The Best Italian Meatballs - Authentic and Homemade

Learn how to make classic homemade meatballs! For the BEST authentic Italian meatballs and sauce mix together ground beef with fresh bread crumbs, parmesan, and spices then then pan fry and braise until tender.

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% Daily Values based on a 2,000 calorie diet

Step 1

Tomato Sauce

Step 2

Before you start the meatballs, get the sauce done and simmering.

Step 3

Heat the olive oil in a large oven-safe pot over medium-low heat and add garlic and a sprinkle of salt. Saute for 1 minute and then add tomatoes, oregano, and bay leaves.

Step 4

Increase heat to medium-high and bring sauce to a boil, reduce to low and let simmer while you make the meatballs.

Step 5

Meatballs

Step 6

Move oven rack to lower middle position. Heat oven to 300F.

Step 7

Combine all the meatball ingredients in a large bowl and mix well, but gently. If you think it needs some more breadcrumbs or the egg yolk, add them now and mix in the additions.

Step 8

To portion out the meat, I like to use a cookie scoop. It goes very fast and they all end up the same size. However you portion them, take each portion and roll it between your hands until it is well shaped and then lay it out on a cookie sheet or a plate.

Step 9

Heat oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches and brown them all over, about 5-6 minutes per batch. (One pound of meat takes me two batches.)

Step 10

As you finish browning, add to the sauce. Once all have been browned and added to the sauce, cover the pot and put it in the oven. Braise the meatballs for at least 2 hours, but they can sit in the oven at that temperature for 4-6 hours.

Step 11

When you are ready to eat, serve with pasta, on rolls, or by themselves as an appetizer or on a buffet.

Step 12

Notes

Step 13

Doubling: Recipe doubles or triples easily for larger crowds or future meals.

Step 14

Make Ahead (Uncooked): Meatballs can be formed ahead of time and stored in the refrigerator for up to 1 day (in a sealed container) or frozen for up to 2 months.

Step 15

Make Ahead (Cooked): The entire recipe can be made and kept in the refrigerator for up to 2 days. Simply warm through in the oven. Or the meatballs and sauce can frozen for up to 2 months. Let them thaw in the refrigerator overnight, then heat and enjoy.

Step 16

Slow Cooker: Once you have made the sauce and fried the meatballs, add everything (while still hot) to a slow cooker and cook on low for 6-8 hours. The slow cooker is also an EXCELLENT way to keep them hot at a party.

Step 17

Size: I use about 1 1/2 tablespoons of mix per meatball. I use a #40 cookie scoop to make them all even. This is a great size for dinner and for meatball sandwiches. If you are making them for a party, smaller meatballs (about 2 tsp for each - using a #100 scoop) work great.

Step 18

Oven Temperature: Don't be tempted to increase it! A low oven is very important in allowing everything to braise without browning or burning the sauce or meat.

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