Juicy Homemade Meatballs [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 13 reviews

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, 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.

Image of cooked meatballs made of beef and pork.

The Best Homemade Meatballs

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?

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

Photo of homemade meatballs on a plate.

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, 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, breadcrumbs, 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. 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 is 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 a like a crispy shell. This will help maintain the center juicy and moist.

Picture of homemade meatballs over pasta and red sauce.

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 a 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 their done.

Save Recipe
5 from 13 reviews
Easy Homemade Meatballs
Author: Catalina Castravet Serves: 24 meatballs
Prep time: 15 minutes Cook time: 25 minutes Total time: 40 mins

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

  1. Preheat oven to 400 degrees F.
  2. Coat a baking sheet with cooking spray and set aside.
  3. Add all the ingredients to a large bowl, except meat and combine.
  4. Add ground beef and pork and combine with your hands or using a spatula. Do NOT overmix.
  5. 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.
  6. Bake for about 25-30 minutes. The internal temperature of the meat should be 165 degrees F.
  7. Remove from oven and let them rest for 5-10 minutes before serving.
  8. Serve on pasta, with meatballs or make subs.
Calories: 124 Carbohydrates: 2 Protein: 8 Fat: 8 Saturated Fat: 3 Cholesterol: 36 Sodium: 241 Potassium: 139 Fiber: 0 Sugar: 0 Vitamin A: 90 Vitamin C: 1.5 Calcium: 42 Iron: 0.8
Save Recipe

Italian Homemade Meatballs Recipe from Scratch

Get free recipes to your inbox!

Comments

Leave a reply

Tarre Smith

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.

Reply

Sabrina

We do pasta nights a lot and these would make a great addition. Love that you can make them ahead and freeze them. 

Reply

Jade

These look perfect! Will be making these soon!

Reply

Melanie Bauer

Looks incredibly delicious! I'd love to try this, so tasty and flavorful!

Reply

Karly

I'm drooling right now! Thanks for sharing!

Reply

Erin | Dinners,Dishes and Dessert

These would disappear in our house!

Reply

Tony

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

Reply

Thanks! Please let us know how did it turn out!

Reply

IKa

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!

Reply

Thank you so much Ika for your review. Really appreciate your feedback, and we are happy you loved this recipe!

Reply

Sally Powers

Very flavorful. Will make again.

Reply

Brett

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 ... :)

Reply

Julie

How many meatballs is in a “serving?”

Reply

the recipe makes 24 meatballs, the nutrition info is per meatball in this case.

Reply

Roxanne

So simple, I love this. I am trying this recipe right now!! I will re-post after were all finished.

Reply

Roxanne

What I good idea, using deer meat, Im going to try elk also :)

Reply

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.

Reply

Glad you loved them Elizabeth. Thanks for your review!

Reply

Leianne Gipe

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

Reply

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

Reply

Thank you, aunt Doris and Amaree! So happy you both enjoyed these! I appreciate your feedback!

Reply

Kevin

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!

Reply

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.

Reply

Sherri

These are the best meatballs we ever had. My husband and kids loved them( we had meatball parmesan sandwiches)

Reply

Hi Sherri! Thank you for your review! Glad you loved them as much as we do! ))

Reply

Sohpie doswy

Who will be making this during quarintine

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.