Name: Classic Italian Fried Meatballs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 20 Meatballs
Ingredients: 2 lb ground beef, 80/20; ⅔ cup breadcrumbs; 2 eggs; ½ cup whole milk; 2 tablespoon fresh parsley, chopped; ⅓ cup parmesan cheese, grated; 1 tablespoon garlic powder; 2 tsp kosher salt; ¼ cup olive oil, for frying; 2 28 oz can whole plum tomatoes; 4 cloves garlic, sliced; 2 tbsp olive oil; 1 handful basil; 1.5 teaspoon salt

Classic Italian Fried Meatballs finished in tomato sauce are flavorful, moist, and tender, and the perfect dish to serve with any pasta! These fried beef meatballs are made with a combination of simple ingredients like ground beef, real parmigiano cheese, parsley, and garlic, and this recipe is how my family always made them.

These are perfect to finish in an Italian-American Sunday Sauce or to serve on the side of a dish like Pasta alla Norma (A Sicilian Dish).

Meatballs covered in tomato sauce in a bowl.

Looking for more Sunday Italian-American Meals? Try ourBison Ragu, Sausage and Lentil Soup, orAuthentic Bolognese.

A Quick Look at The Recipe

✅Recipe Name: Traditional Italian Fried Meatballs
⏲️Ready in: 1 Hour and 30 Minutes
👪Makes: 20 Meatballs (4-6 people)
📋Main ingredients: Ground beef, marinara sauce, Parmigiano, breadcrumbs
⭐Why You'll Love This Recipe: This is the perfect homemade meatball recipe for your Sunday dinner. As an Italian-American, if there was a pot of sauce on the stove, it had meatballs in it.

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Why Fry Meatballs

Italian-Americans have so many different little variations when it comes to making traditional Italian-American 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 (Maillard reaction), 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, like Italian Meatloaf, but won't develop a sear, which is the signature flavor of traditional 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 ZitiorItalian 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 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 and other Italian dishes like Fried Cauliflower Cakes or Fried Flounder Oreganata.
Breadcrumbs. I grew up making meatballs with my mom, and she always used Homemade Seasoned Italian 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 in Tomato Sauce

This recipe is two-fold. You first mix and fry the meatballs in extra virgin olive oil until browned, then build a simple sauce with garlic, canned plum tomatoes, basil, and salt. 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 dry or grainy, add a little extra milk.

Step 2: Roll out meatballs about a ¼ cup large. This should provide 20-24 meatballs.

Troubleshooting Meatballs

Mixture is too dry/dense → add more milk.
Mixture is falling apart or too wet → Needs more breadcrumbs or pack them tighter
Sauce too thin → simmer uncovered; too thick→ add a splash of pasta water.

Step 3: Fill the pan with olive oil about a half-fingernail deep. Raise the heat to medium. Once hot, place your meatballs into the pan. Do this in batches and do not crowd the pan.

Meatballs browned while frying in a saucepan.

Step 4: Fry the meatballs for 1 minute on each side until browned, 4-5 minutes total. Remove the meatballs from the pan when they are browned all around and set them aside. We will finish cooking them in the sauce.

Pro Tip: If you want to cook the meatballs all the way through, fry until they reach 165 degrees F.

Step 5: In the same pot, add a little olive oil. Add in sliced garlic and sauté for 1-2 minutes.

Step 6: Pour in 2 28-oz cans 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.

A pot filled with sauce and meatballs, garnished with basil.

Step 8: Remove the meatballs from the sauce and serve. Use the rest of the sauce in the pot to serve with pasta.

Meatballs covered in tomato sauce in a bowl with a block of parmesan cheese on the side.

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.

FAQs about Meatballs

Can I Bake Italian Meatballs?

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.

Can I Freeze Italian Meatballs?

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.

Can I make traditional Italian meatballs in advance?

Yes! You can make the meat mixture in advance, roll out the meatballs, and store them in the fridge for up to 1 day. They also reheat really well if you cook them a day in advance. Store them separately from the sauce but just reheat them in the sauce when you're ready to serve.

What's the best way to reheat meatballs in tomato sauce?

Simmer in marinara sauce on the stovetop until completely heated through.