Easy Homemade Meatballs Recipe [Video]

Catalina Castravet
By Catalina Castravet
5 from 18 reviews

Beef Main Dishes Pork Recipes

Cook time Cook time: 25 minutes

Homemade Meatballs are so simple and easy to make that you will never ever again use store-bought ones. 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.

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.

This classic recipe reminds me of how my grandmother used to make them. It tastes authentic and will rival that of your favorite Italian restaurant!

She would always serve them with some kind of side salad and rice. I kept the same ingredients and steps just like my grandmother used to make them. The combination of ground pork, ground beef, cheese, and fresh herbs makes this dish irresistible. 

Also, 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.

In about 30 minutes, you will end up with a delicious, homemade dinner for the whole family to enjoy. You can serve them as appetizers, on sandwiches, subs, lasagna, or on top of spaghetti!

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

Ingredients for homemade meatballs

  • Meat: for enhanced flavor, I use a blend of meats: ground beef and ground pork (80 to 85% lean). However, you can make them with only ground beef. Also, I highly recommend using higher fat meat for a juicier texture. 
  • Dairy: milk (preferably whole milk) and Parmesan cheese.
  • Breadcrumbs: feel free to use your favorite type. 
  • Worcestershire sauce
  • Seasonings: Italian seasoning, red pepper flakes, garlic powder, salt, and black pepper. 
  • Beef broth
  • Sweet onion 
  • Fresh parsley
  • Eggs: Don’t skip them, as they hold the meatballs together. 
  • Freshly minced garlic

How to make homemade meatballs?

  1. Preheat the oven: Start by preheating the oven to 400 degrees Fahrenheit.
  2. Combine the ingredients: Once preheated combine in a large bowl all ingredients and mix gently with your hands. Use a food processor to fine crumbs. 
  3. Roll them: Next, take some of the meat and roll it into the shape of a ball that is about an inch in diameter.
  4. Bake: After that, arrange meatballs on a greased baking sheet and place them in the oven. Keep them in the oven for about 25 to 30 minutes.
  5. Serve: Enjoy them warm with some marinara sauce and spaghetti. 

Recipe Variations:

  • Meat: Feel free to swap the ground pork or beef with ground turkey, and make Turkey Meatballs
  • Gravy: You can make a gravy using sour cream and heavy cream, and turn them into Sweedish Meatballs
  • Air Fry: Have an Air Fryer? Then, make some Crispy Meatballs in the Air Fryer
  • Spicy: Add some finely chopped jalapeno to the mix. 

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.

Frequently Asked Questions:

How do I know if the meatballs are done?

Take a meat thermometer and make sure that their internal temperature is 165 degrees.

How long does it take to make them?

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 20 to 25 minutes.

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.

How to make fresh bread crumbs?

Making breadcrumbs at home is super easy. Follow these steps:

  1. First, tear up into slices some leftover or stale bread (3 to 4 days old). 
  2. Next, using a food processor, blitz them into fine crumbs. 
  3. Also, toasted bread can be used. Simply, toast the bread slices, and then crumble them using a food processor. 

How to make homemade marinara sauce?

To truly experience authentic Italian flavors, I recommend making the marinara sauce at home using the freshest ingredients. Serve it with spaghetti and meatballs – a true Italian dish!

Here is the link where you can learn how to quickly make the marinara sauce from scratch

Can I freeze them?

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 baked 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: First, place them all onto a baking sheet with the oven preheated to 30o degrees Fahrenheit. Then, 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. Make sure that the meatballs are 165 degrees on the inside because that means they’re done.

More beef recipes to try:

Recipe tips:

  • Always use the freshest ingredients. They will make a ton of difference! 
  • You can use other fresh herbs as well such as fresh basil, oregano, or thyme. 
  • As stated above, do not use low-fat percentage ground meat. I tend to use 80-85% lean fat. 
  • Parmesan cheese adds a lot of flavors as well, so do not be afraid to use it!
  • In addition, do not overwork the meatballs mixture. 
  • Grease the baking sheet with some olive oil. 
  • Also, for even cooking, ensure to form about the same-sized balls. 

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 18 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 it 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 the 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 them on pasta with marinara sauce, 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 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!



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!




Monica from Bestconsumerratings

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.


Andrea Romanos

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!


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