ITALIAN MEATBALLS RECIPE | How to Make the World BEST Meatballs EVER

Share it with your friends Like

Thanks! Share it with your friends!


Italian Meatballs are part of the Bible of Italian food. Meatballs are one of those dishes you simply MUST learn how to make, and once you find a recipe you love, you will be making meatballs every chance you get. My meatballs recipe is tender, juicy and bursting with flavour (and the accompanying sauce is finger licking good too!). Best meatballs ever.

Share this video on FACEBOOK:
Get the recipe:
Check out my website for full recipes and to follow my blog:


Subscribe to my YouTube channel!
Follow me on:
Instagram @vincenzosplate
Tweet me! @vincenzosplate


Also join this Incredible Google+ community:
“Italian Style Food Revolution”


The following ingredients need to be chopped into small pieces:
½ onion
1 x carrot
1 x celery branch

2 x cans finely chopped tomatoes
600g mixed pork & veal mince
2 garlic cloves
Bunch of fresh parsley (chopped)
Block of parmesan cheese (Parmigiano Reggiano or Grana Padano – at least 150g)
4 slices of bread (try to use a fresh loaf)
4 tablespoons breadcrumbs
4 large eggs
3 large white potatoes, cut into small cubes
Bowl of water
Extra virgin olive oil
Salt and Pepper

2 x large, deep non-stick pans
1 medium size pot
Wooden spoon
Chopping board
Sharp, thick knife
1. Cut the crusts from the bread slices and put the white parts, whole, into the bowl of water.
VINCENZO’S TIP: Bread is the secret to making the meatballs super soft so don’t miss this step
2. Fill the medium size pot with water, dropping the chopped potatoes inside. Place it on the stove and leave to boil at a medium heat.
3. Once this begins boiling, leave it to cook for 10 minutes (watch that they don’t overcook as you don’t want them to be “smashed potatoes!”).
4. Drain the potatoes into a colander, getting rid of any excess water and leave them to the side. If they are ready well ahead of time, rinse them under cold water for a couple of minutes to stop the cooking process any further.
1. Put one of the pans on to the stove at a medium heat and drizzle 4 tablespoons of extra virgin olive oil into it.
2. Add onion, celery and carrot and stir fry until they begin to turn lightly golden, stirring them regularly.
3. Once they begin to colour (after approx. 5 minutes) add the finely chopped tomoatoes, one can at a time.
4. Stir this through well, letting it cook for another 5 minutes then turn the heat down to low and add half of the chopped parsley (you can also use Basil instead).
5. Stir the parsley into the mixture then cover it. Return to stir every so often so all the flavours infuse into the sauce.
1. Put the mince into a bowl and using a fork, press down on the meat with the bottom of it, turning it over and repeating.
2. Crack four eggs into the mixture, beat them well and mix them into the meat.
3. Chop the garlic cloves really fine, and chop up the remaining parsley a little more before adding both to the mince.
4. Next, add 4 tablespoons of breadcrumbs and mix well.
5. Grate 150g of Parmigiano Reggiano on top (
6. Squeeze all of the excess water out of the pieces of bread and then break each one into small pieces and add it to your meatballs mix too.
7. Sprinkle some salt and pepper over the top and mix everything together with a fork.
8. Now it’s time to assemble!
1. Get a palm full of ingredients (or less, depending on the size you want to make) and roll them into a ball.
2. Make as many meatballs as you can using all of your mixture and try to make them all more or less the same size as this will ensure they all cook through at the same time…

Continue reading the recipe on my website:


Production Company: Fame Park Studios
Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen, whilst having a laugh (and a glass of vino!).

#italianmeatballsrecipe #bestmeatballsrecipe #meatballsrecipe #meatballs #easymeatballs #howtomakemeatballs #homemademeatballs #meatballsrecipeitalian


Re-Watch the #ItalianMetballs video recipe:


Remington Mcneese says:

I made it, learned on WoodPriX website. great solutions I think.

Michel J says:

Hi Vincenso. Just wanted to say I cooked these amazing meatballs tonight for me and my wife and they were abolutely delicious! So soft and succulent and perfect! This is now one of our favourites ( next to Toscani chicken) Keep up the good work my friend. Ciao!

videogasper13 says:

Eres el mejor

Cory says:

I like my meatballs medium sized.

Lonnie Mclendon says:

This is the very best meatball recipe I have ever seen, I have known many Italians; this is very easy to follow and it seems to always yield the perfect meatball. VERY helpful- It basically, takes four recipes I have gathered from the wonderful helpful chefs I have had the honor of meeting (most were grandmothers and great grandmothers) who had to help the southern american girl learn how to do it right! I have been watching for sometime but this video was the main one that made me 'commit' and subscribe. You are a remarkable chef and after reviewing my recipes, I must say this is 'bellissimo'! I hope I got that right- my Italian cooking is better than my attempts at the language. In any case, I wanted to let you know that you are such a blessing! I love watching your videos and the fact you include the recipe at the bottom is just wonderful! So many fail to do that- and to be honest, you are currently my 'go-to' chef for Italian here on YouTube.

If I may ask two questions- why the potatoes? I have seen this a few times and usually I am told it is because you NEVER serve meatballs with pasta- And the potatoes is used to provide a starch to aid in the lovely flavor/thicken the sauce. Is this your reasoning? Also, carrots seem to come out a little softer in my sauce- I don't wanted almost 'stewed' but more like yours- is this because of the age of the carrot? Are you using very fresh carrots? I tend to 'get around' to my carrots a few days after I buy them. I am just wanting it to come out just like yours.

Thank you SO GREATLY! You are an amazing chef and person- you always make me smile and hungry! ^^ Thank you for your time as you read this. ^^ Can't wait for another video! ^_^

dcarb says:

I'm a 2nd gen Italian American. I never had potatoes in sauce but considering you made this dish with no spaghetti or macaroni I guess it makes sense just wondering how it changes the flavor of the sauce, if at all. Will def try it. I usually cook meatballs in more olive oil and let them fully cook in the oil, but your method looks healthier. Have to try it. Thanks!

big drum says:

My mother was German and she did it almost the same way…BRILLIANT!!

Pat Minotti says:

Hello Vincenzo! Just enjoyed watching the meatball recipe episode! I plan on trying it myself! What is this dish called? I never saw potatoes & carrots in a gravy (sauce) as my family called it!

seattwa says:

My family makes them about this size.

Elsa&lisa says:

I like them smaller and fried first.

Chiara Gallucci says:

Vincenzo prova a bagnare il pane intero nel latte e poi prendere solo la mollica. Mia nonna mette un cubetto di provola nel centro delle polpette cosi da farle filare una volta cotte. fammi sapere se lo provi.. un abbraccio


Domanda, chè l'italiana prima colazione. Grazie

Gillis says:

They look good, probably would go well with a side of spaghetti hahaha

nurcan akaltun says:

Please fix the bad audio. thx

Lynda Bertulli says:

i don't fry mine first. I just plop them in the sauce and they cook along with it. The juices, yes, and the oils from the meat blen with the sauce to make a rich, colourful sauce. The richer the colour I make home made gnocchi to go with it….yummy

user one says:

Thank you Vincenzo these meatballs look delicious! do you like Mint in your meatballs(thats how my italian-american family has learned to makes them)? Also have you ever tried soaking the bread in milk instead of water for a richer meatball? Thanks again, I can't wait to make these.!

sue cleary says:

Love this recipe,but why potato in the sauce???

E buon appetito! Italian cooking says:


Misha Tukach says:

so i made it too . just by using woodprix scripts:)

Hagen Adolf Halwax says:

im from germany and i cook your meatballs today 🙂 im so Excited

sr200179 says:

Inspired bv this video I made this for dinner for dinner.. Came out great Thank you , Grazie !

Luna Red says:

Yep. I'm doing this tomorrow. ALL HAIL THE ITALIAN CUISINE!

Sam Chianello says:

Vincenzo,  I love your recipes,  I will make these meatballs and let you know how  I like them.  Grazie Mille,  Sam   from  Gresham, Oregon

Nannette Battista says:

You can make it yourself, just loook and learn from woodprix .

Arcuri Sano says:

I made it, learned on woodprix website. great solutions I think.

Comments are disabled for this post.