There’s something magical about Italian meatballs simmering in a rich tomato sauce that can transport you straight to a cozy kitchen in Naples. This authentic recipe, perfected through generations of Italian families, brings together the perfect blend of three meats with aromatic herbs and seasonings to create what many consider the ultimate comfort food.
Why This Recipe Works
These meatballs achieve their legendary status through a careful balance of three premium meats – beef, pork, and veal – combined with just the right amount of aromatics and moisture. The result? Incredibly tender, flavorful meatballs that practically melt in your mouth, swimming in a sauce that’s worthy of any Italian grandmother’s approval.
Ingredients
For the Meatballs
- 450g (1 lb) ground beef (80-85% lean)
- 450g (1 lb) ground pork
- 450g (1 lb) ground veal
- 3 egg yolks
- 15g (3 tsp) salt
- 10g (2 tsp) ground black pepper
- 15g (3 tsp) garlic powder
- 10g (2 tsp) dried basil
- 15g (3 tsp) dried parsley
- 100g (1 cup) pecorino romano cheese, finely grated
- 120g (1 cup) Italian seasoned breadcrumbs
- 240ml (1 cup) whole milk, divided
For the Sauce
- 30ml (2 tbsp) olive oil
- 1 medium onion, diced
- 4-5 garlic cloves, minced
- 10g (2 tsp) dried basil
- 10g (2 tsp) dried parsley
- 5g (1 tsp) dried oregano
- 10g (2 tsp) salt
- 5g (1 tsp) ground black pepper
- 5g (1 tsp) granulated sugar
- 4 cans (28 oz each) crushed tomatoes
- Optional: 450g (1 lb) mixed hot and sweet Italian sausage
- Optional: 2-4 pieces boneless pork
Cooking Instructions
Preparing the Sauce
- Heat olive oil in a large pot over medium heat
- Sauté diced onion until translucent (and brown sausage/pork if using)
- Add minced garlic and cook until fragrant
- Add crushed tomatoes and all seasonings
- Simmer on low for 45 minutes to 2 hours, stirring frequently
Making the Meatballs (Choose Your Method)
Oven Method (Recommended)
- Preheat oven to 200°C (400°F)
- Mix all meatball ingredients thoroughly
- Form 2-tablespoon portions into balls
- Bake 20 minutes, flipping halfway
- Optional: Broil 3-5 minutes for extra color
Frying Method
- Heat olive oil in a large skillet
- Fry meatballs until browned on all sides
- Transfer to sauce to finish cooking
Air Fryer Method
- Cook at 200°C (400°F) for 10-12 minutes
- Finish in sauce for best results
Pro Tips
- Keep meat mixture cold until forming meatballs
- Don’t overmix the meat mixture to prevent tough meatballs
- Use a cookie scoop for uniform sizing
- Test seasoning by cooking a small portion first
- Let mixed ingredients rest for 15 minutes before forming balls
Variations
- Lighter version: Use turkey or chicken instead of beef/pork
- Gluten-free: Replace breadcrumbs with gluten-free alternatives
- Dairy-free: Use unsweetened almond milk and nutritional yeast
- Spicy version: Add red pepper flakes or chopped fresh chilies
Storage & Make-Ahead
- Refrigerate: Up to 4 days in airtight container
- Freeze: Up to 3 months (raw or cooked)
- Make ahead: Form meatballs and freeze raw for later use
Nutritional Information (per serving, approx. 3 meatballs)
- Calories: 385
- Protein: 23g
- Fat: 28g
- Carbohydrates: 12g
- Fiber: 2g
- Sodium: 890mg
Timing
- Prep Time: 30 minutes
- Cook Time: 1-2 hours
- Total Time: 1.5-2.5 hours
- Servings: 12-15 portions
Common FAQs
Q: Can I make these meatballs without veal?
A: Yes, simply increase the portions of beef and pork equally to compensate.
Q: Why are my meatballs tough?
A: Overmixing the meat mixture or using too lean meat can result in tough meatballs.
Q: Can I make the sauce ahead of time?
A: Absolutely! The sauce actually improves after 24 hours in the refrigerator.
Q: How do I know when the meatballs are done?
A: They should reach an internal temperature of 71°C (160°F).
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