Grandma’s Italian meatballs are more than just a recipe—they’re a treasured tradition passed down through generations. What makes them so special? The answer lies in a simple yet powerful technique: soaking breadcrumbs in milk to create incredibly tender, juicy meatballs. Blended with flavorful beef sausage, ground beef, and traditional Italian herbs, this recipe packs bold, irresistible taste into every bite. Whether you’re serving them over pasta, inside a meatball sub, or adding them to lasagna, these meatballs never disappoint. This blog post explores the step-by-step process of crafting these iconic meatballs, complete with tips, variations, and storage ideas.
Why You’ll Love This Recipe
- Authentic Italian Flavor: A perfect blend of beef sausage and ground beef with rich herbs and spices.
- Tender Texture: Milk-soaked breadcrumbs make every bite moist and succulent.
- Versatile Uses: Serve in spaghetti, subs, or lasagna.
- Freezer-Friendly: Great for meal prepping and storing for quick meals.
Ingredients
- 2/3 cup Italian-style breadcrumbs
- Milk (enough to moisten breadcrumbs)
- 1 lb beef sausage
- 1 lb ground beef
- 1/2 cup grated Parmigiano-Reggiano
- 1/3 cup finely minced onion
- 2 large eggs
- 3 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/3 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
How to Make Grandma’s Italian Meatballs
- Prepare Breadcrumb Mixture
In a small bowl, soak breadcrumbs in just enough milk to moisten them. Let sit for 5 minutes until the mixture is soft and absorbed. - Mix Ingredients
In a large mixing bowl, combine beef - sausage, ground beef, soaked breadcrumbs, grated cheese, onion, eggs, minced garlic, garlic powder, parsley, salt, pepper, Italian seasoning, and Worcestershire sauce. Gently mix with hands or a spoon until just combined—excessive mixing may result in dense and tough meatballs.
- Shape the Meatballs
Shape the mixture into 2-inch meatballs and arrange them evenly on a baking sheet lined with parchment paper. - Cook the Meatballs
- Oven Method (Preferred): Preheat oven to 375°F (190°C). Bake meatballs for 20 minutes or until browned and cooked through.
- Skillet Method: Heat a bit of oil in a skillet over medium heat. Sear the meatballs on all sides until they’re golden brown and cooked through, which takes around 10 to 12 minutes.
- Serve
Enjoy with marinara sauce over spaghetti, tucked into a hoagie roll with cheese, or crumbled into your favorite lasagna.
Helpful Tips
- Avoid Overmixing: Excessive mixing may result in dense and tough meatballs.
- Consistent Size: Use a cookie scoop for uniform cooking.
- Taste Before You Roll: Fry a small piece to test seasoning and adjust as needed.
Substitutions and Variations
- Meat: Use ground turkey or chicken for a leaner version.
- Cheese: Swap Parmigiano-Reggiano with Pecorino Romano or a mixed Italian blend.
- Herbs: Fresh basil or oregano can be used instead of parsley.
- Spice It Up: Add crushed red pepper flakes for a hint of heat.
Frequently Asked Questions
Can I freeze these meatballs?
Yes! Let the meatballs cool fully before arranging them in a single layer on a baking sheet to freeze. After they’re frozen solid, move the meatballs into a freezer-safe container or zip-top bag, and store for up to three months.
How long do they last in the fridge?
Keep refrigerated in a tightly sealed container and consume within four days.
Can I make them ahead?
Absolutely. You can shape and store them raw in the fridge for up to 24 hours before cooking, or freeze them raw for later use.
Storage Instructions
- Refrigerate: Keep refrigerated in a tightly sealed container and consume within four days.
- Freeze: Let the meatballs cool fully before arranging them in a single layer on a baking sheet to freeze. After they’re frozen solid, move them into a freezer-safe container or zip-top bag. Use within 3 months.
- Reheat: Warm in sauce on the stovetop or microwave until hot throughout.
Conclusion
Grandma’s Italian meatballs are a nostalgic, mouthwatering dish that delivers on both comfort and flavor. From busy weeknights to festive family gatherings, these meatballs fit any occasion. Try them for yourself, and you’ll understand why this recipe has stood the test of time. Don’t forget to share your experience in the comments—what’s your favorite way to enjoy these meatballs? And if you loved this, be sure to explore our other Italian recipes!
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Grandma’s Italian Meatballs: A Timeless Family Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Grandma’s Italian Meatballs are a cherished family favorite, known for their tender texture and bold Italian flavor. Made with beef sausage, ground beef, fresh herbs, and a milk-soaked breadcrumb mix, these meatballs are perfect for pasta, subs, or hearty lasagna. A freezer-friendly, go-to meal for busy nights or Sunday dinners. Try this classic recipe and bring timeless tradition to your kitchen today!
Ingredients
2/3 cup Italian-style breadcrumbs
Milk (just enough to moisten breadcrumbs)
1 lb beef sausage
1 lb ground beef
1/2 cup grated Parmigiano-Reggiano
1/3 cup finely minced onion
2 large eggs
3 cloves garlic, minced
1/2 tsp garlic powder
1/3 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp Italian seasoning
1 tbsp Worcestershire sauce
Instructions
- Prepare Breadcrumb Mixture
In a small bowl, soak breadcrumbs in just enough milk to moisten them. Let sit for 5 minutes until the mixture is soft and absorbed. - Mix Ingredients
In a large mixing bowl, combine beef sausage, ground beef, soaked breadcrumbs, grated cheese, onion, eggs, minced garlic, garlic powder, parsley, salt, pepper, Italian seasoning, and Worcestershire sauce. Gently mix with hands or a spoon until just combined—excessive mixing may result in dense and tough meatballs. - Shape the Meatballs
Shape the mixture into 2-inch meatballs and arrange them evenly on a baking sheet lined with parchment paper. - Cook the Meatballs
- Oven Method (Preferred): Preheat oven to 375°F (190°C). Bake meatballs for 20 minutes or until browned and cooked through.
- Skillet Method: Heat a bit of oil in a skillet over medium heat. Sear the meatballs on all sides until they’re golden brown and cooked through, which takes around 10 to 12 minutes.
- Serve
Enjoy with marinara sauce over spaghetti, tucked into a hoagie roll with cheese, or crumbled into your favorite lasagna.
Notes
Don’t overmix the meat mixture—this can make the meatballs tough.
Use a cookie scoop for evenly sized meatballs.
Freeze cooked meatballs in a single layer before transferring to storage bags.
Try a pinch of red pepper flakes for heat or swap parsley with basil for a twist.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking or Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: About 3 meatballs
- Calories: 370
- Sugar: 1g
- Sodium: 580mg
- Fat: 28g
- Protein: 21g
- Cholesterol: 90mg