The Best Meatballs Ever! (Italian Polpette Recipe)
Updated May 17, 2025, Published Sep 10, 2020
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The Best Meatballs Ever! (Italian Polpette Recipe) is my nonna’s famous recipe. Made with simple ingredients and stewed in a delicious tomato sauce, these are melt-in-your-mouth tender and flavorful!
The BEST Meatballs
What started as our family meatball recipe is now made my thousands across the globe. Here’s a bit about why this recipe stands out above the rest:
Why you’ll love this family favorite!
These succulent Italian meatballs are a comforting dish that brings everyone to the table! These nutritious homemade meatballs are the perfect meal to make on a Sunday afternoon and freeze for busy weeknights. Let your children take part in the recipe making by having them roll the meatballs in their tiny hands.
This is mouthwatering recipe is from my Nonna Laura. I’ve sat at many kitchen tables and rolled these meatballs with her countless times. The smell of onion frying in olive oil, fresh tomatoes, basil, beef, and parsley brings me back to all those tables and conversations. You will love this recipe for generations to come!
Made With AmorE,
“I made these delicious beauties last night for dinner and I am in love with this recipe. I’ve been making meatballs for a lifetime and never ever have they turned out this good. Your recipe is amazing!! To all readers and cooks try this simple recipe and I promise you’ll never look back. Thank you for an awesome recipe!!”
– JEN
Homemade Meatball Ingredients
These authentic Italian meatballs only need a few pantry staples and fresh ingredients.
Meatball Ingredients
- Ground beef
- Stale bread
- Milk
- Parmigiano Reggiano
- Egg
- Parsley
- Bread crumbs
- Salt and black pepper to taste
- 1 recipe for Sugo al Pomodoro (homemade tomato sauce)
How To Make The Best Meatballs (Italian Polpette)
Making homemade meatballs is satisfying and rewarding. The recipe card below provides a complete list of measurements and instructions.
Soak the bread in the milk in a small bowl, and set aside. In a medium bowl, combine the bread with the remaining ingredients and gently mix.
Create a uniform mixture with the meat and filling ingredients.
Gently form into small balls. I like to use a spoon or fork to scoop and then roll the meat mixture in the palm of my hand—just like Nonna Laura taught me!
Make your tomato sauce and let the meatballs gently simmer in the sauce until perfectly tender.
From my cucina to your table- enjoy our traditional meatball (polpette) recipe for years to come! It will be the most popular dish from Italian cuisine in your household!
Meatball Variations
Switching up the traditional recipe with a few creative variations that still embrace the essence of rustic, high-quality Italian cuisine:
- Turkey or Chicken Meatballs- Swap the classic beef or pork with ground turkey or chicken for a lighter version. Add fresh herbs like parsley and basil to boost the flavor. These are fantastic when paired with a light tomato or even a creamy pesto sauce.
Tip for Soft and Tender Meatballs
Soak the bread for soft meatballs. Bread soaked in milk will puff up when cooked, creating little air pockets that soften the mixture. They are melt-in-your-mouth tender!
Storage and Freezing
Refrigerating: Let the the dish cool to room temperature. Store: Place in an airtight container and refrigerate for up to 3-4 days.
Freezing: Allow the dish cool completely. Portion: Divide into meal-sized portions if desired. Package: Use freezer-safe containers or bags, removing as much air as possible. Label: Mark with the date; freeze for up to 3 months. Thaw & Reheat: Thaw in the fridge overnight and reheat gently on the stove.
FAQs
This recipe (and also the way my nonna made them) is with one pound of 80-85% lean ground beef. Add half-ground beef, half-ground pork, or even Italian sausage with the casing removed if you like. Try this recipe that uses Italian sausage- Italian Sausage Meatballs Recipe (In Sauce).
YES! This recipe does exactly that. It saves you time in baking them first and dirtying more pans. The raw meatballs will cook in tomato sauce and come out tender and scrumptious. The juices will flavor the tomato sauce, and the tomato sauce will flavor the meatballs. This is the traditional way we do it in Italy!
You can make a gluten-free version by adding a slice of gluten-free bread of your choice. Instead of the breadcrumbs, you can use a gluten-free variety!
Yes, you can cook the meatballs any way you like. I highly suggest cooking them in the sauce because the flavor is outstanding!
Yes, you can skip the milk. But, you still need some sort of liquid to help bind the meatballs together. Water or broth are easy substitutes.
My favorite part about all my Nonna’s recipes is the simplicity and authenticity of the fresh ingredients. It’s about highlighting the natural flavors of the food, and this recipe exemplifies just that. Read more about my nonna and her meatballs.
How to Serve Meatballs
You can toss the meatballs with spaghetti or any pasta you choose or enjoy with delcious crusty bread and creamy polenta! Add a simple salad and Italian pear cake for a complete meal.
More Italian Recipes
- Spinach and Ricotta Lasagna with Tomato Sauce
- Italian Sheet Pan Sausage, Potatoes, and Tomatoes
- Pesto Smashed Potatoes and Roasted Tomatoes (video)
- Orzo Pasta with Shrimp, Sun-dried Tomatoes, and Artichokes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Best Meatball Recipe EVER (Polpette)
Ingredients
Polpette (meatballs)
- 1 pound 80-85% lean ground beef
- 2 slices stale bread
- ½ cup milk
- ½ cup parmigiano reggiano, finely grated
- 1 egg
- 3 tablespoons fresh minced parsley
- Optional: 1 tablespoon fresh minced garlic
- Salt and pepper to taste
- Breadcrumbs, for rolling the meatballs by hand
- Extra parmigiano for serving
Sugo (sauce)
- 1 large can good quality crushed tomatoes, 28 oz
- ½ onion, diced
- 2 tablespoons extra virgin olive oil
- 5 fresh basil leaves, whole
Instructions
Make Sugo:
- Pour extra-virgin olive oil into a large frying pan and brown the onion (about 7 minutes on medium heat). Add canned tomatoes and simmer, 10-15 minutes. Turn off heat and cover with lid.
Make Polpette:
- Place bread and milk in a large mixing bowl, and let sit for 2 min, until soft.
- Add egg to bread and milk mixture and mix to combine
- Add ground meat, parsley, parmigiano, salt, and pepper (and garlic if using). Mix WELL with your hands.
- Take a spoonful of the meatball mixture and gently roll it between your hands to form 1 1/2-inch meatball. Use breadcrumbs to prevent sticking. Set prepared meatballs on a cookie sheet and cover with plastic wrap.
- Plunge your meatballs into the pot with the tomato sauce. Turn on the heat to medium-low. Cook for 20 minutes or until meatballs is fully cooked in the center. Once finished cooking, add the basil and cover with a lid. Turn off the heat.
- Cook your favorite pasta or gnocchi, as directed by the package, to serve with meatballs. You can also eat without the pasta and serve it on yummy bread. Try with Easy Polenta Recipe. Generously top with parmigiano and serve hot!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick Question! Do you cook the meatballs beforehand. I don’t see it in the recipe?
Thanks so much
Nope! This is the best way- they get cooked in the sauce 🙂
I made these delicious beauties last night for dinner and I am in love with this recipe. I’ve been making meatballs for a lifetime and never ever have they turned out this good. Your recipe is amazing!! To all readers and cooks try this simple recipe and I promise you’ll never look back. Thank you for an awesome recipe!!
Best complement! Thank you so much– yes, they truly are the very best 💙! I hope you make them time and time again :).
These were fantastic and my kids loved them as well! Just like your other recipes- delicious!
Yay! So happy you loved this family favorite!
Was delicious! I only made the meatballs. Used some old sour dough bread. Cut it in cubes. Used my hands to incorporate milk into sour dough bread. I’m at higher altitude so I added a little more milk. Also added some fresh minced onion and a few raisins. Added rest of ingredients as recipe suggests. Baked them on a cookie sheet at 350 for 11 mins, then turned them over and cooked another 11 minutes. Best meat balls ever!
YES- the best ever! So happy you loved them!