't have regular breadcrumbs on hand you could make your own or use panko.
- Eggs: Eggs help bind the meat and other ingredients. Nonna was using one, and it was sort of small, so she ended up using 2 eggs.
- Grated cheese: Grated Parmigiano Reggiano or grated pecorino cheese is the best. I do not recommend using a cheap quality Parmesan cheese, as it won't have the same flavor.
- Onions: Nonna used a Sweet onion. You could use Vidalia or even a shallot. You could use a microplane to grate the shallot.
- Sea salt: You won't need too much salt, as the cheese is salty. Just 1/2 teaspoon should be enough.
- Freshly ground black pepper: A few grinds of freshly ground black pepper adds a subtle heat and depth to meatballs.
- Fresh Italian parsley: Nonna would not make these meatballs for us to post here unless I get some fresh Italian parsley. She was very passionate about how it was an absolute must! I have only every used fresh parsley, and never used dried parsley.
- Olive oil: As I always mention, a very good extra virgin olive oil. Olive oil is great for frying meatballs since it has a smoke point of 400 degrees.
Ingredients to make sauce for Italian polpette:
- Olive oil: Use a very good quality extra-virgin olive oil.
- Onion: I used a Sweet onion, but you could use Vidalia or even a shallot. Use garlic if that's what you prefer.
- Canned tomatoes: I used a can of crushed tomatoes and a bottle of passata. I like that it has a little texture from the crushed tomatoes.
- Fresh basil: I grow fresh basil in my herb garden. I do not recommend dried basil for the sauce.
How to make fresh breadcrumbs
It's really easy to make your own breadcrumbs. Just trim off the crust from a few slices of a an Italian-style bread or a even a nice country bread. Break the bread into large pieces and place in your food processor. Pulse a few times, or until you get coarse pea-sized crumbs.
Equipment you need to make authentic italian meatballs:
- Cutting board: I like to use my bamboo cutting boards, but use whichever type of cutting board you have.
- Sharp knife: You'll need a sharp knife to cut the onions.
- Large skillet: To fry up the meatballs evenly, you'll need a 10.25″ skillet. I do enjoy my Le Creuset Skillet.
- Baking sheet: If you choose to bake the meatballs instead of frying, you'll need a large sheet.
🍽️ How to make traditional Italian meatballs in tomato sauce:
Here is how to make this classic meatball recipe (the full recipe is below!):
There are two parts to this polpette recipe. Nonna makes her own tomato sauce (as do I). I start out in a large sauce pan my homemade sauce. Gather up all your ingredients. There is my already cooked up sauce.
In a large skillet I get the meatballs frying. There are some meatball makers that first fry the meatballs and then add the sauce to that same pan. I prefer to get the sauce going in a separate pan, and most times, I have a container of sauce already made up, which makes it easier for meatball making days.
- Step 1: In a large bowl, get add all the meatball ingredients. Nonna uses her hands to mix it all together. It was a small egg, so she ended up adding two. The more you make meatballs, the more you'll understand how the texture should be.
- Step 2: Pinch out a portion to make 1 1/2" round meatballs (about the size of a golfball). Roll them out and place them on a large platter or a cookie sheet. Depending how you roll them, it should yield 20-24 meatballs.
- Step 3: Roll them out and place them on a large platter or a cookie sheet. Depending how you roll them, it should yield 20-24 meatballs.
- Step 4: Heat the oil in a large skillet, and start to fry the meatballs. Make sure you use a large enough skillet so you don't overcrowd. If you have a smaller skillet, fry in batches.
- Step 5: Pan-fry the meatballs until they brown, about 2-3 minutes per side, until they develop a nice brown crust on the outside Another option: instead of adding to the sauce to continue cooking, the meatballs can even be fried all the way through until they reach 165 degrees. Nonna (and I) prefer to finish cooking the meatballs in the homemade tomato sauce. Remove the meatballs from the pan when they are browned all around and set them aside.
- Step 6: As the meatballs are frying, you can have your quick tomato sauce simmering away.
- Step 7: Transfer the meatballs to the sauce, and let them finish cooking, simmering for 20-30 minutes, until they're fully cooked and tender. You could even let them simmer for 45 minutes. . IF you roll bigger meatballs, it may take longer to cook.
- Step 8: While the sauce is simmering, you can cook up your pasta to serve with the sauce and meatballs. Remove the meatballs from the sauce and serve. Use the rest of the sauce in the pot to serve with pasta.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What size should a meatball be?
The size you should make a meatball is the size you will enjoy it. I know there are people that make them from the size of a large cherry to the size of a tennis ball. Nonna makes hers the size of a golf ball (which is about 1.68 inches diameter).
Nonna has sometimes even made them bigger, which has led to arguments with my Italian chef hubby. Teresa, the other nonna in Italy is from Calabria. You've read some of my stories here about her recipes. Calabrian nonna makes her meatballs small, like the size of a large cherry. She makes them even smaller (size of a dime), to go into a simple Calabrian soup.
Then we have nonna's Calabrian eggplant meatballs which is a whole different story. Those meatballs are very big, but they are oval shaped. They are also fried in lots of oil. Calabrian meatballs are also served as a second course with a salad and lots of Calabrian bread.
The point is, everyone is going to have their taste and maybe a memory of their nonna's meatballs, so just start to roll the meatalls and choose how big (or small) you want them, but CONSISTENCY is key! Make sure you roll them all the same size.
No one should complain that they're too big or too small! You are making homemade meatballs...they should SMILE, take a bite, and say THANK YOU!
IF you would like to follow nonna (my mom's)meatball size, it's about the size of a golf ball. I also make them that size, and I find that everyone I cook them for think that is the perfect size.
Homemade meatball size tips:
- Same-size meatballs - It is up to you if you prefer small, medium, or large meatballs. It's important to make them all the same size so that they cook up evenly.
- Use an ice cream scoop - You can also use a cookie or ice-cream scoop to get uniform meatballs.
- Use a kitchen scale - Keep in mind the size of a typical meatball is 1 inch in diameter. You could even weigh them as you roll them out, and they should be around 1 ounce (which is between 26 and 30 grams).
- Choose a different size - If making the meatballs for a sub sandwich, you could roll them out larger in size, or make tiny meatballs for a soup. Or make the size nonna did here for the recipe, which is perfect for serving with a plate of pasta.
Different ways to cook juicy meatballs:
I can't even count how many times I have made homemade meatballs, and I have cooked them the various ways. I will say that I agree with mom (nonna) that frying them is the best way!
- Fried: This is the method I shared here in the recipe, and it's nonna's favorite way. Heat a generous amount of oil in a pan and fry the meatballs over medium heat, turning them until golden brown on all sides. This method gives a crispy exterior with a juicy interior and is perfect if you prefer a crunchy texture. Once browned, you can transfer them to tomato sauce for simmering or enjoy them as is.
- Cooked in Sauce: Nonna does NOT recommend this method, but I had to share it, because it is a method. She looked online and showed me photos of a very popular meatball recipe that's cooked in the sauce and she mentioned how they were falling apart. I have made them raw simmered directly in the sauce. I just prefer the other methods.
- With that said, IF you prefer to skip pre-browning, you could cook them directly in a simmering pot of tomato sauce. Gently add the raw meatballs to the sauce and let them cook on low heat for 30–45 minutes. This method yields soft, juicy meatballs infused with rich sauce flavor.
- Baked in Oven: This is the only other method that nonna likes. And I also agree, it does make nice crispy meatballs. Nonna Teresa (in Italy) would never be caught BAKING her meatballs. God forbid! She fries hers in LOTS of oil. IF you want a healthier option, bake the meatballs at 400°F (200°C) on a lined baking sheet for 20–25 minutes or until browned. This method avoids extra oil while still creating a slightly crispy exterior. After baking, you can add the meatballs to a simmering sauce to absorb flavor.
How to cook Italian meatballs in a Crock Pot:
Get out your slow-cooker, and let the meatballs simmer in it.
- Heat the Skillet: In a large skillet, add a thin layer of oil over medium-high heat until shimmering.
- Pan-Fry the Meatballs: Carefully place the meatballs in the hot skillet, leaving space between each to avoid overcrowding. Sear for 2-3 minutes per side, turning gently with tongs, until each meatball is golden brown. They don’t need to be fully cooked, as they’ll finish in the sauce.
- Transfer to Slow Cooker: Place the browned meatballs in the slow cooker. Pour your tomato sauce over the meatballs, make sure they're fully covered in sauce. You could add a bit of water to the sauce and stir if it's not covered.
- Cook in the Slow Cooker: Cover and cook on low for 4-6 hours or on high for 2-3 hours. The meatballs will be tender and fully cooked, absorbing the rich flavors of the sauce.
- Serve: Stir gently before serving to coat the meatballs in the sauce. Enjoy!
Do Italians eat meatballs with their pasta?
You will be surprised to learn that Italians, in Italy, do not serve a dish like spaghetti with meatballs. I know, it's hard to believe! One of the meals Calabrian nonna Teresa always makes us when we visit is her pasta with meatballs, probably size of a large cherry. As I mentioned before, smaller than my mom's meatballs. She will bring out two serving bowls. One with the pasta, and one with the meatballs.
The meatballs in Italy will be served as a "secondo", the second course. Then there's me, at my Calabrian mother-in-law's table grabbing a meatball to serve with my pasta. Because it doesn't seem the same to eat the pasta with the sauce that was cooked with the meatballs, without the meatballs!
I have broken family dining etiquette for sure many times and nonna does give me the stink eye when I grab a few meatballs. Complimenting her meatballs profusely does alleviate the meatball dining tension.
There have been other meals where nonna Teresa has made a Calabrian pasta with meatballs even smaller (the dime sized meatballs)and combined it with her sauce. My mom has been there for some of those meals and complained that those were NOT meatballs, that they were too tiny and she just does NOT like them. So much meatball drama in my family!
What to serve with Italian meatballs in sauce:
These delicious homemade meatballs go perfectly with pasta.
Italian meatballs are total comfort food and they also goes really nicely with any roasted vegetable, side dish, pasta, or bread.
- Insalata mista >>> I really love this easy to make Italian salad. It goes very well with my meatballs.
- Panzanella Toscana >>> If you're interested to try an authentic Tuscan salad, you will love my panzanella.
- Mashed potatoes >>> You could skip pasta and serve the meatballs over mashed potatoes, or polenta.
- Focaccia >>> A no-fuss focaccia recipe that is delicious!
- Crusty bread >>> It's very important to have delicious bread "per fare la scarpetta", which is just sopping up all the sauce with the bread! Or this super easy psomi spitiko Greek bread.
- Rosemary breadsticks >>> If you love breadsticks, you must try these flavorful rosemary breadsticks!
- To stay low-carb, this would go nicely with zucchini or butternut squash noodles, or cauliflower rice.
🫙 Leftover and Storing best Italian meatball recipe
- Refrigerating: Once the meatballs have cooled completely, place the meatballs and sauce in an airtight container and store them in the fridge for up to 3–4 days. The flavors will actually deepen over time, making them even tastier when reheated!
- Freezing: To freeze, let the meatballs and sauce cool completely, then transfer them to a freezer-safe container or zip-top bag, removing as much air as possible. They can be frozen for up to 2–3 months.
📃 Substitutions & Variations
Meat Substitutions:
- Turkey or Chicken Meatballs: Swap beef and pork with ground turkey or chicken for a lighter version. They’ll be leaner but still delicious, especially with a little added olive oil to keep them moist.
- Lamb Meatballs: For a Mediterranean twist, use ground lamb and add a bit of mint or rosemary for extra flavor.
Vegetarian Meatballs:
- Lentil or Chickpea Meatballs: Use cooked lentils or chickpeas as the base, combined with breadcrumbs, garlic, herbs, and Parmesan. These vegetarian “meatballs” go well with tomato sauce and are a great protein-packed option.
- Eggplant Meatballs: Sauté diced eggplant and mix it with breadcrumbs, Parmesan, and seasonings. The eggplant gives a meaty texture without any meat!
Gluten-Free Options:
- Gluten-Free Breadcrumbs: Use gluten-free breadcrumbs or crushed rice crackers in place of regular breadcrumbs for a gluten-free version.
Dairy-Free Meatballs:
- Leave out the Cheese: To make the meatballs dairy-free, skip the Parmigiano or replace it with a dairy-free cheese alternative.
- Olive Oil for Extra Moisture: Add a drizzle of olive oil to keep dairy-free meatballs juicy and flavorful.
Herb & Spice Variations:
- Spicy Italian Meatballs: Add a pinch of red pepper flakes or finely chopped chili peppers to give the meatballs a little kick.
- Herbed Meatballs: For an aromatic twist, mix in fresh herbs like basil, oregano, rosemary, or thyme to bring out a fresh, fragrant flavor.
Alternative Cooking Methods:
- Baked Meatballs: For a healthier preparation, bake the meatballs at 400°F (200°C) until golden brown, then add to the tomato sauce to finish cooking.
- Slow-Cooker Meatballs: Add browned meatballs and tomato sauce to a slow cooker and cook on low for 4–6 hours for super-tender results.
Different Sauces:
- Creamy Tomato Sauce: Add a splash of heavy cream or cashew cream to the tomato sauce for a rich, creamy finish.
- Pesto Sauce: Skip the tomato sauce and toss the meatballs with pesto for an herbaceous twist that’s lighter yet flavorful.
☑️ Our Top Tips for homemade Italian meatballs:
- Use a Blend of Meats: Combining beef and pork (or veal) gives the meatballs a balance of flavor and fat, creating a juicy texture.
- Soak Breadcrumbs in Milk: A lot of nonna's make meatballs with bread soaked in milk. You could also soak the breadcrumbs in a little milk. An optional step (nonna over here does NOT do it). Soaked breadcrumbs (also called a panade) add moisture and can help keep the meatballs tender.
- Don’t Overwork the Meat: Gently mix the ingredients to avoid making the meatballs tough. Over-mixing can lead to a dense texture.
- Season Generously: Italian meatballs are well-seasoned. Don’t skimp on salt, grated Parmigiano cheese, parsley, and onion for authentic flavor.
- Chill Before Cooking: Letting the meatballs rest in the fridge for about 30 minutes helps them hold their shape when cooking.
- Sear, Then Simmer: Searing meatballs before adding them to the tomato sauce locks in flavor and keeps them from falling apart in the sauce.
- Make a Simple Homemade Sauce: A classic homemade tomato sauce with garlic, olive oil, and fresh basil highlights the meatballs without overpowering them.
- Finish Cooking in the Sauce: Letting the meatballs finish cooking in the sauce allows them to absorb the flavors and become extra tender.
- Stir Gently: You have to check on your meatballs while they simmer. Use your spoon to go under all of them and stir gently. Be sure to not over stir so they don't break apart.
- Grate Fresh Parmigiano Over Top: A final sprinkle of grated Parmigiano adds a savory finish and enhances the dish's richness.
- Serve Warm with Crusty Bread: Italian meatballs pair perfectly with crusty bread to soak up the sauce or alongside pasta for a classic Italian meal.
❓ FAQ'S
Italian meatballs, or polpette, are typically made from ground meat (often beef, pork, or veal) mixed with breadcrumbs, grated Parmigiano cheese, garlic, parsley, salt, pepper, and eggs to bind them. For extra flavor, some recipes include a hint of red pepper flakes or herbs like oregano and basil.
Traditional Italian meatballs use a blend of ground meats (like beef and pork), breadcrumbs, grated Parmesan, fresh parsley, garlic, salt, and pepper. These ingredients provide rich flavor and a tender texture.
Regular meatballs (like American-style meatballs) are often larger, served with spaghetti, and covered in marinara sauce. Italian meatballs, or polpette, are smaller, seasoned differently, and sometimes served as a standalone dish or in light tomato sauce.
Tender meatballs rely on the right balance of meat, breadcrumbs, and moisture. Adding milk-soaked breadcrumbs and not over-mixing the meat helps keep them soft and juicy.
This depends on preference. Frying gives a nice crust and richer flavor, while baking is a bit healthier and less messy. Many Italians fry the meatballs first and then simmer them in tomato sauce for extra tenderness and flavor.
Italian meatballs pair well with pasta, polenta, or crusty bread. They can also be served with a fresh salad, roasted vegetables, or alongside a side of risotto.
YES, you can! Freeze them on a tray after baking in the oven, then transfer in a freezer bag. When needed remove from the freezer and cook in the sauce as described in the recipe (no need to defrost).
I have also had and made meatballs cooked in a soffritto. It's a very simple recipe. You start the soffritto, which is the Holy Trinity of carrots, celery, and onions chopped fine. It gets sauteed together in a large skillet with extra-virgin olive oil. You add in the meatballs and brown them. Add in a bit of water, and close the lid and let simmer for 20 minutes. Stir and keep adding a little water if it's getting too try. Check with internal thermometer and meatballs are ready when they reach internal temperature of 160°F (71°C).
Some other delicious Italian recipes you'll love:
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📖 Recipe
Authentic Italian Meatballs (Polpette al Sugo)
Equipment
- 1 glass bowls
- 1 large spoon
- 1 large sauce pan
- 1 sheet pan
Ingredients
For the meatballs:
- 1 lb ground beef Nonna used organic grass fed 85/15
- 1 small onion finely chopped or grated
- 2 Tablespoons breadcrumbs
- 2 small eggs or 1 medium/large
- ⅓ cup Parmigiano Reggiano cheese grated (or use Grana Padano or Pecorino)
- 2 Tablespoons Italian parsley leaves chopped (no stems)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
For the sauce:
- 3 Tablespoons extra-virgin olive oil
- 1 small onion finely chopped (or 2 garlic cloves minced)
- 1 15- ounce can crushed tomatoes
- 1 24- ounce jar passata
- 1-2 teaspoons sea salt
- Fresh basil
- ¼ teaspoon red-pepper flakes optional
Instructions
Make meatballs:
- Combine meatball mixture: In a large bowl, add all the meatball ingredients. Mix with clean hands (or use a spatula) until combined. Nonna uses her hands to mix it all together, as do I.
- Portion out meatballs: Pinch out a portion to make 1 1/2" round meatballs (about the size of a golfball). Roll them out and place them on a large platter or a cookie sheet. Depending how small or big you roll them, it should yield 20-24 meatballs.
- Brown meatballs: On medium-high heat the oil in a large skillet, and start to fry the meatballs. Make sure you use a large enough skillet so you don't overcrowd. If you have a smaller skillet, fry in batches. Fry the meatballs until they brown, about 2 minutes per side. Remove the meatballs from the pan when they are browned all around and set them aside on a paper towel lined plate.
- Another option: Instead of adding meatballs to the sauce to continue cooking, the meatballs can even be fried all the way through until they reach 165 degrees. Nonna (and I) prefer to finish cooking the meatballs in the homemade tomato sauce.
- As the meatballs are frying, you can have your quick tomato sauce simmering away.
For the sauce:
- Heat oil: In a large saute' pan or medium saucepan, heat olive oil over medium-high until it's shimmering.
- Add some garlic: Add garlic and cook until fragrant (no more than a minute, or it will brown).
- Tomatoes: Add in the tomatoes and the juice(I break up the tomatoes with my hands, removing the hard end before adding to the sauce).
- Bring to a boil: Bring the sauce to a boil and use a wooden spoon to stir,
- Lower heat: Once the sauce comes to a boil for a few minutes, lower heat to a simmer.
- Season sauce: Season with the salt, and let the sauce cook and thicken.
- Check the consistency of sauce: If it’s getting too thick, add a little bit of water (start with a ¼ cup).
- Add fresh basil: Finally, stir in the fresh basil and stir to combine (and parsley, if you’re using).
Add meatballs to the sauce:
- Cook meatballs in sauce: Use a large spoon and gently transfer the meatballs into the sauce. Let meatballs simmer in sauce on medium heat for 15 minutes. Check the salt and add more if needed. Lower heat to medium-low and simmer for another 15 minutes until meatballs are tender to the fork and sauce has thickened. Keep in mind, IF you roll bigger meatballs, it may take longer to cook the meatballs.
Serve meatballs:
- While the sauce is simmering, you can cook up your pasta to serve with the sauce and meatballs. Or serve the meatballs on their own with some grated cheese on top and with some bread and a salad.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Yield: This recipe will make about 24 large meatballs and will serve up to 6 people.
- Breadcrumbs: Use store-bought or your own homemade breadcrumbs (read more in the post). You could also use diced bread pieces without the crust.
- Mix with hands: With your clean hands, combine the mixture. It's very quick to combine. It's best way to see how the texture is of the meatballs is becoming. If the mixture feels too dry add some more milk, if too mushy to form, add a little more breadcrumbs.
- Texture: The goal is to get soft (moist) meatballs that still hold shape as you roll them in your hands.
- Oil: I used extra-virgin olive oil to fry them. You could use regular olive oil or avocado oil (they both have a high smoke point). Make sure the oil is shimmering and hot before adding the meatballs, or they could stick.
- Pan: Best to use a non-stick pan or a even a seasoned cast iron skillet so that they do not stick to the pan.
- Batches: Keep in mind if you use a smaller pan and cook the meatballs in batches, you may need to add more l oil to the pan since it does get absorbed a bit while cooking.
- Meatballs ready: Very important to roll them out the same size so they'll cook up consistently. If you choose to cook them all the way through in the skillet, they are ready when the internal temperature reaches 160°F (71°C). If you choose to pan-fry to give them a crunchy crust and keep cooking in sauce, they're ready when feel firm and still tender when pierced with a fork.
Val says
Just made a batch of these fantastic meatballs! WOW! My nana Mary used to make them even smaller and brown them even more! It reminded me of her meatballs. Great flavor. Will make more soon!
Jules says
Made these meatballs on Sunday and added also some ground veal to the meat. VERY good and very tender. I am making more on Sunday to have for Thanksgiving!
Meg says
My mom always makes meatballs and lasagna for Thanksgiving. This year I'll be bringing the lasagna and I gave this recipe a go. WOW! They are tender and so good! And I need to double the recipe!
Lora says
Hi Meg- THANK YOU for letting me know you like my meatballs. Enjoy! Happy Thanksgiving!