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Italian Meatballs

Italian Meatballs

A classic Italian Meatball recipe that has been developed from years in professional kitchens and secrets from generations of Italian Grandma's.
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 22 4oz Meatballs
Author Nate


  • 2 lbs ground chuck
  • 1 lb ground pork
  • 1.5 cup panko breadcrumbs
  • 1.5 cup Whole Milk
  • 1/2 each vidalia onion diced small
  • 1.5 tsp granulate garlic
  • 2 tsp granulated onion
  • 6 cloves Fresh Garlic
  • 2 each Large Eggs
  • 2 Tbsp Italian seasoning
  • 1 cup Parmesan cheese
  • 1/3 cup fresh Italian parsley chopped
  • 1.5 tsp salt
  • 1 tsp Pepper


  1. Combine the breadcrumbs, milk, granulated garlic and onion in a separate bowl. MIx well and allow bread to soak up all the milk. Mixture should create a paste like substance. This is called a panada.
  2. In a large mixing bowl combine meats and the other ingredients.
  3. To the meat mixture fold in the panada to mix well. Be careful to not over mix.
  4. Scoop out mix into consistent sized meatballs onto unprepared sheet tray. I used a disher to scoop 4oz meatballs.
  5. Once all mixture is scooped, roll balls in two hands to form nice, tight, round spheres.
  6. Bake in a preheated 375° oven for 45 minutes and place into gravy if desired.
  7. Serve with parmesan cheese or pasta of your choice. Enjoy!