These grandmas italian meatballs are the old fashioned kind: a mix of ground beef and ground pork, soft bread crumbs soaked in milk, plenty of Parmesan, garlic, and fresh parsley. They bake in the oven instead of frying, then finish with a short simmer in marinara so they turn tender and saucy.
Baking keeps the process hands off and the kitchen clean, and it lets you cook the whole batch at once. The result is a pot of meatballs that works over spaghetti, in a sub roll, or straight from the pan with a fork.
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Why This Grandmas Italian Meatballs Recipe Works
Two things make the texture soft. First, the milk goes into the mixture with the bread crumbs, which keeps the meatballs moist instead of dense. Second, the beef and pork blend gives you flavor from the beef and a tender bite from the pork, so the meatballs do not turn out dry after baking and simmering.
Parmesan, garlic, and parsley season the meat from the inside, which means the meatballs taste good even before they meet the sauce. A gentle hand when mixing and rolling matters more than any other trick, because overworked meat turns tough.
Ingredients for Grandmas Italian Meatballs
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup bread crumbs, regular or panko
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup milk
- 1 jar marinara sauce
Parmesan and jarred marinara both carry salt, so this recipe uses a modest amount of added salt. You can taste the sauce first and adjust at the end.
How to Make Grandmas Italian Meatballs
1. Heat the oven.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Mix the meat and seasonings.
In a large bowl, combine the ground beef, ground pork, bread crumbs, Parmesan, garlic, parsley, egg, salt, and pepper.
3. Add the milk.
Pour in the milk and mix with your hands just until everything is combined. Stop as soon as no dry crumbs remain.
4. Shape the meatballs.
Roll the mixture into meatballs about 1 inch across and place them on the lined baking sheet with a little space between them.
5. Bake until browned.
Bake for 25 to 30 minutes, until the meatballs are browned and cooked through. Ground meat should reach 160 degrees F on an instant read thermometer.
6. Warm the sauce.
While the meatballs bake, heat the marinara sauce in a large saucepan over medium heat.
7. Simmer together.
Add the baked meatballs to the sauce and simmer for 10 minutes so they absorb some of the flavor. Serve hot.
How to Serve Grandmas Italian Meatballs
Spoon the meatballs and sauce over cooked spaghetti, or tuck them into toasted rolls with extra Parmesan for meatball subs. A side of air fryer garlic bread slices or a loaf of crusty French baguettes is perfect for mopping up the marinara.
For a heartier Italian dinner, serve the meatballs next to a tray of easy ground beef lasagna, and add a simple side of roasted vegetables to balance the plate.
How to Store and Reheat Grandmas Italian Meatballs
Cool the meatballs within two hours, then refrigerate them in a covered container with the sauce. Plan to eat them within 3 to 4 days. Reheat in a saucepan or the microwave until steaming hot, and add a splash of water or extra sauce if they look dry. For longer storage, freeze the meatballs in a sealed container.
Tips and Variations for Grandmas Italian Meatballs
Use regular or panko bread crumbs, whichever you have on hand. Fresh parsley gives the best flavor, but dried parsley works when you need a swap. For a lighter version of grandmas italian meatballs, you can use ground turkey, and you can add oregano or basil to the mix for a stronger herb flavor.
Always check doneness with a thermometer instead of judging by color. The FDA covers safe cooking temperatures for ground meat in its safe food handling guide.
Frequently Asked Questions About Grandmas Italian Meatballs
Can I make grandmas italian meatballs ahead of time?
Yes. Bake the meatballs, cool them, and refrigerate them. Simmer them in the sauce just before serving.
Can I fry these instead of baking them?
You can pan fry them, but baking is easier for a full batch and uses far less oil. Whichever method you choose, cook the meatballs until they reach 160 degrees F inside.
Can I use all beef in grandmas italian meatballs?
You can. The pork adds tenderness and richness, so an all beef batch will taste a little leaner and firmer.
Why are my meatballs tough?
Overmixing is the usual cause. Combine the ingredients just until they hold together and shape the meatballs gently.
How many meatballs does this recipe make?
With 1 inch meatballs, a pound and a half of meat makes a large batch that serves six people with pasta or sandwich rolls.
Grandmas Italian Meatballs
Equipment
- Sheet pan
- Large pot
- Saucepan
Ingredients
Main Ingredients
- 1 lb ground beef
- ½ lb ground pork
- 1 cup bread crumbs regular or panko
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped
- 1 large egg
- ½ tsp salt
- ½ tsp black pepper
- ½ cup milk
- 1 jar marinara sauce about 24 oz
Instructions
Cooking
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, ground pork, bread crumbs, Parmesan, garlic, parsley, egg, salt, and pepper.
- Add the milk and mix just until combined.
- Shape the mixture into meatballs about 1 inch across and place them on the baking sheet.
- Bake for 25 to 30 minutes, until browned and cooked through to 160 degrees F.
- Heat the marinara sauce in a large saucepan over medium heat.
- Add the baked meatballs to the sauce and simmer for 10 minutes. Serve hot with spaghetti or in sandwiches.
