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Italian meatballs

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Authentic Italian Meatballs — My Mother’s Classic Family Recipe

Recipe by Eileen

  • Total Time2 hours
  • Yield12 meatballs 1x

This classic Italian meatball recipe brings generations of family flavor to your table. Tender, oven‑baked meatballs simmered in rich tomato sauce capture the warmth and love of Sunday gravy — a cherished Italian‑American tradition passed down through my grandmother and mother. Whether you’re cooking for family or simply craving comfort, these meatballs deliver the taste of home in every bite.

Ingredients

Scale

      • 1 slice white bread torn into pieces
      • 2 tbsp. milk
      • 1.5 lbs. Meatloaf mix (or 1 pound ground beef and ½ pound ground pork)
      • 1 large egg
      • ¼ small onion, grated on a box grater
      • ½ tsp. kosher salt
      • ¼ tsp. freshly ground black pepper
      • 1 tsp. dried Italian seasoning
      • ¼ paprika
      • ¼ Garlic powder or ½ tsp. minced garlic
      • 1 tsp. lemon juice
      • 2 tbsp. finely grated Parmesan cheese
      • 24- ounce jar Marinara sauce or homemade

    Instructions

    1. Soak a slice of white bread, torn into pieces, in about 2 tbsp milk. Let sit for 5 minutes, then mash in to a paste.
    2. Combine ground meat, spices, lemon juice, onion, egg, parmesan cheese and panade, folding ingredients together gently with your hands until well combined. Mixture will be a little sticky but should hold together when forming the meatballs. If mixture seems a little dry add a little more milk, if too wet add some breadcrumbs.
    3. Make golf ball size meatballs with wet hands, gently rolling them in to shape so they are not too compressed or they will be tough.
    4. Bake meatballs in a pyrex baking dish ar 375℉ for 15-20 minutes on each side till they are nicely browned.
    5. Simmer meatballs in Marinara sauce for at least 30 minutes. Serve with pasta of your choice.

    Notes

    • Mix gently. Over‑mixing can make meatballs tough. Combine the ingredients just until they come together.
    • Keep the size consistent. Evenly sized meatballs cook at the same rate, whether baked or fried.
    • Simmer in sauce for extra flavor. Letting the meatballs finish cooking in tomato sauce infuses them with rich, savory goodness.
    • Double the batch. These freeze beautifully and make weeknight dinners a breeze.
    • Leftovers make great meatball sandwiches, for a smaller sandwich, place several meatballs in small hoagie rolls, top with slice provolone cheese, wrap in aluminum foil and bake in 350℉ oven for 20- 25 minutes until heated though.
    • Prep Time: 15 minutes
    • Cook Time: 1 ¼ hours

    Find it online: https://drfoodiemama.com/authentic-italian-meatballs-my-mothers-classic-family-recipe/