Homemade Meatballs Recipe

Do you struggle with making Italian meatballs? Do you resort to buying the frozen kind?

meatballs in red sauce with text overlay


 

This is the very best recipe for Homemade Meatballs

Listin, we all cut corners, but after trying my most amazing meatballs, you’ll likely make them in big batches and never spend money on the frozen stuff again.

This homemade meatball recipe uses a blend of ground beef, spices and one special ingredient to make the tastiest, fork-tender meatballs you’ve ever seen! I’ve spent many year perfecting my meatballs and I am now ready to share the recipe.

skillet full of meatballs sitting in red sauce with cheese

What Are Meatballs?

The first thing to know is that meatballs, while commonly associated with Italian food, come in many shapes and sizes. They are also prevalent in food culture around the globe, not just Italy.

But alas, Swedish meatballs, Turkish meatballs, Asian meatballs commonly in pho made with seafood and fish, Spanish meatballs called albondigas, American meatballs with pasta (Italian meatballs are rarely served with pasta in Italy), Polish meatballs and Dutch meatballs.

What are meatballs made of?

The thing they have in common is that they are seasoned ground meat formed in a ball and cooked.

close up of cooked meatball in red sauce

Meatball Recipe ingredients

Many folks find the simple ingredients to be freezer and pantry staples. The trick is just making sure you have enough binder to hold it all together and from there, the amounts can be adjusted based on personal preference and availability.

  • White bread – Instead of dry bread crumbs, I use fresh bread. Other varieties can be used, but remember to remove the crusts since they don’t break down as easily.
  • Evaporated milk – If you do not have evaporated milk, regular milk will do just fine. I would strongly discourage you from using skim or 1%. Whole milk would be best for the fat content and smooth consistency. Evaporated milk is condensed milk where the water has been evaporated out by at least 60%.
  • Onion & Garlic– Is any meatball complete without them? I grate or pulse mine in a food processor to get more of a paste than a chop. Of course, you can finely mince as well, just don’t leave large chunks.
  • Eggs– These are a binder to make it all stick together!
  • Ground Meat Blend– I like a ground beef, ground pork and ground veal blend. It is sometimes labeled “meatloaf mix” at grocery stores. It gives the proper amounts of fat, flavor and texture. Without fat, these bad boys won’t binder, it is necessary.

Seasonings for meatballs

  • Flat Parsley– Also known as Italian Parsley, this fresh herb offers clean, earthy, almost peppery taste.
  • Salt & Pepper- I use a coarse salt, which gives a clean salt flavor without over drying or being too salty. Freshly ground pepper is key. If using a fine sea salt, reduce the volume by half. Salt brings out natural flavors and brightens.
  • Ground Beef Bouillon– Huh? Yep! To get maximum beefy flavor, I had beef bouillon powder to my meatballs. It gives a real jolt of flavor! To be clear, this is the powdered version, not the liquid. If you have cubes, just smash them with a spoon to get a fine powder.
super close up of best homemade meatball ever

I can read your mind… you are saying something like, “but my nonna did XYZ”. Welp, there are a million ways to make really good meatballs, but not 100% perfect way.

This is our jumping off point recipe. The one we use to customize and have fun with. Delicious on its own, but also simple so it can pair with literally any flavor affinity. Master the basic meatball recipe and you’ll be on your way to make some pretty stellar dishes!

Italian Meatball Recipe variations

Can I Use a Different Type of Meat?

The last commonly asked question I get is about the meat. Italian meatballs traditionally use a blend of veal, pork and beef and some grocers even sell a single package with equal amounts, but if you are unable to find this and don’t want to buy a pound of each, you are fine using just beef.

If you do use beef only, settle for 80/20 fat (or more) content so they aren’t too dry and will stick together properly. If you pick ground chicken or ground turkey, but mindful that the lower fat content will also prohibit them from binding well and they might be a little dry. This is a situation where you need fat for them to congeal.

  • Sicilian meatballs: These meatballs are made with a mixture of ground beef, raisins, pine nuts, breadcrumbs, eggs, and herbs. They often have a sweet and savory flavor and are served in a tomato-based sauce.
  • Neapolitan meatballs: Hailing from Naples, these meatballs are made with ground beef, breadcrumbs, garlic, Parmesan cheese, eggs, and parsley. They are typically smaller in size and often cooked in a flavorful tomato sauce.
  • Polpettone: Also known as Italian meatloaf, polpettone is a large meatball loaf made with a mixture of ground beef, breadcrumbs, eggs, Parmesan cheese, and various seasonings. It is typically baked and served sliced.
  • Chicken meatballs: A lighter alternative to traditional beef or pork meatballs, chicken meatballs are made with ground chicken, breadcrumbs, eggs, herbs, and spices. They can be served in tomato sauce or used in other dishes like soups or stir-fries.
  • Vegetarian meatballs: For those who prefer a meatless option, vegetarian meatballs can be made with ingredients like lentils, chickpeas, mushrooms, and various vegetables. They are usually bound together with breadcrumbs, eggs, or a vegan alternative and can be served in tomato sauce or alongside pasta.
  • Turkey meatballs: Similar to chicken meatballs, turkey meatballs offer a leaner option. Ground turkey is combined with breadcrumbs, eggs, herbs, and spices to create flavorful meatballs that can be served with sauce or used in a variety of dishes.
  • Seafood meatballs: These meatballs are made with a mixture of seafood such as shrimp, crab, or fish, along with breadcrumbs, eggs, herbs, and seasonings. They are often served in a light sauce or used as an appetizer.
  • Lamb meatballs: Lamb meatballs are a popular choice in Mediterranean cuisine. Ground lamb is mixed with breadcrumbs, eggs, garlic, herbs, and spices to create flavorful meatballs that can be served with yogurt sauce, tomato sauce, or in pita bread.
overhead of meatballs in sauce in a serving bowl

How to Make Homemade Meatballs

Making easy meatballs in a snap… here we go.

  1. Preheat the Oven. Preheat the oven and prepare a baking dish. You can pan fry them (and this will also develop more flavor to brown them), but it can also dry them out and cook them unevenly. In this case I am fine with forgoing browning flavor for uniform doneness.
  2. Make the Binder. Place the cubed white bread and evaporated milk into a large mixing bowl, tossing to combine. Allow to sit while you prepare other ingredients. Bread will start to disintegrate and absorb milk, becoming a paste.
  1. Season. Add the grated onion and garlic to the bread, mix well. Add the parsley, eggs, salt, pepper and beef bouillon, continue to mix well. Mixing these items now will prevent you from over mixing when the meat is added.
binder mix for best homemade meatballs
  1. Add the Meat. Working in 3 rounds, add 1/3 of each type of ground meat, blending with your fingers until it just comes together until everything is combined. Do not over mix, this can make your meatballs dry and brittle.
  1. Form Meatballs. Take 2-3 tablespoons of meat and toss back and forth between your hands to pack. Meatballs should be approximately 2-3 inches wide (I like big meatballs!) Tossing them and rolling them prevents you from over working the meat.
raw meatballs on a baking sheet
  1. Cook. Place onto a broiler pan or a baking sheet fitted with a wire rack, make sure the meatballs are not touching. This allows hot air to circulate around the whole meatballs, cooking them evenly without having to turn. It also allow the fats to drip down so they don’t pool around the meat and get greasy. Bake until lightly browned. The internal temperature for meatballs should be 160°F using a digital thermometer.
  2. Use. Remove and use in your favorite recipes that calls for an easy meatball recipe!
cooked meatballs on a baking sheet

How to serve this recipe for Homemade Meatballs

What is a Basic Meatball Sauce?

We’ve got ya covered if you want to head in the most traditional path. Meatballs simmered in this sauce will lend their flavors with the sauce and vice versa. It is perfection in its simplicity. You’ll need:

  • Olive Oil
  • Yellow Onion and Garlic
  • Plain Tomato Sauce
  • Dried Basil or Italian Seasoning
  • Sugar (to balance the acid)
  • Coarse salt
  • Dried Bay Leaf
  1. Saute. Heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until soft and fragrant. Add the garlic, sauteing for 1 additional minute.
sauteing onions and garlic in olive oil
  1. Create. Stir in the tomato sauce, sugar, basil, salt and bay leaf. Simmer for 20-20 minutes or until flavors marry. Remove and discard the bay leaf.
  2. Simmer. Add the meatballs to the sauce and simmer for an additional hour.
  3. Serve. Serve over your favorite pasta with a sprinkle of parmesan cheese and freshly parsley or other fresh herbs. And, of course, garlic bread to mop up the sauce in the bowl.

What can you make with meatballs?

Just when you thought you knew everything there was to know about meatballs, you will be like WHAM! And it turns out, they can be used for so many more things than just spaghetti and meatballs. They taste good in nearly any sauce and can be transformed for easy dinner solutions.

spaghetti and meatballs in a large pasta bowl
large homemade meatball on a fork

Homemade Meatball Recipe make-ahead and storage

Can I Make Meatballs Ahead of Time?

Yes! Meatballs are a great item to make in bulk. They stay good in the the fridge, are freezer-friendly and can be used for a wide variety of purposes.

How Do You Store Meatballs?

Meatballs can be kept in an airtight container in the refrigerator for up to 1 week. If you don’t plan to use them by then, freeze them.

Reheat meatballs in the microwave, oven or on the stovetop, depending on how many you have and also how you prepared them.

meatball cut in half

Can you Freeze Meatballs?

Meatballs can be frozen raw or cooked. Place in an airtight freezer bag and remove as much air as possible. Remember, air is the enemy and creates freezer burn.

To thaw, place in the refrigerator overnight or cook from frozen in a crock pot, oven or desired recipe. The internal temperature for meatballs should be 160°F using a digital thermometer.

Homemade Meatballs Recipe FAQs

Is it better to fry or bake meatballs?

Both baking and frying can result in delicious meatballs, but the short answer is that baking is generally considered a healthier option. Baking meatballs requires less oil or fat compared to frying, making it a lighter cooking method. Baking also allows the meatballs to cook evenly and retain moisture. However, frying meatballs can create a crispy exterior and add a different flavor profile. Ultimately, the choice between baking or frying meatballs depends on personal preference and dietary considerations.

Do eggs make meatballs moist?

Yes, eggs play a crucial role in keeping meatballs moist. The proteins in eggs act as binders, helping to hold the ingredients together and prevent the meatballs from becoming dry during the cooking process.

Why do my homemade meatballs fall apart?

Homemade meatballs can fall apart for several reasons. One common reason is the lack of proper binding agents such as breadcrumbs or eggs, which help hold the meatballs together. Using too lean of ground meat can also result in dry and crumbly meatballs. Additionally, overmixing the meat mixture can break down the proteins, leading to a less cohesive texture. Lastly, not searing or baking the meatballs for a sufficient amount of time can cause them to fall apart during cooking.

What is the trick to keeping meatballs together?

The key to keeping meatballs together is to ensure the right balance of binding ingredients like breadcrumbs, eggs, or other moistening agents. These ingredients help bind the meat and hold it together during cooking. Additionally, avoid overmixing the meat mixture and gently form the meatballs, allowing them to hold their shape better.

Do you cook meatballs in sauce or separately?

Meatballs can be cooked in sauce or separately, depending on personal preference and the desired outcome. Cooking meatballs in sauce can infuse them with flavor and help them retain moisture, but they may become more tender and delicate. Cooking meatballs separately, such as by baking or frying, allows for more control over the cooking process and can result in a different texture and browning on the exterior.


collage of meatball images

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overhead of homemade meatballs with spaghetti
close up of meatballs in sauce

Italian Meatball Recipe

4.72 from 70 votes
Cook up something special with the best homemade meatball recipe! Delicious, juicy and full of flavor (and a secret ingredient!) this recipe is sure to become a favorite.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 25 meatballs

Ingredients

Meatballs:

Sauce:

Instructions

Meatballs:

  • Preheat the oven to 400°F and make the tomato sauce, if desired.
  • Place the cubed white bread and evaporated milk into a large mixing bowl, tossing to combine. Allow to sit while you prepare other ingredients. Bread will start to disintegrate and absorb milk.
  • Add the grated onion and garlic to the bread, mix well. Add the parsley, eggs, salt, pepper and beef bouillon, continue to mix well.
  • Working in 3 rounds, add 1/3 of each type of ground meat, blending with your fingers until it just comes together until everything is combined.
  • Take 2-3 tablespoons of meat and toss back and forth between your hands to pack. Meatballs should be approximately 2-3 inches wide (I like big meatballs!)
  • Place onto a broiler pan or a baking sheet fitted with a wire rack, make sure the meatballs are not touching. Bake for 20 minutes or until lightly browned.
  • Remove and simmer in the the prepared tomato sauce or your other favorite sauce.

Tomato Sauce:

  • In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until soft and fragrant. Add the garlic, sauteing for 1 additional minute.
  • Stir in the tomato sauce, sugar, basil, salt and bay leaf. Simmer for 20-20 minutes or until flavors marry. Remove and discard the bay leaf.
  • Add the meatballs to the sauce and simmer for an additional hour.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Water content in many of these ingredients can vary greatly. If you find your mixture too loose and starting to spread, you can add dry bread crumbs to soak up the excess.

Nutrition

Calories: 143 kcal, Carbohydrates: 2 g, Protein: 10 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 55 mg, Sodium: 249 mg, Potassium: 193 mg, Vitamin A: 60 IU, Vitamin C: 1 mg, Calcium: 37 mg, Iron: 0.9 mg
Author: Jessica Formicola
Calories: 143
Course: Main Course, Main Dish
Cuisine: Italian
Keyword: italian meatballs
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

  1. 5 stars
    Seriously, these are probably the most delicious meatballs I have ever had! Followed recipe exactly as written. I have them simmering in a simple Italian sauce right now but they are really delicious just straight from the oven. Thank you for ending my search for the perfect meatball! 🥰

  2. 5 stars
    These were fantastic! I have been searching for a tender, almost creamy texture, meatball forever. This is it! I processed the onion, garlic, and parsley in a food processor and then I pulsed in the eggs and seasonings. After adding in the bread mixture and the meats, I put the whole bowl in the refrigerator to firm up a bit while I cleaned up my dishes. I cooked these in a Cuisinart tray style air fryer at 375° for seven minutes. (I used a medium sized scoop to form the meatballs, about the size of a ping-pong ball). The air fryer gets them perfectly browned without a flat spot and they stay super moist. I was making them ahead of time for tomorrow, but we ate five or six apiece with just grated fresh Parmesan on top and we couldn’t stop!

  3. 5 stars
    I’ll never make meatballs another way again. These were the BEST homemade meatballs ever and I even made a second batch to freeze.

  4. 5 stars
    These were simply delicious! Perfectly seasoned. Loved micrograting the onion and garlic, although I cheated with my food processor. Nice moisture along with soaked bread. The meatballs were not heavy balls. Nice and light just like I like them. Baked a little shorter of a time to let them simmer in a yummy red sauce to finish cooking. Thank you for teaching me a few nice tricks! I will be sure to browse the rest of your site.

    1. Awesome! Thank you for the detailed feedback, Diane. We really appriciate that you took the time to come back and let us know. Have a fabulous day!

  5. 5 stars
    I live in an Italian community and adopted my huge Italian family almost 50 years ago. Not Italian myself, but a pretty good cook, I’ve been chasing the elusive perfect meatball for a long time now-and I found it! My husband and friends rave about these meatballs. I did add a tablespoon of tomato paste and 1/2 cup of grated Parmesan cheese. I’ll be passing this recipe down to future generations. Good job, girl!

      1. You recipe looks amazing . Going to make for Christmas . I’m confused as to what you mean by add parsley through ground boulion . And when do you add the eggs ?

        1. We hope you like it- it means to add all of the ingredients listed from parsley through bouillon, including the eggs.