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square image of italian meatballs and marinara over pasta
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Italian Meatball Recipe

Classic Italian meatballs made with beef, pork, and veal, two grated cheeses, and Italian seasonings. Brown them in a skillet, finish in the oven, and serve with pasta and marinara.
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 25 meatballs
Calories 183kcal
Author Julie

Equipment

Ingredients

  • 1 pound ground beef (I use 80/20)
  • 1 pound ground pork
  • 1 pound ground veal
  • 3 large eggs
  • 1 ½ cups Pecorino Romano cheese grated
  • 1 cup Italian bread crumbs
  • ½ cup white onion peeled and finely chopped
  • ½ cup fresh parsley chopped
  • ½ cup Parmigiano Reggiano cheese grated
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 ½ teaspoons black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • olive oil for frying
  • cooked pasta for serving
  • marinara for serving

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • To a large mixing bowl, add 1 pound ground beef, 1 pound ground pork, 1 pound ground veal, 3 large eggs, 1 ½ cups Pecorino Romano cheese, 1 cup Italian bread crumbs, ½ cup white onion, ½ cup fresh parsley, ½ cup Parmigiano Reggiano cheese, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 ½ teaspoons black pepper, 1 teaspoon salt, and 1 teaspoon dried basil. Use your hands to mix everything together until well combined, but do not overmix.
    ground pork, beef, and veal in a large mixing bowl with cheeses, bread crumbs, seasonings, eggs, onion, and parsley
  • Roll the meatball mixture into ¼ cup balls and place them onto another baking sheet or large plate.
    rolled meatballs on a baking sheet
  • Place a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Once hot, fry the meatballs in batches, on both sides for 2-3 minutes, until golden brown. Place on the prepared baking sheet and repeat with the remaining uncooked meatballs.
    italian meatballs being seared in a skillet with olive oil
    • I can usually fry all of the meatballs in 3 batches. Don't overcrowd the pan. Add more olive oil as needed and let it heat up before starting the next batch.
  • Once all of the meatballs have been browned, bake for 20-25 minutes or until the internal temperature reaches 165 degrees F.
    baked italian meatballs on a parchment paper lined baking sheet
  • Remove from the oven and serve warm. We like to serve these meatballs with cooked pasta and marinara for an easy dinner.
    italian meatballs with marinara served over spaghetti

Notes

  • You can skip baking and add the shaped meatballs directly to your red sauce to simmer until cooked through. Stir gently so they don't break apart.
  • You can also skip the frying and bake the meatballs straight from shaping. Bake until the internal temperature reaches 165°F and plan on 5 to 10 extra minutes of cooking time.
  • Pecorino Romano and Parmigiano Reggiano together is my preference, but either one works well on its own if that's what you have.
  • Beef, pork, and veal are the classic combination, but you can use a different mix of ground meats or just one variety. Either way works well here.
  • Store in an airtight container in the refrigerator for up to 3 days. To freeze, let the meatballs cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.

Nutrition

Serving: 1meatball | Calories: 183kcal | Carbohydrates: 5g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 308mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 1mg