Chef John's Italian Meatballs

Chef John's Italian Meatballs

446
Chef John 22200

"Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred."
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Ingredients

2 h 15 m servings 82 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Cover a baking sheet with foil and spray lightly with cooking spray.
  2. Soak bread crumbs in milk in a small bowl for 20 minutes.
  3. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
  4. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
  5. Preheat an oven to 425 degrees F (220 degrees C).
  6. Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
  7. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Footnotes

  • Cook's Note:
  • Some recipes use equal portions of beef, veal, and pork, which is also nice, yet more expensive. These days you can find all sorts of lean-to-fat ratios for ground beef. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe.
  • Cook's note:
  • Once cooked, you can add the meatballs to your favorite prepared tomato sauce for 1 to 2 hours.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

446
  1. 583 Ratings

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Most helpful positive review

I made Chef John's meatloaf a week or so ago and it was quite tasty which made me excited to try his meatball recipe. The bread crumbs I used in this recipe were made from homemade garlic-butter...

Most helpful critical review

I just took these out of the oven and they were swimming in liquid!! They weren't browned or even close - the flavor of the meat is good but the consistency of the cooked meatballs is wrong - w...

I made Chef John's meatloaf a week or so ago and it was quite tasty which made me excited to try his meatball recipe. The bread crumbs I used in this recipe were made from homemade garlic-butter...

These meatballs were awesome! I added more breadcrumbs than the recipe called for, left out the red pepper, and used beef broth instead of milk. They were a big hit and I even posted a picture! ...

CJ's Italian Meatballs Haiku: "I can't believe it. These beat 'Meatball Nirvana' And they held up too!" So my biggest praise for these meatballs is that after I made a double-batch, w/o changing...

These are FANTASTIC meatballs! I used meatloaf mix, b/c it was cheaper (believe it or not) than buying the beef and pork seperately. I also used seasoned breadcrumbs instead of plain and dried ...

Amazing!! Made these to add to my spaghetti sauce and they were delicious exactly as written! We froze half of them and I can't wait to use them for meatball subs!

I just took these out of the oven and they were swimming in liquid!! They weren't browned or even close - the flavor of the meat is good but the consistency of the cooked meatballs is wrong - w...

Wow. This recipe is a keeper. I followed the recipe to a T and I wasn't disappointed. These meatballs were intended for sub sandwiches with marinara, but after tasting them fresh out of the oven...

These tasted really good and were super easy to make. Just a couple of things: I think next time I'll use maybe a 1/3 cup of milk as they were almost too juicy to form into balls. Also, next t...

Excellent meatballs! They are perfectly seasoned! I prefer to mix the bread crumbs with milk in a large bowl and allow it to rest for 20 minutes then mix in the eggs, parsley, parmesan cheese, t...