Classic Italian Meatballs

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Are you a meatball fan? I sure am! I’ve been on the hunt for a great classic Italian meatball recipe the past few weeks and I finally found one that I love. It comes from a variety of sources… first the meat combination was from my favorite local butchers over at Lindy and Grundy. The mix-ins were compliments of some of my family members recipes, and the dredging in flour seemed like a great idea since it gives it a nice little crust. The result from this mish-mash of ideas makes for one pretty awesome meatball.

They taste like the meatballs that we had in Italy a few years ago. And I’m fairly certain if I made these for one of my best friends and her entire Italian family, they would be pretty impressed. So basically you should make these. You can have them plain, or with some pasta, or on top of some toasted bread. They are good no matter which way you slice them!

Classic Italian Meatballs

5 from 2 votes
Course Dinner
Cuisine Italian


  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1 cup fine dry bread crumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh Italian parsley
  • 2 cloves garlic peeled and chopped fine
  • 1 large egg whisked
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup AP flour
  • 1/4 cup olive oil
  • 28 oz marinara sauce


  • Combine the ground beef and ground pork in a large bowl. Add the dry bread crumbs, cheese, parsley, garlic, egg, salt and pepper. Combine the ingredients with your hands until everything is mixed through.
  • Form meatballs about the size of a golf ball in your hands. Transfer these prepared meatballs to a plate and set aside.
  • Place the flour in a shallow bowl. Roll each meatball through the flour.
  • In a large skillet, add the olive oil, and heat over medium high heat. Add the meatballs to the skillet, making sure not to crowd the pan. This step might take 2-3 rounds. Cook the meatball on each side for a total of about 6 minutes. Remove the meatballs and repeat the process if needed.
  • Drain the excess olive oil from the pan and place back over the flame. Add the marinara sauce and then add the meatballs back to the sauce. Continue to cook the meatballs for about 20 minutes until they are completely cooked, no pink in the center, and the marinara sauce is warmed.


Serve as is, or with pasta, or with garlic bread.


  1. Made these yesterday only instead of the marinara sauce I used a red enchilada sauce thinned with chicken stock. I also added chopped sweet pepper because I had one going wrinkly on the counter. Very, very tasty!

  2. You can never have too many meatball recipes in my personal opinion. I love serving mine with a mushroom-sour cream sauce, but I’d never turn down good old fashioned marinara!

  3. Do you think omitting the Parmesan cheese will make a big difference? I’m dairy free. Can add a little almond milk or can just prepare as is without the cheese. Please let me know.

  4. 5 stars
    I’ve made these several times for office gatherings. I make a quadruple batch and put them in the sauce in a large Crock Pot. Cook them on low for six hours. Always a hit and nothing left over!

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