How to Make Italian Meatballs

Prep Time: 10m
Total Time: 40m
Nut free

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
  • 3 large eggs
  • ¾ cup whole milk
  • 1 large yellow onion, peeled and diced
  • 3 garlic cloves, minced
  • 1 cup Italian bread crumbs
  • 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
  • Marinara sauce, I use either San Marzano Vodka Sauce or Schiavone's Marinar Sauce
  1. Preheat oven to 400°.
  2. Line two baking sheets with foil for easy clean up
  3. In one large bowl add eggs, milk, onion and garlic. Whip to comine.
  4. Stir in bread crumbs, parsley, parmesan cheese, red pepper, salt and pepper. Stir until bread crumbs are soaked
  5. Add in the beef, pork, and veal. Use your hands to mix until it is evenly combined.
  6. For into 2"-3" balls and layout on baking sheets so that there is about 1" space in between your meatballs.
  7. Place baking sheets in oven and bake for 30 minutes.
  8. You can serve on plate topped with marinara, pasta optional
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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