If you’re searching for perfectly tender, classic Italian meatballs, look no further than Kittencal’s Italian Melt-In-Your-Mouth Meatballs. This beloved recipe is famous for producing soft, juicy meatballs that practically fall apart with every bite—never dense, never dry. Gently simmered in sauce, they soak up flavor while staying incredibly moist.
Whether served over spaghetti, tucked into a sub, or enjoyed straight from the pot, these meatballs are a true comfort-food classic and a staple recipe worth keeping forever.
Why You’ll Love These Meatballs
Exceptionally tender texture—never tough
Rich, savory Italian flavor
Perfect for pasta, subs, or freezing ahead
Can be simmered or baked
These meatballs are designed to cook gently, ensuring they stay intact while remaining melt-in-your-mouth soft.
Ingredients
1½ lbs ground beef
(or use 1 lb ground beef + ½ lb ground pork)1 large egg, slightly beaten
½ cup grated Parmesan cheese
⅓ cup breadcrumbs
(or soak 3 slices of bread if breadcrumbs aren’t available)1–2 tablespoons fresh minced garlic
(or 1 teaspoon garlic powder, to taste)1–2 teaspoons salt
(seasoned salt works well)1 teaspoon freshly ground black pepper
⅓ cup milk (up to ½ cup if needed)
½ teaspoon dried oregano (optional)
¼ cup chopped fresh parsley
(or 2 tablespoons dried parsley)
Directions
Mix gently
In a large bowl, gently mix all ingredients until just combined. Do not overmix.Shape meatballs
Shape into small meatballs.
(At this stage, meatballs can be frozen, refrigerated up to 24 hours, or cooked immediately.)Simmer in sauce
Drop meatballs gently into simmering pasta sauce.
Do not stir for at least 20 minutes, or they may break apart.Finish cooking
Continue simmering for another 20 minutes (about 40 minutes total), depending on how vigorously your sauce is simmering.Continue simmering if desired
After fully cooked, you may continue simmering the sauce and meatballs longer to deepen flavor.
Optional Baking Method
Bake meatballs at 350°F (175°C) for 25 minutes, or until cooked through.
Add to sauce afterward if desired.
Tips for Perfect Melt-In-Your-Mouth Meatballs
Do not overmix—this is key to tenderness.
Use milk generously for moisture.
Smaller meatballs cook more evenly and stay softer.
Let the sauce do the work—gentle simmering keeps them intact.
Serving Suggestions
Serve these meatballs over spaghetti, linguine, or penne. They’re also excellent in meatball subs, lasagna, or eaten on their own with extra sauce and grated Parmesan.
Frequently Asked Questions (FAQ)
Why can’t I stir the meatballs at first?
Stirring too soon can cause the meatballs to break apart before they firm up.
Can I freeze these meatballs?
Yes. Freeze them raw or cooked. They freeze beautifully for up to 3 months.
Can I bake instead of simmering?
Yes. Bake at 350°F for 25 minutes, then add to sauce if desired.
Why are my meatballs tough?
Overmixing and too little moisture are the most common causes.
Kittencal’s Italian Meatballs Recipe
Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
1 Hour
Servings
6–8 Servings
Ingredients
1½ lbs ground beef (or beef/pork blend)
1 large egg
½ cup grated Parmesan cheese
⅓ cup breadcrumbs or soaked bread
1–2 tablespoons minced garlic
1–2 teaspoons salt
1 teaspoon black pepper
⅓ cup milk (up to ½ cup)
½ teaspoon dried oregano (optional)
¼ cup fresh parsley (or dried)
Instructions
Step 1
Mix all ingredients gently in a large bowl.
Step 2
Shape into small meatballs.
Step 3
Drop into simmering pasta sauce. Do not stir for 20 minutes.
Step 4
Simmer an additional 20 minutes until fully cooked.
Step 5
Continue simmering sauce if desired.
Important Information
Nutrition Facts (Per Serving – Approximate)
Nutrition varies depending on meat blend and portion size. This information is approximate and not intended as medical advice.
