Classic Italian-Style Meatballs

Juicy, tender, and deeply savoury—these are the kind of meatballs you make once and keep coming back to.

These classic Italian-style meatballs strike the perfect balance between rich and light, thanks to a panade of fresh breadcrumbs and milk, a mix of beef and pork, and plenty of cheese, garlic, and herbs. They’re versatile, freezer-friendly, and can be pan-fried, baked, or finished gently in tomato sauce—my personal favourite.

Ingredients

• ½ cup (54 g) fresh breadcrumbs, from 1–2 slices white bread (crusts removed)

• ¼ cup (60 ml) milk

• 2 egg yolks

• ½ cup (50 g) grated Pecorino Romano or Parmesan cheese

• 2 garlic cloves, finely chopped or grated

• 1 teaspoon (8 g) fine salt

• 1 teaspoon ground black pepper

• 1 lb (450 g) ground beef chuck

• 1 lb (450 g) ground pork (or veal)

• ¼ cup grated onion (optional)

• ⅓ cup (30 g) chopped fresh parsley or basil

• Olive oil, for cooking

Instructions

1. Make the panade

Place the breadcrumbs in a small bowl and pour the milk over them. Let soak for 5 minutes until soft. Add the egg yolks, cheese, garlic, salt, and pepper. Mash together with a fork to form a coarse paste.

2. Mix the meatball base

In a large bowl, combine the ground beef, ground pork, and grated onion (if using). Mix gently with a fork just to blend. Add the breadcrumb mixture and chopped herbs.
Using clean hands, a wooden spoon, or a fork, mix until everything is just combined. Avoid overmixing.

3. Form the meatballs

Use a ¼-cup measuring cup or cookie scoop to portion the mixture. Roll lightly into balls—don’t worry about perfection. Slightly craggy meatballs hold sauce better and have more character.

Cooking Methods

Stovetop (Pan-Fried)

1. Heat enough olive oil to coat the bottom of a large skillet over medium-high heat.

2. When hot, add meatballs without crowding (they should sizzle on contact).

3. Brown on all sides.

4. Cover the pan, reduce the heat to medium-low, and cook until firm and cooked through (165°F / 74°C), about 15 minutes total.

5. Repeat with the remaining meatballs, using fresh oil for each batch.

Finish in Tomato Sauce (Recommended)

• After browning on all sides, transfer meatballs to a pot of gently simmering tomato sauce.

• Simmer until fully cooked, 10–12 minutes, letting the flavours meld beautifully.

To Serve

Serve warm with marinara or your favourite tomato sauce—over pasta, tucked into a sandwich, or enjoyed on their own with crusty bread.

Kitchen Notes

• Fresh breadcrumbs make all the difference for tender meatballs.

• Pecorino adds a sharper bite; Parmesan is milder—use what you love.

• These freeze beautifully, cooked or uncooked.

Bon appétit!