The Traditional Italian Trick for Making Better Meatballs

If your meatballs always turn out tough or dry and crumbly, it’s probably because you’re not an Italian grandma. While there’s nothing you can do about who you are, you can borrow her trick for making unbelievably tender meatballs. Here’s how it works and why it really delivers.

Before I share the secret to the best meatballs, my Italian aunt would be upset if I didn’t mention the necessary ingredients for truly tender meatballs. Start with a trifecta of ground meats—typically 50% ground beef (80/20 is ideal), with the remaining half split evenly between pork and veal. You’ll also need fresh breadcrumbs soaked in milk for moisture; the breadcrumbs help the meatballs hold their shape while keeping them tender. A gentle hand when mixing and forming the meatballs is essential to prevent them from becoming dense.

Even if you get all of that right, things can still go south when it’s time to cook the meatballs. That’s where Nonna’s tip comes in. Instead of fully cooking the meatballs in the pan, your goal is simply to create a crisp, golden exterior. This gives them great texture and helps them hold together.

Nonna's Secret to the Best Meatballs Ever

So what about the raw meat in the center? Just as Italians finish cooking pasta in the sauce, the same principle applies to meatballs. After they’ve fried for two to three minutes per side, carefully transfer them into the sauce. For the love of Italy, make sure the sauce is hot before adding the meatballs.

Over low heat, allow the meatballs to gently simmer in the sauce for 30 to 45 minutes, until cooked through. The flavors of the meatballs and sauce meld together, creating both tender meatballs and a deeply flavorful sauce. The sauce slowly seeps into the meatballs, too. That’s also why meatballs always taste even better the next day.

Meat tends to seize up when cooked over high heat, which is exactly what you want at first because it creates a sturdy shell that helps the meatballs hold their shape. When they finish cooking low and slow in the sauce, the interiors become almost custard-like. The low heat breaks down the tough proteins, resulting in a melt-in-your-mouth texture.

The seared outer layer isn’t just for flavor or looks. It traps the fat instead of allowing it to leak into the sauce, which would dry out the meatballs and leave the sauce greasy.

So there you have it—the Italian-grandma trick for making the most tender meatballs you’ll ever taste. It’s simpler than you think and might earn you permanent Italian citizenship in my book. Not really, but you can count on impressing friends and family the next time you serve a big plate of spaghetti and meatballs for dinner.