Buca Di Beppo Meatball Recipe | Juicy & Authentic

Craving Buca Di Beppo at Home?

If you’ve ever had a plate of Buca Di Beppo’s iconic spaghetti and meatballs, you know how unforgettable that first bite is. Juicy, flavorful, and cooked to perfection, these meatballs aren’t your average homemade recipe. I wanted to recreate that authentic restaurant experience at home, so I tested and perfected this copycat recipe.

The secret lies in the blend of beef and pork, fresh Parmesan, and just the right amount of breadcrumbs to keep everything tender without being dry. Baked in a rich tomato sauce, these meatballs taste as if they came straight out of Buca’s kitchen,  only you don’t need a reservation to enjoy them!

Meatball Preparation

Making these meatballs is simple, but a few key steps ensure they turn out moist, flavorful, and tender every single time. Follow along:

Mixing the Ingredients

Start by combining your ground beef and ground pork in a large mixing bowl. Add the bread crumbs, Parmesan cheese, chopped parsley, minced garlic, eggs, whole milk, salt, and black pepper.

Mix until everything is evenly combined, but don’t mash it too much. The secret to Buca Di Beppo’s famous meatballs is that soft, melt-in-your-mouth texture,  and that only comes from gentle mixing.

Shaping the Meatballs

Once your mixture is ready, it’s time to shape.

• Lightly oil your hands to prevent sticking.
• Scoop out enough mixture to form 2-inch diameter meatballs (about the size of a golf ball).
• Roll each ball until smooth and even.

Place them on a clean plate or tray while you prepare to brown them.

Browning the Meatballs

Heat the olive oil and butter together in a large skillet over medium heat. Once the oil is hot and shimmering, carefully add the meatballs in batches.

• Cook for 10–12 minutes, turning occasionally so all sides get browned.
• You don’t need to cook them through at this stage, just a nice golden-brown crust to lock in flavor.

After browning, transfer the meatballs to your prepared baking dish. This step adds a restaurant-quality touch to the final dish.

Baking the Meatballs in Tomato Sauce

Now that the meatballs are beautifully browned, it’s time to bake them until juicy, tender, and full of rich Italian flavor.

Preparing the Baking Dish

• Preheat your oven to 350°F (175°C).
• Place the browned meatballs into a large baking dish in a single layer.
• Pour the tomato sauce evenly over the meatballs, making sure each one is covered.

Baking the Meatballs

• Cover the dish with foil and bake for 30–35 minutes.
• After this time, remove the foil and continue baking for 10–15 minutes more, until the meatballs are fully cooked through (internal temperature should reach 165°F).
• The uncovered bake helps thicken the sauce slightly while giving the meatballs that perfect finish.

Serving the Meatballs

Once baked, your meatballs will be tender, flavorful, and coated in delicious tomato sauce. Here’s how I love to serve them:

• Over a plate of spaghetti or linguine is the ultimate comfort food.
• As a meatball sub with melted mozzarella on toasted Italian bread.
• On their own as an appetizer with extra sauce and grated Parmesan on top.

Garnish with fresh parsley and an extra sprinkle of Parmesan before serving to recreate that actual Buca Di Beppo experience at home.

Storage Instructions

How to Store Leftover Meatballs

If you have leftovers (which is rare in my house!), Place the meatballs and sauce in an airtight container. They’ll stay fresh in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or extra sauce if needed.

Freezing Buca Di Beppo Meatballs

These meatballs freeze beautifully, making them a great meal-prep option:

• Allow the cooked meatballs to cool completely.
• Place them on a baking sheet and freeze for 1–2 hours until firm.
• Transfer them to a freezer-safe bag or container with the sauce.

They’ll keep for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven or on the stovetop until warm.

FAQ Section

What makes Buca Di Beppo’s meatballs different from regular meatballs?

Buca Di Beppo’s meatballs are larger, juicier, and made with a mix of beef and pork for extra flavor. They’re baked in tomato sauce after roasting, which keeps them tender and restaurant-quality.

Can I make these meatballs ahead of time?

Yes! You can shape the meatballs up to 24 hours in advance and keep them covered in the fridge. When ready, just brown and bake as directed.

Can I freeze Buca Di Beppo meatballs?

Absolutely. Cook them thoroughly, let them cool, then freeze in sauce for up to 3 months. Reheat gently in the oven or on the stovetop.

What’s the best pasta to serve with these meatballs?

Classic spaghetti is always a winner, but it also pairs well with linguine, penne, or even stuffed into a meatball sub with melted mozzarella.

Can I use ground turkey or chicken instead of pork?

Yes, but keep in mind that pork adds richness. If you substitute, add a splash of olive oil or extra Parmesan to keep the meatballs moist.

Conclusion

Recreating the Buca didi Beppo eatball Recipe at home is easier than you think. With the perfect mix of beef and pork, fresh parsley, Parmesan, and a slow bake in rich tomato sauce, these meatballs are guaranteed to impress your family and friends.

Whether you serve them over pasta, stuffed into a sandwich, or as a hearty appetizer, these meatballs deliver that authentic Italian-American comfort food experience every single time. Plus, with easy storage and freezing options, you can enjoy a taste of Buca Di Beppo anytime you crave it.

So roll up your sleeves, gather your ingredients, and bring the magic of Buca Di Beppo’s kitchen into your own home tonight. Buon appetito!