Italian Meatballs
A proper beef built around ground veal, breadcrumbs and grated parmesan cheese — roughly 60 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In a large bowl, soak the breadcrumbs in the milk for a few minutes until softened to keep the meatballs tender.
- Add the ground veal, parmesan, egg, garlic, parsley, oregano, salt and pepper to the bowl and mix gently with your hands just until combined, avoiding overworking the meat.
- Wet your hands and roll the mixture into evenly sized balls about 4 cm across, which should make roughly 16 to 20 meatballs.
- Heat the olive oil in a large skillet over medium heat and brown the meatballs on all sides, turning carefully, for about 6 to 8 minutes.
- Lower the heat, cover, and continue cooking, or finish them in your favorite tomato sauce, until cooked through and the internal temperature reaches 71 C (160 F).
- Let the meatballs rest for a few minutes, then serve over pasta or in a sauce of your choice.
You'll use: Frying pan / skillet
Ingredient substitutions
- Parmesan
- pecorino · grana padano · aged asiago
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Italian Meatballs take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of parmesan?
Try pecorino. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Italian Meatballs is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Spaghetti and meatballs 1.jpg by jeffreyw, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.