If you're searching for the best homemade meatballs recipe with breadcrumbs, you've come to the right place. These authentic Italian meatballs are tender, flavorful, pan-fried and simmered in a rich tomato sauce. Perfect for pasta, subs, or served on their own, this classic Italian comfort food will quickly become a family favorite.
Why Use Breadcrumbs in Meatballs?
Breadcrumbs are a key ingredient in traditional Italian meatballs. They help bind the meat mixture while keeping the meatballs soft and juicy. Soaked in milk or water, breadcrumbs act like a sponge, ensuring your meatballs stay moist during cooking. In addition, they add texture and structure without making the meatballs dense. Stale bread torn into small pieces is the perfect way to make breadcrumbs for meatballs.
How to Make Homemade Italian Meatballs
- Soak the breadcrumbs: In a small bowl, combine breadcrumbs and milk. Let sit for 5–10 minutes.
- Mix the meatball ingredients: In a large bowl, combine ground meat, soaked breadcrumbs, Parmesan, parsley, garlic, egg, salt, pepper.
- Form the meatballs: Use your hands or a scoop to shape the mixture into balls.
- Brown the meatballs: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides (about 5–7 minutes total). This step adds flavor and seals in moisture.
- Simmer in sauce: Add browned meatballs to marinara sauce and simmer for 20–25 minutes until cooked through.
Tips for Perfect Homemade Meatballs
- Don’t overmix the meatball mixture—it can make meatballs tough.
- Use a combination of meats (beef, pork, Italian sausage) for richer flavor.
- For Sicilian meatballs, try adding ¼ cup of soaked golden raisins and 2 tablespoons of pine nuts.
Serving Suggestions
Serve these Italian-style meatballs over spaghetti, in a hoagie roll for a meatball sub, or as a party appetizer. Top with fresh basil and more Parmesan for a restaurant-quality touch.
Yes! Preheat your oven to 400°F (200°C) and bake meatballs on a parchment-lined sheet pan for 20–25 minutes.
Dry Italian-seasoned breadcrumbs add flavor, but for a tender meatball use torn stale bread crumbs soaked in milk.
Freeze cooked or uncooked meatballs on a tray in a single layer, then transfer to a freezer bag. I like to vacuum seal them. They keep for up to 3 months.
Yes, ground turkey or chicken works great with the same breadcrumb mixture.
Craving homemade comfort food? This Italian meatball recipe with breadcrumbs delivers rich, savory flavor with every bite. Easy to prepare and impossible to resist—your perfect Italian Sunday dinner starts here.
Homemade Meatballs
Ingredients
- 2 cups torn pieces of stale Italian bread
- 2 tablespoons milk
- 1 pound ground beef or a combination of beef, ground pork and veal
- 1 egg lightly beaten
- ¼ cup grated parmesan cheese parmigiano reggiano
- ¼ cup chopped Italian parsley
- 1 garlic clove grated
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- tomato sauce of your choice
Instructions
- Place bread in a large bowl. Drizzle milk over bread tossing with a fork until milk is absorbed.
- Add remaining ingredients to the bowl and gently mix to blend.
- Shape into uniform size meatballs. Chill until ready to cook.
- In a lightly greased skillet, over medium high heat, brown meatballs for 3 to 5 minutes per side.
- Place meatballs in simmering tomato sauce to finish cooking.
Notes
For a family dinner you may also like my lobster macaroni and cheese or Italian breaded pork chops.
lisaKeys says
A family favorite and great for meal prep ahead of time.
Carol Walsh says
I've been craving meatballs and sauce, this recipe is on the docket for the near future! So simple and delicious! Thanks for sharing!
lisaKeys says
This is the recipe that my mom taught me. She never wrote it down, but we made these meatballs on a weekly basis so know it by heart. It might seem like a lot of breadcrumbs but that really is what makes them moist and tender.