How to Make Italian Meatballs

Everyone wants to know how to make Italian Meatballs and this recipe is delicious, simple and sure to become a family favorite.

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Italian Meatballs

This recipe is definitely a Stafford Family Favorite.  I love to make it during the winter, its a perfect winter comforts food, filling, satisfying and great to serve to a crowd.

We like it best on Sundays to enjoy while we watch football.  It is easy to assemble and your whole house smells divine all day long.

I like to bake the meatballs versus frying them in a pan, to help cut back on the fat, without sacrificing flavor.  I scoop the meatballs off the baking sheet when they are finished and add them to a big pot of marinara sauce and put it on a low simmer, just to keep everything warm.  Then throughout the day friends and family can grab a plate to enjoy.  This also adds a great flavor to the marinara because your meatballs release more juices into the sauce while simmering.

For a family dinner serve with a salad and a crunchy loaf of Italian bread.

The extra can be frozen for a second dinner.  Great on pasta or on a Chunky piece of bread for a Hoagie, with a bit more of Parmesan cheese for a topping.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme. 

Italian Meatballs

Italian Meatballs2

How to Make Italian Meatballs

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5.0 from 2 reviews
How to Make Italian Meatballs
Prep time
Cook time
Total time
Serves: 50 meatballs
  • 1 cup Italian bread crumbs
  • ¾ cup whole milk
  • 1 large yellow onion, peeled and diced
  • 3 garlic cloves, minced
  • ½ cup parsley chopped
  • ¾ cup finely grated Parmesan Cheese
  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 3 large eggs
  • Marinara sauce, I use either San Marzano Vodka Sauce or Schiavone's Marinar Sauce
  1. Preheat oven to 375 °.
  2. Line two baking sheets with foil
  3. In one large bowl add eggs and whip add milk and combine. Stir in bread crumbs, stir together and set aside to allow milk to soak breadcrumbs.
  4. Once soaked and thickened add onion, garlic, parsley, parmesan cheese, italian seasoning, salt, pepper and red pepper flakes. Stir to complete combine
  5. In another large bowl add meat and using fingers, break apart meats and combine so you have a nice mix.
  6. Add the breadcrumb mix into the meat mix. I do this in thirds to make it easy to combine. Use your hands its the easiest.
  7. Once you have a nice mix, form into 2" balls, layout on baking sheets so that there is about 1" space in between your meatballs.
  8. Place baking sheets in oven and bake for 30 minutes.
  9. You can serve on plate topped with marinara. On top of your favorite pasta and marinara.
  10. I like to fill a large stock pot with marinara and gently place meatballs in pot with marinara sauce and keep warm on the stove top.
These are great to freeze for 3-4 months. Pull out the night before and allow to defrost and reheat to serve.

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  1. says

    I agree, meatballs are one of the greatest dishes to make. I tend to make a big batch and freeze as well for those last minute dinners when we want something good but don’t have time to cook. They freeze perfectly!


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