How to Make MEATBALLS Like an Italian
I learned how to make authentic Italian meatballs from two of the best home cooks I know: my Nonna Igea and my mum, Graziella (known affectionately by boys, as “Nonna Grace”. These two are absolute queens of meatballs. Back when we ran our food business in Sydney, we sold thousands every week. Customers couldn’t get enough. So, trust me, if you’ve been searching for the best meatballs recipe… This is it. This is the one. Passed down, refined, and loved by everyone who tries it!
Even though my main inspiration has come from my family, I’ve made a few tweaks that really elevate it’s flavour and texture astoundingly. One of the big differences is that they don’t use soffritto in the mix. But for me, making a soffritto base is the first and most important step, because it turns good meatballs into flavour bombs.
When it comes to herbs, my nonna and mum always use fresh herbs, but I actually prefer dried. I find they blend more evenly, as they almost disappear into the mix—giving the meatballs a lovely taste without overpowering the rest of the ingredients.
If you want meatballs that are moist with melt-in-your-mouth texture, then my absolute favourite trick is adding bread that has been soaked in water. It really transforms the consistency into soft, pillowy perfection.
I love these meatballs with marinara or crusty Italian bread—not pasta. However, for pasta, I make mini meatballs from my nonna’s hometown in Teramo, Abruzzo, for a sauce called Sugo alla Teramana. It’s slow-cooked and served with Chitarra, thick, square spaghetti. Perfect meat-to-pasta ratio in every bite.
Watch How to Make MEATBALLS Like an Italian
This Authentic Italian meatball recipe will become your family’s new favorite!
Vincenzo’s Tips
Herb It Your Way
I use a mix of dried parsley, basil, sage, and thyme. Fresh herbs are great if you have them, but dried works perfectly, especially when they’re not in season.
Soak it for best results
I soak the bread in water and it results in the best texture. Some people choose to use milk, but I find, as long as you soak the bread properly, water does the job really well.
Keep It Wet
Always keep a small bowl of water nearby as you work on shaping each meatball. Damp palms make this part of the process much easier and stop the mixture from sticking to your hands.
Size Matters
choose to make each one around 14g in size. You don’t need to measure them, but this is approximately the size of a golf ball. If you like them bigger (a little more American-style), go for it! Just remember: the larger the meatball, the longer the cook time and you will also need extra sauce to keep them moist.
My Foolproof Cooking Method
Most people either shallow fry their meatballs in a pan or bake them in the oven. Some even drop them straight into the sauce while they’re still raw. But be careful, as doing that can cause them to break apart, and no one wants a sauce full of meatball mush. Once you have finished shaping your meatballs, put them in the freezer for 2 hours to help reduce any moisture and firm them up just enough. Then, cook them straight from frozen—drop them into hot, bubbling sauce, with no need to thaw. The result will be juicy, flavour-packed tender meatballs that hold their shape, every, single, time. Trust me, once you try this method, you’ll never go back!
No Forks, Please
Once meatballs are in the sauce, don’t poke or stir them with a fork or spoon as they can easily break. Cover the pot and give it a gentle shake now and then to coat everything evenly. Once they’re fully cooked, you can then gently stir.
How to Serve Authentic Italian Meatballs
On a flat plate, ladle a generous amount of that rich, thick tomato sauce. Place the meatballs gently on top, then tear a few fresh basil leaves over everything for a final, fragrant touch.
Authentic Italian Meatballs
Print Recipe
Equipment
- A bowl of water
- Immersion blender/ hand blender
- Large-sized mixing bowl
- Sheet pan with baking paper
- Large-sized pot
- wooden spoon
Ingredients
- 500 g / 17.06oz ground beef or veal
- 500 g / 17.06oz ground lean pork
- 1 carrot, halved
- 1 celery stick, roughly chopped
- ½ brown onion, roughly chopped
- 2 garlic cloves
- 1 egg
- 5 Tbsp of Pecorino Romano or Parmigiano Reggiano, Grated
- 20-30 g dry herb mix
- 5 slices of bread
- 3 Tbsp of bread crumbs
- 3 Tsp of salt
- Pepper
- 2 bottles of tomato passata
- A bunch of fresh basil
- Extra Virgin Olive Oil, EVOO
Instructions
To make the meatballs
- Blend sliced celery, carrot, onion, garlic, a drizzle of EVOO, and a splash of water, until thick and creamy, then set aside.
- In a large bowl, mix ground pork and beef mince using your hands and start to combine them.
- In a separate bowl, soak the bread in water, then squeeze out the excess liquid and tear the bread into small pieces then add it to the meat mixture.
- Using your hands, mix and mash the meat and bread together by squashing down and letting it squeeze through your fingers. Continue to squeeze and squash until it is well combined.
- Add the dried herbs and pour in half of the soffritto. Then add breadcrumbs, Pecorino cheese, salt and pepper (to taste), and the egg. Mix everything until it’s well combined and smooth in texture.
- Wet the palms of your hands and start forming the meatballs. Place each one on on a sheet pan/tray lined with parchment paper. Repeat until you have used all your mixture.
To make the sauce
- In a large, deep pot, add EVOO and the remaining soffritto mix. Cook over medium-low heat for about 3–4 minutes then add a splash of water, stir it through and cook for another 10 minutes. Carefully add the tomato passata, stir to combine, then cover with a lid, and let it simmer on low heat for at least 1 hour, or until it thickens to the consistency you desire.
Combining meatball and sauce
- When you’re ready to cook the meatballs, put the sauce on medium-high heat and leave it to boil aggressively. Then, gently drop the meatballs into the sauce, one at a time, allowing for some space in between. Don’t overcrowd the pot, as you may need to cook it in batches.
- Cover with a lid and cook for 30–40 minutes, reducing the heat to low.
- Once cooked, tear a few fresh basil leaves over the pot and give it a quick, gentle stir, then serve.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
Craving meatballs with pasta? Try Nonna’s Spaghetti Meatballs made with tiny meatballs that are packed with big flavors.
Pair these authentic Italian meatballs with my No-Knead Olive Bread. In fact, it’s easy to make with just 6 ingredients and perfect for soaking up that delicious sauce.
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