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.
- 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.
Nutritional values are approximate.