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Main Dishes • Italian

Italian Meatballs (How to Bake, Fry Or Poach) Recipe

Juicy, plump and full of flavor, these Italian meatballs slowly simmer in a rich homemade tomato sauce until they're perfectly tender. Choose among three different cooking methods to suit your personal taste.

4.9 from 154 votes
180 mins
Total Time
30
meatballs
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Italian Meatballs (How to Bake, Fry Or Poach)

How to Make the Best Italian Meatballs (How to Bake, Fry Or Poach)

There’s nothing quite like a big bowl of Italian meatballs simmering in rich tomato sauce—comfort food at its best. These juicy, plump meatballs are infused with fresh herbs and Parmesan, creating tender bites bursting with flavor. The beauty of this recipe lies in its versatility: you can fry, bake, or poach your meatballs depending on your preference and lifestyle.

The homemade tomato sauce is the true star here, built on layers of aromatic garlic, onion, and fresh herbs like thyme, rosemary, and oregano. A splash of Chianti adds sophistication, while fresh basil finishes it off with brightness. Let everything simmer low and slow until the flavors meld into something truly special—perfect for a cozy family dinner or entertaining guests.

Whether you choose the quick frying method, the hands-off baking approach, or the gentle poaching technique, you’ll end up with the same delicious result: tender, flavorful meatballs in an unforgettable sauce. Make a batch in advance and you’ll have a ready-to-go dinner component for the week ahead.

Italian Meatballs (How to Bake, Fry Or Poach)

Italian Meatballs (How to Bake, Fry Or Poach)

Juicy, plump and full of flavor, these Italian meatballs slowly simmer in a rich homemade tomato sauce until they're perfectly tender. Choose among three different cooking methods to suit your personal taste.

4.9 from 154 votes
CourseMain Dishes
CuisineItalian
Keywordbaked italian meatballs, fried meatballs, Italian meatballs, italian style meatballs, poached meatballs
Prep Time30 mins
Cook Time150 mins
Total Time180 mins
Servings30 meatballs
Calories70kcal
AuthorChristina Hill
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Ingredients

Tomato Sauce

Meatballs

Instructions

Make the Meatballs

  1. In a large bowl, combine bread crumbs and cream. Let sit for 5 minutes to soften.
  2. Add eggs, garlic, Parmesan, onion, parsley, Italian seasoning, salt, pepper, and anchovy paste. Mix gently to combine.
  3. Add ground beef and ground pork. Mix gently with your hands until just combined (don't overmix).
  4. Roll mixture into 30 meatballs (about 1.5 inches each).

Make the Tomato Sauce

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add minced garlic and tomato paste. Cook for 2-3 minutes, stirring frequently.
  3. Stir in Chianti (if using) and crushed tomatoes. Add thyme, rosemary, oregano, bay leaves, salt, and pepper.
  4. Bring to a simmer and cook for 20-30 minutes to develop flavors.
  5. Stir in fresh basil.

For Frying Italian Meatballs

  1. Heat oil in a large skillet over medium-high heat.
  2. Working in batches, brown meatballs on all sides, about 8-10 minutes total.
  3. Transfer browned meatballs to the simmering tomato sauce.
  4. Simmer for 90 minutes, stirring occasionally, until meatballs are cooked through.

For Baking Italian Meatballs

  1. Preheat oven to 400°F.
  2. Place meatballs on a lined baking sheet.
  3. Bake for 20-25 minutes until cooked through.
  4. Transfer to simmering tomato sauce and simmer for 60 minutes.

For Poaching Italian Meatballs

  1. Bring tomato sauce to a simmer.
  2. Gently add meatballs to the sauce.
  3. Simmer for 90-120 minutes, stirring occasionally, until meatballs are cooked through and tender.

Notes

  • Make these meatballs in advance for easy entertaining.
  • Use the small holes of a box grater for Parmesan and large holes for onion.
  • Torn white sandwich bread works best for bread crumbs—avoid pre-made bread crumbs.
  • Chianti adds depth but is optional.
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