Juicy Homemade Meatballs Recipe [Video]

Catalina Castravet
By Catalina Castravet
5 from 16 reviews

Beef Main Dishes Pork Recipes

Cook time Cook time: 25 minutes

Homemade Meatballs are so simple and easy that you will never ever again use store-bought. With their juicy texture and slightly salty taste, it’ll bring Italy straight to you.

Whether it be pasta, rice, or even in soup, easy meatballs will always be the perfect kind of main part of any dish. Are you looking for more ways to spice up dinner? Look no further Magiano’s Meatballs Recipe- COPYCAT, Bison Meatballs, and Instant Pot Italian Meatball Soup are other great choices that we love.

The Best Homemade Meatballs Recipe

I have always loved meatballs especially eating them with some sort of pasta. Having these homemade always beats the store-bought ones because of their fresh taste. Not to mention the huge bonus of not having to thaw them after taking them out of the freezer.

To freeze them is not a problem because they are easy to store and easy to thaw. In addition, the recipe is incredibly easy to double or even triple so making larger batches to have for later is extremely simple.

This recipe reminds me of how my grandmother used to make them. She would always serve them with some kind of side salad and rice. I have also found that eating them with a side of mashed potatoes tastes wonderful. My grandmother will be proud when she finds out that I’m making these at home.

How to make homemade meatballs?

  1. Start by preheating the oven to 400 degrees Fahrenheit.
  2. Once preheated combine in a large bowl all ingredients and mix gently with your hands.
  3. Next, take some of the meat and roll it into the shape of a ball that is about an inch in diameter.
  4. After that, arrange meatballs on a baking sheet and place them in the oven.
  5. Keep them in the oven for about 25 to 30 minutes.

How long does it take to make meatballs?

If you combine the preparations time with the cooking time it takes about forty-five minutes. The prep time only takes about fifteen minutes while the cooking time takes about thirty minutes.

How do I know if the meatballs are done?

Take a meat thermometer and make sure that the internal temperature of them is 165 degrees.

Why are my meatballs tough?

No one likes dry metaballs that are hard to chew, and sometimes it can be really frustrating when you spend time making your own and the end result is not as expected. There are many factors that can alter the texture and create a tougher meatball.

For example, using very lean meat, over-mixing the ingredients, and not using binders like milk and eggs that add moisture. To ensure that you make the best ever homemade meatballs you put together some tips for you to follow.

Tips to keep meatballs juicy:

1. Choose Fattier Meats

You can make meatballs from any ground meat (beef, pork), but the one with a higher fat content will produce better results.

2. Combine Different Meats

For great flavor and juicy texture, we like to use a blend of pork and beef. This results in very juicy, tender, and flavorful meatballs.

3. Use Cold Ingredients

While in many other recipes you might be used to have all the ingredients at room temperature, in this case, cold ingredients work best. This way, you are preserving the fat from not melting before its being transferred into the oven.

4. Add Moisture

This is a very important tip, as no one likes, dry and rubbery meatballs. Add milk, eggs, bread crumbs, and broth will add moisture to the protein and make the meat fluffier, airy, and super moist.

6. Add Cheese

We like to add a small amount of grated parmesan cheese. You can’t really taste the cheese, but what it does is it adds more fat, it acts as a binder too and it adds more moisture, resulting in softer on the inside meatballs. Worth mentioning that it adds great flavor too, and an authentic Italian flavor.

6. Do NOT Over-mix

You might feel tempted to work your way quickly through the step of combining all the ingredients. However, it is very important to take your time and mix everything gently. Overbeating the ingredients will result in tougher meat.

7. Bake in a Pre-heated Oven

You want the oven to be pre0heated and hot. This way, once you add the meatballs, the outside will cook quicker, becoming like a crispy shell. This will help maintain the center juicy and moist.

Can I freeze this recipe?

Absolutely! Homemade meatballs are incredibly easy to freeze. Once they are cooled down place them in the freezer. Also, they can stay fresh for up to 6 months inside the freezer while inside a refrigerator they will only stay fresh for a few days.

How to reheat meatballs?

You can reheat them by using the oven, microwave, or even a pan. If they are straight out of the freezer it’s going to take a little longer for them to thaw all the way through. However, if you take them out of the freezer and place them in the refrigerator the night before, then it will take less time to reheat.

Oven: Place them all onto a baking sheet with the oven set to 30o degrees Fahrenheit. Place them in the oven for about fifteen minutes. It will depend on how many you are heating, but fifteen minutes should do the trick.

Microwave: Place the meatballs on any plate or bowl in a microwave for three to four minutes and enjoy!

Pan: Spray any cooking oil on the pan and place the meatballs in the pan. Using medium heat gradually check them and their internal temperature of them. Make sure that the meatballs are 165 degrees on the inside because that means they’re done.

Easy Homemade Meatballs Recipe

Easy Homemade Meatballs

Easy Homemade Meatballs recipe that is crispy on the inside, while moist and juicy on the inside. Made with ground pork, beef, and parmesan cheese. 
5 from 16 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24 meatballs
Calories: 124kcal
Author: Catalina Castravet


  • 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)


  • Preheat oven to 400 degrees F.
  • Coat a baking sheet with cooking spray and set aside.
  • Add all the ingredients to a large bowl, except meat and combine.
  • Add ground beef and pork and combine with your hands or using a spatula. Do NOT overmix.
  • Take about 2 tablespoons of beef mixture and roll it into a 1 inch ball. Repeat with the rest and arrange 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 on pasta, with meatballs or make subs.



Calories: 124kcal | Carbohydrates: 2g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 241mg | Potassium: 139mg | Fiber: 0g | Sugar: 0g | Vitamin A: 90IU | Vitamin C: 1.5mg | Calcium: 42mg | Iron: 0.8mg
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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 :)


Elizabeth M

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!


Leianne Gipe

My 13 yr old made these meatballs all by herself! They came out fantastic!!! Will definitely make them again!


Doris Walker

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!


Arpita Patel

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! ))


Sohpie doswy

Who will be making this during quarintine


Kiana Coleman

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!


ShaRonda Foster

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!


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