Homemade Meatballs
This Homemade Meatballs recipe has been my favorite for years! The meatballs are incredibly juicy, tender, and easy to make. I combine ground pork, ground beef, Parmesan, and homemade Italian seasoning to make them irresistible. In just 40 minutes, I can have a delicious meal perfect for pasta, subs, lasagna, or appetizers.
I have always loved meatballs, especially with pasta, just like my grandmother used to make. Her homemade meatballs were always tender, full of flavor, and made with easy-to-find ingredients. To recreate that same taste, I use a mix of ground pork and beef, along with Parmesan, eggs and homemade Italian seasoning for the perfect balance of flavors. And guess what? It gives me the authentic taste of traditional Italian cooking with simple ingredients that I always have on hand. Just like my Instant Pot Italian meatball soup, this recipe brings a restaurant-quality meal right to my table. Don’t believe me? Try it for yourself!
Table of contents
And let me tell you the secret… the juiciest meatballs come from using meat with a higher fat content. Lean meat works for some recipes, but for meatballs, I always go for 80/20 or even 70/30 to get the best flavor and texture. Since I bake them, I let them rest for five minutes after cooking to lock in the juices. My meatballs recipe is also incredibly easy to double or triple, so I love making extra to freeze for later.
Why you will love this recipe
- They don’t fall apart: As long as you follow my recipe, these meatballs will stay firm and won’t fall apart, even when cooked in soup. Some meatballs break down after simmering for hours, but these stay perfectly intact.
- No Dry Meatballs Here: I promise you, these are not the dry, bland meatballs you find in the freezer aisle. The mix of ground pork and beef, Parmesan, and the right amount of fat makes them incredibly juicy and flavorful.
- It takes less than an hour: In just 40 minutes, I can have fresh, homemade meatballs ready to serve. That’s faster than thawing and heating store-bought ones, and they taste so much better.
- They go with everything: I love serving them with spaghetti, in a lasagna casserole, or in a warm bowl of meatball soup. They also make the perfect appetizer for game day or a delicious meatball sub sandwich for kids.
What you’ll need
- Ground Meat – I use a mix of ground beef and ground pork for the perfect balance of flavor and juiciness. Higher fat content, like 80/20 or 75/25, keeps the meatballs tender and rich.
- Seasonings and Aromatics – A blend of my homemade Italian seasoning, red pepper flakes, garlic powder, and minced garlic adds a nice savory taste. Sweet onion brings a bit of sharpness and natural sweetness to enhance the flavors.
- Binders and Moisture – A lightly beaten egg, breadcrumbs, and milk work together to hold the meatballs together while keeping them soft and moist. Parmesan cheese adds a tangy touch, and Worcestershire sauce deepens the umami flavor.
- Liquids and Final Touches – Low-sodium beef broth keeps the meatballs juicy. I love adding fresh chopped parsley, it adds a peppery freshness, while kosher salt and freshly ground black pepper bring out all the flavors.
How to make
Preheat and prepare: I preheat the oven to 400°F and lightly spray a baking sheet with non-stick cooking spray. This ensures the meatballs don’t stick and bake evenly.
Mix it up: Then, I basically add everything except the meat, cheese, and parsley to a large bowl and mix until well combined. This helps the seasonings and liquids blend evenly before adding the meat.
Combine remaining ingredients: I add both meat, parmesan cheese, and parsley, then gently mix everything with my hands. I make sure not to overmix so the meatballs stay tender.
Scoop the meatballs: I roll about two tablespoons of the meat mixture into a one-inch ball. Then, I place each one on the prepared baking sheet, making sure they’re evenly spaced.
Bake, rest and serve: Once all the meatballs are rolled, I bake them for 25 to 30 minutes and check that they reach an internal temperature of 165°F. After baking, I let them rest for about 10 minutes to lock in the juices. Then, they’re ready to serve or add to any recipe.
Expert tip
Milk and egg make perfect meatballs
When I make these meatballs, I always use both milk and eggs because they work together to keep them moist and tender. The milk adds extra moisture, while the egg binds everything together, so the meatballs hold their shape without falling apart. I like to call this mixture my “meatball glue” because it keeps them firm and juicy. I use one egg for every two pounds of meat and always whisk it first so it blends smoothly. Following this method gives me perfectly tender and flavorful meatballs every time.
More tips to consider:
- I always make sure my oven is hot before adding the meatballs. This helps the outside cook quickly, creating a crispy shell while keeping the inside juicy.
- Unlike other recipes that call for room-temperature ingredients, I use them cold for this meatballs recipe. This keeps the fat from melting too soon, so the meatballs stay tender.
- I mix in a little grated Parmesan because it adds moisture and acts as a binder. It also brings a rich, authentic Italian flavor without overpowering the meat.
- I take my time and mix everything gently to keep the meatballs soft. Overmixing makes them dense and tough instead of light and juicy.
- I keep my meatballs uniform so they cook evenly. Using a cookie or ice cream scoop helps make the process faster and less messy.
Recipe variations and add-ins
- Different meat: I sometimes swap the beef and pork for ground chicken or turkey for a leaner option. Since they have less fat, I add an extra 2 tablespoons of milk to keep the meatballs moist.
- Sweet meatballs: A little sweetness makes these meatballs even more delicious. I add 1 teaspoon of brown sugar for a subtle sweet and savory balance that kids love.
- Add more herbs and spices: I like to switch up the flavors by adding fresh or dried herbs. Cilantro, dill, smoked paprika, or 1 teaspoon of dried mustard all work great.
- Ranch meatballs: Instead of Italian seasoning, I mix in 1 tablespoon of my homemade ranch seasoning. It gives the meatballs a creamy, herby twist.
- Spicy meatballs: If I want extra heat, I add ½ teaspoon of cayenne pepper along with the red pepper flakes.
Serving suggestions
One of my favorite ways to serve these meatballs is with spaghetti, just like I make for my family. My crockpot spaghetti is a great match and makes dinner extra easy on busy nights. For a cozy Italian meal, I also love pairing them with my homemade marinara sauce for that classic flavor.
These meatballs also make the perfect appetizer when I serve them with barbecue sauce or my delicious buffalo sauce at parties or game day gatherings. When I want something hearty and comforting, I use them in my meatball stuffed cabbage recipe for a delicious twist that looks like it came from a fancy restaurant.
How to store leftovers
- Refrigerate: Once the meatballs have cooled, I store them in an airtight container or sealed bag in the fridge. They stay fresh for up to a week.
- Freezing: To freeze, put the meatballs in a freezer bag. They can remain frozen for up to six months.
- Defrost: When I’m ready to use them, I thaw the meatballs overnight in the refrigerator for the best flavor and texture.
- Reheating: I reheat them in the oven at 300°F for about 15 minutes or in the microwave for one to two minutes until warmed through.
Frequently Asked Questions
Meat needs some kind of binder to hold it together, like egg or a mix of milk and breadcrumbs. But it’s all about balance, too many breadcrumbs can make the meatballs dry and crumbly, while too much milk can make them too soft to hold their shape. One trick I always use is mixing the ingredients with my hands. The warmth helps release the proteins in the meat, which helps everything stick together better.
When my meatballs turn out tough, it’s usually because I overmixed the ingredients or used meat that was too lean. Mixing gently and using a higher fat blend, like 80/20 beef and some pork, helps keep them juicy and tender. I also make sure to include binders like milk, egg, and breadcrumbs to add moisture and hold everything together.
Baking meatballs is my go-to because they hold their shape better and aren’t rolling around in grease. The oven also gives them a nice, crisp outer layer. Pan frying does add a deeper caramelized flavor, which I love, but for this recipe, I prefer baking since I’m using higher-fat meat that already brings plenty of flavor and moisture.
More beef recipes to try:
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Homemade Meatballs
Ingredients
- 1 lb ground beef preferably higher in fat
- 1 lb ground pork preferably higher in fat
- 1 teaspoon dried Italian seasoning herbs
- 1/4 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1/3 cup milk
- 1/3 cup beef broth
- 1/2 sweet onion finely diced
- 1/4 cup chopped parsley
- 1 egg beaten
- 1 tablespoon minced garlic
- 1/2 tablespoon kosher salt or to taste
- 1/2 teaspoon ground black pepper or to taste
Instructions
- Preheat oven to 400 degrees F.
- Coat a baking sheet with cooking spray and set it aside.
- Add everything except the meat, cheese, and parsley to a large bowl and mix until well combined.
- Incorporate both meat, parmesan cheese, and parsley, then gently mix everything with hands or spatula. Do NOT overmix.
- Roll about two tablespoons of the beef mixture into a 1-inch ball. Repeat this with the rest and arrange it onto the prepared baking sheet.
- Bake for about 25-30 minutes. The internal temperature of the meat should be 165 degrees F.
- Remove from oven and let them rest for 5-10 minutes before serving.
- Serve them on pasta with marinara sauce, or make subs.
Video
Notes
Milk and egg make perfect meatballs
When I make these meatballs, I always use both milk and eggs because they work together to keep them moist and tender. The milk adds extra moisture, while the egg binds everything together, so the meatballs hold their shape without falling apart. I like to call this mixture my “meatball glue” because it keeps them firm and juicy. I use one egg for every two pounds of meat and always whisk it first so it blends smoothly. Following this method gives me perfectly tender and flavorful meatballs every time.More tips to consider:
- I always make sure my oven is hot before adding the meatballs. This helps the outside cook quickly, creating a crispy shell while keeping the inside juicy.
- Unlike other recipes that call for room-temperature ingredients, I use them cold for this meatballs recipe. This keeps the fat from melting too soon, so the meatballs stay tender.
- I mix in a little grated Parmesan because it adds moisture and acts as a binder. It also brings a rich, authentic Italian flavor without overpowering the meat.
- I take my time and mix everything gently to keep the meatballs soft. Overmixing makes them dense and tough instead of light and juicy.
- I keep my meatballs uniform so they cook evenly. Using a cookie or ice cream scoop helps make the process faster and less messy.
I have a recipe very similar to this, only it calls for ricotta cheese rather than parmesian. I hope you’ll try it and see what you think. Thank you for this.
We do pasta nights a lot and these would make a great addition. Love that you can make them ahead and freeze them.
These look perfect! Will be making these soon!
Looks incredibly delicious! I’d love to try this, so tasty and flavorful!
I’m drooling right now! Thanks for sharing!
These would disappear in our house!
Hello their–I been trying to make soft meat ball’s for a long time. I
just came across this recipe and it’s sunday. Heading to the store
to pick up some thing’s. We will be trying this today
Thanks! Please let us know how did it turn out!
Let me just say, I never ever thought I even liked meatballs, my boyfriend and one of my sons do, so I started off making meatballs for them. I came across your recipe after much comparison with many other recipes, I liked the fact yours were oven baked and used beef broth- this intrigued me, and to my surprise, I found that I freaking LOVE MEATBALLS!!! Well atleast using your recipe I do! My bf, son, and myself cant get enough! They try to eat the whole pan before the spaghetti is even ready! Needless to say your recipe rocks and thank you so much for sharing! Going to try to get my other son to try them tonight!
Thank you so much Ika for your review. Really appreciate your feedback, and we are happy you loved this recipe!
Very flavorful. Will make again.
This is one of the best recipes that I have used for meatballs.
I substitute the ground beef for deer meat . When I use this recipe I double the meat – 2 lbs of ground pork and 2 lbs of venison – also double the eggs and bread crumbs . Everything else I pretty much leave the same . ( maybe a pinch or two here and there on a few others )
Give it a try – one reason I do it this way is because my wife and girls don’t eat Bambi. Been doing it this way for a long time and they have never noticed that it has venison in it..
By the way — you don’t eat Bambi.. You eat Bambi’s mother or father … 🙂
How many meatballs is in a “serving?”
the recipe makes 24 meatballs, the nutrition info is per meatball in this case.
So simple, I love this.
I am trying this recipe right now!! I will re-post after were all finished.
What I good idea, using deer meat, Im going to try elk also 🙂
I baked these over the weekend and warmed them up last night. These were a huge hit with my entire family! Thank you for a superb recipe!!! We will definitely be making these again. The meatballs were the perfect consistency- not too dry- and very flavorful.
Glad you loved them Elizabeth. Thanks for your review!
My 13 yr old made these meatballs all by herself! They came out fantastic!!! Will definitely make them again!
My 4 years old great niece and I made these during coronavirus for dinner, I measured the ingredients she put everything in the bowl. After I mixed everything together we rolled the meatballs. She stated these are delicious. Will print the recipe and add to my favorites. Thanks Aunt Doris and Amaree
Thank you, aunt Doris and Amaree! So happy you both enjoyed these! I appreciate your feedback!
I made these with extra italian herbs and without the pork, beef broth, or milk because I did not have it on hand. Turned out great!
I need these to be gluten free so I’m going to swap out the breadcrumbs for oatmeal.
Do you think I should add more liquid?
I’ll report back how they come out for anyone else interested.
These are the best meatballs we ever had. My husband and kids loved them( we had meatball parmesan sandwiches)
Hi Sherri! Thank you for your review! Glad you loved them as much as we do! ))
Who will be making this during quarintine
MAde these for my meal prep. Absolutely delish! I added some caynne pepper to make it a bit more spicy and they came out great.
Also are your nutrition facts for one serving of 4 meatballs or for one meatball?
4 meatballs
This is a great recipe BUT there are a couple of important tweeks that need mentioning! Let me preface my tweeks by saying we like things spicy, so we sub fresh ground chorizo for the ground pork, so that may affect our experience.
We follow your recipe exactly, every measurement. However, experience has taught me that the meats need to be mixed together thoroughly and set aside. Next, all the dry ingredients need to be thoroughly mixed together and set aside. Lastly the milk, Worcestershire beef broth, & egg need to be whisked together, the garlic and onion mixed in, and again, set aside.
NOW, add the liquid mixture into the meat mixture, and mix together. Slowly add in the dry mixture & mix together. Having done that, I find the mix a touch dry, so I add an extra splash of milk and a splash of beef broth. This bring the mixture to a perfect moist mix.
I then do the 2 generous tablespoon measurement for each meatball and place them on a well oiled, foil lined, lipped baking sheet.
So far, so good, BUT now is the MOST IMPORTANT tweek! Sixteen 16 minutes in a preheated 400°F oven gets me to an internal temp of 160 to 165°F !!
1st time I made these, I used the recommended 25 minutes and they were VERY overcooked. I have a separate thermometer inside my oven so I know I am at exactly 400°F.
I’ve made these a half dozen times now, and have (in my experience) tweeked this recipe to perfection.
I hope this helps, and encourages everyone who LOVES meatballs, to use this recipe, with the above tweeks. ENJOY!
thanks for your review!
Thank you so much for this recipe! I’ve made the meatballs many times! I love that I can freeze them and reheat when ready to eat. One of my favorites!!!
Thanks for your review! This is one of my go-to dishes during the holiday as well! Glad you enjoyed it!
Had some left over ground beef that I needed to use. Found your recipe and OMG, the juiciness is amazing! I followed your recipe exactly, minus the ground pork. I will definitely bookmark and defer to later! Thanks for sharing!
You are right: technique is everything. You can give any number of cooks the same recipe and get entirely different results if their techniques differ — and all techniques are NOT created equal. God ((or the devil) is in the technique.
You are so right!
Hi! Are the breadcrumbs dried or fresh? Thank you!
dried
Looks so delicious, my entire family loved meatball, I will definitely try it your way, looks seem easy to make, hope success :D. Thanks so much for this guide. Looking forward to seeing more recipes.
Wow! I’ve been making meatballs for many years-never as good as these. The crucial tips about using cold meat & ingredients I think made them so tender. I’m printing this recipe for future use. Best meatballs I’ve ever made!
Made these per the instructions with the modifications tweeds recommended in previous review and they came out great! I have never used broth in my meatballs or meatloaf and it seems to make a difference. Thank you!
I made these today. They were so moist and delicious. I broiled them in the last 5 minutes to get them brown then put them in a pot of red sauce. It was the best I ever made. Thanks for the recipe!
so happy that you liked the recipe! than you for the feedback!
Needed some fennel seeds and I kept fat content at 85/15. W sauce was a nice touch.
I found this recipe several years ago and have been using it ever since. Absolutely delicious and i have gotten tons of compliments. I end up making the meatballs quite a bit larger which increases the cook time but provides a nice crust on the outside. The only (non) issue is that I would love to see someone prepare, combine, and hand patty the meatballs in 15 min. It takes me so much longer than that but is well worth it in the end. THANK YOU!
I am happy that you liked the recipe; thank you for the feedback.