Why You’ll Love Nonna’s Homemade Italian Meatballs Recipe
These meatballs are incredibly moist thanks to the breadcrumb and broth mixture, and they’re full of savory flavor from garlic, herbs, and Parmesan. Using a combination of ground meats creates a balanced texture that’s both tender and hearty.
They’re also wonderfully versatile. Serve them over spaghetti, spoon them into a toasted sub roll, or enjoy them as a satisfying appetizer. They’re simple enough for a weeknight meal yet special enough for a family gathering. Plus, they freeze well, making them perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground chicken
1 lb ground turkey
1/2 to 3/4 cup breadcrumbs
1/2 cup low sodium beef broth or milk
2 tablespoons extra virgin olive oil
1 medium white onion, finely minced
2 eggs
4 cloves garlic, pressed or minced
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
salt to taste
black pepper to taste
2 tablespoons grated Parmesan cheese (optional)
Directions
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Preheat your oven to 400°F. Line a large baking sheet with foil and lightly grease it.
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In a small bowl, combine the breadcrumbs and beef broth (or milk). Stir until absorbed and allow the mixture to sit for a few minutes to soften.
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Heat the olive oil in a skillet over medium heat. Add the minced onion and sauté until soft and translucent. Remove from heat and let cool slightly.
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In a large mixing bowl, combine the ground turkey, ground chicken, soaked breadcrumb mixture, sautéed onions, eggs, garlic, Italian seasoning, crushed red pepper flakes, salt, pepper, and Parmesan cheese if using.
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Gently mix with your hands until just combined. Avoid overmixing to keep the meatballs tender.
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Shape the mixture into meatballs about 1 1/2 inches in diameter and place them evenly spaced on the prepared baking sheet.
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Bake for 20 to 25 minutes, or until cooked through and lightly browned.
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If desired, transfer the baked meatballs to warm marinara sauce and simmer for 10 to 15 minutes before serving.
Servings and timing
This recipe makes approximately 28 to 32 meatballs, depending on size.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Serves: 6 to 8 people
Variations
Use all turkey: For a slightly firmer texture, use only ground turkey.
Add fresh herbs: Chopped parsley or basil adds brightness and fresh flavor.
Cheese-stuffed meatballs: Place a small cube of mozzarella in the center of each meatball before baking.
Make them spicy: Increase the crushed red pepper flakes or add a pinch of cayenne.
Pan-fry instead of bake: Brown the meatballs in a skillet for a crisp exterior, then finish cooking in sauce.
Storage/Reheating
Refrigerator: Store cooled meatballs in an airtight container for up to 4 days.
Freezer: Freeze cooked meatballs on a baking sheet until solid, then transfer to a freezer-safe container for up to 3 months.
Reheating: Warm in a saucepan with marinara sauce over medium-low heat until heated through. You can also reheat in the oven at 350°F for 10 to 15 minutes or microwave in short intervals until hot.
FAQs
Can I make the mixture ahead of time?
Yes, you can prepare the mixture and refrigerate it for up to 24 hours before shaping and baking.
Why soak the breadcrumbs first?
Soaking the breadcrumbs helps create a tender texture and prevents the meatballs from drying out.
Can I use milk instead of broth?
Yes, milk works well and provides a slightly richer flavor.
How do I prevent dry meatballs?
Avoid overmixing the meat and do not overbake them. The soaked breadcrumbs also help retain moisture.
Can I cook these directly in sauce?
Yes, lightly brown them first and then simmer in sauce until fully cooked.
What size should the meatballs be?
About 1 1/2 inches in diameter ensures even cooking.
Can I make this recipe gluten-free?
Yes, substitute gluten-free breadcrumbs.
Is Parmesan necessary?
It’s optional but adds depth and savory flavor.
How do I know when they’re done?
They should be lightly browned and reach an internal temperature of 165°F for poultry.
Can I freeze them in sauce?
Yes, they freeze very well either plain or fully cooked in marinara sauce.
Conclusion
These homemade Italian meatballs are tender, flavorful, and comforting. With simple ingredients and easy preparation, they make a dependable family meal that works for everything from pasta night to hearty sandwiches. Once you try them, they’re sure to become a regular favorite in your kitchen.
