Learn how to make classic ground beef Italian meatballs from scratch that are tender, juicy, and delicious every time. The best quick ground beef recipe that is perfect for weeknight dinners.
Skip the frozen meatballs and make your own ground Italian beef meatballs with simple ingredients today!
Jump to:
- Soft and Juicy Italian meatballs!
- Ingredients You'll Need to Make Melt-In-Your-Mouth Italian Meatballs
- The Easiest, Simplest Way to Make Soft and Juicy Meatballs
- How to Cook Meatballs in an Air Fryer:
- How to Make-Ahead Polpette:
- How to Store Leftover Meatballs:
- How to Reheat Cooked Frozen Meatballs:
- 📖 Recipe
- 💬 Comments
Soft and Juicy Italian meatballs!
These homemade ground beef Italian meatballs taste better than store-bought and are very easy to make. They are so tender and juicy on the inside and crispy on the outside. They're also packed with flavors.
You can cook these meatballs in the oven or cook the meatballs in the air fryer. Whatever cooking method you choose, this meatball recipe will never fail you.
You can serve these Italian meatballs with spaghetti or bread.
Ingredients You'll Need to Make Melt-In-Your-Mouth Italian Meatballs
This Italian meatball recipe uses a fresh blend of herbs and spices to add savory flavors to the meat. These meatballs pair well with any recipe from pasta, pizza, or soup to party, and game-day appetizers.
Here's a list of ingredients that you'll need:
- Ground beef. I highly recommend using 80% lean ground beef to ensure that your meatballs stay moist and juicy. Feel free to use blends, such as ground beef with pork, and veal or use 90% or 93% lean if you want to limit your saturated fat intake.
- Egg. Use it as a binder to thicken, improve texture, and keep the dry mixture holding together.
- Milk. It's another binder agent. You are going to use milk for soaking the panko breadcrumbs for softer meatballs.
- Panko breadcrumbs. Panko and regular breadcrumbs can be used interchangeably in many recipes. However, I prefer panko breadcrumbs because it produces a lighter and crunchier texture than regular breadcrumbs. In addition, regular breadcrumbs tend to make meatballs a little tough.
- Yellow onion. Make sure that you grate or finely chop the onion. There is no need to cook the onion separately.
- Garlic. I used garlic to add aroma and umami taste to the meatballs.
- Parsley. Use fresh parsley instead of dried. Dried parsley does not blend well and is not as flavorful as fresh parsley.
- Basil. This aromatic herb is essential to many Italian dishes.
- Parmigiano-Reggiano or Parmesan cheese. Buy a block of parmesan cheese and shred it with a grater. Do not use pre-shredded cheese because they contain preservatives like potato starch to keep them from clumping together. This anti-caking agent makes the cheese shreds don't melt together. As a result, the meatballs may turn grainy and gritty.
- Fennel seeds. A popular spice used in Italian cuisine. The flavor of fennel is slightly sweet and has a licorice-like taste. It's so subtle that it won't overwhelm the other ingredients.
The Easiest, Simplest Way to Make Soft and Juicy Meatballs
This comfort food is not complicated to make. The preparation and cooking process is pretty simple. Here are some cooking steps to follow:
Step 1. Soak the Breadcrumbs
Place the breadcrumbs in a large bowl then pour in the milk. Stir to combine, and let the breadcrumbs absorb the milk, and become soggy. This extra step is essential to prevent tough and dry meatballs.
Step 2. Stir in the egg and spices
Add egg, grated onion, garlic, parsley, herb, salt, black pepper, fennel, and cheese into the breadcrumb mixture. Whisk to combine.
Step 3. Add ground beef
Add the minced beef to the mixture. Use your hands to gently combine all ingredients.
Step 4. Roll the mixture into meatballs
Use a cookie scoop to grab some raw meat then gently roll between your hands to make perfectly-sized uniform meatballs so they cook evenly at the same rate. Place the meatballs on a prepared baking sheet. Allow sufficient space between the meatballs so they do not touch each other.
Step 5. Bake in the oven at 450°F
Bake the meatballs for about 10 minutes or until browned and cooked through. The internal temperature should register at 165°F.
Or, alternatively, you can cook these meatballs in an air fryer.
How to Cook Meatballs in an Air Fryer:
Step 1. Preheat an air fryer at 350°F.
Step 2. Place half of the meatballs in the basket, and cook for 8 minutes.
Step 3. Shake the basket, then continue cooking for 2 minutes.
I've cooked these meatballs using both an oven and an air-fryer. The results were quite similar! Both methods take almost the same amount of cooking time, so choose whatever works best for you.
How to Make-Ahead Polpette:
If you are a fan of make-ahead recipes, this recipe is perfect for you. The meatballs can be shaped and kept in the refrigerator up to a day ahead.
You can freeze the uncooked or cooked meatballs. However, I highly recommend cooking them first and freeze for later use.
How to Store Leftover Meatballs:
First, let the meatballs cool to room temperature. After that, arrange the meatballs in a single layer on a baking sheet and freeze until solid for about 2-4 hours.
Next, transfer the meatballs into a large Ziploc bag or an airtight container. Properly stored, the leftover can last up to 2 months in the freezer.
How to Reheat Cooked Frozen Meatballs:
You can thaw the frozen meatballs overnight for a faster reheat time or reheat the frozen meatballs directly from the freezer.
In the oven:
Step 1. Preheat the oven to 350°F.
Step 2. Place frozen meatballs in a single layer on a baking tray. Heat for 15 to 25 minutes or until hot.
on the Stove with Your Favorite Sauce:
Step 1. Add the frozen meatballs to the sauce.
Step 2. Cover the pan or pot. Cook for about 20-25 minutes on medium heat, stirring occasionally.
Meatball Cooking Tips and FAQ:
For juicier and tastier meatballs, choose ground meat with some fat in it.
The secret is to soak the breadcrumbs in milk and shape the meatballs gently. Do not overmix.
For firmer meatballs, just use breadcrumbs and eggs as binder agents. Skip the milk and chill then form the meatballs before cooking.
Cheap and fatty cuts make the best meatballs. You can use ground chuck, veal, and/or ground pork. For complex flavors, blend different types of meat.
Ground chuck holds itself well during cooking.
To add a bright freshness to meatballs, use fresh herbs. You can use oregano, thyme, basil, and/or rosemary.
If you have some leftovers and don't know what to do with it. You can use the leftover to make meatball sliders, sandwiches, casseroles, soups, stroganoff, or stir fry.
Check Out More Delicious Recipes Using Ground Beef:
- Instant Pot Ground Beef and Rice
- Instant Pot Hamburger Helper
- Ground Beef Quesadilla
- Skillet Beef Enchiladas
- Korean Beef Bowl
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Ground Beef Italian Meatballs
Ingredients
- 1 pound ground beef, (80% lean)
- ½ cup panko breadcrumbs
- ¼ cup whole milk
- 1 whole egg
- ¼ cup freshly grated parmesan cheese
- ¼ cup finely chopped yellow onion
- 2 garlic cloves, (finely minced)
- 2 tablespoons finely chopped fresh parsley leaves
- 1 tablespoon finely chopped fresh basil leaves
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Optional:
- ½ teaspoon fennel seeds , (grind or crush with a knife)
Instructions
- Preheat the oven to 450°F.
- Place the breadcrumbs in a large bowl then pour in the milk. Stir to combine, and soak.
- Add egg and the remaining ingredients, except beef into the mixture. Whisk to combine.
- Add the minced beef and mix with your hands until combined. Do not overmix.
- Use a cookie scoop to grab some raw meat then gently roll between your hands to make perfectly-sized uniform meatballs (about 24 balls).
- Arrange the meatballs on the prepared baking sheets. Do not overcrowd.
- Bake the meatballs for about 10 minutes or until browned and cooked through. Let the meatballs rest for 5 minutes before serving.
Notes
- Preheat the air fryer at 350°F.
- Place half of the meatballs in the basket, cook for 8 minutes.
- Shake the basket and continue cooking for 2 minutes or until the meatballs are fully cooked.
- Repeat with remaining meatballs.
- Let the meatballs rest for 5 minutes before serving.
Everything Enchanting says
Oh yum! These look so delicious 😍 I don't eat beef, so can I make these with minced chicken?
Rika says
Of course, or use turkey instead!
Natalie says
Delicious meatballs.Perfect dinner for my family. Thanks for the idea and the recipe.
Rika says
You're welcome, Natalie!
Carmel says
OMG this recipe is to die for. I used dehydrated onions, Italian herbs, Romano cheese and ground pork. Delicious!!!
Rika says
Hi Carmel,
I am glad that you liked it :). Thanks for taking the time to share you feedback. I truly appreciate it.
Best,
Rika
Dianne H says
I was looking for a simpler recipe for meatballs than I normally use so decided to try this one. It made for very tender meatballs that held together quite nicely (my regular recipe has to be handled very carefully but the meatballs are divine).
I always make a mini-meatball and fry it up to taste for seasoning and it definitely required more salt so I used a tip my husband's late uncle shared when making his meatballs - use Knorr's chicken bouillon granules for a little extra oomph.
I let the mix rest in the fridge for a few hours and then lightly browned the meatballs in a skillet and finished cooking them in a spicy pot of arrabbiata sauce. Yes, it was jarred sauce! I was feeling lazy that day and Rao's makes such a nice arrabbiata. The meatballs took on some of the spicy goodness of the sauce and made them even better.
Rika says
Hi Dianne,
Thanks for taking the time to review this recipe. I am glad that this recipe turned out well for you. I love learning new cooking tips and hearing from others like you on what to mix and pair them with. Knorr is definitely good for that extra oomph!
Best,
Rika
Colette says
What do you mean by “prepared” baking sheet? Oiled?
Rika says
Hi Colette,
That's a great question! The baking sheet I mentioned in this post should be either oiled or lined with parchment paper to prevent anything from sticking. If you have any other questions, feel free to ask!
Best,
Rika
bruce says
In my never ending search for an easy, great tasting meatball look no further. This is the one. The fennel gives it the just right Italian overtone. 10 minutes at 400 in the air fryer and then simmered in my sauce. Near perfection........thank you
Rika says
Hi Bruce,
Thanks for trying and sharing what you did with this recipe. I am glad that you liked it! 🙂
Best.
Rika
Kristofor says
This recipe turned out fantastic, the whole family approved! Just don't underestimate how filling they are when you make your plate! I didn't use fennel seed in the first attempt, but I think that will definitely round out the flavor.
Rika says
Hi Kristofor,
Thanks for trying the recipe and so glad your family enjoyed it! Yes, those little fennel seeds give a little extra on the flavor and texture so I’m a fan, but let me know if you like it more with or without. Thanks again for sharing your feedback!
Best,
Rika
Diane says
I've been making Italian meatballs my whole life...this recipe is the very best! Juicy,tender and full of flavor...it's my go to recipe now! I'd give it 10 * stars if I could! Thankyou so much for sharing
.
Rika says
Hi Diane,
You made my day! So glad that the meatballs hit the trifecta of being juicy, tender, and flavorful. I mixed a traditional recipe with my own spin on things and love to hear that you enjoy it.
Best,
Rika
Vanessa Ferra says
Yum! I love this recipe. I have made it a few times without the fennel. Also, I use 2% milk instead of whole milk because that’s what I have in my fridge pantry.
Rika says
Hi Vanessa,
Thanks for sharing what you did with this recipe. I am glad that it turned out well for you.
Best,
Rika
Barb says
The meatballs were moist and delicious
Only took about 15 mins
Win, win
Nice looking printable recipe
Thank
Rika says
You're welcome, Barb! I am glad that the meatballs turned out delicious and moist.
Best,
Rika
Chris B says
Meal came out great, stop on instructions.
Rika says
Thank you for the feedback, Chris! I'm glad to hear the meatball turned out great.
Best,
Rika
LaRee says
Outstanding! This is the meatball I remember from my youth. My Nana and mom made a similar meatball. I always winged my meatballs previously. My Nana and mom passed when I was young, so I couldn't get the advice I needed. Consequently my meatballs were always edible, but also hit and miss. It was Kismet for me to find your site today when searching meatball recipes. I've been making meatballs so long I never thought of following a recipe. I'm so happy I found you. These are just like my family's meatballs. The fennel is a necessity to me, but I never added Parmesan cheese. That took these over the top. I used 1 pound of sausage and 2 pounds of lean ground beef for the meat, fresh breadcrumbs from some Italian bread I made. Trippled your recipe. I'm freezing some, and the others I shaped smaller to try out your Italian Wedding soup recipe for dinner tonight. I had one of the meatballs on a Japanese Milk bread roll I recently made and WOW, I was swooning! You got a new subscriber. I'm looking forward to trying many of your recipes. Thank you so much for this wonderful recipe!
Rika says
Hi LaRee,
Thank you for your nice comments about the recipe! I'm really glad you liked it and that it reminded you of the meatballs your family used to make. It sounds like you've been making meatballs for a long time, and I'm happy my recipe was helpful for you. Thanks for subscribing, and I'm excited to share more recipes with you in the future!
Best,
Rika
LaRee says
I'm 65 and raised 3 son's, ranging in age 24 to 39. I've done years of cooking in the process. I can tell just reading your recipes that they are a good fit for me. Thank you, again for sharing your knowledge!
Rika says
Thank you for your lovely message, LaRee! I'm glad you think my recipes suit your cooking style. If you ever need help or have questions, feel free to reach out. Thank you for your support!
Best,
Rika