Meatballs are a quintessential part of Italian cuisine. Whether served as part of a pasta dish like spaghetti and meatballs or enjoyed on their own as an appetizer, meatballs are a tasty and versatile food that can be eaten in many different ways. But what do Italians typically eat with their meatballs? There are actually a variety of traditional side dishes and condiments that are commonly served alongside meatballs in Italy.
Bread
One of the most classic accompaniments for meatballs in Italy is bread. Thick slices of Italian bread like ciabatta or focaccia are often served alongside a plate of meatballs, either plain or toasted and rubbed with garlic. The bread is perfect for dipping in the rich, tomatoey meatball sauce and soaking up all of the delicious flavors. Bread also balances the heartiness of the meatballs with its lighter texture and carbohydrate content. Garlic bread is an especially popular pairing, as the pungent garlic flavor perfectly complements the typical herbs and spices used in Italian meatballs like parsley, basil, oregano, and fennel.
Pasta
While spaghetti and meatballs may be the most iconic Italian-American dish, meatballs are also commonly served over pasta in Italy. Pairing meatballs with pasta allows you to enjoy the rich, tender meatballs and sauce together. Rigate, bucatini, ziti, and spaghetti are popular pasta shapes served with meatballs, as their ridges and holes allow the sauce to cling to the pasta. The starchiness of the pasta balances out the richness of the meat for a perfectly satisfying yet light dish. Meatballs can either be simmered directly in the tomato pasta sauce so they soak up all the flavors, or they can be plated on top of the pasta.
Vegetables
In Italy, meatballs are often enjoyed as part of a larger meal with assorted cooked vegetables on the side. Leafy greens like spinach or chard are common side dishes, as they provide fiber, vitamins, and minerals to create a well-rounded meal. Broccoli rabe’s pleasant bitterness plays nicely off the richness of meatballs. Root vegetables like carrots or roasted potatoes also pair nicely. The vegetables soak up the seasoned oil and juices from the meatballs, adding even more flavor. Salads like arugula with shaved parmesan or mixed greens with a red wine vinaigrette can also balance a heavy meatball dish with freshness.
Polenta
Polenta is a popular alternative to pasta or bread that Italians will often eat with meatballs. This coarse cornmeal mush has a pleasant, grainy texture that complements tender, juicy meatballs. Polenta can either be served soft and creamy, or left to cool and solidify into firm wedges or cubes that can be pan-fried, grilled, or roasted for a crispy exterior. Meatballs served over soft polenta make for a comforting, rib-sticking dish, while meatballs paired with crispy, pan-fried polenta slices add delightful texture contrast. The corn flavor and naturally sweetness of polenta are the perfect foil for savory meatballs.
Rice
Similar to polenta, rice is a common substitution for pasta that soaks up the flavors of meatballs and sauce deliciously. Meatballs served over a bed of creamy risotto makes for a rich, decadent dish, as the cheese and wine in the risotto enhance the flavors of the meatballs. Rice pilaf or simple steamed white rice can also be served on the side. The neutral flavor and fluffy texture of rice allows the meatballs to shine while providing a substantial base. Arborio, carnaroli, vialone nano and baldo are popular Italian rice varieties used.
Beans
Beans make for a fiber-rich, protein-packed accompaniment to meatballs. Cannellini beans, cranberry beans, or chickpeas can be simmered with vegetables like onions, carrots, and celery in a flavorful broth. The tender beans and vegetables pair nicely with meatballs by providing contrasting textures. Beans also help cut through the richness of the meatballs with their earthy flavors and creamy consistency. White beans such as cannellini beans drizzled with olive oil and herbs make an especially classic pairing.
What wines pair well with meatballs?
Some traditional Italian wine pairings for meatballs include:
- Chianti – The medium body and tart, dried cherry notes of this Tuscan red wine cut through the richness of meatballs nicely.
- Montepulciano d’Abruzzo – This wine has ripe red fruit flavors and medium tannins that stand up to the spices in meatballs.
- Valpolicella – An Italian red made from a blend of grape varieties that has bright acidity and red fruit flavors to balance meatballs’ richness.
- Barbera d’Asti – With higher acidity and little tannins, this wine’s fruity flavor and brightness complement meatballs.
Condiments
There are a variety of traditional Italian condiments that can be served on the side with meatballs to allow guests to customize their flavors:
Parmesan Cheese
This salty, nutty, hard Italian cheese adds a delicious umami kick. It can be grated over the top of meatballs, pasta, or polenta.
Red Pepper Flakes
These dried crushed chili peppers add a touch of heat and spice. They provide an extra zing of flavor.
Balsamic Vinegar
A few drops of syrupy, concentrated balsamic vinegar can enhance the sweetness and acidity of rich meatball dishes.
Extra Virgin Olive Oil
Good quality extra virgin olive oil has a grassy, peppery flavor that can be drizzled over meatballs or dipped with bread.
Garlic
Rubbing meatballs with fresh raw garlic or simmering whole cloves in the sauce provides a pungent garlicky punch.
Full Course Menus with Meatballs
While meatballs served as an entree or appetizer are delicious on their own, they can also be incorporated into a multi-course Italian feast. Here are some full meal ideas with meatballs:
Traditional Italian Sunday Dinner
- Antipasto – Selection of cured meats, cheeses, marinated vegetables
- Primo – Spaghetti and meatballs
- Secondo – Pork saltimbocca, roasted potatoes, spinach
- Insalata – Arugula, shaved parmesan, lemon dressing
- Dolce – Tiramisu
Rustic Tuscan-Style Supper
- Bruschetta – Toasted bread with fresh tomatoes, basil, olive oil
- Primo – Meatballs served over creamy polenta
- Contorno – Roasted eggplant, zucchini, peppers
- Dolce – Panna cotta with balsamic strawberries
Lighter Spring Italian Menu
- Antipasto – Grilled shrimp, marinated artichokes, olive tapenade
- Primo – Meatballs served over salad of arugula, endive, radish
- Secondo – Halibut with lemon caper sauce, roasted asparagus
- Dolce – Amaretti cookies with limoncello
Where to Find the Best Meatballs in Italy
While you can find tasty meatballs all over Italy, certain regions and cities are especially renowned for their meatball dishes. Here are some top places to sample authentic meatballs in Italy:
Rome
Roman cuisine is known for its tender, oven-baked meatballs simmered in tomato sauce. Visit restaurants like Felice and Arcangelo in Rome.
Naples
Giant, fried Neapolitan-style meatballs are a specialty here. Try Da Michele or Taverna dell’Arte.
Bologna
This northern city serves hearty meatball lasagne and meatballs in broth. Check out classic Trattoria Anna Maria.
Sicily
Sicilian arancini are fried rice balls stuffed with meatballs and cheese. Testa Barra Osteria and Friggitoria Chiluzzo have excellent arancini.
Milan
Milan’s cotoletta alla Milanese is a breaded, fried veal cutlet similar to a giant flat meatball. Try it at Trattoria Milanese.
How to Make Classic Italian Meatballs at Home
For authentic Italian meatballs with the right tender and flavorful consistency, follow these tips:
Ingredients
- Ground beef or a beef/pork mix
- Breadcrumbs or milk-soaked bread
- Eggs
- Grated parmesan cheese
- Minced onion
- Fresh herbs like parsley, basil, oregano
- Garlic
- Red wine
- Salt and pepper
Technique
- Gently mix all ingredients together without over-working the meat.
- Shape meat mixture into balls about 1-3 inches wide depending on desired size.
- Fry or bake the meatballs until browned on the outside and cooked through.
- For extra flavor, simmer meatballs in tomato sauce for 5-10 minutes before serving.
- Serve meatballs topped with grated parmesan cheese and fresh basil.
Pairing suggestions
- Pasta – Spaghetti, rigate, bucatini
- Bread – Ciabatta, focaccia
- Polenta – Soft creamy or pan-fried wedges
- Vegetables – Spinach, broccoli rabe, roasted potatoes or carrots
- Beans – Cannellini beans
- Risotto – Meatballs on top of creamy, cheesy risotto
- Salad – Arugula, endive, radicchio
- Wine – Chianti, Montepulciano, Valpolicella
Conclusion
Italians enjoy meatballs in many different ways, often served with sides like bread, pasta, polenta, vegetables, beans, or salad to create a hearty, well-rounded meal. Condiments like parmesan, olive oil, and balsamic vinegar allow you to customize the flavors. While meatballs covered in tomato sauce may be the most iconic preparation, they can also be simmered in broth or enjoyed as is. No matter how you eat them, meatballs are a cherished staple of Italian cuisine. Following tradition by pairing meatballs with complementary sides and seasonings is the best way to appreciate their deliciousness.