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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.

Juicy Meatballs in a skillet in marinara sauce

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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.

Ingredients for Italian Meatballs with ground beef, pork, bread, egg, parmesan, parsley, garlic, salt and pepper

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.

Upclose juicy meatball seared on the outside

How to Make Meatballs:

  1. 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.
  2. 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.
  3. 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 make juicy meatballs by combining meat mixture with hands then forming round balls with wet hands

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.

Sautéed meatballs and baked meatballs

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).

Frozen and reheated meatballs in marinara sauce

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.

Meatballs in marinara sauce with mozzarella cheese perfect for spaghetti or meatball subs

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.

Juicy Meatball Recipe

4.95 from 72 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Juicy Meatballs in marinara sauce on a spoon

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.

Skill Level: Easy
Cost to Make: $15-$18
Keyword: meatball recipe
Cuisine: Italian
Course: Main Course
Calories: 305
Servings: 8 people (makes 24 meatballs)

Ingredients

Ingredients for Juicy Meatballs:

  • 3 slices white bread, crusts removed, diced
  • 2/3 cup cold water
  • 1 lb lean ground beef, 85/15 fat content
  • 1 lb ground pork
  • 1/4 cup parmesan cheese, shredded
  • 1 large egg
  • 3 garlic cloves, minced
  • 2 Tbsp parsley, finely chopped
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 Tbsp olive oil, to sautee

Instructions

How to Make Meatballs:

  1. 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.
  2. 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.
  3. 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:

  1. 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.

  2. 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.

Nutrition Facts
Juicy Meatball Recipe
Amount Per Serving
Calories 305 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Cholesterol 99mg33%
Sodium 466mg20%
Potassium 387mg11%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 138IU3%
Vitamin C 2mg2%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Don Nelson
    November 1, 2021

    I have trouble crushing the garlic. When I hit them they just bruise my hand and smash, How do you get them to granulate?

    Reply

    • Natashas Kitchen
      November 1, 2021

      Hi Don, you can also use a garlic press if you have that tool.

      Reply

  • Bonnie Lea Wallace
    October 27, 2021

    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?

    Reply

    • Natasha's Kitchen
      October 27, 2021

      Hi Bonnie, that should be okay. If you try this recipe, please share with us how it turns out!

      Reply

  • Muna
    October 9, 2021

    Hi. Can I use only beef as I don’t eat pork. And is there another combination I can use with beef?

    Reply

    • Natasha's Kitchen
      October 9, 2021

      Hi there, you can use all beef or ground turkey.

      Reply

  • Bonnie Lea Wallace
    September 20, 2021

    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!!!

    Reply

    • Natashas Kitchen
      September 20, 2021

      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.

      Reply

  • Sonal
    September 7, 2021

    Hey Natasha, our family is not into beef/pork….Can I try the recipe with turkey mince instead?

    Reply

    • Natashas Kitchen
      September 7, 2021

      Hi Sonal, That should work. Ground turkey would make the meatballs leaner but should still work fine.

      Reply

  • Deborah
    September 5, 2021

    Can I put these in the air fryer.
    Love all your recipes.

    Reply

    • Natasha's Kitchen
      September 5, 2021

      Hi Deborah, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Bonnie Lea Wallace
    September 3, 2021

    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!!!

    Reply

    • Natashas Kitchen
      September 4, 2021

      I’m so glad you gave it another try, Bonnie!! Thank you for your feedback!

      Reply

  • Sharon Molbegott
    August 20, 2021

    Can this be adjusted to use ground turkey as the protein? What changes would I use?

    Reply

    • Natashas Kitchen
      August 20, 2021

      Hi Sharon, That should work. Ground turkey would make the meatballs leaner but should still work fine.

      Reply

  • Donna
    August 17, 2021

    Can I substitute Italian breadcrumbs? If so, how much should I use?

    Reply

    • Natashas Kitchen
      August 17, 2021

      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!

      Reply

  • Patricia
    July 25, 2021

    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.

    Reply

  • Rosie Bonesteel
    July 21, 2021

    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.

    Reply

  • Bonnie Lea Wallace
    July 20, 2021

    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

    Reply

    • Natasha
      July 20, 2021

      Hi Bonnie, milk would work in place of water.

      Reply

      • Bonnie Lea Wallace
        August 24, 2021

        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.

        Reply

        • Natasha's Kitchen
          August 24, 2021

          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?

          Reply

  • Susan Davies
    July 14, 2021

    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.

    Reply

    • Natashas Kitchen
      July 14, 2021

      Hi Susan, both the small or medium sizes will work for this. It should equal to about 2 tbsp worth of meat.

      Reply

  • Hurb
    July 13, 2021

    Making these today .. They look so good .. TY

    Reply

  • Barbra
    July 1, 2021

    Can i use brown bread instead of brown bread if that is what I have?

    Reply

    • Natasha's Kitchen
      July 1, 2021

      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.

      Reply

  • Elina
    June 29, 2021

    Great recipe! I want to freeze them, but reheat later without using a sauce. How do I do that?

    Reply

    • Natashas Kitchen
      June 29, 2021

      Hi Elina, Please check out the How to Freeze Meatballs portion in the recipe as I give some tips there.

      Reply

  • John Wilson
    June 28, 2021

    Have you ever made meatballs using ricotta cheese in them?

    Reply

    • Natasha's Kitchen
      June 28, 2021

      Hi John, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Sandra L Mendenhall
    June 15, 2021

    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

    Reply

    • Natashas Kitchen
      June 15, 2021

      I’m so happy you enjoyed this recipe Sandra!

      Reply

  • Amy Wonder
    June 8, 2021

    can i use shredded string cheese for shredded mozzarella?

    Reply

    • Natashas Kitchen
      June 8, 2021

      Hi Amy, I haven’t tried this with string cheese to advise on the outcome.

      Reply

  • Amy Wonder
    June 7, 2021

    Thanks for your response

    Reply

  • Amy Wonder
    June 6, 2021

    Can I skip or replace the Parmesan?

    Reply

    • Natasha's Kitchen
      June 6, 2021

      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!

      Reply

  • Selena
    June 2, 2021

    Can’t wait to try this! I will make it with ground turkey because I don’t eat beef or pork. Thanks Natasha! 🙂

    Reply

    • Natashas Kitchen
      June 2, 2021

      I hope you love this recipe, Selena!

      Reply

  • Diane
    May 24, 2021

    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!

    Reply

    • Natasha's Kitchen
      May 25, 2021

      Hello Diane, this is the board that I used.

      Reply

  • Laura
    May 18, 2021

    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!

    Reply

    • Natasha's Kitchen
      May 18, 2021

      Hello Laura, that is so great to know. Glad that combination turned out well, thank you for your good review and feedback!

      Reply

  • Stella
    April 21, 2021

    Can’t wait to try these! Love to watch your videos.

    Reply

    • Natasha's Kitchen
      April 21, 2021

      I hope you love these meatballs, Stella. Please share with us how it goes.

      Reply

  • Cecilia
    April 20, 2021

    Thank you so much for sharing and efforts
    Your cooking make us so happy everyday

    Reply

    • Natashas Kitchen
      April 20, 2021

      You’re so nice! Thank you for that wonderful feedback, Cecilia!

      Reply

  • Aleksandra
    April 18, 2021

    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!

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Sounds good, I’m glad you liked the recipe!

      Reply

  • Tiana
    April 11, 2021

    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! 🙂

    Reply

    • Natasha's Kitchen
      April 11, 2021

      I’m glad you do! Thank you for your excellent comments and feedback, Tiana.

      Reply

  • Susan Ennis
    April 5, 2021

    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.

    Reply

    • Natasha's Kitchen
      April 5, 2021

      Hello Susan, glad you liked this recipe! Thank you for your great feedback and review, we appreciate it.

      Reply

      • Amir
        April 21, 2021

        I’m wondering why bread and water as oppose to Italian bread crumbs and egg?

        Reply

        • Natasha
          April 22, 2021

          Hi Amir, the bread in the water makes the meatballs very moist. Bread crumbs give a similar effect and can be substituted.

          Reply

  • Donna Hyndman
    March 31, 2021

    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.

    Reply

    • Natasha's Kitchen
      March 31, 2021

      Hi Donna, sounds good. I hope this recipe becomes your new favorite at home. Please share with us again how it goes!

      Reply

  • Judith
    March 29, 2021

    Great recipe. Clear and easy to follow directions. And the resulting meatballs are unbelievably delicious!

    Reply

    • Natasha's Kitchen
      March 29, 2021

      Thank you for sharing your great comments and review with us, Judith!

      Reply

  • Debra Ann
    March 28, 2021

    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

    Reply

    • Natasha's Kitchen
      March 28, 2021

      I’m very happy with your comments and feedback, Debra. Thank you for sharing!

      Reply

  • Piscilla Martin
    March 21, 2021

    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

    Reply

    • Natashas Kitchen
      March 22, 2021

      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.

      Reply

      • Nina Thomas
        March 24, 2021

        For pork I use Italian sausage meat.

        Reply

  • joanne
    March 21, 2021

    Hi Natasha. is there an alternative for Parmesan cheese? thank you

    Reply

    • Natasha's Kitchen
      March 21, 2021

      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!

      Reply

  • Camille Huddle
    March 15, 2021

    Hi Natasha,
    What do you think about using red wine instead of water?

    Reply

    • Natashas Kitchen
      March 15, 2021

      Hi Camille, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Cindy
    March 15, 2021

    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?

    Reply

    • Natashas Kitchen
      March 15, 2021

      Hi Cindy, I haven’t had that experience, but I imagine a little more bread may help it. I hope you love this recipe.

      Reply

  • June C Long
    March 15, 2021

    They sound delicious but I have to use gluten free bread do you think it will still be as moist?

    Reply

    • Natashas Kitchen
      March 15, 2021

      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.

      Reply

  • Maureen
    March 13, 2021

    Natasha can u freeze your meatballs

    Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Maureen, Please check out the How to Freeze Meatballs portion in the recipe as I give some tips there.

      Reply

  • Alexandra
    March 10, 2021

    Hi Natasha, what brand name white bread do you use in your meatballs? Thank you, Alexandra

    Reply

    • Natasha
      March 11, 2021

      Hi Alexandra, I honestly don’t remember what brand that was. We experiment with a variety, but possibly it was orowheat?

      Reply

  • Cidalia Brocca
    March 4, 2021

    Thank you very much for this excellent recipe. I baked the meatballs and served with your marinara sauce. Juicy, delicious, congrats!

    Reply

    • Natashas Kitchen
      March 4, 2021

      You’re welcome, Cidalia! I’m so happy you enjoyed this recipe!

      Reply

  • Nicki
    March 2, 2021

    These ARE juicy! Thanks so much!

    Reply

    • Natashas Kitchen
      March 2, 2021

      You’re welcome! I’m happy you enjoyed this recipe, Nicki!

      Reply

  • Bill
    February 26, 2021

    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

    Reply

    • Natasha's Kitchen
      February 26, 2021

      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!

      Reply

      • Bill
        February 28, 2021

        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.

        Reply

        • Natasha's Kitchen
          February 28, 2021

          Awesome! Thanks for sharing with us your update, Bill.

          Reply

  • Jan
    February 23, 2021

    I tweeted these using ground turkey and turkey sausage. They were wonderful.

    Reply

    • Natashas Kitchen
      February 23, 2021

      I’m so glad you enjoyed that, Jan!

      Reply

  • Gayle
    February 22, 2021

    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!!

    Reply

    • Natasha
      February 22, 2021

      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?

      Reply

    • Grammie
      August 10, 2021

      come on…you are being nasty

      Reply

  • Michele
    February 21, 2021

    Thank you Natasha! I’ve never made good meatballs till I made your recipe tonight! Excellent!!

    Reply

    • Natasha's Kitchen
      February 21, 2021

      So great to hear that, Michele. Thank you for your awesome feedback!

      Reply

  • Kathleen K Perrelet
    February 21, 2021

    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.

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Love it! Thank you for your awesome feedback, Kathleen.

      Reply

  • Tami G
    February 18, 2021

    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.

    Reply

    • Natasha's Kitchen
      February 18, 2021

      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!

      Reply

  • Robert
    February 16, 2021

    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

    Reply

    • Natasha's Kitchen
      February 16, 2021

      Perfect! Thanks for sharing your great feedback with us, Robert.

      Reply

  • Nicole Fraser
    February 16, 2021

    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.

    Reply

    • Natasha's Kitchen
      February 16, 2021

      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!

      Reply

  • Susan Ridgeway
    February 15, 2021

    Could these be made smaller and used as appetizer in a grape jelly/ chili sauce for a party?

    Reply

    • Natasha's Kitchen
      February 15, 2021

      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.

      Reply

  • Mike Delorme
    February 13, 2021

    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

    Reply

    • Natashas Kitchen
      February 13, 2021

      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.

      Reply

  • Susan
    February 12, 2021

    Can you use all beef I can’t eat pork

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Susan, that substitution would work! I hope you love this recipe.

      Reply

  • JudyLoo
    February 11, 2021

    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!

    Reply

    • Natasha's Kitchen
      February 11, 2021

      Thanks for sharing that with us, Judy!

      Reply

  • Lou
    February 7, 2021

    This is a great recipe! Thank you. I make it with bulk Italian sausage for a little more flavor.

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Perfect! Thanks for sharing that with us, Lou.

      Reply

  • Dawn
    February 6, 2021

    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.

    Reply

    • Dawn
      February 6, 2021

      Make that 1/3 Cup Breadcrumbs

      Reply

      • Natashas Kitchen
        February 6, 2021

        I’m so happy you enjoeyd this recipe Dawn!

        Reply

        • Mary
          February 14, 2021

          Love your receipt I soak the bread in milk. Hugs

          Reply

          • Natasha's Kitchen
            February 14, 2021

            Thanks for sharing that with us, Mary!

  • Joseph
    January 24, 2021

    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”

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Thank you, Joseph. It gives the meatballs a good coating and it helps keep them together.

      Reply

  • Frances Farinola
    January 24, 2021

    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!

    Reply

    • Natasha's Kitchen
      January 24, 2021

      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!

      Reply

  • Carol
    January 22, 2021

    These are the best meatballs ever! I’m so glad I found this recipe. 😋

    Reply

    • Natashas Kitchen
      January 22, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Sue
    January 20, 2021

    Using MILK instead of water even better.

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Nice one, thanks for sharing!

      Reply

  • Wayne Gad
    January 19, 2021

    Love watching your videos on Facebook and enjoy your recipe’s tremendously. Use them all the time as I cook every day. Definitely my favorite. Wanted to ask what could I substitute the egg for in this recipe? Love meatballs and want to make them in a variety of ways.

    Reply

    • Natashas Kitchen
      January 19, 2021

      Hi Wayne, I haven’t really tried making this recipe without the egg, so I’m not sure how it would turn out. You can probably try mayo, but as I’ve said, I haven’t tested that yet. Sorry hope that I can be more helpful!

      Reply

  • Kitchen King
    January 4, 2021

    The texture was amazing. Never made meatballs so soft before. That wet bread trick is awesome. However, the next batch I make, I’m seasoning it totally different. What this recipe called for, in terms of seasoning, fell absolutely flat for me. Bland as all. Still glad I came across this recipe. Thanks, Natasha.

    Reply

  • Russ
    January 3, 2021

    Hi Natasha. Is there a specific reason for not including onions in the meatball recipe? For forty years I have always included both garlic and onions (moms ingredients). Is there something specific you are trying to balance? Always looking for fresh ideas.

    Reply

    • Natasha
      January 4, 2021

      Hi Russ, 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.

      Reply

  • Jason
    January 3, 2021

    I followed this recipe exactly as written, except after browning I finished them in BBQ sauce in a slow cooker as part of my family’s New Year’s Eve spread. We have BBQ meatballs every year on NYE, but I’ve always used the frozen supermarket meatballs. I do believe I have purchased my last frozen meatball. These were amazing! So moist and tender. I made a whole new batch on Jan. 1 and froze them as suggested. Looking forward to some legit spaghetti and meatballs this week.

    Reply

    • Natashas Kitchen
      January 4, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Robert Riddell
    January 3, 2021

    What is the brand of plastic film with the cutter onn the box?

    Reply

    • Natasha
      January 4, 2021

      Hi Robert, that is Kirkland brand and we get it at Costco.

      Reply

    • Peggy
      March 14, 2021

      Having the cutter on the box has been a game changer for me. Plastic wrap has always been my nemesis and finally feel like I bested my enemy!

      Reply

  • Patricia Foss
    January 3, 2021

    Followed your prime rib recipe and it was delicious!! Those creamy mashed potatoes are addicting!!! Started the year off with a delicious dinner for my husband!!! Thank you so much!!

    Reply

    • Natashas Kitchen
      January 4, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Patricia Foss
    January 3, 2021

    Followed your prime rib recipe and it was delicious!! Those creamy mashed potatoes are addicting!!! Started the yer off with a delicious dinner for my husband!!! Thank you so much!!

    Reply

    • Natashas Kitchen
      January 4, 2021

      You’re welcome! I’m so happy you both enjoyed it, Patricia!

      Reply

  • Michelle
    January 3, 2021

    Try milk instead of water

    Reply

  • Joni Messina
    January 3, 2021

    If I use Pandora, how much should I use for 2 Lbs of the meat? Thanks

    Reply

  • kathy
    December 29, 2020

    Made the meat balls, taste was great but they were very soft and some broke apart. They did not hold their shape.

    Reply

    • Natasha
      December 30, 2020

      HI Kathy, I highly recommend using a non-stick skillet for sauteeing meatballs which will definitely help. Also, make sure not to add too much water which may make the mixture too loose.

      Reply

  • Jason Hook
    December 27, 2020

    I followed the recipe exactly. Best meatballs I’ve ever had, let alone made. Thanks!

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Love it! Thank you for sharing.

      Reply

  • Lindsay Edwards
    December 26, 2020

    This is definitely my new favorite meatball recipe! I wish I had doubled the batch when I made them for my family. So delicious!!

    Reply

    • Natashas Kitchen
      December 26, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Jese
    December 6, 2020

    I am making these for my family tonight. So excited. I was wondering about freezing them and at what point can I freeze them.

    Thank you so much

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi Jese, sounds good! I hope your family will love this recipe. Please check out the How to Freeze Meatballs portion in the recipe as I give some tips there.

      Reply

  • Paul Mcauley
    December 6, 2020

    They turned out great!!!!

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Awesome! Thanks for sharing, Paul.

      Reply

  • gerald felsing
    December 4, 2020

    Where is the link to the spatter guard?

    Reply

  • pat
    December 3, 2020

    Hi Chef! Is it possible use a slower to cook the meatballs with tomato sauce? I was thinking broil them in oven and put in slow cooker.

    If so, any recommendations on steps? Thank you – Pat

    Reply

    • Natashas Kitchen
      December 3, 2020

      Hi Pat! I have not tried this in a slow cooker to advise. That may work if you start it in a broiler. If you experiment, please let us know how you like that

      Reply

    • Deb
      December 4, 2020

      Yes! Best way to cook them – and your sauce will be amazing.

      Reply

  • Heidi
    November 22, 2020

    These meatballs are insane! I can’t stop eating them or telling people about them.

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Love it, your great feedback makes me so happy! Thanks for sharing that with us, Heidi.

      Reply

  • Irini Morgan
    November 22, 2020

    Hi Natasha, I have some ground mild Italian sausage. Do you think that would work instead of the ground pork?

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Hello Irini, I cannot tell as I haven’t tried that yet to advise but I imagine it will work too. If you do an experiment, please share with us how it goes.

      Reply

  • Weam
    November 11, 2020

    What other ingredient to use instead of using ground pork?

    Reply

    • Natasha's Kitchen
      November 12, 2020

      All the ingredients needed for this recipe is in there already. Click on Jump to recipe when you’re at the page.

      Reply

  • Kim
    November 6, 2020

    Until I tried this recipe, I never made a meatball that didn’t fall apart or wasn’t like a rock. These are so moist and tender and juicy! Thanks you so much!

    Reply

    • Natashas Kitchen
      November 7, 2020

      You’re welcome! I’m so happy you enjoyed it, Kim!

      Reply

  • Svetlana
    November 4, 2020

    My whole family loves these! So juicy and tasty!

    Reply

    • Natashas Kitchen
      November 4, 2020

      Sounds like you found a family favorite! That’s so great!

      Reply

  • Tia Jill
    October 27, 2020

    These are terrific. I was surprised, as it seemed so simple. I did add some very finely chopped sweet onion and shallot (because I had a little of each left over,) and a little Italian seasoning.

    Reply

    • Natasha's Kitchen
      October 28, 2020

      Sounds awesome! I’m glad you enjoyed this recipe, Tia. Thanks for sharing your good feedback with us.

      Reply

  • Lucille
    October 20, 2020

    I have made these meatballs at least three times and while they taste great they always fall apart on me. What’s wrong??

    Reply

    • Natashas Kitchen
      October 20, 2020

      Hi, it’s hard to say without being there. Was anything possibly altered in the recipe? Were the meatballs cooked before adding to the sauce?

      Reply

      • Lucille
        October 21, 2020

        The meatball mixture was quite moist I rolled and put them into skillet but they kept breaking up. Made more like a meat sauce Instead of meatballs.

        Reply

        • Natasha's Kitchen
          October 21, 2020

          Hello Lucille, thanks for your feedback. It would probably fall apart if it wasn’t cooked before adding it to the sauce and you would end up with a Meat Sauce.

          Reply

          • Lucille
            October 22, 2020

            They fell apart while I was frying them. What ratio of bread and water would you use if using only one pound of meat?

          • Natasha's Kitchen
            October 22, 2020

            Hi, it’s hard to say without being there. Was anything possibly altered in the recipe? Were the meatballs cooked before adding to the sauce? You may also adjust the ingredients just click Jump to recipe and click Metric.

          • Lucille
            October 22, 2020

            What ratio of bread and water would you use if using only one pound of meat?

          • Natashas Kitchen
            October 22, 2020

            Hi Lucille, I recommend using the recipe serving slider on the printable recipe card towards the bottom of this post. Adjust it until you see one pound of meat. I hope that helps!

  • Tonya Gordon
    October 18, 2020

    I made meatball hoagies today! They were delicious and juicy!

    Reply

    • Natasha's Kitchen
      October 18, 2020

      So awesome! Thanks for sharing that with us, Tonya. Glad you loved these.

      Reply

  • Tracy
    October 15, 2020

    Made these for pasta and meatball subs for dinner tonight; they were fantastic!

    Actually made a double batch and froze half. The guys were all, “You need to make more of these and freeze them so we can cook them for lunches!”

    Guess I’ll be doing that from here on out…Thank you for the recipe.

    Reply

    • Natasha's Kitchen
      October 16, 2020

      That is so amazing! I love their comments and feedback, thank you so much for sharing that with us, Tracy.

      Reply

  • Joscelyn
    October 14, 2020

    I made these meatballs with your along with your spaghetti recipe because I like how these didn’t require the flour like on the other recipe. They were SO juicy and delicious. I did use Italian sausage though.

    Reply

    • Natasha's Kitchen
      October 15, 2020

      I’m so happy to hear that you enjoyed this meatball recipe. Thank you so much for your great review, we appreciate you sharing that with us!

      Reply

  • Tushna Dinshaw
    October 11, 2020

    Hey Natasha, I made this and totally loved it. What if I use only ground Pork the next time. Will it drastically change the texture?

    Reply

    • Natasha
      October 12, 2020

      Hi, that would still be very tasty with only ground pork. I’m so glad you loved the meatball recipe!

      Reply

      • Sara
        February 8, 2021

        ..and on that note, can I make these with only the ground sirloin? I might give it a try.

        Reply

        • Natasha
          February 9, 2021

          Hi Sara, sirloin is a leaner cut of meat that can make them dryer but should work for meatballs.

          Reply

  • Yvonne L.
    October 10, 2020

    The best recipe that I ever made and had. I am from Malaysia and I love your cooking a lot.
    Thank you for bringing the food joy to us.

    Reply

    • Natashas Kitchen
      October 10, 2020

      Thank you for that amazing review Yvonne! I’m so happy you enjoyed that!

      Reply

  • Teri Schouveller
    October 5, 2020

    If I use breadcrumbs how much would I use?

    Reply

    • Natashas Kitchen
      October 5, 2020

      Hi Teri, 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!

      Reply

  • Jill
    October 1, 2020

    Hi

    Has anyone tried this with ground pork and ground turkey? 😀

    Reply

    • October 1, 2020

      I think that combination would work really well, the only thing is pork has a higher fat content so the flavor and texture may be slightly different.

      Reply

  • Jean E Zajaczkowski
    September 29, 2020

    I had a hard time keeping the meatballs from crumbling while cooking on the stove….I think for me it was too much water. The taste was great but next time I would only use maybe a tablespoon or two of water not the 2/3 cup….

    Reply

    • Natashas Kitchen
      September 29, 2020

      Thank you so much for sharing that Jean! I haven’t had that experience, wasn’t anything else possibly altered in the recipe?

      Reply

  • Robert Goldman
    September 28, 2020

    Love your recipes. I watched this video and when you cut into the meatball, I thought I saw a bit of cooked onion. It couldn’t be the garlic since it was opaque. Did you by any chance omit onion in the recipe?

    Reply

    • Natashas Kitchen
      September 28, 2020

      Hi Robert, we used all the ingredients in the recipe list for this recipe. I hope that helps.

      Reply

  • Riin
    September 25, 2020

    Is there a way to make them without using pork? Either only beef, or mixed with chicken or any other way? Thank you.

    Reply

    • Natashas Kitchen
      September 25, 2020

      Hi Riin, that would work!

      Reply

  • Patricia Morante
    September 20, 2020

    Looks like a wonderful recipe!
    Can’t wait to try it!

    Reply

    • Natasha's Kitchen
      September 20, 2020

      It is so good, I hope you like it!

      Reply

  • Sandra
    September 15, 2020

    These were so delicious!! Thank you for the recipe.

    Reply

    • Natashas Kitchen
      September 15, 2020

      You’re welcome, Sandra! I’m so happy you enjoyed that!

      Reply

  • Mihai Jucan
    September 13, 2020

    Natasha you are the best, your easy to follow recipes are super delicious, and easy to make for the kitchen novice, the spaghetti and meatballs recipe it’s super delicious, better than Italian Restaurants at a fraction of the cost. Thank you, and all the best to you and your family!

    Reply

    • Natasha's Kitchen
      September 13, 2020

      Hi Mihai, I am so glad you enjoyed this recipe! Thank you for your great feedback and for sharing that with us!

      Reply

  • cindy
    September 5, 2020

    Hi Natasha, I am Making meatballs using 1lbs each beef, veal and pork. How many eggs do you think I should use?

    Reply

    • Natasha
      September 7, 2020

      Hi Cindy, I would use eggs in the same proportion to the weight of the meat as the recipe.

      Reply

  • Neisha
    August 25, 2020

    Hi love your cooking. Can I use any other meat?

    Reply

    • Natashas Kitchen
      August 25, 2020

      Hi Neisha, I haven’t tried too many combinations, as long as the meat is not too lean it should work great!

      Reply

  • Nancy
    August 24, 2020

    Hi there can I cut this recipe in half? Can I still use 1 whole egg

    Reply

    • Natashas Kitchen
      August 24, 2020

      Hi Nancy, that may work. If halving the recipe it will only require half the egg to bind the ingredients together. To halve an egg I usually wisk it and then pour have the amount into the mixture. I hope that helps.

      Reply

  • Ashley F
    August 14, 2020

    These are so good! So tasty and easy to put together!

    Reply

    • Natasha's Kitchen
      August 15, 2020

      I am so glad you enjoyed this recipe! Thank you, Ashley.

      Reply

  • Kristyn
    August 14, 2020

    Ok, I think I need to make some sandwiches with these! I love the flavor of the meatballs! We love these with pasta, too!

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Yes that would work! It’s very versatile, I am so glad you loved it!

      Reply

  • Katie
    August 14, 2020

    Looks delicious! Can’t wait to try this one.

    Reply

    • Natasha's Kitchen
      August 15, 2020

      I hope you love it, Katie!

      Reply

  • Shelia Dowd
    August 10, 2020

    These are amazingly tender and juicy!

    Reply

    • Natashas Kitchen
      August 10, 2020

      Simply the best aren’t they! Thank you for sharing that great feedback with us Shelia!

      Reply

  • Briana
    July 23, 2020

    Hello! These were amazing. Thank you! Are the nutrition facts for one meatball?

    Reply

    • Natashas Kitchen
      July 23, 2020

      Hi Briana, that would be for approximately 3 meatballs depending on how big you make them. This recipe makes 24 meatballs and serves 8.

      Reply

  • Tara Wood
    July 23, 2020

    Best meatball recipe I’ve ever made, and I’ve tried a lot. Hubs agreed. Worked in spaghetti and as meatball subs. Grocery store was out of ground pork, so I subbed in Italian sausage. And I baked mine instead of sautéed. This will be my go-to meatball recipe from now on. Thanks, Natasha!

    Reply

    • Natasha's Kitchen
      July 23, 2020

      Love it! I am so glad you enjoyed the meatballs, thank you for sharing that with us, Tara.

      Reply

  • Angela Foster
    July 7, 2020

    Thank you for this incredibly delicious juicy meatball recipe! My husband went on and on about them and how this is a keeper recipe for sure! The combination of the ground beef and ground pork really steps up the flavor! Perfect meatballs!

    Reply

    • Natashas Kitchen
      July 7, 2020

      I’m so happy you enjoyed that Angela! Thank you for that wonderful review!

      Reply

  • Dawn Schultz
    June 15, 2020

    Hi! Made your recipe for Juicy Meatballs and my family LOVED them!! they are the best! Juicy ,tender and full of flavor! Thank you!!

    Reply

    • Natasha's Kitchen
      June 15, 2020

      Yay, that is awesome! So great to hear that Dawn, thanks for your good review.

      Reply

  • Hanne Welsh
    June 11, 2020

    Hi Natasha,
    Your recipes are excellent, keeping me busy during covid.
    You used a glove for shredding. Is there a certain brand you prefer?
    Thank you, Hanne

    Reply

    • Natashas Kitchen
      June 11, 2020

      Hi Hanne, depends on what we are shredded but it is a good idea to protect your fingers.

      Reply

  • Tatiana
    June 8, 2020

    Hi, Natasha! These meatballs smell and look amazing! Thank you for this recipe! I am becoming a very decent cook thanks to your website! My daughter loves to eat everything I cook now (and you know, that means A LOT!)

    Reply

    • Natashas Kitchen
      June 8, 2020

      Aww that’s the best Tatiana! Thank you for that amazing review!

      Reply

  • Jody Krop
    June 6, 2020

    These were delicious. My daughter has a dairy sensitivity so I subbed the parm with half the amount of nutritional yeast and it was perfect.

    Reply

    • Natashas Kitchen
      June 6, 2020

      I’m so glad to hear that! Thank you for sharing that amazing review!

      Reply

  • Anna Van Dyck
    June 3, 2020

    I made your meatballs this evening and they are moist and delicious. I also try most of your recipes. Thank you Natasha

    Reply

    • Natasha's Kitchen
      June 3, 2020

      Thank you so much, Anna. I’m so glad you enjoyed it!

      Reply

  • Gayle thornton
    June 2, 2020

    I tried the juicy meatballs they where excellent thank you will definitely make again and again

    Reply

    • Natasha's Kitchen
      June 2, 2020

      Great to hear that you liked it Gayle. Thanks for your wonderful review!

      Reply

  • Kristin
    May 25, 2020

    What sauce can go with this if you take meatballs to a pot luck?

    Reply

    • Natasha's Kitchen
      May 25, 2020

      It really depends but we personally love it with marinara and gravy sauce. Yum!

      Reply

  • Barbara Halford
    May 22, 2020

    Hi! Huge fan here! Your recipes saved my marriage. Putting in work to make my hubby’s faves literally saved us! I’m forever in your debt! We absolutely love you

    Reply

    • Natashas Kitchen
      May 22, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!

      Reply

  • Carol Wiebe
    April 22, 2020

    Hi Natashia, I am a huge fan! I am about to place an Amazon order and I am interested in the thermometer you use – the stick kind, not the oven probe. You’ve said you’d link in the notes but I can’t find….sorry to have to ask. Thank you so much, have a great day.

    Reply

    • Natashas Kitchen
      April 22, 2020

      Hi Carol, we have this Instant-read thermometer linked under the “Pro Tips for the Best Meatballs:” section in the recipe. I hope that helps.

      Reply

  • Maggie Cuevas
    April 21, 2020

    i love your recipes. what oil splatter guard do you use for frying?
    I’ve made your beef stew, juicy meatballs, cheesecake cupcakes and a few more i cant recall at the moment. All have been no fail, just delicious. Thank you

    Reply

  • C S
    April 3, 2020

    Hi Natasha, I always enjoy seeing your recipes and the way you present it.
    I’m allergic to egg and I was wondering if egg can be dropped or replaced from this recipe? I understand it’s a binding agent, but I have had packaged meatballs that don’t use egg. I’m not sure what they use for binding.

    Reply

    • Natasha's Kitchen
      April 3, 2020

      Hello CS, I haven’t really tried making this recipe yet without the egg so I’m not so sure how it would turn out. You can probably try mayo but as I’ve said I haven’t tested that yet. Sorry hope that I can be more helpful!

      Reply

    • Julie
      April 4, 2020

      Hi CS,
      Here in Australia you can buy egg substitute called ORGRAN NO EGG EGG REPLACER 200G.
      If you can’t find, then I’m sure you would have an equivalent in USA.
      Cheers
      Julie

      Reply

      • Arlyssa
        May 8, 2020

        Novice cook here. I made the recipe as stated and it was great. This was my first time making meatballs and it was truly a simple recipe with great flavors.

        Reply

        • Natashas Kitchen
          May 9, 2020

          I’m so glad you enjoyed that! Isn’t the flavor amazing?

          Reply

  • Natalie Lebeda
    March 9, 2020

    Meatballs were absolutely amazing so lush with flavor and juicy omg. Even as they say they were yummy! Crowd pleaser!!!! Great job

    Reply

    • Natashas Kitchen
      March 9, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Rubenee
    March 2, 2020

    Hi Natasha, can i use chicken meat only ?

    Reply

  • Nasrulah
    March 1, 2020

    Very nice thank

    Reply

  • Barry
    February 29, 2020

    Hi Natasha… I used the pork from Hot Italian sausage as a twist on you great recipe… Makes meat balls with some attitude for appetizers. Thanks for all your hard work. Kudos to you, your husband and beautiful children.

    Reply

    • Natashas Kitchen
      February 29, 2020

      Thank you so much for sharing that with me Barry! I’m so glad you liked this recipe!

      Reply

  • Mimi L
    February 25, 2020

    Hi Natasha,
    can I use wheat bread instead of white bread?
    Thank you,
    Mimi L

    Reply

    • Natashas Kitchen
      February 25, 2020

      Hi Mimi, I haven’t tested that but I imagine that will work. If you experiment please let me know how you like the recipe.

      Reply

  • Pamela
    February 25, 2020

    We use milk instead of water, and Italian seasoned bread crumbs instead of sliced bread. Try it?

    Reply

    • Natashas Kitchen
      February 25, 2020

      Thank you so much for sharing that with us.

      Reply

      • Rachel
        March 1, 2020

        Hi Natasha, is it ok to leave out the cheese for this? Or is there a non-cheese substitute you could suggest?

        Reply

        • Natasha
          March 2, 2020

          Hi Rachel, the meatballs would still work if you left out the cheese. I hope you love the meatball recipe!

          Reply

      • Laarni
        March 27, 2020

        Hi! do you cooked them first to freeze or you can freeze it uncooked?

        Reply

        • Natasha
          March 27, 2020

          Hi Laarni, either way will work. Please see the “How to Freeze Meatballs:” section for more details.

          Reply

    • irene
      April 3, 2020

      how much bread crumbs? Thank you

      Reply

  • Pam
    February 24, 2020

    Could you drop the meatballs in the sauce to cook instead of baking or sautéing?

    Reply

    • Natasha
      February 25, 2020

      Hi Pam, it would probably fall apart if it wasn’t cooked before adding it to the sauce and you would end up with a Meat Sauce.

      Reply

      • Donna
        June 24, 2020

        Not they don’t fall apart. It is how my mother cook meatballs and I how I cook meatballs. This recipe is the closest recipe I have found that taste like my moms.

        Reply

    • Donna
      June 24, 2020

      Yes. That is how I cook these meatballs and have had no issues.

      Reply

  • Lina Beydoun
    February 23, 2020

    HI Natasha,

    Thank you for sharing your recipe. I don’t eat pork, can I substitute with ground lamb or double ground beef?

    Reply

    • Natasha's Kitchen
      February 23, 2020

      That should work too, Lina. Let us know how it goes if you do give it a try!

      Reply

      • Jim Hobson
        May 7, 2020

        I tried it substituting lamb for pork out of curiosity. It was different and delicious!

        Reply

        • Natashas Kitchen
          May 7, 2020

          Great idea! Thank you for sharing that with me Jim!

          Reply

        • Natasha's Kitchen
          May 7, 2020

          Nice to know that Jim and thank you for sharing that with us!

          Reply

  • Natalya
    February 22, 2020

    We made this tonight for dinner and everyone was excited that they were plump and juicy 🙂

    I did make a change that I think added great flavor for us – we used seasoned croutons and softened them with half and half. This made the meatballs so flavorful and tender.

    Reply

    • Natasha's Kitchen
      February 24, 2020

      Very nice! Thank you for sharing that with us, Natalya. That’s also a great tip!

      Reply

  • Victoria
    February 21, 2020

    Hi Natasha! Love love love your recipes and YouTube channel! Would you recommend all chicken, turkey, or pork to substitute beef for non beef eaters for this meatball recipe?

    Reply

    • Natashas Kitchen
      February 22, 2020

      Hi Victoria, thank you for that wonderful compliment. That should work, ground turkey would make the meatballs leaner but should still work fine.

      Reply

    • Kate
      February 25, 2020

      I made these meatballs for supper tonight using all pork meat and they turned out delicious!
      Also used rye bread instead of white as that is what I had on hand

      Reply

      • Natashas Kitchen
        February 25, 2020

        Yum! That sounds amazing! Thank you so much for sharing that with us!

        Reply

  • Sharon S
    February 21, 2020

    Great recipe, I did add 1/4 cup minced onion as I love onions in my meatballs. They freeze well. thanks

    Reply

    • Natashas Kitchen
      February 21, 2020

      That’s so great Sharon! Thank you for sharing that with us!

      Reply

  • Virginia
    February 21, 2020

    Since I don’t eat beef, can I exchange it with ground turkey?

    Reply

    • Natasha
      February 21, 2020

      Hi Virginia, ground turkey would make the meatballs leaner but should still work fine.

      Reply

  • Matt Taylor
    February 21, 2020

    I love homemade meatballs! These will go perfect in homemade marinara in a bread bowl! Thanks for sharing.

    Reply

    • Natasha
      February 21, 2020

      Oooh my goodness yes that sounds amazing! Speaking of bread bowls, we just made something in bread bowls that we will be airing in a few weeks. I can’t wait to share it with you!

      Reply

  • Kristin
    February 21, 2020

    If I made these a little bigger and cut them in half, they’d be great as sliders. They sound so flavourful!

    Reply

    • Natasha
      February 21, 2020

      Yes! What a smart idea to make the meatballs go even further. Thank you for sharing that suggestion with us!

      Reply

  • Erin
    February 21, 2020

    Some great tips here! Definitely don’t over mix the meat before forming into meatballs. Wonderful recipe!

    Reply

    • Natasha
      February 21, 2020

      Thank you so much Erin! Yes, it’s wild how much of a difference it makes versus using a spatula or spoon where it’s so easy to overmix and just mash it together. I’m so glad you enjoyed the post and tips for making meatballs.

      Reply

  • katerina @ diethood.com
    February 21, 2020

    WOW!! These meatballs look incredibly delicious!! I can’t wait to try this recipe!

    Reply

    • Natasha
      February 21, 2020

      Thank you Katerina, I hope they become a new favorite go-to recipe for you.

      Reply

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