Save This Recipe

We'll email this post to you, so you can come back to it later!

You know how some recipes just happen in your life? You didn’t mean to make them 47 times, they just kept showing up — on birthdays, weeknights, snow days, the Tuesday when the power went out and you lit the gas stove with a match. These meatballs? They’re that recipe for me.

I’ve made them when my kids brought home friends last-minute, when I needed comfort in a bowl, and when I wanted to impress my mother-in-law (she asked for seconds, thank you very much). They’re hearty, honest, and full of flavor — and they taste like home. Which, let’s be honest, is what we’re all really hungry for some days.

Why You’ll Keep Coming Back to These

That beef-and-pork combo? Rich, juicy, and tender — like a good hug from someone who knows how to season food.
Quick oven bake, no frying mess — because weeknights are chaotic enough.
They soak up sauce like a sponge — marinara, vodka sauce, whatever you’ve got simmering.
Freeze like champs — double the batch, thank your future self.
Work in everything — pasta, subs, appetizer trays, or cold from the fridge. No judgment here.

A Few Ingredient Notes, From One Cook to Another

I’m not gonna lecture you on using freshly grated cheese (but yes, do it if you can). These meatballs are forgiving — they’re meatballs, not soufflé. Let’s break it down a little:

Ground beef + pork: This duo gives you that old-school Italian flavor — pork adds fat and depth, beef keeps it grounded.
Onion & garlic: Dice the onion small, unless you enjoy biting into a chunk. I don’t.
Parmesan + pecorino: Salty, nutty, dreamy. If you only have one, roll with it.
Panko & milk: This is the secret to tender meatballs. Don’t skip it. Don’t rush it. Let it soak.
Dried herbs, Dijon, Worcestershire: Flavor friends. They don’t overpower — they just round things out.
Eggs: You need them. Otherwise, you’ll end up with a delicious meat pile instead of balls.

Let’s Make the Magic Happen

Alright, roll up your sleeves. This is hands-on, and I highly recommend you ditch the spoon and use your fingers. It’s messy. It’s fun. It’s therapy.

Preheat your oven to 425°F
Line a sheet tray with foil. Trust me, you’ll thank yourself at cleanup time.
Soak the breadcrumbs
Mix the panko, milk, Dijon, Worcestershire, oregano, basil, salt, and pepper in a big bowl. Let it hang out for a few minutes while you chop your onion or sip your coffee.
Add everything else
In goes the beef, pork, eggs, garlic, onion, cheese, parsley. Now’s the time to get in there with your hands. Don’t overmix — just combine until it looks like meatball magic.
Scoop and shape
Use a cookie scoop if you’ve got one. If not, go old-school and eyeball it. Roll gently — no need to compress them into baseballs.
Drizzle with olive oil
Not a ton. Just enough to help them crisp and glisten. A little spa moment before the oven.
Bake on the top rack for 10–12 minutes
You want golden tops and cooked-through centers. They won’t be fully browned, but that’s okay — the sauce will handle that.
Drop into warm marinara and simmer
Just a few minutes — it marries the flavors, softens the edges, and makes your house smell like an Italian grandmother lives there.

Want to Get Fancy? Here’s How

If you’re in the mood to zhuzh things up (I get it, I do), here are a few little twists that still keep the spirit of the dish:

Spicy sausage instead of pork — hello, flavor bomb.
Stuff a cube of mozzarella inside — surprise! melty center!
Fresh herbs stirred into the sauce — basil, oregano, even a little thyme if you’re feeling wild.
Meatball sliders — my neighbor’s teen eats six in one sitting. You’ve been warned.

Leftovers? You’re in Luck

These meatballs age beautifully. Like red wine and Dolly Parton.

Fridge: Store in sauce, covered, up to 5 days. They’ll be even better on Day 2.
Freezer: Freeze after baking but before saucing for maximum flexibility. Lay flat on a tray first, then toss into a freezer bag once solid.
Reheat: Simmer gently in sauce or microwave covered, with a splash of water or sauce. Don’t nuke ‘em dry — that’s just sad.

Let’s Talk Meatballs — Tell Me Yours

Alright, now it’s your turn. I’d love to know — how’d yours turn out? Did you add extra cheese (you rebel)? Make a double batch? Serve them with zoodles or in a hoagie roll?

Leave a comment, send me a picture, or just tell me you finally found your meatball recipe. I live for this stuff — seriously. Food is better when it’s shared, even if it’s just stories.

Sending a big spoonful of red sauce love your way.

Classic Italian Meatballs

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Course Main

Cuisine Italian

Ingredients

1 lb ground beef
1 lb ground pork
5 cloves garlic, minced
2 eggs
3/4 cup grated Parmesan cheese
1/2 cup yellow onion, finely diced
1/3 cup fresh parsley, minced
1/4 cup grated pecorino romano
1 cup panko breadcrumbs
1/4 cup whole milk
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Marinara sauce, for serving
Olive oil, for drizzling

Instructions

Preheat oven to 425°F and line a baking sheet with foil.
In a large bowl, combine panko, milk, Dijon, Worcestershire, oregano, basil, salt, and pepper. Let hydrate for 5 minutes.
Add beef, pork, garlic, eggs, Parmesan, pecorino romano, onion, and parsley to the bowl. Mix until just combined.
Scoop and roll the mixture into 12 meatballs. Place on the prepared baking sheet.
Drizzle lightly with olive oil.
Bake on the top rack for 10–12 minutes or until browned and cooked through.
Cool slightly on a wire rack, then serve warm in marinara sauce.

Notes

These meatballs are great served over pasta or on a hoagie roll for sandwiches. You can freeze extras after baking.

Love this recipe?Fllow us at @itsnotaboutnutritionrecipes for more

These Meatballs Have Fed My Family, My Friends, and a Few Stray Teenagers