Truly Best Italian Meatballs Recipe as You Never Tasted Before!

This Italian meatballs recipe is NOT just about seasonings cheese, herbs, garlic, etc. and a round shape. You know what? You never tasted meatballs made the real authentic Italian way like these...

Go ahead because many cooks abroad think that making meatballs is like making hamburgers...

Yes, but this is just partly true!

Unlike hamburgers, which are best cooked rare or medium-rare, Italian meatballs must be cooked through until well done!

This is just the starting point because you will be amazed after reading this page, you'll end up knowing how to make the best meatballs ever...

NOT said by me!

TIP!
First and foremoste if you want to make your best Italian meatballs never add garlic and parsley powder as I have seen where else. DON'T add those artificial ingredients but instead use fresh ones for an authentic taste!

Since last time things had better changed, so I made an update on this awesome meatball recipe.

I have received so many positive feedbacks that I just added a few of them on the page.

I'm glad to know that you could really make authentic Italian meatballs as you never tasted before and thank you for letting me know it. If you haven't yet you must try this Italian meatballs recipe.

I have another couple of recipes to point out that you won't want to miss and if you haven't yet it's time to try to make meatballs with turkey or try to make an Italian meatball soup!
• Turkey Meatballs Recipes
• Italian Meatball Soup

**My Best Italian Meatballs Recipe Is Yours...**

Hi Attilio!
Here are a couple of photos from our camping trip. We had a great time and your Italian meatballs recipe was definitely a hit! Everyone was excited to sit down for dinner and have a good warm meal as it had been raining and folks were cold and a little wet...

...I made three batches on Thursday, froze them, and they were thawed out by Saturday evening. Fifteen people enjoying the absolutely best tasting meatballs at 9,000 feet elevation in beautiful Clear Creek Canyon of Colorado! We also had some fresh trout wrapped up in tortillas on the side, bet you will never get this combo in a restaurant!

I love your meatballs recipe, absolutely delicious! Sincerely! Barbara

Attilio's reply:
Barbara you are a raving fan! Thank you for sending me your comments and photos.

Send Your Comments Here...

Ingredients: approximately for 15 meatballs...

- 4 oz (110g) white bread (crust discarded), turn into small bits
- 1/2 cup milk (118ml)
- 3/4 lb (340g) ground beef
- 1/4 lb (110g) ground pork
- 1/4 cup (60g) grated Parmigiano Reggiano
- 2 tablespoons (30g) minced fresh parsley leaves
- 1 large egg yolk
- 1 small garlic clove, minced
- 1 teaspoon (5g) salt
- ground black pepper
- about 1 1/4 cups (300ml) vegetable oil for frying

Good morning!
Yes indeed, in fact I made your meatball recipe last night and brought to work today for the guys at work as a "Friday" treat. Of course, I have with my homemade sauce. I must say I was always searching for that perfect Italian meatballs recipe and was really impressed with this recipe. So far they taste very good I'll know better once the guys have lunch. I will then let you know...
Anyway I did enjoy your website and look forward to your Free Newsletter!
Thank you! Elaine

Dear Attilio,
Please let me tell you I brought into work for all our workers for a "Friday" treat. They LOVED your Italian meatballs I had to hide a few to bring home for later. My husband was upset when I told him it was a new meatballs recipe because he liked my old recipe but when he had these he loved! Next time I'm going to add some basil pesto and I must say you are so right, fresh parsley made a world of difference. Can't wait to try some more of your Italian Recipes.
Thank you! Ciao! Elaine

I usually do not comment on recipes but had to tell you that your recipe for Italian meatballs is the best I have ever tried by far with amazing flavor. The only one I will us from now on. Thank you!
Gitte (Canada)

Preparation: about 30 minutes

1. Combine the bread and milk in a small bowl, mashing occasionally with a fork, until a smooth paste forms about a few minutes.

2. Mix all meatballs ingredients, beef, pork, egg, grated Parmesan Cheeses or Parmigiano and Grana, parsley, then include the bread and milk mixture with salt and pepper in a medium bowl.

3. Lightly form 3 tablespoons (gr.42) of the mixture into a round meatball, repeat with the remaining mixture to form approximately 15 meatballs.

**My *"Nonna"* Taught Me How To Make Meatballs...**

Hello Attilio,
I am about to make meatballs (your recipe) this may be a silly question, but in the picture it looks like the meatballs are covered in flour before frying. Is that the case? Do they need to be covered in flour before frying or is that the milk mixture?
Thank you!
Karina (US)

Attilio's reply
Dear Karina, thank you for the question and for trying my recipe! Absolutely no, yours isn't a silly question because you can make Italian meatballs with or without the flour.

Usually the eggs are enough to stick the meat together and you don't need to roll them on the flour, but they are Italians that use flour to make a light coating, and some will never use it at all.

It depends on the taste (some don't like eggs) and consistence you like, and how you practice to roll the meatballs in your hands, it all depends.

If it is your very first time making Italian meatballs, I suggest you to cook a few meatballs without flour and few with flour and taste them. Then you can judge which your prefer most and what works best for you. I don't use flour neither dose my wife!
I hope that helps.

4. Heat the vegetable oil over medium-high heat in a frying pan. Add one by one the meatballs in a single layer, and when the edge of the meatballs dipped in oil sizzles, turn around several times. This just until nicely browned on all sides, a few minutes.

5. Transfer the browned meatballs to a paper towel and set aside. Repeat, if necessary with remaining meatballs.

Once done with meatballs preparation, you just need to add them into a succulent tomato sauce, which I will show you how to do just below...

"If You Are Looking for a Simple Tomato Sauce for Your Meatballs..."

San Marzano Tomatoes
Canned San Marzano the world's best tomatoes...

"Want More Italian Meatballs Recipes..."

Ehi, that's Not fair! Now you know how to make meatballs, small, golden, crispy and tasty, so that one leads to another and you would never stop eaten them... You guess what? I have here more and today's quick recipes for making meatballs as you never tasted before!

► Turkey Meatballs
► Meatball Soup
► Italian "Milanese Mondeghili" Variation

"Together Sauce and Meatballs Cooking Time Takes About 50 Minutes!"

1. Discard the frying oil from the pan, leaving behind any browned bits of meat. Add the extra-virgin olive oil along with the garlic, saute just until the garlic is golden, then remove it.

2. Add the crushed tomatoes, and simmer gently until the sauce thicken, 10 minutes. Add the minced basil leaves, add salt and pepper to taste.

3. Now it's time to add the meatballs to the tomato sauce, and keep simmering turning them occasionally until well cooked through, about 40 minutes.

Ready to be served!

**Italian Meatballs "Milanese Mondeghili" Variation**

While in Italy the term refers to a meatball preparation predominantly round minced meat. In Milan that same kind of preparation is indicated by the term mondeghilo.

The word mondeghilo actually derives from Arab "al bunduc". It is these people who taught the Spanish how to use and pack a ball of minced meat, then fried.

Mondeghilo is one of the words which 150 years of Spanish rule have left in Milanese dialect.

This is the recipe variation for Italian meatballs that I have previously explained. The recipe was created to recover beef leftovers, and plus enriched with sausage, ham or salami, mortadella, all this to give more taste.

As you will see there is NO tomato sauce for this Italian meatballs recipe, just serve with stewed potatoes!

Ingredients: serves 4

- 14 oz (400g) beef
- 4 oz (115g) sausages
- 4 oz (115g) mortadella
- 2 eggs
- 2 oz (60g) Parmesan
- 1 garlic clove
- 1 slice of bread (soft part only)
- 1 small bunch of parsley
- nutmeg
- breadcrumbs, handful
- oil 3 cups (700ml)
- milk 1/2 cup (120ml)
- salt and pepper

Preparation: 30 minutes

1. Mixing:
Mix the ground meat with fine strips of mortadella, chopped sausage, garlic and parsley. Add crumb of bread soaked in milk and then squeezed, add eggs and grated Parmesan. Season with a sprinkling of nutmeg, salt and pepper. Use mixture to form slightly oval balls of four or five centimeters each.

2. Frying:
Fry the meatballs diping in plenty of oil and making them well browned on one side and the other. Place meatballs on a paper towel to dry and serve hot. With this Italian meatballs recipe is traditionally served a side dish of potatoes

Well I hope that you have a better insghit of Italian meatballs and if you have any question ASK here: Italian Food Questions.

Spaghetti and Meatballs
Although meatballs in Italy are more often eaten separately as "secondo".