When it comes to heartwarming Italian food, few recipes are as iconic as the humble meatball — and nobody made them quite like Dom DeLuise.
While many knew him as a legendary comedian and actor, Dom was also a passionate home cook and author of beloved cookbooks like Eat This… It’ll Make You Feel Better. His meatballs are just that: feel-good, old-school Italian comfort at its finest.
These Dom DeLuise–inspired meatballs are rich, garlicky, and tender, made with a blend of beef and pork, fresh herbs, breadcrumbs, and a generous shower of parmesan.
Simmered in homemade (or store-bought) sauce, they’re perfect over spaghetti, tucked in a crusty roll, or eaten straight from the pot. They taste like family, love, and laughter — just like Dom would’ve wanted.
Why You’ll Love This Recipe
These meatballs are soft, juicy, and full of flavor — the kind that melt in your mouth after simmering in a rich marinara. They’re a perfect balance of savory meat, cheesy richness, and fresh parsley, with just enough garlic to make Nonna proud.
They’re also perfect for making ahead, freezing, and feeding a crowd. Whether you serve them for a casual pasta night or a holiday meal, this recipe is all about bringing people together around the table.
What You’ll Need
For the meatballs:
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ¾ cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 2 tsp dried)
- 2 large eggs
- ½ cup whole milk
- 1 tsp salt
- ½ tsp black pepper
For cooking:
- 2 tbsp olive oil (for browning, optional)
- 4 cups marinara sauce (homemade or store-bought)
Pro Tips
- Mix gently — overmixing makes meatballs tough. Just combine until it holds together.
- Use a cookie scoop or wet hands to shape evenly-sized balls.
- Brown them first for added flavor and texture before simmering in sauce.
- Let them simmer in sauce for at least 30 minutes to absorb flavor and finish cooking.
- Freeze extra meatballs after cooking in sauce for easy future meals.
Tools You’ll Need
- Large mixing bowl
- Wooden spoon or clean hands for mixing
- Cookie scoop or tablespoon
- Large skillet or Dutch oven
- Tongs or spatula
- Saucepan (if using jarred sauce)
Substitutions & Variations
- All beef or all pork: You can use just one type of meat, but the beef/pork combo gives the best flavor and texture.
- Breadcrumb swap: Use panko or crushed crackers if you don’t have Italian-style breadcrumbs.
- Make it spicy: Add a pinch of red pepper flakes to the meat mixture.
- Go cheesy: Add small cubes of mozzarella to the center of each meatball for a gooey surprise.
- Gluten-free: Use gluten-free breadcrumbs and check your sauce.
Make Ahead Tips
Meatballs can be fully formed and refrigerated (uncooked) for up to 24 hours before cooking.
They also freeze beautifully — either raw or fully cooked in sauce. Just thaw overnight in the fridge and reheat gently in sauce before serving.
Instructions
1. Mix the Meatball Ingredients
In a large bowl, combine beef, pork, breadcrumbs, parmesan, garlic, parsley, eggs, milk, salt, and pepper. Mix gently with hands or a spoon until evenly combined.
2. Form the Meatballs
Use wet hands or a scoop to form into 1½-inch balls. Set on a tray or plate.
3. Brown the Meatballs (Optional but Recommended)
Heat olive oil in a large skillet or Dutch oven over medium heat. Add meatballs in batches and brown for 2–3 minutes per side. Don’t overcrowd the pan.
4. Simmer in Sauce
Add meatballs to a pot of simmering marinara sauce. Cover and cook on low heat for 30–40 minutes until fully cooked through and tender.
5. Serve and Enjoy
Serve over spaghetti, in hoagie rolls with melted provolone, or just with crusty bread. Top with more Parmesan and fresh basil.
Leftovers & Storage
Store leftovers in the sauce in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. Freeze for up to 2 months and thaw in the fridge before reheating.
Recipe FAQs
1. Can I bake the meatballs instead of pan-frying?
Yes! Bake at 400°F for 20–25 minutes, then simmer in sauce. They’ll be slightly less rich but still tender and flavorful.
2. How do I keep them from falling apart?
Make sure your meat-to-binder ratio is balanced and don’t skip the egg and breadcrumbs — they help hold everything together.
3. Are these good for meatball subs?
Absolutely — these are perfect for piling into rolls with marinara and mozzarella for a hearty sandwich.
4. Can I double the recipe?
Yes! This recipe scales well and is perfect for batch cooking and freezing.
The Final Roll
These Dom DeLuise–style meatballs are everything you want in a comfort food classic — rich, garlicky, tender, and perfect for Sunday dinner or a midweek treat.
Whether you serve them with spaghetti or tuck them into a meatball hero, they’ll make everyone at your table feel like family.
Give them a try, and don’t forget to leave a comment with your own twist or memory of making them — “Eat this… it’ll make you feel better!”