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The Best meatball recipe meatball recipe
What I love most about this recipe is how versatile it is. You can bake them, simmer them in sauce, or even freeze a batch for those nights when you need dinner in a hurry. Plus, they’re packed with protein and can be made with lean meat if you’re watching your diet, or even swapped for ground turkey or chicken if that’s what you prefer. The best part? They’re always a hit, whether I’m serving them over pasta, in a sub, or just with a side of roasted veggies. It’s one of those meals that never gets old, no matter how many times you make it.
Classic Italian Meatballs
Juicy, flavorful meatballs made with a blend of ground meats, herbs, and spices, perfect for serving with pasta or in a sub sandwich. This recipe delivers tender, savory meatballs with a rich tomato sauce.
🥘Ingredients
- 1 lb (450g) ground beef (80% lean)
- ½ lb (225g) ground pork
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 2 tbsp milk
- 2 cups marinara sauce (store-bought or homemade)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup water or beef broth
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. -
2
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, black pepper, red pepper flakes (if using), and milk. Mix gently with your hands until just combined—avoid overmixing to keep the meatballs tender. -
3
Roll the mixture into 1.5-inch meatballs (about 2 tbsp each) and place them on the prepared baking sheet. You should get about 20-24 meatballs. -
4
Bake the meatballs for 18-20 minutes, or until they reach an internal temperature of 165°F (74°C). -
5
While the meatballs bake, heat olive oil in a skillet or saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. -
6
Pour in the marinara sauce, water or beef broth, dried basil, salt, and black pepper. Stir well and bring to a simmer. Reduce heat to low and let it cook for 10 minutes, stirring occasionally. -
7
Once the meatballs are done baking, transfer them to the skillet with the sauce. Gently stir to coat the meatballs in the sauce and let them simmer together for 5 minutes. -
8
Serve the meatballs hot with your favorite pasta, crusty bread, or in a sub sandwich. Garnish with extra Parmesan cheese and fresh parsley if desired.
🔧Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Skillet or saucepan
- Measuring cups and spoons
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Italian Meatballs Works
❓ Frequently Asked Questions About Italian Meatballs
1. What type of ground meat is best for meatballs?
The best type of ground meat for meatballs depends on the flavor and texture you prefer. A classic choice is a mix of 80% ground beef and 20% ground pork, which balances richness and tenderness. For a lighter option, ground turkey or chicken works well, though it may require extra moisture (like breadcrumbs or egg) to prevent dryness. Ground veal is also a traditional option for a delicate, tender texture.
2. Why do my meatballs fall apart when cooking?
Meatballs can fall apart if they lack a proper binder or are overmixed. To prevent this:
– Use breadcrumbs or soaked bread (like panko or stale bread) to absorb moisture and hold the shape.
– Add 1-2 eggs per pound of meat as a binding agent.
– Avoid overmixing the meat—combine ingredients just until evenly distributed.
– Chill the mixture for 30 minutes before shaping to help it firm up.
3. Should I bake or pan-fry meatballs?
Both methods work, but they yield different results:
– Baking (375°F/190°C for 20-25 minutes) is healthier, hands-off, and gives even cooking with less grease. It’s great for large batches.
– Pan-frying creates a crispier exterior and richer flavor but requires more attention to avoid burning. Use medium heat and rotate for even browning.
For the best of both, sear meatballs in a pan first, then finish them in the oven or simmer them in sauce.
4. How do I keep meatballs from drying out?
To ensure juicy meatballs:
– Don’t overcook them—use a meat thermometer to check for 160°F (71°C) for beef/pork or 165°F (74°C) for poultry.
– Add moisture-rich ingredients like grated onion, milk-soaked bread, or finely chopped mushrooms.
– If baking, cover with sauce or foil for part of the cooking time to retain moisture.
– Let them rest for 5 minutes after cooking to redistribute juices.
5. Can I freeze meatballs, and how do I reheat them?
Yes! Freezing meatballs is a great way to prep ahead:
– To freeze raw: Shape meatballs, place on a tray to freeze individually, then transfer to a sealed bag. Cook from frozen (add 5-10 minutes to cooking time).
– To freeze cooked: Cool completely, then store in airtight containers or bags. Freeze for up to 3 months.
– Reheating: Thaw in the fridge overnight, then warm in sauce on the stove over low heat or bake at 350°F (175°C) for 15-20 minutes. For crispiness, reheat in a skillet with a little oil.
