Maggiano’s Meatballs Recipe – Copycat

As someone who deeply loves Italian cuisine, I have always been a fan of juicy meatballs, and Maggiano’s does them perfectly. Since we used to leave far from my favorite family-style Italian restaurant I had to replicate the meatballs at home. My homemade Maggiano’s meatballs turned out tender, juicy, and packed with rich flavors. Try it for yourself, this restaurant-quality recipe will bring authentic Italian flavors straight to your kitchen.

Before I learned hot to make a salad, I tried my hand at making Italian lasagna with my favorite creamy Alfredo sauce. I was 18 at that time, and just started my culinary journey. From the start I have been drawn to Italian recipes, the definition of comfort food for me. Today, I still make a fantastic homemade lasagna, and I am proud to say that I have mastered many more Italian recipes since then.

What sets apart these juicy meatballs is their melt-in-your-mouth texture. They are perfectly seasoned with just the right amount of moisture on the inside and crunchy crust on the outside. Whether serving them over pasta, in a sub, on toothpicks as an appetizer, you will indulge in authentic Italian flavors. With a recipe that takes only 15 minutes to prep and 20 minutes to cook, you can bring Italy into your kitchen whenever you want!

Why you will love this recipe

• The perfect copycat, only better: I hate to brag, but my meatballs really do taste better because I add a unique blend of spices that gives them a real Italian flavor.  
• Done in minutes: It only takes me about 30 minutes to finish these meatballs from start to finish. It takes about 10 minutes of prep time and 20 minutes to cook.
• I also save some money: These meatballs cost about $20 for three at the restaurant, but I can make 16 meatballs for under $10 at home.
• They go with everything: I like to freeze them because I can make many things with them, from sandwiches to casseroles.

What you will need

• Ground beef – For this recipe, I use 80/20 lean ground chuck. It has just enough fat for juicy flavor but not too much grease.
• Garlic—Freshly minced garlic is better than powdered garlic because it provides a moist, rich, garlicky flavor that stands out and does not have a bitter aftertaste.
• Egg – One large egg is needed for the glue to hold everything together. The yolk also helps add moisture and a rich flavor.
• Breadcrumbs – Breadcrumbs absorb the juices from the meat, milk, and other juices to keep everything moist and hold it together.
• Milk—Use whole milk to keep the meatballs tender and moist and to help bind the egg and breadcrumbs together.
• Parmesan cheese—I like to add freshly shredded parmesan cheese for a savory, umami flavor that complements the meat and enhances the overall taste.
• Herbs – I use fresh parsley and basil for a slightly peppery flavor that adds a hint of mellow sweetness.

How to make

Preheat and prepare: First, I preheat the oven to 350 degrees F and prepare a baking dish with nonstick baking spray.

Make the beef mixture: Then, I mix the breadcrumbs, parmesan, and garlic with salt and black pepper in a medium bowl before adding the ground beef, milk, egg, parsley, and basil. Now, I mix it well with my hands until it is all combined.

Forming: I se a two tablespoon cookie scoop to form the meatballs.

Brown and bake: I heat a couple of tablespoons of olive oil in a large skillet over medium-high before browning the meatballs for a few minutes on each side. Then, they go into the baking dish to be baked for 10 to 12 minutes until they are cooked through.

Remove the meatballs: I like to remove mine when the internal temperature reaches 150 degrees F. The temperature will continue to rise as they rest.

Expert tip

Getting the right ground beef mixture for meatballs

When I make meatballs, I like to make sure the ground beef has enough fat in it to provide moisture to keep them from being dry and flavor to make them taste good. But I also do not want them to be overly greasy. I typically use what most grocery stores call ground chuck, which is 80/20 or 80% lean meat and 20% fat.

Some people like to use a mixture of ground pork and beef for meatballs because the taste is exquisite. I love that flavor as well. But for this specific recipe, Maggiano’s Meatballs are pure beef. However, for more flavor, a juicier beef can be used, like 70/30 ground beef. This will definitely give your meatballs a rich and juicy flavor.

More tips to consider

• An easy way to make these meatballs evenly is to use a small ice cream or cookie scoop.
• If the mixture gets sticky, I usually add a bit of olive oil to my hands to keep it from sticking.
• Do not overcook the meatballs. I remove mine when they are 150 degrees F. They will continue to heat up after removing them from the oven.
• Another problem is using too many breadcrumbs or other fillers, which will make the meatballs mushy and cause them to fall apart.
• Also, do not overwork the meatballs. This is another cause of meatballs that fall apart.
• Use the right breadcrumbs. Make sure they taste good. Remember that they are a big part of the seasoning in this recipe.

Recipe variations and add-ins:

• Different meat: Although Maggiano’s meatballs are made with beef, I have also made these with sausage and pork. My favorite is pork because the flavor is so bold.
• Italian seasoning: Instead of using just parsley and basil, sometimes I use my Italian seasoning mix. It is a homemade premix of seven Italian herbs and spices perfectly blended to make these meatballs taste Italian.
• Crack meatballs: Speaking of seasoning, to make these meatballs absolutely addictive, I like to add crumbled bacon, two tablespoons of my ranch seasoning, and use cheddar cheese instead of parmesan.
• Spicy meatballs: I enjoy these with 1/2 teaspoon red pepper flakes, and a tablespoon of hot sauce.

Serving suggestions:

My favorite way to serve these Maggiano’s meatballs is with a big bowl of pasta and my homemade instant pot spaghetti sauce. Another fun way to serve these meatballs is in my meatball stuffed cabbage recipe. If I serve red wine for this meal, I go with Cabernet Sauvignon or Chianti. But if it is white wine, I would rather have Pinot Grigio or Sauvignon Blanc.

My kids really enjoy these meatballs on sub sandwiches, too. I mix them with marinara sauce, put them on baguettes, top them with provolone cheese, and bake until the cheese is melted. These meatballs are also perfect for game day or any other get-together. Toss them in barbecue sauce, serve them on toothpicks. For desserts, I recommend my red velvet cake cheesecake.

How to store leftovers:

• Refrigerate: I wrap my leftover meatballs in plastic and place them in an airtight container in the fridge. They will stay fresh for up to four days.   
• Freezing: They can also be frozen for up to three months in a freezer-safe container.   
• Defrost: I thaw them overnight in the fridge the night before for the best taste and texture.
• Reheating: To reheat, it is best to put them in the oven at 350 degrees F for 10 minutes or in a skillet with some marinara sauce or broth for a few minutes on medium heat.

Frequently asked questions

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