If you’re looking for juicy, flavorful Italian meatballs that are easy to make and perfect for any meal, this recipe is your answer. This recipe makes juicy, flavorful meatballs in a quick homemade tomato sauce. It’s easy to make, even on busy weeknights!
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Why this recipe works
- Juicy and tender – The perfect balance of meat, breadcrumbs, and egg ensures moist, tender meatballs every time.
- Rich flavor – Italian seasoning, garlic, and a splash of balsamic vinegar add depth without making it complicated.
- One recipe, endless meals – Serve over pasta, in a sub, or as an appetizer. Plus, they freeze like a dream!
Let me add this little disclaimer: This is not an authentic Italian recipe, as in I didn’t consult any actual Italians when making this. BUT in all honesty, the all-American spaghetti and meatballs is not exactly authentic Italian anyways. Sure, there’s polpette in southern Italy, but they are not served with spaghetti. Still, this is what we culturally refer to as Italian Meatballs, and so be it 😉
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Ground beef – Lean beef works well, but swap in some ground pork for juicier meatballs. Or use ground Italian sausage for extra flavor!
- Breadcrumbs – Regular or panko are fine; soak in milk for extra moisture if using very lean meat.
- Italian seasoning – Use store-bought or mix dried basil, oregano, and thyme.
- Balsamic vinegar – Adds depth, but Worcestershire sauce is a good alternative.
- Red wine – Adds richness; use a dry red like Chianti, Merlot, or Cabernet Sauvignon for the best flavor. Broth or water works if you prefer alcohol-free.
- Garlic & parsley – If you prefer using dried pantry ingredients, use ¼ tsp garlic powder per clove and 1 tsp dried parsley for every 1 tbsp fresh. Using dried garlic powder can be helpful when you have picky eaters.
- If you don’t have any tomato sauce handy, try combining about ⅔ cup water with ⅓ cup tomato paste.
Recipe variations
- Spicy meatballs – Add red pepper flakes to the meat mixture for a kick.
- Cheesy meatballs – Stuff each meatball with a cube of mozzarella for a gooey center.
- Turkey meatballs – Swap beef for ground turkey for a lighter option. May need more breadcrumbs, as ground turkey tends to have a higher water content.
Step by step overview
Let’s make some delicious meatballs! This is a step-by-step walkthrough with photos, if you need a visual. Before you begin, preheat your oven to 410°F and lightly oil a baking sheet.
1: Mix meatballs
2: Shape & bake
Remove from the oven and set aside.
3: Sauté aromatics
Add 2 tbsp tomato paste, 2 tsp Italian seasoning, 2 minced garlic cloves; cook 2 min.
4: Deglaze
Simmer for a minute to thicken and for alcohol to evaporate.
5: Finish sauce
6: Add meatballs
7: Serve
Tips for success
- Don’t overmix the meat – gentle mixing just until the mixture sticks together keeps meatballs tender.
- Use a cookie scoop for even-sized meatballs that cook evenly. We prefer medium meatballs. I use about 2 – 3 teaspoons of meat mix per meatball.
- Add a splash of milk to the meat mixture if it feels too dry.
- Deglaze the pan well after sautéing onions to capture all the flavor.
- Adding a lid to the skillet in the oven will leave the sauce on the thinner side, while baking uncovered will make for a thicker, chunkier but also richer sauce.
Helpful recipe hints
Troubleshooting & FAQs
This issue often happens due to insufficient binding agents or overmixing.
Make sure you’re using adequate breadcrumbs and eggs to bind the mixture. Mix the ingredients until just combined to avoid a dense texture.
Chilling the meatballs before cooking can also help them hold their shape, if you’re struggling with meatballs that fall apart.
Overmixing the meat can lead to tough meatballs. To maintain tenderness, mix the ingredients gently until just combined.
Incorporating a panade – a mixture of bread and milk – into the meat mixture can also enhance moisture and tenderness if you’re using very lean meat.
Excessive liquid or too much bread in the mixture can cause mushy meatballs. Use only the recommended amount of breadcrumbs. If the mixture feels too wet, add more breadcrumbs gradually until it reaches a workable consistency.
Yes, cooking meatballs directly in the sauce is a traditional method that results in tender meatballs infused with sauce flavor. However, they may lack the browned exterior achieved through frying or baking. Ensure the sauce simmers gently to prevent the meatballs from breaking apart.
Place cooled meatballs in an airtight container and refrigerate for up to 3 days.
Yes! Freeze meatballs and sauce separately for best texture, or together for convenience (up to 3 months).
Thaw overnight in the fridge, then reheat gently in sauce on the stove until they reach 165°F for food safety.
Serving tips
Serve over pasta, in sub rolls, or with mashed potatoes. I recommend using a long, slim pasta shape with meatballs. Spaghetti, Capellini, Fettuccine… All delicious!
We also have a green salad with balsamic vinaigrette or Italian dressing on the side. And a slice of garlic bread never hurts 😉
Recipe video
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Easy Italian Meatballs
Recipe details
Ingredients
For the meatballs:
- 1 ½ pounds lean ground beef
- 1 medium onion finely minced (about ¾ cup)
- 1 large egg
- 4 tablespoons breadcrumbs
- 2 teaspoons Italian seasoning
- 1 tablespoon chopped parsley OR 1 teaspoon dried
- 2 cloves garlic minced (or ¼ teaspoon garlic powder)
- ½ teaspoon salt
- black pepper to taste
- 1 teaspoon balsamic vinegar optional
- olive oil for baking
For the sauce:
- 1 tablespoon olive oil
- 1 medium onion chopped (about 1 cup)
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 2 cloves garlic minced (or ¼ teaspoon garlic powder)
- ⅓ cup red wine optional, or use broth/water
- 1 (14-oz) can diced tomatoes
- 1 (14-oz) can tomato sauce
- ½ teaspoon brown sugar optional, to balance acidity
- salt + black pepper to taste
- fresh parsley for garnish
- grated Parmesan for serving
Instructions
Make the meatballs:
- Prep: Preheat the oven to 410°F. Lightly oil a baking sheet or line with parchment paper.
- Mix the ingredients: In a large bowl, combine 1 ½ pounds lean ground beef, 1 medium onion (minced), 1 large egg, 4 tablespoons breadcrumbs, 2 teaspoons Italian seasoning, 1 tablespoon chopped parsley, 2 cloves garlic (minced), ½ teaspoon salt, black pepper, and 1 teaspoon balsamic vinegar (if using). Mix well until evenly incorporated and mixture sticks together, but do not overmix or meatballs will be tough/dense.
- Shape the meatballs: Using about 2-3 teaspoons of mixture per meatball, roll into balls and place on the prepared baking sheet.
- Bake the meatballs: Bake for 10-12 minutes, or until lightly browned. Meatballs do not need to be cooked through at this point.
Make the sauce:
- Sauté the onion: Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat. Add 1 medium onion (chopped) and cook for 5 minutes until softened.
- Add tomato paste & seasonings: Stir in 2 tablespoons tomato paste, 2 teaspoons Italian seasoning, and 2 cloves garlic (minced). Cook for 2 minutes until fragrant.
- Deglaze with wine: Pour in ⅓ cup red wine (or broth/water), scraping up any browned bits.
- Simmer the sauce: Stir in 1 (14-oz) can diced tomatoes, 1 (14-oz) can tomato sauce, and ½ teaspoon brown sugar (if using). Let simmer on medium-low heat for 5 minutes, stirring occasionally. Season with salt + black pepper to taste.
Finish the dish:
- Add the meatballs to the sauce: Transfer the baked meatballs into the skillet with the sauce, making sure they are evenly coated.
- Bake everything together: Cover with lid for a thinner sauce or leave uncovered for a thicker sauce. Bake at 375°F for 10-15 minutes, or until the meatballs are fully cooked and the sauce is bubbling.
- Garnish and serve: Sprinkle with fresh parsley and grated Parmesan before serving. Serve over spaghetti, mashed potatoes, or with crusty bread.
Notes
- Mix gently for tender meatballs; overmixing = tough texture.
- Breadcrumbs soaked in milk keep meatballs moist if using very lean meat.
- Ground beef/pork mix adds richness; lean beef keeps it lighter. Ground Italian sausage adds extra flavor.
- Red wine (Chianti, Merlot) adds depth; broth works too.
- Balsamic vinegar adds subtle richness; Worcestershire is a good swap.
- Freeze meatballs/sauce ideally separately, or together if needed, for 3 months.
- Store in fridge up to 3 days; reheat gently in sauce.
Nutrition
More recipe information
Recipe first published on 05/20/2019. Updated with new photos and text on 02/13/2025. Recipe was cleaned up a little, but has largely remained the same.
Wendy A. says
Absolutely delicious!! Lots of flavor!!
Nora says
I’m so happy to hear it, Wendy!
Cina says
Easy to make, and I think I’ll love it…. its in the oven with parmegian Regiano on top… waiting….
Christina says
I also added I Italian sausage to mine and my family LOVED it! thanks for the great recipe!
Mike Scott says
I had a great opportunity to put this one to the test with my son in-law coming to dinner…he hits the fancy restaurant’s in town so was nervous but hey… Only thing I added to the meat mix part was 1/4 cup of grated parmesan cheese. Used fire roasted tomatoes as suggested. Did the oven roast 12 min. which browned them nice. Did the sauce without wine cause he was bringing the kids. Decided for extra flavour to but both into a crockpot and did a slow 4hr cook while we entertained the room was smelling so good. Served with spaghetti, garlic bread and a shaker of grated parmesan was put on the table for those wanting extra flavour. Also did up a Cesar salad with garlic croutons. He went back for seconds and thirds 🙂 commented a few times on how amazing it was so, mission accomplished thank for the recipe. It’s a keeper..PS the kids also went back for more. Thanks for making this available
Nora says
Wow Mike, so glad your dinner was such a success! Your side dishes sound spot on, love the suggestion with the crockpot as well!
Julie Kemp says
My Italian mother taught me to use the same ingredients for the meatballs, adding a small amount of parmesan cheese in the mix, but the sauce is different I replaced the tomato sauce and Diced tomatoes, with 2 cans of canned whole tomatoes, with their juice pureed, and put raw meatballs in the sauce to heat together. The meatballs are softer Simmer no more than 2 hours. If you make it the day before, the grease rises to the top and can be removed. ALWAYS serve with pasta and grated Romano cheese. and garlic bread.
Vickie L says
I’m terrible about knowing how much salt to add to recipes. When you say “salt to taste” for the sauce do you think about 1/2 teaspoon would be good?
Nora says
Vickie, I always recommend starting with a small amount, tasting, and then adding more as needed. Start with 1/8 teaspoon and then add more salt, 1/8 teaspoon at a time, stirring and tasting in between. Salt is difficult to translate into recipe writing a lot of times – the shape and size of salt crystals change the volume, and a regular table salt tastes much saltier than a sea salt, for example. But adding little by little is a safe way to get to your preferred level of seasoning. Hope this helps!
Marci says
Used Italian seasoned pork and wow this is a keeper
Nora says
Thanks for sharing, Marci! Glad you liked the recipe.
Maria says
What kind of pork?
Kelly H says
These meatballs are amazing! Tonight is the third time I’m making them, and my family raves about them.
Nora says
I’m so glad, Kelly! I just made them on Sunday as well, they are always such a hit.
Karen Tieszen says
They were absolutely delicious! Even better the second day. We added a can of tomato soup and 1 Tbsp brown sugar.
Nora says
So happy you enjoyed the recipe, Karen!
Amber says
Was that tomato soup and brown sugar added to the sauce? How interesting!
Karen says
I followed recipe for sauce and spices for meatbalIs. I also used 1/2 lb Bob Evans Italian sausage added to 1 and 3/4 lb ground round hamburger. Used my canned tomatoes from garden too.
After meatballs baked in oven, I put in bottom of a skillet and topped with Parmesan and mozzarella cheese. Then put sauce over. Let sit for an hour. on top of stove. Turned on to warm before family plated these over their spaghetti.
YUMMY! Thank you.
Nora says
That sound so incredibly delicious, Karen. Thank you for sharing! And how lucky to have homegrown canned tomatoes, I bet they make such a huge difference.
Toni says
Easy, quick and delicious! Keeping this one in my rotation.
Nora says
I’m so glad, Toni!
Nancy Toomey says
Made this recipe and it was yummy!
Nora says
I’m so glad, Nancy!
Fran says
When I make meatballs I place them on paper towels on a microwavable plate, covered with another paper towel and cook them in the microwave just until they feel solid, turning once. Throw them into the sauce and simmer until fully cooked. These freeze well too
Nora says
That’s such a great tip, Fran! Thanks for sharing.
Danielle J says
LOL. I know I left a comment last night about carrots. And then this morning I realized I already left a comment almost 2 years ago about the same thing. Just wanted to say thank you for the information!
Nora says
? glad you found the answer, Danielle!