Classic Italian Fried Meatballs finished in tomato sauce are flavorful, moist, and tender and the perfect dish to serve with any pasta! These beef meatballs are made with a combination of simple ingredients like ground beef, real parmigiano cheese, parsley, and garlic to make the meatballs that will remind you of your grandmother's.
These are perfect to finish in Sunday Sauce or to serve on the side of a dish like Pasta alla Norma (A Sicilian Dish).
Looking for more Sunday Meals? Try our Bison Ragu or Authentic Bolognese.
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Why Fry Meatballs
Italian-Americans have so many different little variations when it comes to making fried meatballs. Whether it is the type of meat, breadcrumbs or bread, fresh garlic or garlic powder, etc. But most importantly, some people bake and some people fry their meatballs. And some people cook them raw in the sauce almost like Italian Wedding Soup (these people are crazy).
The key differences between baking and frying meatballs are texture and flavor. When you fry the meatballs, they develop a crust on the outside which will intensify the flavor of the meatballs and the sauce that you cook them in. Baking meatballs will give you a much softer and tender meatball but won't develop a sear that is the signature flavor of Italian Fried Meatballs.
Ultimately, it's up to you. I prefer fried meatballs, but if I'm serving a huge crowd, I prefer to bake them to save time. It's a lot easier to bake them alongside my Authentic Italian Baked Ziti or Italian Stuffed Shells with Meat Sauce and Ricotta than standing over the oven frying 30 meatballs 5 at a time.
Ingredient Notes and Substitutions
Ground Beef. I like to use at the most 80% lean ground beef when I'm making meatballs. Any more than that and the meatballs can be dry and tough. You need some fat in meatballs to make them tender. You can also use different variations like 50/50 pork, or a combination of beef, pork, and veal.
Parmigiano. You can substitute pecorino romano for a sharper taste than parmigiano but I prefer the subtle nuttiness of the parmigiano.
Olive Oil. Fry your meatballs in olive oil. There are plenty of other processed oils you can use here but a high-quality olive oil is the best and healthiest option especially if you choose an olive oil that only comes from one type of olive. Olive oil has a smoke point of 400 degrees so it is perfect for frying meatballs.
Breadcrumbs. I grew up making meatballs with my mom and she always used breadcrumbs. I know a lot of people use cubed bread, but breadcrumbs are so much easier to keep on hand. You can also add more breadcrumbs as needed if you feel the texture of the meat is too wet.
Garlic Powder. Season with garlic powder not, fresh garlic. It will flavor the meatballs better and won't get burned in the frying process.
Milk. Whole milk is best because of its high-fat content.
Please see the recipe card below for more information about the ingredients.
How to Make Italian Fried Meatballs
This recipe is two-fold. The first part of cooking will be done in frying oil but to finish the meatballs I usually simmer them in sauce. You can cook the meatballs all the way through in the frying process though and I'll explain more below. Check out our Ultimate Guide to Marinara Sauce to learn more about the sauce.
Step 1: Combine all of the ingredients in a large bowl. Mix thoroughly until completely combined. If the mixture feels a little wet, add extra breadcrumbs until it is a little tackier. If the mixture feels fry or grainy, add a little extra milk.
Step 2: Roll out meatballs about a ¼ cup large. This should provide 20-24 meatballs.
Step 3: Fill the pan with olive oil about a half fingernail deep. Raise the heat to medium heat. Once hot, place your meatballs into the pan. Do this in batches and do not crowd the pan.
Step 4: Fry the meatballs for 1 minute on each side until browned or you can fry them all the way through until they reach 165 degrees and end the cooking process here. I prefer to finish them in a tomato sauce. Remove the meatballs from the pan when they are browned all around and set them aside.
Step 5: In the same pot add a little olive oil. Add in sliced garlic and saute for 1-2 minutes.
Step 6: Pour in a 28 oz can of crushed tomatoes or hand-crush a can of whole plum tomatoes yourself. Add basil and salt and bring to a simmer.
Step 7: Transfer the meatballs to the sauce and allow them to simmer for at least 30 minutes but up to 2 hours.
Step 8: Remove the meatballs from the sauce and serve. Use the rest of the sauce in the pot to serve with pasta.
Pro-Tips
- I prefer to use a cast iron pan or stainless steel pan to fry meatballs if I'm not cooking them in the same pot as the sauce. It is best not to use a non-stick pan because you won't get a crust on the meatballs. Cast iron and stainless steel retain heat really well, so all of the meatballs cook evenly and develop a nice brown crust
- I used a ¼ cup of oil but depending on the size of your pan this can differ. You want the oil to be about half a fingernail deep in the pan.
- Usually, I'm making meatballs with Sunday sauce. I simmer them in the sauce for 2-3 hours. The longer you simmer them, the softer they will be.
- Don't overwork the meatballs. The more you mix together the meat, the denser it will get which will result in hard meatballs.
Recipe FAQs
You absolutely can bake them. The only difference is you won't get that brown crust and texture from pan frying, but you will get a healthier meatball with less fat. Bake the meatballs in the oven at 350° for 15-20 minutes.
YES! I do this every time I make meatballs. Double the recipe and you can freeze the meatballs after you fry them. Let them cool and then store them in a ziploc bag. The meatballs will stay fresh in the freezer for up to 6 months.
Yes! You can make the meat mixture in advance, roll out the meatballs, and store them in the fridge. Or you can fry them in advance and store them in the fridge until you're ready to add them to the sauce. Then you can reheat them right in the sauce.
What to Serve with Meatballs?
Meatball options are limitless when it comes to what to serve with but here are some of my favorites!
- Serve Meatballs in a Sunday sauce alongside some Homemade Italian Sausage, Authentic Italian Braciole, and Neck Bones!
- Throw them on a sandwich for a meatball parm or top them with some Pistachio Pesto for extra flavor.
- Meatballs should always be served alongside some pasta like Creamy Red Pepper Sauce, Pasta with Peas and Pancetta, Bucatini Amatriciana, or a baked pasta dish like Authentic Italian Lasagna.
- I always serve my meatballs with some kind of delicious vegetable like Garlic Parmesan Green Beans, Italian Lacinato Kale, or Sauteed Rapini with Garlic. If I'm not making pasta I'll also serve them with Crispy Garlic Parmesan Potatoes.
More Classic Italian American Recipes
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📖 Recipe
Classic Fried Italian Meatballs
Equipment
- 1 large saucepan
- 1 Pot for sauce
Ingredients
- 2 lb ground beef 80/20
- ⅔ cup breadcrumbs
- 2 eggs
- ½ cup whole milk
- 2 tablespoon fresh parsley, chopped
- ¼ cup parmesan cheese, grated
- 1 tablespoon garlic powder
- 2 tsp kosher salt
- ¼ cup olive oil
Sauce
- 1 28 oz can whole plum tomatoes
- 2 cloves garlic, sliced
- 1 tbsp olive oil
- 1 handful basil
- 1 teaspoon salt
Instructions
- Combine all of the ingredients in a large bowl. Mix thoroughly until completely combined. If the mixture feels a little wet, add extra breadcrumbs until it is a little tackier. If the mixture feels dry or grainy, add a little extra milk.
- Roll out meatballs about a ¼ cup large. This should provide 20-24 meatballs.
- Fill the pan with olive oil about a half fingernail deep. Raise the heat to medium heat. Once hot, place your meatballs into the pan. Do this in batches and do not crowd the pan.
- Fry the meatballs for 1 minute on each side until browned or you can fry them all the way through until they reach 165 degrees and end the cooking process here. I prefer to finish them in a tomato sauce. Remove the meatballs from the pan when they are browned all around and set them aside.
- In the same pot add a little olive oil. Add in sliced garlic and saute for 1-2 minutes. Pour in a 28 oz can of crushed tomatoes or hand-crush a can of whole plum tomatoes yourself. Add basil and salt and bring to a simmer.
- Transfer the meatballs to the sauce and allow them to simmer for at least 30 minutes but up to 2 hours. Remove the meatballs from the sauce and serve. Use the rest of the sauce in the pot to serve with pasta.
Notes
- I prefer to use a cast iron pan or stainless steel pan to fry meatballs if I'm not cooking them in the same pot as the sauce. It is best not to use a non-stick pan because you won't get a crust on the meatballs. Cast-iron and stainless steel retain heat really well, so all of the meatballs cook evenly and develop a nice brown crust
- I used a ¼ cup of oil but depending on the size of your pan this can differ. You want the oil to be about half a fingernail deep in the pan.
- Usually, I'm making meatballs with Sunday sauce. I simmer them in the sauce for 2-3 hours. The longer you simmer them, the softer they will be.
- Don't overwork the meatballs. The more you mix together the meat, the denser it will get which will result in hard meatballs.
Meg
I’ve been making this recipe for about a year now and it’s never failed. I’ve always done a combo half beef/half pork, but now working on being a little healthier and going to try half beef/half ground turkey. No doubt it will still be delicious.
Kathy
Does the 1/4 c olive oil go into the meatballs or is it for frying only?
Vincent DelGiudice
That's for frying the meatballs.
Vinny
Whether you fry or bake these meatballs, they are delicious! Hope you enjoy!