The BEST Authentic Italian Meatballs (with sauce recipe!)

Name: The BEST Authentic Italian Meatballs (with sauce recipe!)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 lb ground beef (80-85% lean); 1 lb ground pork; 1 lb ground veal; 3 egg yolks; 3 tsp salt (or to taste); 2 tsp ground black pepper (or to taste); 3 tsp garlic powder; 2 tsp basil; 3 tsp parsley; 1 cup pecorino romano cheese (finely grated); 1 cup italian seasoned breadcrumbs; 1 cup whole milk (divided); 2 tbs olive oil; 1 medium onion (diced); 4-5 garlic cloves (minced); 2 tsp basil; 2 tsp parsley; 1 tsp oregano; 2 tsp salt (or to taste); 1 tsp ground black pepper (or to taste); 1 tsp granulated sugar (or to taste); (4) 28 oz cans crushed tomatoes; 1 lb hot and/or sweet sausage (optional); 2-4 pieces boneless pork* (optional)

Published: Apr 15, 2021 · Last Modified: Mar 4, 2023 by Jessica · 43 Comments · This post may contain affiliate links

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These authentic Italian meatballs are so juicy and flavorful, smothered in a rich and delicious homemade pasta sauce. This is a recipe passed down from my Italian grandmother with a few tweaks here and there to make it EVEN better! This is truly the only recipe you'll EVER need for both meatballs and sauce! Trust me.

Meatballs in sauce on a bed of spaghetti.

There is TRULY nothing better than juicy, fork-tender, flavorful meatballs smothered in a delicious sauce with your favorite macaroni on a Sunday evening! Or any night of the week, really, but I typically make this recipe on Sundays for my family for a special treat! This will be your new favorite Sunday sauce recipe.

Do you call it gravy or sauce? I honestly call it both depending on the situation or who I'm talking to, but I gravitate more towards gravy because that's what my family has always called it. It's pretty much engraved in my brain to be called gravy. Gravy or sauce, who cares. It's a DELICIOUS gravy-sauce recipe. Hehe.

Meatball half bitten to reveal tender inside on a fork.

Why this is the best authentic Italian meatballs with sauce recipe:

The meatballs come out SO soft and SO tender. There's nothing worse than fighting to cut through a meatball with your fork. You want them to be soft so that your fork just pushes right through!
The best tip I have is to cook them until ALMOST cooked through. You want them to still be a little pink in the center when done because they will finish cooking in the sauce and be ultra tender!
My meatballs have a combination of beef, pork and veal to ENSURE optimal tenderness! You can buy a 1 lb of all three or you can cheat and buy 3 lb of meatball mix from your local grocery store. I sometimes do this!
Both the meatballs and sauce are anything but bland! I have been perfecting these recipes for so long that I KNOW you are going to love it as-is. With all recipes though, play around with the amount of seasoning to suit your personal taste and use my seasoning choices as a guide to make YOUR perfect recipe. I guarantee you won't change a thing, though!
- In my sauce, I always like to add a mixture of hot and sweet sausage for even more flavor! This is optional, but really adds another layer of flavor that we love and are delicious to eat alongside the meatballs.

Italian Meatball Ingredients

Ground beef: Don't go any higher than 80-85% lean. You want a little bit of fat to keep the meatballs juicy and tender.
Ground pork: Provides the fattiness needed for the most tender and juicy meatballs.
Ground veal: Adds delicious flavor and an almost creamy texture to the meatballs. Sometimes ground veal is hard to find so you may also use a mixture of just beef and pork with great results. I recommend just buying meatloaf/meatball mix from the store, though, if you can't find ground veal! Same delicious results.
Egg yolks: I only use egg yolks in my recipe to produce ultimate richness and taste. Using whole eggs can make the meatballs rubbery and the whites really have no benefit to the meatballs.
Salt and pepper: For flavor. I make sure my meatballs are seasoned very well. You can tweak these measurements to your liking.
Garlic Powder: Using garlic powder over minced fresh garlic is just a personal preference of mine. You can absolutely substitute fresh garlic if you'd like. I just don't like the pieces of garlic in my meatballs but maybe you do!
Basil: Lotssssa basil for flavor.
Parsley: Lotssssa parsley for flavor.
Italian seasoned breadcrumbs: I like using these for... you guessed it, extra flavor!
Whole milk: I recommend using whole milk for richness but you can also use 2%.

Meatball Recipe tips:

If for some reason you cannot find one of the ground meats, you can buy meatloaf mix at the store, which is a mixture of the three. I sometimes do this in a pinch and they come out just the same. Sometimes ground veal is hard to find so you may also use a mixture of just beef and pork with great results.
Be sure not to over-work the meatball mixture! This can make the meatballs tough.
To ensure tender and SOFT meatballs, you cant your meatball mixture to have almost a wet texture. If the mixture feels too dry, add a tablespoon more of milk at a time to make sure it is wet enough.
I like to use a cookie scoop, to portion out my meatballs. I'll typically use 1 ½ scoops from my cookie scoop. You can also use an ice cream scoop, to make large meatballs. Make them whatever size you want! Just be sure they are all close to equal in size so they cook evenly.
Be sure to flip the meatballs as soon as you see the bottoms browning so they don't burn. If they do brown more than desired, don't freak out too much because they should be fine and will soften up a lot while simmering in the sauce after.
Lightly grease your hands while forming meatballs to make it easier.

How to make the best meatballs

Add all meatball ingredients to a large bowl.
Mix until very well incorporated. Add more milk as needed. You want the mixture to be wet and pliable to ensure you will have soft and tender meatballs.
Roll into 1-2" balls and place on prepared baking sheet. For ease, lightly grease your hands with cooking oil to roll them.
Bake at 400˚ F for 20 minutes, flipping halfway to ensure all sides brown evenly. If making sauce, add meatballs to sauce immediately out of the oven.

Homemade Sauce Ingredients

Olive oil: Use extra virgin olive oil for browning the meats and onions for the best tasting results.
Onion: For flavor.
Garlic: Minced fresh garlic is best. You can never have enough garlic!
Basil, parsley, oregano: Spices that give this sauce so much flavor.. Play around with the measurements, if you'd like.
Salt & pepper: For flavor. Use your personal taste to gauge how much you want to use. I think the measurements I have provided are just the right amount.
Sugar: I use a small amount of granulated sugar in my sauce recipe to counteract the acidity from the tomatoes. It makes such a huge difference, don't skip it!
Crushed tomatoes: I think the texture and flavor of crushed tomatoes gives the best of both worlds. It's chunky and smooth at the same time! Brand also matters here! Tuttorosso is my absolute favorite and the only brand I will buy!
Additional meats to add into sauce:
- Sausage: Hot or sweet sausage are both great options. I always use a mixture of both. I never, ever skip the sausage! It lends SO much flavor to the sauce that otherwise wouldn't be there without it. If you think your sauce recipe is missing that "something", I bet it's this.
- Pork: Bone-in pork chops are my favorite to use. Discard bones before serving.
- Beef short ribs: Another delicious option. Be sure to discard bones before serving.

Bake or fry meatballs?

You can prepare them either way! I actually prefer to fry my meatballs (mostly because I love eating the browned meatballs plain while I cook! Ha) but most of the time I'm pressed for time and they come out just as tender and delicious with WAY less effort by popping them on a rimmed baking sheet and baking them so that is what I do 99% of the time. Plus, this recipe makes a ton of meatballs so you'd be frying them forever!

If you want to fry, just fill a heavy skillet with a small layer of olive oil and fry each side until golden brown. Pop them into the simmering sauce to cook all the way through for 45 mins-2 hours.

Freezing & Reheating Instructions

To freeze raw: Roll into balls and place on a baking sheet. Put the pan in the freezer to flash freeze. Once frozen, remove from baking sheet and put meatballs in a large resealable freezer bag. They will keep for up to 3 months. To thaw: Remove from freezer and place the meatballs on a rimmed baking sheet in the refrigerator over night. Bake as directed in the recipe instructions next day.
To freeze cooked: Prep and cook meatballs. Store in a resealable bag for up to 3 months. You can also freeze the sauce with the meatballs! Dump the meatballs and sauce in a large resealable bag and freeze up to 3 months. To thaw: Thaw in refrigerator over night and dump mixture into a large pot to heat up next day.

What to do with leftover meatballs

Just reheat in the microwave or on the stove and eat the meal again for up to 3 days!

Make meatball subs: These meatballs make the absolute best meatball subs!
- To prepare: Line your sub roll with meatballs and top with a good amount of mozzarella and/or provolone cheese. The trick is to make sure the cheese is surrounding the meatballs, not just sprinkled on top. Broil them in the oven for a few minutes and serve.
Meatball parm: Grease a casserole dish and fill it up with leftover meatballs. Top with sauce and mozzarella cheese. Bake @ 375 for 20-25 minutes or until heated through and cheese is melty and bubbly. Serve over pasta or however you'd like.

Meatballs on a bed of spaghetti with grated cheese sprinkled on top.

What can I add to my sauce to make it heartier and more flavorful?

Sausage: you can use hot or sweet sausage or a mixture of both. Cut them up and brown them in the beginning with the onion. They will cook through in the sauce.
Pork: You can really use any kind of pork you want. Sometimes I have pork chops I have to use up and I'll throw them in my sauce Sear them at the same step mentioned above and cook until fall-apart tender in the sauce. Just be sure to remove bones before serving!
Beef short ribs: Sear them, same as above, and cook through in the sauce.

If you make this recipe, I’d LOVE to know what you think below! I would so appreciate you leaving a star rating and/or comment. Also, please don’t forget to share a photo of your delicious finished recipe on Instagram or Facebook and give me a tag so I can see!

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