Meatball Recipe (VIDEO)
Find out the secret to our flavorful and juicy homemade meatballs. This make-ahead, freezer-friendly, and perfect-for-meal-prep meatball recipe can be customized to your flavor preferences.
Meatballs aren’t only for Spaghetti and Meatballs. This meatball recipe is so versatile – you can serve them as an appetizer skewered on a toothpick with a variety of sauces (barbecue, sweet and sour, cream, etc.), between bread for a meatball sub at lunchtime, or served over pasta with fresh garlic bread for a classic Italian dinner. Make a big batch for game day, and bring them to your party in your slow cooker.

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The Best Meatball Recipe Video
We love meatballs and have so many great meatball recipes on our website already, but I wanted to create one recipe that could be tailored in a variety of ways that the whole family would love. Making homemade meatballs is so easy, and this recipe will have everyone asking for your recipe.
The Secret to Juicy Meatballs
Every element in this recipe helps to build a flavorful and moist meatball, but what makes them exceptionally juicy is the panade (breadcrumb and water mixture). This simple, homemade mixture really creates a tender texture all the way through. The moist breadcrumbs also help these reheat really well.
We use a combination of ground meats in this recipe, mixing both pork and beef with an egg. This combination produces the best taste and a fork-tender meatball. The ingredients are simple and the addition of parmesan cheese, garlic, and parsley make these a delicious Italian-style meatball.
Ingredients
- White bread – with crusts removed, diced and moistened with water
- Meat – 1 lb. ground beef and 1 lb. ground pork
- Parmesan cheese – grated, adds amazing flavor
- Egg – to help bind the meatballs
- Garlic – minced
- Parsley – I like to use fresh herbs whenever I can
- Salt and pepper – to season
- Olive oil – to sautée

How to Make Easy Homemade Meatballs
- Moisten Bread Crumbs – Remove the crusts and dice 3 slices of bread. Soak in water for 5 minutes, then mash with a fork. Do not skip this step- this ‘panade’ mixture acts as the binder to keep your meatballs together and adds moisture to create such juicy meatballs.
- Add Remaining Ingredients – Into the same bowl, add ground beef and pork, parmesan cheese, 1 egg, minced garlic, parsley, salt, and pepper. Use your hands to combine the ingredients together until just incorporated. Do not overmix or it will result in tough meatballs.
- Form Meatballs – Portion 2 Tbsp per meatball onto a parchment-lined baking sheet (using a trigger-release cookie scoop makes portioning super easy). With wet hands, roll meatballs into 1 1/2″ diameter balls. Making evenly-sized meatballs ensures even cooking.

Pro Tip
To form perfect meatballs, keep a bowl of cold water nearby and use wet hands to roll the meatballs. Water keeps the meat from sticking to your hands and forms a smooth meatball.
How to Cook Meatballs
Sautéed Meatballs (Preferred) – Heat a large non-stick pan over medium heat. Add 2 Tbsp oil. Once the oil is hot, add meatballs, one at a time. If needed, cook in batches to avoid overcrowding, adding more oil as needed. Cook for 6-8 minutes total, turning every 2 minutes or until all sides are browned and until the internal temperature reaches 160˚F. Use an instant-read thermometer to prevent overcooking. Transfer your browned meatballs to a serving platter.
Baked Meatballs – Place on a lined baking sheet, about 2″ apart, and bake in a preheated oven at 400˚F for 20-23 minutes, or until the centers register 160˚F. For golden brown meatballs, broil for the last 2-3 minutes. This optional step also helps to create a crust that seals the juices in.

Pro Tip
Don’t overcrowd your meatballs, especially when baking! Leave plenty of space (approximately 2″) between the meatballs on the baking sheet. Overcrowding meatballs can cause them to steam cook instead of getting a good sear.
How to Freeze Meatballs
Meatballs are great for make-ahead dinners and meal planning because they can be frozen cooked or uncooked. This recipe is easy to double, so make a big batch to freeze and use on busy nights.
- To Freeze: Place meatballs in a single layer on a baking sheet, cover loosely with plastic wrap, and freeze for a few hours or until solid. Transfer to a Ziploc freezer bag and freeze for up to 3 months.
- To Thaw: Raw frozen meatballs can be thawed in the refrigerator overnight before cooking.
- To Reheat: Cooked meatballs can be thawed or reheated straight from the freezer. You can warm them in a pot of marinara sauce (see more below) or in your slow cooker.

Easy Crockpot Meatballs
Whether you are bringing meatballs to a party, or you’re looking for a quick dinner idea, consider using this slow cooker method for a set-it-and-forget-it meal.
While you can cook meatballs in your slow cooker, I prefer to brown them on the stovetop first to give them a crispier exterior. To make this meal even easier, you can use your pre-made frozen meatballs in the crockpot. After that, set your slow cooker to low heat, place your meatballs inside, cover with sauce, place the lid on top, and let the crockpot do the work. Let them simmer for about 6 hours or until the internal temperature reaches the USDA’s recommended 160°F. After they are fully cooked and heated, switch your heat setting to warm to prevent overcooking.
How to Serve Meatballs
- Meatballs in Marinara– Heat 2 cups of marinara sauce in a skillet or crockpot. Next, add freshly cooked or frozen meatballs and simmer until heated through.
- Meatball Subs – Place 3-4 warm meatballs with marinara or tomato sauce in a hoagie roll, top with mozzarella cheese, and broil for 1-2 minutes just to melt the cheese.
- Meatball Soup – Use uncooked meatballs in any soup that calls for meatballs or in this Sausage and Kale Soup.
- BBQ Meatballs – Roll cooked meatballs in warm barbeque sauce and serve on a platter with toothpicks as a party snack or appetizer.
- In Gravy – Put meatballs into your favorite Gravy and serve over rice or creamy Mashed Potatoes.
- Pizza or Calzone – Use our Pizza Dough recipe and add chopped meatballs to the top of your pizza or fold them inside a Calzone.

Common Questions
You can beef, pork, or both. I like to combine the two for the perfect texture. Using only beef creates a firmer meatball, while the higher fat content of ground pork adds a more tender texture. For a lean meat option, consider using ground turkey.
This is really a personal preference. Sautéeing the meatballs reduces cook time and creates a slightly crispier exterior. Baking does not require oil and you do not have to flip them every few minutes. Try it both ways to see which way you prefer.
Using milk adds fat and protein to your meatballs which tends to make them even softer while lending a sweet flavor to the recipe. I prefer a leaner texture without the sweetness and opt for water instead.
Of course – that’s the beauty of making meatballs from scratch. Try adding grated onion, additional fresh herbs (oregano, basil), chopped bacon, or red pepper flakes for a spicy kick.
Preheat your air fryer to 375°F. Arrange your meatballs in a single layer, with space between each meatball, and cook for 12-18 minutes, flipping them halfway through.
Our Best Meatball Recipes
We love a good meatball recipe! These are our favorite and top-rated recipes that are easy to make and easy to serve. You’re sure to find a new favorite.
Meatball Recipe

Ingredients
Instructions
How to Make Meatballs:
- Combine diced bread in a large bowl with 2/3 cup water. Soak for 5 minutes then mash with a fork. Meanwhile, prepare the remaining ingredients.
- Into the bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup parmesan cheese, 1 egg, 3 minced garlic cloves, 2 Tbsp parsley, 1 tsp salt, and 1/2 tsp black pepper. Use your hands to stir the mixture together just until well combined. Do not overmix.
- Portion onto a lined baking sheet (about 2 Tbsp per meatball – an ice cream scoop makes it easy). With wet hands, roll meatballs into 1 1/2" diameter balls.
How to Cook Meatballs:
- To Sautée: Heat a large non-stick pan over medium heat. Add 2 Tbsp oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time, and cook in batches to get a good sear. Sautée, turning every 2 minutes (total 6-8 minutes), or until evenly browned and the internal temperature reaches 160˚F on an instant-read thermometer. Serve as is or in any recipe that calls for meatballs.
- To Bake Meatballs: Place on a lined baking sheet 2" apart and bake in a fully preheated oven at 400˚F for 20-23 minutes, or until fully cooked and the centers reach 160˚F. If you want golden brown meatballs, broil for the last 2-3 minutes.
My family likes bigger meatballs – can this recipe work the same but maybe just double the size? I understand it will yield less.
Hi Charlie! Yes, you can increase their size but you’ll need to experiment with the cooking time. The internal temperature reaches 160˚F.
Hi Natasha – do you think the meatballs can be prepped ahead of time and kept in the fridge until ready to sautee or bake? Would love to assemble in the morning and leave in the fridge so come dinner time we can just pop onto the stove or into the oven.
Hi Jim, Meatballs are great for make-ahead dinners and meal planning because they can be frozen cooked or uncooked.
Congratulations on being named The Meatball Queen by Vincenzo Prosperi for this recipe! Can’t wait to try it!
Wow, thank you! I hope it becomes your new favorite.
Just made the meatballs. Thanks for your easy recipe. I meshed your recipe with my mother’s which is just a couple differences. Heavenly, is all my husband and I can say. I’ve been following you for years and have made several recipes.
You’re very welcome, Marianne! Thank you for sharing.
These meatballs are irresistible! They are packed with rich flavors and they are easy to make. Highly recommended!
Hi Sharina! So glad to hear that you love the recipe. Thank you for the wonderful review.
I love seared sides and the juicy inside, I cannot thank you enough for sharing this amazing recipe
You’re so welcome! I’m so happy you enjoyed it, Jess!
Meatballs are a family favorite around here and these did not disappoint! Thank you so much for sharing.
You’re welcome, Jessica! I’m glad it’s a favorite.
Hi Natasha, I made these yummy meatballs yesterday, and they disappeared before my eyes, well I’m going to make Teriyaki meatballs with rice and another day meatballs and mashed potatoes & gravy. You have the best recipe ever. Thank you so much for the Great Recipes and You are Awesome and my Favorite Teacher in the kitchen!!!!
Hi Melinda! That’s wonderful. I’m so glad you are enjoying the recipes. Thank you for the wonderful feedback.
After so many recipes of meatballs I decided to try yours!
Wow ! I have loads of Elk burger ,I decided to use that instead and also used Jimmy Dean Italian sausage it was just what I wanted in meatballs.
With Elk I sprinkled with lemon just to remove some of the gamie taste, I also use Jimmy Dean sausage it has less fat but enough for the Elk burger. Great recipe! My freezer has plenty for the winter done with my sealer.
That’s wonderful. Sandra! Thank you for sharing.
Hey again!! I have a question. Why exactly do we have to poke the potatoes with a fork? Would be great if you could explain why. Thx
A potato is composed mainly of water, so poking them helps release steam as it cooks.
Halved this recipe and made it with 1.25 lbs of ground beef today. OMG! We had the most fabulous meatball parm sandwiches with these! This recipe is a keeper!
That’s great, Debra! So glad you loved it. 🙂
I would love to make these meatballs! My hubby has to have gluten-free recipe. Could these be made with gluten-free bread? Has anyone tried this? Always love Natasha’s recipes!
Hi Chris, I haven’t tried that substitution, but I imagine it would still work out. If you experiment, I would love to know how it works out.
These have become a family favorite! Thank you for sharing 🙂
That is the best when the family loves what we parent make. That’s so great!
Hey Natasha,
Can you substitute bread crumbs for the bread? how much should I use? Also, I would like to use more than 1 lb of beef and no pork. How should I change the recipe? Thank You.
Hi Danny! Bread crumbs give a similar effect and can be substituted. I haven’t tried that specifically to advise on the amount. Most breadcrumbs packages have a ratio on their packaging or you can do a google search for the ratio. I hope you love this recipe!
Hi Natasha. Could you use ground chicken instead?
Only meat my husband can eat is chicken
Hi Lisa! That could work, but chicken meat is leaner so it may not be as juicy.
Made these for the first time today. I doubled everything in the recipe and found them to be bland. It was too much pork in my opinion & really need more seasoning. Pan frying sounds like the best cook method since in the oven they are colorless. I did not broil as suggested at the end. But I did a small batch in my air fryer oven (air roast setting of 375 for about 15 mins) & those looked way more appetizing. I wish I had read the reviews before making because I would have used milk instead of water with the bread.
I probably wouldn’t double a recipe when doing it for the first time. I made them as directed (I might have used more garlic as my cloves were huge- not a problem for my family) and my family was very satisfied. Thank you Natasha- I made them 2 days ago and tonight doing another version with hot sausage. Happy New Year everyone!
Best meatballs I have ever had. The taste was delicious and soft. I will use this recipe from now on.
Thank you.
I’m so glad to hear that, Adele! Thank you.
Hi there could you use wheat bread instead of white as well?
Hi Taylor, yes, that should be fine.
I made your meatballs and they were absolutely delicious. Threw my old recipe away😋😋
That’s great, Mary! I’m so glad you found this recipe.
This is my go-to meatball recipe. My family loves it that I have to make three batches every time and freeze the rest. Taste is always on point!
That’s great, Leah! So glad your family loves this recipe.
If I want to make a huge batch of these (like 6x!) to freeze and I wanted to make them as versatile as possible (so they could be added to any kind of sauce (sweet & sour, marinara, cream based, etc…), I’m thinking I should leave out the Parmesan cheese. Should I substitute something else to get the right consistency or do you think it would work to just omit the cheese?
Hi Angela, that sounds like a great idea! The meatballs would still work if you left out the cheese. I hope you love the meatball recipe!
Nope,just zip lock and freeze. I then thaw put in a pot with sauce and heat then serve. I am known for my meat balls
We do not eat white bread, can I use wheat bread in this recipe instead?
Hi Donna, I haven’t tested that but one of our readers shared this “We make our using whole wheat bread and it turns out just fine.” I hope that helps.
This was the best meatballs I have ever had. Extremely juicy and delicious.
Thank you for the awesome feedback, Kurt!
These were the best! I love meatballs and have been frustrated when mine have come out too dry. These are excellent — thank you for the recipe.
Hi Carol! I’m so happy to hear that. Thank you for the wonderful review. Glad you found an excellent recipe to return to.
Hello , I am going to make the meatballs as per ur recipe but I don’t want to use pork so can i use 2 lb ground beef? Pls let me know.
Hi Tanuja, that substitution would work! I hope you love this recipe.
I made this recipe to the letter and was overwhelmed by the garlic. My garlic suggestion would be a 1 minute simmer in butter. If the breadcrumbs were shredded in a blender they would distribute more evenly.
Made this tonight and was delicious! Used another suggestion and soaked the bread in milk rather than water.
Made extra meatballs which will be used for leftovers!
Nice one, thanks for the good comments and feedback!
This is the first time I’ve been able to make good meatballs! Thank you!
Hi Nita, nice to know that you loved it!
This recipe does it every time! Thank you for sharing the yumminess.
You’re very welcome, Keri! 🙂
These were easy, and tender. There were a few issues with some of the meatballs being too soft and falling apart during cooking.
OH MY GOODNESS. BEST AND EASIEST MEATBALL. BETTER
THAN OLIVE GARDEN. THANK YOU FOR THE WONDERFUL RECIPE. Will be adding this my FAVORITES.
Thank you for the awesome feedback!
Prepared the recipe as it is and holy cow these were the best meatballs we have ever had in our lives. I made it with Natasha’s simple red sauce in another recipe. The next day we made meatball subs with provolone and bread. Healthy, delicious meatballs that the whole family is still RAVING about.
That’s so great! It sounds like you have a new favorite, Reema!
Hi Natasha,
I love making these meatballs. I tend to make a batch and freeze them. I wanted to ask can you make these an air fryer? If yes can you please let me know what temperature and for how long?
Thank you
Hanna
Hi Hanna, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha,
So I eventually got around to making the meatballs in the Air Fryer. They were so juicy and tender. They were cooked for 12 minutes on 180 degrees.
Thank you Hanna
Awesome, thank you so much for sharing that with us!
Made these. Followed a reader’s advise & soaked bread in milk. Added in onion flake’s & dried oregano, sautéed & followed recipe otherwise. So juicy & yummy. It will be added in to my rotational of freezer meals for sure!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I tried this recipe last night with a slight modification. I soaked the bread in whole milk instead of water. My husband raved about how it was better than the Italian restaurant we had. His new favorite recipe. Planning to use this for my nieces birthday dinner. Thanks for the great recipe! And I used the marinara recipe with this…perfection!
Thank you so much for sharing that with me! I’m so glad you loved it!
Can you cook the raw meatballs in tomato sauce as well, or half cook in oven and finish them off in the tomato sauce?
Hi Anne, that may work, although without trying that myself it’s hard to say. If you experiment, let me know how you liked the recipe.
Hi Natasha can you put onion in it as well or is it best to leave out
Hi Gayle, you can definitely add onions if you like to add onions. I think that is a great and tasty idea. We use them in other meatball recipes. Also, onion powder would work which we use in our meatloaf recipe.
I’ve been waiting to try this Meatballs for soooooo long and they are delicious!!!
Thank you so much!!
I’m so happy you enjoyed them, Saul!
Best meatballs ever. They are tender, moist and freeze very well.
Thank you so much for sharing that with me, Laura! I’m so happy you enjoyed that!
We had meatballs at a local Italian restaurant last night and today I decided to try to replicate them. The owner told me it was his “Nana’s” secret recipe. Natasha’s recipe has the secret! Cubed sandwich bread in water for breadcrumbs and don’t overwork the meat mixture!!!! Finally! Great meatballs!
Awesome, so happy to know that you loved this recipe!
I just made these meatballs tonight and they were delicious. This will now be my go to recipe
Great to hear that you loved this meatball recipe! I’m glad you found a new favorite.
I am always on the lookout for good meatballs for my Hubster of 50 years. I tried these and OH MY! He loved them! I cook them in my homemade sauce and you are right. The flour step helps keep them firm; however, it also thickens my sauce. So I will simply make my sauce not as thick. I wouldn’t change a thing about this recipe. Very moist and yummy for us both. God bless you and your household! xo
Hello Nancy, that’s great to hear! I’m happy to know that your hubby enjoyed this recipe. Thank you for the review!
were you able to taste the flour in your sauce? I love a thick sauce and never thought to add flour.. thanks
did you cook them only in the sauce or saute or oven bake first? I would love to be able to only cook in sauce but afraid to try!!
Natasha, I apologize if this has already been addressed. But, can you tell me the type/name of the bread that you use please? Thank you so much! By the way…You are my hero!
Hi Bonnie! You’re so nice! I honestly don’t remember what brand of bread I used. We experiment with a variety, but possibly it was orowheat?
Just made these for the 1st time tonight…another winner from Natasha’s kitchen. Thank you for the recipe and especially the tips.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I, too, found the recipe to be a bit on the soft side and wasn’t sure the meat would stand up to the heat of the oven without coming out looking like tiny hamburger patties. SO, a cookie scoop and a mini muffin tin later, easy breezy meatballs achieved. I grew up with breadcrumbs in the meat mixture and as an adult had been using freshly ground breadcrumbs. The bread/liquid paste is a different take on things and brings more moisture to the party.
Thank you so much for sharing that with me.
Not sure as to why doubling the sauce is necessary. We make this all the time, and the amount of sauce is quite sufficient (I like my sauce to be very saucy). As a matter of fact, Natasha’s Spaghetti and Meatballs recipe is now our goto recipe, and I have never had want for additional sauce. We have made over 500 of the meatballs over the last year, and we freeze them. When we get down to the the last 4 meatballs, we make more and freeze them. We have more sauce than the noodles can even hold.
I’m so glad to hear that, David! Thank you so much for sharing that feedback with me.
Also to all the potential cooks out there, you need to double your marinara sauce if you make this with pasta and mix in the meatballs. I wish I knew this when I made this recipe. Anyhow, I’ll know better next time, more sauce if you have MEAT and PASTA.
Thanks for the suggestion, Amy. Definitely double the sauce if you prefer that.
Well these didn’t turn out as meatballs. Just a mushy mess when I started pan frying these. I wasted $12 worth of ground beef. I just ended up mashing the beef and turned it into a meat sauce. Second time making this and same issue. Maybe give us more insight into what type of bread to use. If you use just regular store brand white bread it had a very wet mushy consistency.
I have trouble crushing the garlic. When I hit them they just bruise my hand and smash, How do you get them to granulate?
Hi Don, you can also use a garlic press if you have that tool.
I have another question about the juicy meatball recipe, please. Is it okay if you use the hamburger and pork after it is frozen? I, sometimes get the meat on sale, but not necessarily going to make them at that time.
So, I normally would freeze it until I want to make them. So, is this okay or does it change everything?
Hi Bonnie, that should be okay. If you try this recipe, please share with us how it turns out!
Hi. Can I use only beef as I don’t eat pork. And is there another combination I can use with beef?
Hi there, you can use all beef or ground turkey.
Hello Natasha, I do hope you are well. I was wondering if I can use your Juicy Meatball recipe for the Spaghetti & Meatballs as I don’t have any sausage on hand right now? Also, really stupid question, as you may remember I use ground chuck as my meat of choice, but, you just use regular everyday ground beef correct???? Thank you again for what you do. Have a wonderful rest of your day and I cannot wait to see what you make next!!!
Hi Bonnie! I think that will work with the spaghetti recipe! Yes, I use everyday ground beef! I bet it will be delicious with chuck, but havne’t tried it myself to advise.
Hey Natasha, our family is not into beef/pork….Can I try the recipe with turkey mince instead?
Hi Sonal, That should work. Ground turkey would make the meatballs leaner but should still work fine.
Can I put these in the air fryer.
Love all your recipes.
Hi Deborah, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Natasha, After completely failing my first time with this recipe, I was bound and determined to try it again. After thinking back, I realized several things. I did follow the mixing and ingredient part of the recipe perfectly. Where I fell short as I did not get the pan nearly as hot as it should have been which in turn caused the meatballs to steam instead of sear and that caused me to overcook them. Well; that was then and this is now! I’m happy to report that I just got done making them for the second time and I asked my roommate to be brutally honest with me as to yay or nay. The first word he uttered was they are really juicy!!!! Without any prompting from me! This time, I let the pan get screaming hot and I did turn them every two minutes and I definitely did not crowd the pan!!! I’m so happy and I’m even more thankful to you for bring this recipe to all of your followers! Thank you Natasha very much!!!
I’m so glad you gave it another try, Bonnie!! Thank you for your feedback!
Can this be adjusted to use ground turkey as the protein? What changes would I use?
Hi Sharon, That should work. Ground turkey would make the meatballs leaner but should still work fine.
Can I substitute Italian breadcrumbs? If so, how much should I use?
Hi Donna, Bread crumbs give a similar effect and can be substituted. I haven’t tried that specifically to advise on the amount. Most breadcrumbs packages have a ratio on their packaging our you can do a google search for the ratio. I hope you love this recipe!
Chopped turns will make a juicy meat ball. And kick it up a notch as far as health benefit. This was a study done by some collage experiment.
Hi Natasha, I am planning on making your juicy meat ball recipe with the sauce on them this Friday July 24th, 2021. I noticed that you have two different recipes for the meatballs, one with sweet ground Italian sausage that you use with the spag and meatballs, and the other juicy meat ball recipe calls for ground pork. I just want to make the juicy meat balls with the sauce only. Which recipe do I use. Love allyour recipes and am waiting for you to do a cookbook.
Hi Rosie, they are both very good, but I think the spaghetti and meatballs recipe is my favorite.
Hello Natasha, I first want to say that I’m an avid follower of yours, I just love the everyday items that you use and how you explain every detail! Question about the meatballs. Can you use milk in place of water? Just wondering. Thank you again. Bonnie
Hi Bonnie, milk would work in place of water.
Hello Natasha, I finally tried this recipe over the weekend. I want to let you know that I followed the recipe exactly. I made no substitutions. However, they were a bit dry. Not sure what I did to cause that, maybe you can advise me. I would appreciate it so much! Thank you for all that you do and share.
Hi Bonnie, these are normally very tender and juicy – you can see the expected texture in the video. Consider if maybe a different type of meat was used, or if they were over-cooked?
Hi Natasha. I have made these DELICIOUS juicy meatballs several times now and they are always a hit. My only problem is measuring out the meatballs. I used your link for the ice cream scoop but there are 3 different ones. Small, medium and large. Which one do you use to make sure they are the right size and make 24? Thank you for all the great recipes.
Hi Susan, both the small or medium sizes will work for this. It should equal to about 2 tbsp worth of meat.
Making these today .. They look so good .. TY
You are very welcome!
Can i use brown bread instead of brown bread if that is what I have?
Do you mean instead of white? I haven’t tested that to advise. If you do an experiment, please share with us how it goes.
We make our using whole wheat bread and it turns out just fine.
Great recipe! I want to freeze them, but reheat later without using a sauce. How do I do that?
Hi Elina, Please check out the How to Freeze Meatballs portion in the recipe as I give some tips there.
Have you ever made meatballs using ricotta cheese in them?
Hi John, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
I think I posted before but I post it again… These are the most easiest and delicious I made meatloaf with this recipe just as good. Thank you Natasha
I’m so happy you enjoyed this recipe Sandra!
can i use shredded string cheese for shredded mozzarella?
Hi Amy, I haven’t tried this with string cheese to advise on the outcome.
Thanks for your response
Can I skip or replace the Parmesan?
Hi Amy, mozzarella should also work and the meatballs would still work if you left out the cheese. I hope you love the meatball recipe!
Can’t wait to try this! I will make it with ground turkey because I don’t eat beef or pork. Thanks Natasha! 🙂
I hope you love this recipe, Selena!
Hi Natasha! I so enjoy watching you cooking videos! I have a question. Where did you get the round charcuterie board you used in your video with the lip and handle? I want to try making the one you made. It looks so delicious!
Hello Diane, this is the board that I used.
I made these meatballs and they are the best, the cook up beautifully, simmered in my sauce and flavored that too!! Not to mention the taste, firm yet soft and juicy, break apart with a fork!! The best!! Thanks for a wonderful recipe, I will use this over and over. BTW, I used a pre mix of ground beef, ground veal and ground pork. It worked splendidly!
Hello Laura, that is so great to know. Glad that combination turned out well, thank you for your good review and feedback!
Can’t wait to try these! Love to watch your videos.
I hope you love these meatballs, Stella. Please share with us how it goes.
Thank you so much for sharing and efforts
Your cooking make us so happy everyday
You’re so nice! Thank you for that wonderful feedback, Cecilia!
Wow so good, I just made them now but had to replace parsley with dried basil as that’s all I had on hand. Will try with parsley next time. Definitely juicy and delicious. I used grass fed beef which can be drier but not this time!
Sounds good, I’m glad you liked the recipe!
I LOVE this recipe! These meatballs were a huge hit with my family! I also made extra to freeze (for a quick and delicious meal when baby arrives). Thanks Natasha! 🙂
I’m glad you do! Thank you for your excellent comments and feedback, Tiana.
Made meatballs last night and added to sauce today. I didn’t have marina sauce so i used a tomato pasta sauce, added a bit of garlic and chilli to jazz it up. A big hit in our household with spiral noodles and garlic bread. Recipe was easy to follow.
Hello Susan, glad you liked this recipe! Thank you for your great feedback and review, we appreciate it.
I’m wondering why bread and water as oppose to Italian bread crumbs and egg?
Hi Amir, the bread in the water makes the meatballs very moist. Bread crumbs give a similar effect and can be substituted.
Natasha I am making your meatballs right now. My grandson don’t like meatballs but does love sausage so I hope he likes these meatballs because it has sausage in it. If he does I will let you know. I have been making a lot of your recipes the breakfast quasadie was very good my grandson loved the ham ones. So my recipe since I was young is my hotdogs cheese mashed potatoes and mustard, very good recipe I wish I could get it on the shelves. My grown children and grandchi I ldren love 💘my hotdogs. I only buy bee.
Hi Donna, sounds good. I hope this recipe becomes your new favorite at home. Please share with us again how it goes!
Great recipe. Clear and easy to follow directions. And the resulting meatballs are unbelievably delicious!
Thank you for sharing your great comments and review with us, Judith!
Hello Natasha, these are the best meatballs I have ever had. So easy to put together. This is my new go to recipe for meatballs. Very yummy! Thank you, Debra
I’m very happy with your comments and feedback, Debra. Thank you for sharing!
could you please clarify something, in a comment someone noted rolling the meatball in flour and yet I cannot find it in the instructions…thank you
Hi Piscilla, we don’t call for flour in this recipe, but someone wrote in curious if that would make the meatballs better since we coat our Spaghetti and Meatballs Recipe meatballs in flour. I hope that helps clear up any confusion.
For pork I use Italian sausage meat.
Hi Natasha. is there an alternative for Parmesan cheese? thank you
Hi Joanne, mozzarella should also work and the meatballs would still work if you left out the cheese. I hope you love the meatball recipe!
Hi Natasha,
What do you think about using red wine instead of water?
Hi Camille, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
My meatballs seem to be too mushy, should I add more bread? or can i place the meat in the refrigerator to make to more manageable to work with?
Hi Cindy, I haven’t had that experience, but I imagine a little more bread may help it. I hope you love this recipe.
They sound delicious but I have to use gluten free bread do you think it will still be as moist?
Hi June, I haven’t tried that substitution, but I imagine it would still work out. If you experiment, I would love to know how it works out.
Natasha can u freeze your meatballs
Hi Maureen, Please check out the How to Freeze Meatballs portion in the recipe as I give some tips there.
Hi Natasha, what brand name white bread do you use in your meatballs? Thank you, Alexandra
Hi Alexandra, I honestly don’t remember what brand that was. We experiment with a variety, but possibly it was orowheat?
Thank you very much for this excellent recipe. I baked the meatballs and served with your marinara sauce. Juicy, delicious, congrats!
You’re welcome, Cidalia! I’m so happy you enjoyed this recipe!
These ARE juicy! Thanks so much!
You’re welcome! I’m happy you enjoyed this recipe, Nicki!
Made these tonight and followed your recipe to the T. Have to admit they definitely are nice and moist and the flavor is good. But for my family thinkin will have to cut back on the garlic a bit and possibly add some chopped onion. The wife liked them but said something missing, what just not sure. Anyways enjoyed making them. Thanks
Thanks for sharing that with us, Bill. Feel free to adjust the seasoning according to your preference. I hope you love all the recipes that you will try!
Followup: left the remainder of the meatballs in my spaghetti sauce overnight in the fridge for meatballs sandwiches the next night. Have to admit they were better and the flavor was for me awesome the 2nd night.
Awesome! Thanks for sharing with us your update, Bill.
I tweeted these using ground turkey and turkey sausage. They were wonderful.
I’m so glad you enjoyed that, Jan!
I made these meatballs following the recipe exactly. They were flavorless, dry and tough. First Natasha recipe out of many that I have tried that came out awful. I am an experienced cook and planned these for a dinner party. I had to make a whole new bunch using Rao’s recipe, which was flavorful, moist and soft!!
Hi Gayle, these are normally very tender and juicy – you can see the expected texture in the video. Consider if maybe a different type of meat was used, if any substitutions were made or if they were over-cooked?
come on…you are being nasty
Thank you Natasha! I’ve never made good meatballs till I made your recipe tonight! Excellent!!
So great to hear that, Michele. Thank you for your awesome feedback!
Wow these are so good! I made Food Network’s Jeff Mauro’s Vodka Sauce recipe and threw these meatballs in. OMG. Delicious. Better than buying pre-made meatballs. They are tender, so be careful with them because they are worth every bite.
Love it! Thank you for your awesome feedback, Kathleen.
I tried the meatballs today. However, due to the winter weather, I had already used my pork and last of my bread. But, I made half the recipe using all beef and subbed saltine crackers for the bread, leasing the salt a bit. Oh my word, these are do juicy and tasty…yummy. Thank you for sharing…looking forward to trying the recipe as written when I can get all the items. I took a picture of them…but, don’t see where to include here.
Wow, that is perfect! I’m so glad that you were able to make it work by using whatever ingredients you have on hand. Thanks for sharing that with us!
I have used this recipe twice, just fabulous both sauteed and baked. Perfect for pasta or meatball sandwich. When baking super idea to broil for last two minutes to achieve and great look. Thanks
Perfect! Thanks for sharing your great feedback with us, Robert.
I would appreciate being able to print your recipes. I scrolled and scrolled trying to find a printer but none to be found. It would take too long for me to write all the recipes I like. Hoping for a positive answer.
Hi Nicole, you can print my recipes. When you are at the page of the recipe click on Jump to recipe to go to the recipe card, then click Print. You may save it as a pdf and print it from your device. Hope that helps!
Could these be made smaller and used as appetizer in a grape jelly/ chili sauce for a party?
I haven’t tried that yet but I imagine that could work! Please share with us how it goes if you give that a try.
Thank you for the daily emails and Facebook posts. I use as many of your recipes as possible. You make cooking enjoyable again since my car accident I struggle to be in the kitchen. Reading your recipes in the middle of the night when I can not sleep makes the following days outlook a lot more positive. Wether or not I can cook tomorrow doesn’t matter as much as reading your ideas. I appreciate everything.
Ps I can not find your cook books. Do you sell them in stores? I live in Ottawa Canada. Thanks
I’m so glad our blog and recipes have gotten you through this tough time, Mike. I don’t have a cookbook out yet, but it’s on my list of life goals.
Can you use all beef I can’t eat pork
Hi Susan, that substitution would work! I hope you love this recipe.
This is almost exactly how I make my meatballs. The only difference is that I put chunks of day old Italian bread or rolls (about 2-3 rolls) in my food processor and put them in a zip lock bag to freeze. Then you can put bread crumbs in the bowl with the rest of indredients , splash a few palm fuls of water in the bowl and mix together. I saute mine and they come out crusty on the outside and soft on the inside!
Thanks for sharing that with us, Judy!
This is a great recipe! Thank you. I make it with bulk Italian sausage for a little more flavor.
Perfect! Thanks for sharing that with us, Lou.
Hi Natasha – Great Recipe! The second time we tried it I added a Tablespoon of Oregano and thought they were even better.
Have also tried it with 13 Cup of Breadcrumbs. Like the Bread much better.
Make that 1/3 Cup Breadcrumbs
I’m so happy you enjoeyd this recipe Dawn!
Love your receipt I soak the bread in milk. Hugs
Thanks for sharing that with us, Mary!
great recipe. what does rolling in flour do. as in spaghetti n meat ball recipe ?? mom did both frying in a pan of olive oil and baking either way Sunday morning I would wake to that Wonderfull AROMA of them meatballs. Good job again Natasha. “Good Eating”
Thank you, Joseph. It gives the meatballs a good coating and it helps keep them together.
Hello! Can I replace the white bread with bread crumbs? I usually make your meatballs with the bread but don’t have any today. If so, how much?
Thank you!
Hi Frances, I haven’t tried this with breadcrumbs to advise on a quantity! If you do try it I would love to know how you like it!