Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s

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Rich with tradition and flavor, these Juicy Italian Meatballs are the kind of dish that brings everyone to the table. Crafted with a perfect mix of beef and pork, blended herbs, and slow-simmered marinara sauce, they’re tender, juicy, and loaded with old-world charm. Whether you’re twirling them into spaghetti or loading them onto crusty bread for a meatball sub, each bite feels like home.

This dish captures the magic of Sunday dinner at Nonna’s—comforting, hearty, and absolutely unforgettable. It’s the kind of meal that invites laughter, second helpings, and stories passed down through generations. If you’re craving a classic Italian comfort food that’s as satisfying to make as it is to eat, you’re in the right place.

Why You’ll Love This Juicy Italian Meatballs Recipe

These meatballs aren’t just another dinner idea—they’re a celebration of flavor. The meat mixture is tender but not mushy, with the perfect amount of garlic, Parmesan, and herbs. They hold their shape beautifully and soak up all the richness of the marinara sauce as they simmer away. Ideal for meal prep, freezer-friendly, and always a hit with kids and adults alike.

What Kind of Meat Should I Use for Italian Meatballs?

The key to juicy, flavorful meatballs is using a blend of ground beef and ground pork. The beef brings a rich, meaty taste, while the pork adds moisture and fat to keep things tender. You can go for an 80/20 beef mix to avoid drying out the meatballs, or if you’re feeling adventurous, a little ground veal can elevate the texture even further.

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Ingredients for the Juicy Italian Meatballs

Every component in this dish works together to create a well-balanced flavor and texture. Here’s what you’ll need:

• Ground Beef (80/20): Adds deep, savory flavor and structure.
• Ground Pork: Infuses juiciness and richness.
• Breadcrumbs: Help bind the meatballs and keep them tender.
• Whole Milk: Soaks the breadcrumbs, creating a soft texture inside.
• Eggs: Act as a binder to hold everything together.
• Grated Parmesan Cheese: Adds saltiness and a nutty depth.
• Garlic: Fresh minced garlic brings in that signature Italian aroma.
• Chopped Parsley: Brightens the flavor and adds freshness.
• Salt & Pepper: Essential for seasoning.
• Crushed Red Pepper Flakes (optional): For a gentle heat.
• Marinara Sauce: Slow-simmered sauce that infuses the meatballs with flavor.

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How To Make the Juicy Italian Meatballs

Step 1: Prepare the Breadcrumb Mixture

In a large mixing bowl, combine the breadcrumbs and milk. Let them soak for 5 minutes until the mixture is soft and fully absorbed.

Step 2: Mix the Meatball Ingredients

Add the ground beef, ground pork, eggs, Parmesan, garlic, parsley, salt, pepper, and red pepper flakes to the breadcrumb mixture. Gently mix everything together using your hands—don’t overwork it, or the meatballs will be tough.

Step 3: Form the Meatballs

Using a cookie scoop or your hands, roll the meat mixture into 1.5-inch balls. Place them on a baking sheet lined with parchment paper.

Step 4: Brown the Meatballs

In a large skillet with olive oil, sear the meatballs over medium heat until browned on all sides. This step locks in flavor and helps them hold shape in the sauce.

Step 5: Simmer in Marinara Sauce

Transfer the browned meatballs into a pot of simmering marinara sauce. Let them cook on low heat for 25-30 minutes, covered. This allows them to soak up the sauce and become incredibly juicy.

Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s

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How to Serve and Store Juicy Italian Meatballs

This recipe yields around 18-20 meatballs, enough to feed 6-8 people generously, especially when served with pasta. For storing, keep the meatballs in an airtight container in the fridge for up to 4 days. They also freeze beautifully—just place them in a freezer-safe bag with some sauce and freeze for up to 3 months.

To reheat, thaw overnight in the fridge and warm them gently on the stove or in the microwave with extra marinara to keep them moist.

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What to Serve With Juicy Italian Meatballs

Classic Spaghetti

The timeless partner to meatballs—twirl the pasta in marinara, top with a few meatballs, and sprinkle on Parmesan.

Garlic Bread

Perfect for mopping up every bit of that delicious sauce.

Caesar Salad

Crisp romaine, creamy dressing, and crunchy croutons balance the richness of the dish.

Roasted Vegetables

Try zucchini, bell peppers, or eggplant for a light and tasty side.

Polenta

Creamy polenta makes an excellent base for the meatballs and sauce to shine.

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Frequently Asked Questions

Can I make these meatballs ahead of time?
Yes! You can shape the meatballs and refrigerate them for up to 24 hours before cooking. They’re also freezer-friendly both before and after cooking.

Can I bake the meatballs instead of frying them?
Absolutely. Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, or until browned and cooked through.

What can I use instead of pork?
You can substitute ground turkey or chicken for a leaner version, but be mindful that these may be less juicy. Consider adding a bit of olive oil to keep them moist.

Can I use store-bought marinara sauce?
Yes, a high-quality jarred marinara works perfectly for busy nights. But for an even better result, try our Homemade Marinara Sauce recipe.

What pasta is best for serving with these meatballs?
Spaghetti is classic, but linguine, bucatini, or even penne make great alternatives. You can also serve them over zucchini noodles for a low-carb option.

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