Super Moist Italian Meatballs

READY IN: 1hr 5mins
Recipe by ItalianMan

Craving some tender and juicy meatballs?? Give this recipe a try! The two secrets are the extra eggs, and cooking the meatballs in the sauce, instead of pre-baking or frying them. Ground chuck or a 50/50 mix of chuck and sirloin work best for full flavor and moistness.

Top Review by Chef8759

These are one of, it not the best all purpose meatballs. I used 2/3rds ground chuck and 1/3rd ground pork for flavor. I've done them twice to rave reviews; once for a group of teenagers, and once for family. I used Giada's basic marinara that I thinned down with a little water and the boat motor.

Ingredients Nutrition


  1. In a bowl, combine beef, bread crumbs, cheese, eggs, garlic, pepper, salt, and wine. Mix well.
  2. Shape mixture into 1-1/2" or 2" meatballs.
  3. In a large pot, bring sauce to a boil. Add meatballs one at a time, and simmer over medium-low heat for 40-45 minutes.
  4. Serve over pasta, or on hoagie buns for meatball subs.

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