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.