Chef John's Italian Meatballs
Featured in Allrecipes Magazine

Chef John's Italian Meatballs

Chef John 26798

"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.

Directions

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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

503
  1. 663 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...

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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 ...

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...

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...

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!

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...

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...

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