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.
Danielle says
I’ve made this multiple times and it’s so good! I remember there being carrots in the sauce though, am I crazy?
Ann schroll says
I will let you know how it goes with my family. It smells wonderful and think it will be great. I put Parmesan cheese on the meatballs before putting in sauce. I just stuck it in the oven.
Nora says
I hope it turned out great, Ann!
Sue says
Delicious, best meatball recipe I’ve made, although I did use pork mince, but very tasty all the same, Defford make again.
Nora says
I’m so glad, Sue!
Michelle says
I added fresh ground garlic to the meatballs and sauce, and 2 Tbl of sugar. The sauce was amazing!
Nora says
I’m so glad, Michelle!
Grace says
I love both the Meatballs and Sauce although I do add a little bit of sugar and fresh garlic on top of the dry (personal preference). My only complaint is about the excessive advertisements that force you to constantly scroll past in order to read the recipe and instructions…. Please move advertisements away from the actual recipe and directions… Thank You!
Ron says
Love these meatballs. This is my go to recipe, they’re great with spaghetti, meatball subs or by themselves.
Nora says
I’m so glad, Ron!
Kim says
Made them tonight Absolutely Delicious ??!!! Thank you for sharing!! Yay ,I finally made Meatballs from scratch!!! ??
Grace says
Fantastic Meatballs and sauce were fantastic and so good in fact that Im making the sauce again (using better quality tomatoes this time) I used what I had on hand last time and agh the tinny taste from the cans were a killer.
I would highly recommend this recipe but make sure you USE GOOD Quality canned tomatoes.
Darren says
I’d definitely make these again but add more garlic and some Parmesan cheese.
Tara Matz says
These are amazing!!!!!! I might skip the noodles and eat the whole pan of meatballs and sauce! Yum!
Carmen Aponte says
This meatball and sauce recipe is amazingly delicious. I will definitely share it and make it again. ????
Lindy says
Enjoyed this meal. Only recommendation would be to double the sauce. It is so good and it left me wanting more. I also cut back on the onions in the meat balls. Just seemed like the amount was out of balance. I may have used a larger then was intended onion. Will be making this again (with extra sauce).?
Sis says
I just joined this website yesterday, and made the Easy Italian Meatballs today. Without a doubt, they were out of this world.
The only change I made was to add an extra clove of garlic.
Dee says
Everyone loved it!
I doctored up the sauce a bit but overall an easy and delish recipe
Iriy says
Easy, tender and delicious!!! Made Sunday sauce with ribs, sausage and decided to add these meatballs. Yum!!
Kayla Gates says
Amazing! Turned out well.
Glenda says
Your meatball recipe was a big success with my family. They were easy to make and delicious. A winning combination! Thanks!
Mikayla Johnson says
I made this delightful meal this week for my family and we so enjoyed it! I struggle with meatballs that are dry, this recipe keeps them nice and moist and totally flavorful. Thanks for sharing the recipe, Nora! I can’t wait to try more of your recipes!
Amrita says
I made this with minced chicken and it came out perfect! even used the leftover meatballs to make sliders with bacon on top!Want to try it next with a piece of parmesan in the middle of the meatball. Truly the best meatball recipe ive ever tried.
Laney says
I see the nutrition info, but I don’t see the serving size? Is that for 1 serving of the meatballs (no noodles), assuming you split the meatballs evenly into 6 servings?
Nora Rusev says
Yes, that’s exactly right, Laney! I’ll need to update this recipe so it’s more clear – sorry about the confusion.
Danijela says
Have to say that I made them today for the first time and everybody LOVED them! They turned out amazing and it was so simple.
Nora Rusev says
I’m so glad, Danijela!
KarlaM202 says
Thanks for the great recipe ! I doubled the recipe since I had 3# of burger to use up ! I adjusted the spices to suit our tastes-added 1/4 t. cayenne, 1 t. garlic powder, 1/2 t. basil, 1/2 t. oregano, and 1/2 t. crushed red pepper. I used a larger scoop, so they took a bit longer to cook – 14 minutes in my oven. Got 30 nice meatballs for the freezer ! Will definitely be making these again !
Cindy H says
Oh My Gosh!! Sooo good! I made it for my work potluck and they were gone in a flash. Some folks even went back for seconds and thirds.
Very east to make. I actually poured olive oil on my hands to roll the meatballs which made it easy, messy, and SO fun.
Very tasty and very easy. Awesome recipe!!
Danielle j says
Am I crazy? I swear the first 3 times I made this recipe there was a section that said to freeze the meatballs for about 10 minutes to help with the shape and another part that listed shredded carrots in the sauce…
This is a GREAT recipe. I’m just wondering if I’m going crazy or if something changed LOL
Nora says
Danielle, check out the dates at the top of the post! I updated it recently. Noticed the new photos, too? ? You’re not going crazy! I re-tested and simplified the recipe because it was getting so little attention and numerous comments on Pinterest how it sounded too complicated so they didn’t attempt it. I had no idea people were actually making it ? or I would have made a note in the post, which is what I usually do when I update a post this much. Sorry for the confusion! But let me know in the comments when you make a dish from here, it’s greatly appreciated to know there’s actual people cooking my recipes 🙂
Amanda says
This recipe is so easy to make I love it! Your photography is stunning as well! Thanks for sharing!
Renee says
What kind of red wine do you recommend?
Nora says
Hi Renee, I really don’t pay that much attention to what wine I cook with, to be honest. I just pick a dry one that’s not too expensive. Sorry I’m not of more help ?