Italian Meatball

Here’s a simple, authentic-style Italian meatball recipe (juicy, tender, not dry).

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Italian Meatballs

Ingredients

• 1 lb (450 g) ground meat
  (beef, or beef + pork = best flavor)

• ½ cup breadcrumbs (or soaked bread)

• ¼ cup milk

• 1 egg

• ½ cup grated Parmesan

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped (or 1 tsp dried)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp Italian seasoning (optional)

• 2 tbsp olive oil

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Instructions

1. Soak breadcrumbs in milk for 1 minute.

2. Add all ingredients to a bowl.

3. Mix gently with your hands (don’t overmix).

4. Roll into golf-ball size meatballs.

5. Heat olive oil in a pan over medium heat.

6. Brown meatballs on all sides (about 6–8 minutes).

Optional (very Italian move):

• Simmer browned meatballs in tomato sauce for 15–20 minutes until tender.

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Tips for perfect meatballs

• Don’t pack them tight—light hands = tender

• Parmesan adds salt, so taste before adding more

• Pork = juicier meatballs

Variations

• Baked: 200°C / 400°F for 18–20 min

• Fried only: extra crispy outside

• Spicy: add chili flakes

• No egg: works fine, just a bit denser

Want Nonna-style, no breadcrumbs, or air fryer version?