Easy Homemade Meatballs Recipe [Video]

Homemade Meatballs are so simple and easy to make that you will never use store-bought ones again. With their incredibly juicy texture and rich flavor, they’ll bring Italy straight to you. In under one hour, you can have over two dozen big, juicy meatballs for spaghetti, sub sandwiches, soup, or yummy appetizers.

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. 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!

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. 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!

The trick is to use meat with more fat. Lean meat is good in some recipes but not in meatballs. You want the higher fat content for the flavor and juiciness, so go ahead and get 80/20 or even 70/30. You can always pat them with paper towels before adding them to your sandwich or pasta dish. Since you will be baking them, letting them rest for five minutes after cooking will also help keep them juicy.

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.

I have many different meatball recipes for other dishes, but this one is my favorite for several of them. They are juicy enough to make sub sandwiches, meaty enough for serving without sauce, and firm enough to stand up to mixing into soup, casseroles, or spaghetti. These meatballs are also perfect for my Swedish meatballs recipe made with a buttery cream sauce.

Why you will love this recipe

• They don’t fall apart: As long as you follow the recipe instructions, you won’t have any trouble with these little balls of meaty goodness falling apart, even if you cook them in soup. Some meatballs disintegrate after cooking in liquid for several hours, but these will be fine.
• They are not dry: They will never be dry if you make them right. Just make sure you do not overmix them or add too many breadcrumbs.
• You can make them fast: It only takes 25 minutes from start to finish, less time than it takes to thaw and heat frozen meatballs, and they taste way better.
• They go with everything: You can put them in spaghetti, lasagna casserole, or meatball soup, or make meatball sub sandwiches. You could even serve them as appetizers on game day or at a dinner party.

What you’ll need to make homemade meatballs

Special items:

• Baking sheet – When I make these, I use a rimmed baking sheet covered in parchment paper.
• Large bowl – For mixing the meat.
• Meat thermometer – You want to make sure they are done cooking.

Ingredients:

• Ground beef – I use 80/20 or 75/25, but you could even use 70/30. You want your meat to be juicy and flavorful, so don’t get the lean ground beef for this recipe.
• Ground pork – Pork tends to be greasy anyway, so 80/20 is perfect and adds a beautiful flavor blend with the beef. You do not get many choices with ground pork in stores, so if they only have 90% lean pork, get that.
• Italian herbs – I use my homemade dried Italian seasoning mixture for this, but you can use your favorite. The mixture is typically made with oregano, rosemary, sage, basil, parsley, and maybe bay leaves. My seasoning includes thyme and marjoram but no bay leaves.
• Red pepper flakes – With just a medium heat and a sharp tang, red pepper flakes add a bit of spiciness and a hint of sweetness.
• Garlic powder – The powder is not as dominating as fresh garlic but works perfectly as a supplement when you want more than just the flavor of fresh minced garlic.
• Garlic – Using freshly minced garlic cloves gives your meatballs a garlicky flavor with a firm bite. The smaller you mince garlic, the more intense the taste.
• Sweet onion – Minced onion adds a bite of sharpness with the sweetness it needs to enhance other flavors.
• Egg—A lightly beaten egg is the perfect binder for holding everything together. Mixed with breadcrumbs and milk, it is like delicious glue.
• Breadcrumbs—There are many different flavors of breadcrumbs on the market, or you can make your own from dried bread. Whether you use store-bought or homemade breadcrumbs, remember that if you get them seasoned, that will add to the seasoning in your meatballs.
• Parmesan cheese—The rich, tangy nuttiness of freshly shredded or grated parmesan cheese is an excellent addition to meatballs.
• Worcestershire sauce – I love this sauce in many different recipes where I want a tangy and salty taste similar to fish sauce or soy sauce. It is made from anchovies, so you get that strong umami flavor.
• Milk – Preferably, whole milk is used for this recipe because it is creamier and will help with moisture and keep the meatballs together.
• Beef broth – I use low-sodium organic beef broth for the freshest flavor without too much saltiness.
• Chopped parsley—Fresh chopped parsley is fresh and clean, with a grassy taste and a hint of pepper.
• Kosher salt does not contain additives such as iodine, so it has the fresh, clean taste of salt without the bitterness.
• Pepper—If you have never tried it, Grind your pepper from fresh black peppercorns. Once you taste how fresh and tingly it is, you will never return to the regular stuff.

How to make homemade meatballs?

1. Preheat and prepare: Before you begin, preheat the oven to 400 degrees F and spray a baking sheet with non-stick baking spray.
2. Mix it up: Add everything except the two meats to a large bowl and combine well. Then, add the beef and use your hands to combine, but do not overmix.
3. Scoop the meatballs: Roll two tablespoons of the meat mixture together to make a one-inch ball. Continue to do this by setting the balls on the prepared baking sheet.
4. Bake: After you finish rolling the meatballs, bake for 25 to 30 minutes. The internal temperature on a meat thermometer should be 165 degrees F.
5. Rest and serve: Last, remove them from the oven and let them rest for 10 minutes before serving or adding to a recipe.

Expert tip

Milk or egg in meatballs

When I make meatballs, I use both milk and eggs. I prefer the extra moisture you get from the milk and the binding properties of the egg. Using them together makes my meatballs stick together and stay incredibly juicy. The egg also helps with tenderness and gives it the structure to keep your meatballs from falling apart.

If you are on an egg-free diet, you can soak the breadcrumbs in milk instead of adding eggs. The moist bread is similar to the binder you get from the egg. However, I call the milk-egg-breadcrumb mixture my meatball glue because it keeps them firm and holds in the moisture.

The number of eggs you use is also essential. I use one egg for every two pounds of meat, although others use one egg per pound. Make sure you beat the egg with a whisk first so it combines better. If you follow my meatball recipe exactly, you will have moist, tender, and delicious meatballs that do not fall apart.

Recipe variations and add-ins:

• Different meat: Although it will change the moisture in the meatballs, you could use chicken or turkey for less fat and fewer calories. Add extra milk to keep it moist.
• Sweet meatballs: Although it may not sound appetizing to some, adding sugar or brown sugar to your mixture gives them a nice, sweet and savory flavor that kids love.
• Add more herbs and spices: In addition to the Italian herbs and parsley, you can add your favorite herbs and spices. Some of the ones I have used are cilantro, dill, smoked paprika, and dried mustard.
• Ranch meatballs: Instead of Italian seasoning, try this recipe with ranch seasoning. I have an easy recipe for homemade ranch seasoning.
• Spicy meatballs: If the red pepper flakes do not add enough spiciness, toss in some cayenne pepper.

Serving suggestions:

Homemade meatballs are the perfect ingredient in so many different recipes my family loves.

• The most commonly used meatball recipe is spaghetti and meatballs. I serve it frequently to my kids because they love it. My recipe for crockpot spaghetti is perfect for this dish.
• Serve a true Italian dish! Here is the link where you can learn how to quickly make the marinara sauce from scratch.
• For a nice appetizer during game day or a get-together, serve these in barbecue sauce, buffalo sauce, or your favorite marinara.
• Meatball soup is one of my favorite soups for chilly weather. But you can serve it anytime with these meatballs.
• Another one of my favorite ways to use these is in my meatball stuffed cabbage recipe.
• Add these to marinara sauce and put them on hoagie rolls for amazing meatball sandwiches.
• Mix with pesto and cheese and wrap these in biscuits to make mini meatball pies.

Frequently Asked Questions

Why are my meatballs falling apart?

Meat needs some kind of binder to stay together, such as egg or milk with breadcrumbs. However, too many breadcrumbs will make them dry and crumbly, while too much milk will make them too moist to stay together. Another way to make sure your meatballs are firm is to use your hands to mix them up. The warmth from your hands helps release the proteins that make them stick together.

Why are my meatballs tough?

No one likes dry meatballs 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.

Is it better to bake or pan-fry meatballs?

Baking them is the better option because they are not being rolled around in grease, so they stay together better. Also, the heat from the oven gives your meatballs a nice crunchy coating. However, pan frying does give them a caramelization that you cannot get from baking in the oven. With this recipe, though, I prefer the oven because I am using meat with more fat content for extra flavor and moisture.

What can I use instead of breadcrumbs?

You have probably bought breadcrumbs from the grocery store to make meatloaf and meatballs. But even better than using breadcrumbs is to use torn-up bread. It does not even need to be stale. Just tear it into pieces and mix it with the milk and egg before adding the rest of the ingredients. Other options include rolled oats, crushed potato chips, smashed cornflakes, salad croutons, crackers, or even crushed walnuts or seeds. You can even use crushed pretzels, but remember they are salty, so use less salt in your ingredients.

When should I add sauce to my meatballs?

I wait to add the sauce to my recipe until I am ready to serve. This is because I use them in different ways rather than just in spaghetti. Sometimes, I use barbecue sauce to make meatballs as appetizers, while other times, I mix them in with marinara sauce with ziti or on a sub sandwich. With this recipe, you can use your meatballs without sauce because they are so juicy and delicious. But if you add them to some sauce, do it one or two hours before serving so they can soak up the saucy flavor.

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: 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.

How to store leftovers:

• Refrigerate: After your meatballs cool, place them in an airtight container or sealed baggie in the fridge. They will 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: Thaw overnight in your refrigerator before using for the best taste and texture.
• Reheating: You can reheat frozen meatballs in the oven for 15 minutes at 300 degrees F or in the microwave for one to two minutes.   

More beef recipes to try:

• Magiano’s Meatballs Recipe- COPYCAT
• Bison Meatballs
• Instant Pot Italian Meatball Soup
• Turkey Meatballs
• Crispy Meatballs in the Air Fryer

Recipe tips: