Perfect Italian Meatballs

Perfect Italian Meatballs seem like an appropriate way to start this week right? I think so!

Perfect Italian Meatballs from (@whatsgabycookin)

Adam first whipped these up for me this summer and threw them on a pizza. I’ve since stolen his recipe and made them on repeat for chilly nights when all I want to do is throw something in the oven, curl up on the couch with a blanket, and have a glass of red wine. That basically my recipe for success these days between all the holiday parties and events. I’m majorly savoring any down time at home and these Perfect Italian Meatballs are kinda the best way to do it!

Perfect Italian Meatballs

Yield: Serves 6-8

Perfect Italian Meatballs


  • 1 pound ground beef sirloin
  • 1 pound ground pork
  • 1 1/2 cup panko bread crumbs, divided
  • 4 tbsp milk
  • 4 eggs
  • 1 loosely packed cup fresh parsley
  • 1 loosely packed cup s bunch basil
  • 2 cloves garlic, finely chopped
  • 1/2 cup extra-virgin olive oil, plus extra for drizzling
  • 1/2 cup freshly grated Parmesan
  • 1/3 cup pine nuts
  • Sea salt and freshly ground black pepper
  • 28 ounces crushed tomatoes
  • 1 medium ball fresh mozzarella


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl combine the beef, pork, ½ cup panko bread crumbs, milk and eggs and set aside. In a food processor, combine the parsley, basil, garlic, olive oil, parmesan and pine nuts. Process for 30-45 seconds until chopped. Add the herb mixture to the meat and mix until evenly combined. Season with salt and pepper. Shape the meatballs into large balls then roll them in the remaining panko bread crumbs.
  3. In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a baking dish.
  4. To the same pan, add the crushed tomatoes and season with salt and freshly cracked black pepper and some extra basil. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomato mixture over the meatballs and top with torn mozzarella. Drizzle with olive oil and freshly cracked black pepper. Bake for 25 to 35 minutes. Garnish with extra torn basil and parsley.

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  1. Meatballs!!! my favorite and these indeed look totally delicious. Perfect for a blustery night.

  2. I haven’t made meatballs in ages, and I don’t know why! This reminds me that I need to do it with this recipe ASAP!!

    1. Hey Ellen!

      Sorry! I don’t have the software to calculate the nutritional value of my recipes – there are some online programs you can input the recipe in if you’re comfortable using a specific program! Thanks

  3. Made these tonight. These meatballs were super easy to make and a wonderfully hearty dish on a rainy Pacific Northwest night.

  4. Do you use all 1/2 cup of oil in the meatballs or is some of this intended for frying? Do you toast your pine nuts or leave them raw? Thanks!

  5. These look awesome..I am in the process now of making brie, bacon and basil, I am however roasting a few heirloom grape tomatoes with it
    …Can’t wait for dinner…You are a cook after my own heart!!!

  6. i wa looking at this once and knew i had to try it…and boom! i have been making these eversince. i make batches of the meatballs and just put them on the freezer. And anytime we want to have some italian meatballs it would be so much easier to make it from then. thank tou gaby. this is a real bomb and a lifesaver.

  7. These were incredible! My husband claimed them “best meatballs he ever had” Next time I’m trying poly-o mozzarella (personal preference).

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