This is our go-to Italian meatball recipe. We usually double the ingredients and make a big batch (24 2-ounce meatballs), freezing some for later. They are perfect on sandwiches, over pasta, wrapped in bacon, on pizza, you name it.

These meatballs really need to set up overnight in the fridge to be the right consistency and flavor. We always make 2 ounce balls, but you can make smaller ones if you like. I wouldn’t make them any bigger, though.

The meatballs can be cooked in the oven, on the grill, on a smoker such as the Weber Smokey Mountain Smoker, or in a Char-Broil The Big Easy Oil-less Fryer.

Print Pin

5 from 1 vote

Italian Meatballs

Course Main

Cuisine Italian

Keyword Italian, meatballs

Prep Time 12

Cook Time 30

Total Time 12 30

Servings balls

Calories 172kcal

Author Mike

Ingredients

1 ½ pound ground beef see note
½ pound ground pork
1 large egg beaten
½ cup Parmesan cheese fresh grated
⅓ cup Panko breadcrumbs
2 tablespoons garlic minced
½ teaspoon kosher salt
1 teaspoon ground black pepper
⅓ cup whole milk
1 teaspoon dried oregano
¼ cup parsley chopped

Instructions

Note: If you use a high-fat ground beef, such as 80/20, you can use 1 pound of beef and 1 pound pork. The less fat in your beef, the more pork you’ll want to use.
Place all ingredients in a large bowl and mix well, using your hands.
Shape into meatballs (we usually make 2-ounce balls) and place on a wax paper-lined pan. Cover with plastic wrap and refrigerate for at least 12 hours.

Cooking on the stovetop

Add meatballs to your favorite sauce (such as our pizza and pasta sauce) and simmer for 40 minutes.

Cooking in a smoker

Smoke at 225 F for 2-3 hours over a light wood such as apple.

Cooking in an oven

Bake at 325 F for 25 minutes.

Cooking on the Char-Broil Big Easy

Cook for 25-30 minutes.
Note: Meatballs are done when the internal temperature reaches 165 F.

Nutrition

Nutritional values are approximate.