Classic Italian Meatballs – Tender, Juicy & Full of Flavor!
Roll mixture into 1½–2 inch balls (~18–20 meatballs).
Place on prepared baking sheet, spacing slightly apart.
✅ Lightly wet hands to prevent sticking.
5. Bake Until Golden & Cooked Through
Bake 18–20 minutes, until:
Tops are golden brown
Internal temperature reaches 165°F (74°C)
Let rest 2–3 minutes before serving—this helps them hold shape.
6. Serve & Enjoy
Toss with warm marinara sauce and serve over spaghetti or ziti
Slide into a toasted hoagie roll with melted provolone for a meatball sub
Serve warm with toothpicks as an appetizer
Pair with:
A crisp green salad or garlic bread
A glass of Chianti or sparkling water
Freshly grated Parmesan on top
✅ Leftovers? Reheat gently in sauce—the flavor only gets better!
You Must Know
Use real Parmesan —pre-shredded doesn’t melt well.
Don’t skip the milk soak —it’s what makes them tender.
Tastes better the next day! Flavors deepen overnight.
Freezer-friendly —cool completely and freeze up to 3 months.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat in a skillet over medium heat with sauce, or microwave with a splash of water.
Freeze for up to 3 months —thaw and reheat before serving.
Ingredient Substitutions
Ground beef
Pork, turkey, chicken, or plant-based crumbles
For variation
Seasoned breadcrumbs
Plain breadcrumbs + ½ tsp Italian seasoning
Control over salt/spices
Milk
Broth or dairy-free milk
For moisture
Egg
Flax egg (1 tbsp ground flax + 3 tbsp water)
Vegan option (texture may vary)
Fresh parsley
Dried parsley (1 tsp)
In a pinch
Serving Suggestions
