This Spicy Italian Meatballs is legit one of my go-to recipes on a regular basis to make for the family. They’re just so good and take no time to make. These versatile and freezable meatballs feature half beef and half pork, along with parmesan cheese. Grab the simple recipe below and thank me later!
What’s better than a weekday dinner of flavorful meatballs with red sauce over warm al dente pasta? I’ll tell you! It’s a meatball sub party the next day that’s packed with the same flavor and with only as much effort as it takes to reheat meatballs!
This is really a great recipe for big families and families on a budget. You can create a memorable weekday meal with minimal, low-cost ingredients that can quickly be repurposed for tomorrow’s lunch or dinner. I love a little kick, but the recipe is easily altered for any spice level. I always tell the kids you can travel the world in your bedroom through a book. The same can be said about the kitchen and a recipe! So let’s go to Italy, Caio!
What ingredients do you need to make this recipe?
Ground beef and ground pork
I used a 50-50% mix of ground beef and ground pork in this recipe, but feel free to adjust the ratio to your liking.
Panko rubs are one of the most important ingredients in this recipe. They are used as a binder and help with getting that tender meatball.
Just like the breadcrumbs, the eggs act as a binder and keep the meatballs soft and juicy.
The milk is used to make further soften up the meatballs and make them tender. Using whole milk is best for this recipe, but you can use any other milk that you like.
I always like to mince my garlic cloves so the flavors can get spread evenly into the mixture to get that perfect Italian meatball.
The parmesan cheese gives these meatballs extra flavor and texture.
- Garlic powder
- Kosher salt
- Ground pepper
- Dried parsley
- Crushed red pepper flakes.
How to make spicy Italian meatballs
- Combine all the ingredients except the ground beef and pork in a large bowl.
- Once everything is mixed well together, add in the meat and mix well until everything is thoroughly combined.
- From the mixture form, 2-inch meatballs and place them apart in a sheet pan.
- Bake at preheated 400F oven for 20 minutes, flipping halfway through. Let the cooked meatballs rest for around 10 minutes before serving.
These spicy Italian meatballs go great with al dente boiled pasta drizzled with tomato sauce and garnished with nutty parmesan cheese. I highly recommend trying my Arrabita Marinara Sauce if you decide to make pasta with these spicy meatballs.
You can also serve the meatballs on their own or let them simmer in your favorite marinara sauce for a few minutes and finish everything with grated parmesan cheese.
Storage and reheating:
- You can store the meatballs in an airtight container in the fridge for up to 3 days.
- They also freeze well – you can either freeze them cooked or uncooked for up to 2 months in the freezer. When freezing meatballs, one thing to keep in mind is having them separated so they don’t stick together once they get frozen.
- Lastly, you can reheat the meatballs in the 300F oven covered with aluminum foil until warmed through.
You’ll also love to try:
Have you made this recipe?
If you have tried this recipe, please take a moment to rate it 5 stars below. Also, please leave a comment to let me know your thoughts on this recipe. You can also stay in touch with me on Instagram (that’s where I hang out the most). Tag me @RosalynnDaniels or #RosalynnDaniels if you post a photo of your dish, and I will share with my audience through Instastories.Print
1c Parmigiano Reggiano
2lbs Ground Beef
2lbs Ground Pork
1/2c Panko Crumbs
1tbs Onion Powder
4 Garlic Cloves (minced)
1tbs Kosher Salt
1/2tbs Ground Pepper
1tbs Dried Parsley
1tbs Crushed Red Pepper Flakes
Preheat Oven or Grill to 400 degrees
Mix all ingredients except for ground beef and pork in a large bowl.
Once ingredients are well mixed, add in your ground beef and pork.
Mix well until all ingredients are fully combined.
Scoop meat mixture and roll into 2 inch balls.
Place meatballs 2 inches apart on a sheetpan.
Bake or Grill for 20 minutes, flipping halfway through.
Let meatballs rest for about 10 minutes.