Description
This easy homemade meatball recipe creates tender, juicy, perfectly seasoned meatballs that are ready in just 30 minutes! Made with simple ingredients and foolproof technique, these Italian-style meatballs are ideal for serving over pasta, making meatball subs, or enjoying as appetizers. They’re family-friendly, freezer-friendly, and absolutely delicious!
Ingredients
Scale
For the Meatballs:
- 2 pounds ground beef (80/20 recommended)
- 1 cup breadcrumbs (plain or Italian-seasoned)
- ½ cup whole milk
- 2 large eggs, lightly beaten
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 2 teaspoons Italian seasoning
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons olive oil (if pan-frying)
Optional for Serving:
- 4–5 cups marinara sauce
- Cooked spaghetti or pasta of choice
- Extra Parmesan cheese for topping
- Fresh basil for garnish
Instructions
- Prepare the Panade: In a small bowl, combine the breadcrumbs and milk. Stir together and let it sit for 5 minutes. This allows the breadcrumbs to fully absorb the milk, creating a paste-like mixture called a panade. This is the secret to tender, moist meatballs – don’t skip this step!
- Mix the Ingredients: In a large mixing bowl, combine the ground beef, soaked breadcrumb mixture, beaten eggs, Parmesan cheese, minced garlic, chopped parsley, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Using your hands (it’s the best tool for this job!), gently mix everything together until just combined. Don’t overmix or squeeze the meat – this makes meatballs tough and dense. Mix just until you no longer see streaks of egg or dry pockets of seasoning, about 1-2 minutes of gentle mixing.
- Shape the Meatballs: Using your hands or a 2-tablespoon cookie scoop, form the mixture into balls about 1½ inches in diameter (roughly the size of a golf ball). Roll them gently between your palms to create smooth, round shapes. Place shaped meatballs on a plate or baking sheet as you work. You should get 24-30 meatballs depending on size. Tip: Slightly wet your hands with water to prevent sticking while rolling.
- Choose Your Cooking Method – Baking (recommended for hands-off cooking): Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly greased aluminum foil. Arrange the meatballs on the baking sheet, leaving about 1 inch of space between each one. Lightly brush or spray the tops with olive oil. Bake for 18-22 minutes, until the meatballs are browned on the outside and cooked through to an internal temperature of 160°F (71°C). They should be golden brown with slightly crispy edges.
- Alternative Cooking Method – Pan-Frying (for crispy exterior): Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the meatballs in a single layer (work in batches if necessary – don’t overcrowd the pan). Cook for 2-3 minutes per side, turning carefully with tongs, until all sides are golden brown and the meatballs reach an internal temperature of 160°F (71°C), about 10-12 minutes total. The meatballs will be beautifully browned and have a delicious crust.
- Simmer in Sauce (optional but recommended): Whether you baked or fried your meatballs, simmering them in marinara sauce for 10-15 minutes infuses them with even more flavor and ensures they’re incredibly tender. Heat your marinara sauce in a large pot or deep skillet, add the cooked meatballs, and simmer gently, stirring occasionally. This step is optional but highly recommended for the best flavor!
- Serve: Serve your meatballs hot over cooked spaghetti or your favorite pasta, spooning extra marinara sauce over the top. Garnish with freshly grated Parmesan cheese and fresh basil leaves. You can also serve them in sub rolls for meatball sandwiches, keep them warm in a slow cooker for appetizers, or use them in soups and other dishes.
Notes
- Uniform Size: Making all meatballs the same size ensures even cooking. A 2-tablespoon cookie scoop is incredibly helpful for this.
- Don’t Overmix: The biggest mistake in making meatballs is over-mixing, which creates dense, tough texture. Mix gently and just until combined.
- Temperature Check: Ground beef must reach 160°F (71°C) internal temperature for food safety. An instant-read thermometer eliminates guesswork.
- Gluten-Free: Use gluten-free breadcrumbs or substitute with almond flour or crushed gluten-free crackers.
- Leaner Meat: If using 90/10 or leaner ground beef, add 1-2 tablespoons of olive oil to the mixture to prevent dryness.
- Make Them Smaller: For appetizer-sized meatballs, make them 1 inch in diameter and reduce cooking time to 12-15 minutes.
- Combination Meats: For extra flavor, use a mixture of ground beef and ground pork (1 pound each), or beef and Italian sausage.
- Fresh vs Dried Herbs: If using dried parsley instead of fresh, use only 1 tablespoon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 365
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 22g