Nonna’s Secret Italian Meatballs
Introduction
If there’s one recipe that brings family together, it’s Nonna’s Italian meatballs. Hand-rolled, simmered in rich tomato sauce, and served with love, this recipe has been passed down for generations. Unlike ordinary meatballs, Nonna’s version uses a secret blend of meats, fresh herbs, and just the right touch of cheese. The result? Tender, juicy meatballs that melt in your mouth and taste like home.
Whether served over spaghetti, tucked into a sandwich, or enjoyed with crusty bread, these Italian meatballs will become a staple in your kitchen.
Why You’ll Love This Recipe
• Authentic family tradition – passed down through generations.
• Tender & juicy texture – from a blend of beef, pork, and veal.
• Rich flavor – thanks to fresh herbs, Parmigiano-Reggiano, and slow simmering.
• Versatile – serve with pasta, on subs, or as an appetizer.
Ingredients
Ingredients
For the Meatballs:
- 1 lb ground beef
- ½ lb ground pork
- ½ lb ground veal optional, but traditional
- 1 cup fresh breadcrumbs soaked in ½ cup milk
- 2 large eggs
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 2 cloves garlic finely minced
- ¼ cup fresh parsley finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
For the Sauce:
- 2 tablespoon olive oil
- 1 small onion finely chopped
- 3 cloves garlic sliced thin
- 1 28 oz can San Marzano crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Instructions
- Prepare the bread mixture: Soak breadcrumbs in milk until softened.
- Mix the meats: Combine beef, pork, and veal with soaked breadcrumbs, eggs, cheese, garlic, parsley, oregano, salt, and pepper.
- Shape the meatballs: Roll into golf ball–sized rounds. Don’t overwork the mixture.
- Brown the meatballs: Heat olive oil in a skillet. Sear meatballs until golden, about 6–8 minutes. Remove and set aside.
- Make the sauce: In the same pan, sauté onion and garlic. Stir in tomato paste, tomatoes, sugar, and seasonings. Simmer 10 minutes.
- Simmer together: Add meatballs back to the sauce. Cover and simmer 30–40 minutes until fully cooked.
- Serve: Garnish with fresh basil and extra cheese. Serve over pasta, in sandwiches, or with bread.
Notes
Pro Chef Tips
• Nonna’s Secret: Always soak breadcrumbs in milk for tender texture.
• Meat blend matters: Beef gives structure, pork adds richness, veal creates tenderness.
• Flavor layering: Browning meatballs first builds depth into the sauce.
Serving Suggestions
• Classic Spaghetti and Meatballs
• Italian Meatball Subs with Melted Provolone
• Small bites with toothpicks as appetizers
• Rustic family-style with crusty bread and salad
Nutrition (per serving, approx. 2 meatballs + sauce)
Calories: 290 | Protein: 20g | Fat: 18g | Carbs: 10g
Passport Kitchen Takeaway
Nonna’s meatballs prove that simple ingredients, handled with care, create unforgettable meals. With each bite, you’re tasting tradition, family, and love.
• Nonna’s Secret: Always soak breadcrumbs in milk for tender texture.
• Meat blend matters: Beef gives structure, pork adds richness, veal creates tenderness.
• Flavor layering: Browning meatballs first builds depth into the sauce.
Serving Suggestions
• Classic Spaghetti and Meatballs
• Italian Meatball Subs with Melted Provolone
• Small bites with toothpicks as appetizers
• Rustic family-style with crusty bread and salad
Nutrition (per serving, approx. 2 meatballs + sauce)
Calories: 290 | Protein: 20g | Fat: 18g | Carbs: 10g
Passport Kitchen Takeaway
Nonna’s meatballs prove that simple ingredients, handled with care, create unforgettable meals. With each bite, you’re tasting tradition, family, and love.
Tried this recipe?Let us know how it was!
