Name: Classic Italian Meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound ground beef; 3 tablespoons Parmesan cheese, grated; 3 tablespoons breadcrumbs; 1 large egg; 1‑2 cloves garlic, minced; 1 teaspoon parsley (or ½ tablespoon fresh parsley, chopped); ½ teaspoon salt; 1‑2 dashes black pepper; ¼ cup milk; 2 tablespoons olive oil; ⅓‑½ cup broth (vegetable or beef)

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These classic Italian meatballs come together in just about 35 minutes, offering a tender, juicy bite every time. Made with ground beef, Parmesan cheese, breadcrumbs, and fresh herbs, I find them perfect whether I’m pairing them with marinara sauce and spaghetti, serving them over fluffy rice, or tucking them into a warm crusty roll.

Classic Italian Meatballs

Why You’ll Love This Recipe

I love this recipe because it hits that sweet spot between simple and satisfying. It doesn’t require a ton of prep or exotic ingredients—just kitchen staples like ground beef, garlic, egg, and breadcrumbs. The meatballs are pan-fried for flavor and then simmered in broth to keep them moist and tender. Whether I’m planning a cozy dinner or meal prepping for the week, this one always fits the bill.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
3 tablespoons Parmesan cheese, grated
3 tablespoons breadcrumbs
1 large egg
1‑2 cloves garlic, minced
1 teaspoon parsley (or ½ tablespoon fresh parsley, chopped)
½ teaspoon salt
1‑2 dashes black pepper
¼ cup milk
2 tablespoons olive oil
⅓‑½ cup broth (vegetable or beef)

Directions

I start by combining the ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, and pepper in a large bowl. I pour in the milk gradually and mix just until the ingredients come together into a soft, compact mixture.
Then I shape the mixture into small meatballs. I usually get around 30–36, depending on how big I make them.
In a large skillet over medium heat, I heat the olive oil and brown the meatballs on all sides, turning them often for about 5–6 minutes.
Once browned, I pour in the broth, cover the skillet, lower the heat to medium-low, and let the meatballs simmer for about 10–12 minutes or until fully cooked.
To finish, I remove the lid, turn up the heat, and let them cook another 2–3 minutes to reduce and thicken the broth.
I serve them immediately—sometimes with marinara and spaghetti, other times just with a piece of warm bread.

Servings and timing

This recipe makes about 36 small meatballs, which easily serves 4–6 people depending on how I’m serving them.

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

If I’m in the mood for something herbier, I add a dash of Italian seasoning or fresh basil. For larger meatballs, I just increase the cooking time and make sure the internal temperature hits 160–165°F (71–74°C).

storage/reheating

I often make a double batch and freeze the extras. I either freeze them raw or fully cooked. To do this, I freeze the meatballs on a baking sheet until solid, then transfer them to an airtight container or bag.
For reheating, I thaw them in the fridge overnight and warm them in a skillet with a splash of broth or marinara sauce. If I’m in a hurry, I microwave them in 30-second intervals until heated through.

FAQs

How do I keep the meatballs from falling apart?

I make sure to mix the ingredients just until combined and not overwork the meat. The egg and breadcrumbs help bind everything together.

Can I bake these meatballs instead of pan-frying?

Yes, I sometimes bake them at 400°F (200°C) for about 18–20 minutes, then finish them in a simmering sauce or broth for flavor and moisture.

Can I make these meatballs ahead of time?

Absolutely. I often prep the meatballs in the morning, cover them, and refrigerate until dinner. I can also freeze them and cook straight from frozen.

What’s the best sauce to serve with these meatballs?

I love them with a simple marinara sauce, but I also serve them with creamy sauces or even just on their own with a drizzle of olive oil and lemon.

Are these meatballs good for meal prep?

Yes, they store well and reheat beautifully, which makes them perfect for meal prep. I portion them out with rice or pasta and refrigerate for up to 4 days.

Conclusion

These classic Italian meatballs are one of my favorite go-to recipes for a hearty, homemade meal that doesn’t take hours to prepare. With minimal ingredients and easy steps, they come out tender and full of flavor every time. Whether I’m making them for a family dinner or freezing a batch for later, this recipe never lets me down.