Juicy Meatball Recipe (VIDEO)
Our go-to Meatball Recipe! Find out the secret to flavorful and juicy homemade meatballs. These are make-ahead, freezer-friendly, and perfect for meal prep.
This post may contain affiliate links. Read my disclosure policy.
Meatball Recipe Video Tutorial:
This recipe is so versatile. The meatballs can be baked or sauteed and they can be served as appetizers or the main course. Try them simmered in a marinara sauce for the best Spaghetti and Meatballs or put them in hoagie rolls for incredible meatball subs. Make some tonight!
The Secret to Juicy Meatballs!
Every element in this recipe builds a flavorful and moist meatball but what makes them truly juicy is adding the bread crumbs. They are tender all the way through. The moist bread crumbs also help these reheat really well. Make these and you will be known for your meatballs.
We use a combination of meats here, mixing ground pork and ground beef with an egg. This combination produces the best taste and a fork-tender meatball. The flavorings are simple and make these an Italian-style meatball with the addition of parmesan cheese, garlic and parsley.
Pro Tips for the Best Meatballs:
Here is our best advice for ensuring the juiciest plump meatballs. Avoid these common pitfalls which can cause meatballs to be tough and dry.
- Do not overmix the meat or it will result in tough meatballs.
- Don’t skip the bread crumbs and water mixture, which adds moisture to make the meatballs juicy.
- Make even-sized meatballs for even cooking (a trigger release ice cream scoop makes it easy).
- Wet your hands – To form perfect meatballs, dip your hands in a bowl of cold water and use wet hands to roll the meatballs.
- Avoid overcooking – Sautee or bake just until they reach 160˚F on an instant-read thermometer.
- Don’t crowd the skillet with meatballs or on the baking sheet which can cause them to steam cook and prevent a good sear from forming.
How to Make Meatballs:
- Moisten Bread: Remove crusts and dice 3 slices of bread. Place in a large bowl and mix with 2/3 cup water. After 5 minutes, mash with a fork.
- Add Remaining Ingredients: Into the same bowl, add ground beef, ground pork, parmesan cheese, 1 egg, minced garlic, parsley, salt, and pepper. Stir the mixture together with your hands. Do not overmix.
- Form Meatballs: Portion onto a parchment-lined baking sheet (2 Tbsp per meatball). With wet hands, roll meatballs into 1 1/2″ diameter balls.
How to Cook Meatballs:
Sauteed Meatballs (Favorite Method): 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. Cook in batches if needed to avoid overcrowding, adding more oil as needed. Sautee 6-8 minutes total, turning every 2 min or until all sides are browned and the internal temperature reaches 160˚F. Promptly remove from the pan (to avoid overcooking) and transfer 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. If you want a prettier color to your meatballs, broil for the last 2-3 minutes.
How to Freeze Meatballs:
Meatballs are great for make-ahead dinners and meal planning because they can easily be frozen raw or cooked. Place in a single layer, cover loosely with plastic wrap and freeze for a few hours or until solid then transfer to a freezer-safe Ziploc bag and freeze up to 3 months.
Thaw frozen meatballs overnight in the refrigerator before cooking. Cooked meatballs can be thawed or reheated straight from the freezer. You can even warm them in marinara sauce (see more below).
How to Serve Meatballs:
- Meatballs in Marinara Sauce – heat 2 cups marinara sauce in a skillet. Add freshly cooked or frozen meatballs and simmer until heated through. Serve as Spaghetti and Meatballs.
- Meatball Subs – Place 3-4 warm meatballs in marinara sauce in a hoagie roll, top with mozzarella cheese and broil 1-2 minutes just to melt the cheese.
- Meatball Soup – Put uncooked meatballs into any soup that calls for meatballs or in this Sausage Kale Soup.
- BBQ Meatballs – Roll cooked meatballs in warm barbeque sauce and serve on a platter with toothpicks as an appetizer.
- In Gravy – put meatballs into your favorite Gravy and serve over creamy Mashed Potatoes.
Our Best Meatball Recipes:
We love a good meatball recipe, actually, we love several! These are our top-rated recipes that are easy to make and easy to serve. You’re sure to find a new favorite.
- Swedish Meatballs – in a rich, creamy sauce
- Teriyaki Meatballs – we love these saucy meatballs over steamy white rice.
- Spaghetti and Meatballs – with a homemade marinara sauce
- Mom’s Meatball Soup – a favorite in our family for years
- Chicken Meatballs – in a cream sauce and perfect over noodles or potatoes
Juicy Meatball Recipe
These Flavorful and juicy homemade meatballs are make-ahead and freezer friendly so they're perfect for meal prep. The meatballs can be baked or sauteed and served as appetizers or the main course.
Ingredients
Ingredients for Juicy Meatballs:
Instructions
How to Make Meatballs:
-
Combine diced bread in a large bowl with 2/3 cup water. Set aside 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 Sautee: 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. Sautee 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 a prettier color to your meatballs, broil for the last 2-3 minutes.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!