How to make the BEST Italian meatballs in 30 minutes – they're tender, juicy, and mouth-wateringly delicious, perfect for quick, crowd-pleasing weeknight dinners!
Preheat the oven to 400ºF/200ºC and line a baking sheet with parchment paper.
Finely chop the parsley and mince the garlic and onion.
In a large bowl, combine all the meatball ingredients and mix until combined – but be careful not to over-mix.
Use a spoon/ice cream scoop/measuring cup to divide the meat mixture into your desired size meatballs (mine were ¼ cup).Use your hands to roll them into balls and place them onto the prepared baking tray.Wet your hands with a little cold water can help prevent sticking while you roll the meatballs, and make sure not to press/pack them too tightly.
Once they’re all formed, brush or spray the meatballs with olive oil and transfer them to the oven. Bake at 400ºF/200ºC for 18-20 minutes or until brown outside with an internal temperature of 165ºF/74°C.The exact baking time will vary based on the size of the meatballs, so adjust accordingly.
Leave the meatballs to rest for just a few minutes before serving with your sauce and meal of choice. Optionally garnish with fresh parsley and/or grated parmesan. If you plan to serve them in sauce, like marinara, I recommend simmering them in the sauce for 15-20 minutes so they soak up all the flavors without drying out.
Video
Notes
The meat matters: Use high-quality meat (optionally a combination for depth of flavor). If you choose too lean beef, the lack of fat will make dry, lackluster meatballs. A bit of fat helps to keep them juicy and tender, or add some olive oil if using extra lean meat. I recommend 80-85% lean.
Use enough breadcrumbs: These are an important binding ingredient that holds moisture in the meatballs and prevents them from shrinking.
Don’t overwork the meat: Otherwise, you may end up with dense, dry, tough meatballs. Mix it just enough to incorporate all the ingredients using a light touch.
Make even-sized meatballs: This ensures they bake at the same rate.
Be careful not to overcook them: I recommend using a meat thermometer for the best results. Overcooked meatballs will become overly dry.
The yield: Note that yield will vary based on the meatball size. My mixture was 40 oz/1.1kg and yielded 20 meatballs (1/4 cup each of about 2oz/55 grams).
Check the blog post for storage information and serving recommendations.