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5 from 7 votes

Italian Meatball Recipe

These homemade Italian meatballs are sure to rival your favorite Italian restaurant. They are juicy, soft, and full of flavor!
Prep Time10 minutes
Cook Time18 minutes
Chill1 hour 20 minutes
Total Time1 hour 48 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Servings: 7
Author: Lil' Luna


  • 1/2 cup plain bread crumbs
  • 1/2 cup beef broth
  • 2 tbsp olive oil
  • 1 tbsp onion powder
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 large eggs
  • 1/4-1/2 cup fresh parsley chopped
  • 3 tsp minced garlic crushed
  • 2 tsp garlic salt (with parsley flakes)
  • 1 tsp ground black pepper
  • 1 tsp dried Italian Seasoning
  • 2 tbsp parmesan cheese grated
  • 24 oz Rao Marinara Sauce


  • Prepare a baking sheet by covering it with foil then lightly spray the foil.
  • Add the bread crumbs and broth to a small bowl and let it soak for 20 minutes.
  • In a large bowl mix together the beef and pork. Add the soaked bread crumbs along with the eggs, parsley, garlic, salt, black pepper, Italian herb seasoning, and Parmesan cheese. Mix until combined, cover, and chill in the fridge for 1 hour.
  • Preheat the oven to 425°F. While the oven is heating up use a cookie scoop to form meatballs about 1 1/2 inches thick. Evenly space them over the baking sheet.
  • Bake for 16-18 minutes until cooked through and browned.
  • Add your Marinara sauce to a large pan on LOW-MEDIUM heat. After baking the meatballs, drain the fat off of them and let them sit in the sauce for 15-20 minutes and serve on their own or over pasta.



Serving: 7g | Calories: 458kcal | Carbohydrates: 13g | Protein: 27g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 147mg | Sodium: 1418mg | Potassium: 742mg | Fiber: 2g | Sugar: 5g | Vitamin A: 509IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 4mg