Tasty Italian Meatball Recipe

This Italian meatball recipe is one of my absolute favorites from my childhood. My mother always seemed to make the most perfect and delicious meatballs anyone had ever tasted!

Here is a recipe I have derived from hers... try it yourself and everyone around you will love you for it!

Get ready to roll up your sleeves and get your hands icky!

Find an apron, too, just in case.

Making meatballs is a great stress reliever and hand exerciser, so try it soon!

You can vary the size as well and use them as appetizers, a main course, or in a sauce atop your favorite pasta.

My Authentic Italian Meatball Recipe

Serves 4-6

Italian Meatballs Ingredients

Meatballs on a platter with tomato sauce
  • 1 pound of lean beef
  • 1/2 cup grated pecorino romano cheese
  • 1 large egg
  • 2 cups plain breadcrumbs (Italian seasoned breadcrumbs work too)
  • 2 large cloves of garlic, minced
  • 1 1/2 teaspoons of salt
  • 1 tsp of black pepper
  • 2 tbsp extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 tsp garlic powder
  • 2 sprigs of fresh chopped parsley

This dish is featured in my elegant printable recipe card collection.


Basically this recipe consists of throwing all of the above ingredients in a bowl and mash, mash, mashing them together!

So... first add the ground beef and then knock yourself out! The best way, of course, to mix all of the above together is to roll up your sleeves, baby. Get your hands dirty!

Mush the egg in there and make sure all of the ingredients are mingling well. If you find the the mixture is too dry, and is not holding a good form when you try to ball it up, simply fill a glass with water, and pour in a little bit at a time, until you reach the desire consistency. (Which is the perfect meatball form!)

Next, preheat your oven to 350 degrees. Then get to making some balls!

A large tablespoon should be a good measure or you can simply scoop each amount into the palm of your hand and make a rough measurement.

You want the meatballs to be roughly the same size so that they cook at the same speed.

Prepare a large baking sheet with some cooking spray, and set the finished forms on top of them, with at least an inch space between each one.

At this point you can stick them in the oven, and cook them until they are brown through and through, or you can do what my mother always did - brown the outsides of them (which takes about 10 minutes or so), and then remove them from the heat - where they will soon experience a hot, saucy bubble bath... in a fresh tomato sauce atop the stove!

Cook the little buggers on low for another 30 to 40 minutes. This will allow the flavors of the sauce to infuse the meatballs, and make them nice and moist for those watering mouths now waiting for them!

After this time, I'm sure you'll have a steaming hot pile of spaghetti ready to be topped by your creations from this Italian meatball recipe... so get to it! Mangia!

**Just a note... this same Italian meatball recipe can be used to make small tiny meatballs to add to your sauce recipe in the beginning... perfect for a lasagna or baked ziti, to give it that extra YUM-factor. Try it out!