Skip to main content New<> this month
Get the Allrecipes magazine

Chef John's Italian Meatballs

Rated as 4.81 out of 5 Stars
65k

"Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.

Ingredients

2 h 15 m servings 82
Original recipe yields 30 servings (30 meatballs)

Directions

{{model.addEditText}} Print
  1. Cover a baking sheet with foil and spray lightly with cooking spray.
  2. Soak bread crumbs in milk in a small bowl for 20 minutes.
  3. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
  4. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
  5. Preheat an oven to 425 degrees F (220 degrees C).
  6. Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
  7. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Footnotes

  • Cook's Notes:
  • Some recipes use equal portions of beef, veal, and pork, which is also nice, yet more expensive. These days you can find all sorts of lean-to-fat ratios for ground beef. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe.
  • Once cooked, you can add the meatballs to your favorite prepared tomato sauce for 1 to 2 hours.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 82 calories; 5.5 1.7 6.2 32 192 Full nutrition

Explore more

Reviews

Read all reviews 1k
  1. 1636 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made Chef John's meatloaf a week or so ago and it was quite tasty which made me excited to try his meatball recipe. The bread crumbs I used in this recipe were made from homemade garlic-butter...

Most helpful critical review

I just took these out of the oven and they were swimming in liquid!! They weren't browned or even close - the flavor of the meat is good but the consistency of the cooked meatballs is wrong - w...

Most helpful
Most positive
Least positive
Newest

I made Chef John's meatloaf a week or so ago and it was quite tasty which made me excited to try his meatball recipe. The bread crumbs I used in this recipe were made from homemade garlic-butter...

These meatballs were awesome! I added more breadcrumbs than the recipe called for, left out the red pepper, and used beef broth instead of milk. They were a big hit and I even posted a picture! ...

CJ's Italian Meatballs Haiku: "I can't believe it. These beat 'Meatball Nirvana' And they held up too!" So my biggest praise for these meatballs is that after I made a double-batch, w/o changing...

Excellent meatballs! They are perfectly seasoned! I prefer to mix the bread crumbs with milk in a large bowl and allow it to rest for 20 minutes then mix in the eggs, parsley, parmesan cheese, t...

These are FANTASTIC meatballs! I used meatloaf mix, b/c it was cheaper (believe it or not) than buying the beef and pork seperately. I also used seasoned breadcrumbs instead of plain and dried ...

I just took these out of the oven and they were swimming in liquid!! They weren't browned or even close - the flavor of the meat is good but the consistency of the cooked meatballs is wrong - w...

These tasted really good and were super easy to make. Just a couple of things: I think next time I'll use maybe a 1/3 cup of milk as they were almost too juicy to form into balls. Also, next t...

Wow. This recipe is a keeper. I followed the recipe to a T and I wasn't disappointed. These meatballs were intended for sub sandwiches with marinara, but after tasting them fresh out of the oven...

These meatballs were excellent! I followed the recipe as is. No problems with it whatsoever. Thanks Chef John! Fellow members, please refrain from changing the recipe to suit yourself and rate ...