Italian meatballs are a staple in my Midwest Italian family holidays. Always a blend of ground pork and beef, these balls of joy combine breadcrumbs, fresh parsley, parmesan, eggs, and my family’s secret spice blend. Save some time and cook them on the broil setting directly in the oven until they get golden brown. The best way to cook these is on the stovetop and then finish them in yo mama’s red sauce.

What Makes A Good Meatball?

• A Blend of Ground Meats. Pork and Beef preferred.
• Salty Grated Italian Cheese.
• Panko Breadcrumbs soaked in Milk.
• Eggs.
• Fresh Herbs & Garlic.
• Red Sauce to finish.

The perfect meatball only exists within the confines of what makes a good meatball included in the steps above. Good meatballs are hard to come by with so many versions you can find at grocery stores or in the frozen section at big brand supply stores. They aren’t very good usually. My trusted source of prepared meatballs are either from an Italian deli or a pizza shop. S&T Provisions in Chicago is by far my favorite prepared meatball mix. Let this be your push to find your favorite mix or just make this one instead!

Meatballs are such a symbolic Italian dish. It reminds me of how good-tasting food can be when you use the right measurements. The biggest argument I have against following a recipe is because of meatballs. You can’t really wing these unless you do test batches in a frying pan first.

My uncle made such delicious meatballs and would always finish them in his signature red sauce. Most people may not know, but the red sauce improves about 50% more when you add meat to it—Meatballs included. It’s also a great way to preserve the freshness of the meatball as a leftover or even frozen.

Always Always ALWAYS make extra meatballs when you are making them. You never know how good this batch is going to be for you to save for another date. As I type this, I know I have meatballs in my freezer just waiting for the moment I need spaghetti and meatballs. From my family to yours, I hope you love this one!