Find out the secret to our flavorful and juicy homemade meatballs. This make-ahead, freezer-friendly, and perfect-for-meal-prep meatball recipe can be customized to your flavor preferences.
Meatballs aren’t only for Spaghetti and Meatballs. This meatball recipe is so versatile – you can serve them as an appetizer skewered on a toothpick with a variety of sauces (barbecue, sweet and sour, cream, etc.), between bread for a meatball sub at lunchtime, or served over pasta with fresh garlic bread for a classic Italian dinner. Make a big batch for game day, and bring them to your party in your slow cooker.
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The Best Meatball Recipe Video
We love meatballs and have so many great meatball recipes on our website already, but I wanted to create one recipe that could be tailored in a variety of ways that the whole family would love. Making homemade meatballs is so easy, and this recipe will have everyone asking for your recipe.
The Secret to Juicy Meatballs
Every element in this recipe helps to build a flavorful and moist meatball, but what makes them exceptionally juicy is the panade – breadcrumb and milk (or water) mixture. This simple, homemade mixture really creates a tender texture all the way through. The moist breadcrumbs also help these reheat really well.
We use a combination of ground meats in this recipe, mixing both pork and beef with an egg. This combination produces the best taste and a fork-tender meatball. The ingredients are simple and the addition of parmesan cheese, garlic, and parsley make these a delicious Italian-style meatball.
Ingredients
- White bread – with crusts removed, diced, and moistened with milk or water. Milk creates the juiciest meatballs but water will work if you prefer.
- Meat – 1 lb. ground beef and 1 lb. ground pork
- Parmesan cheese – grated, adds amazing flavor
- Egg – to help bind the meatballs
- Garlic – minced
- Parsley – I like to use fresh herbs whenever I can
- Salt and pepper – to season
- Olive oil – to sautée
How to Make Easy Homemade Meatballs
- Moisten Bread Crumbs – Remove the crusts and dice 3 slices of bread. Soak in water for 5 minutes, then mash with a fork. Do not skip this step- this ‘panade’ mixture acts as the binder to keep your meatballs together and adds moisture to create such juicy meatballs.
- Add Remaining Ingredients – Into the same bowl, add ground beef and pork, parmesan cheese, 1 egg, minced garlic, parsley, salt, and pepper. Use your hands to combine the ingredients together until just incorporated. Do not overmix or it will result in tough meatballs.
- Form Meatballs – Portion 2 Tbsp per meatball onto a parchment-lined baking sheet (using a trigger-release cookie scoop makes portioning super easy). With wet hands, roll meatballs into 1 1/2″ diameter balls. Making evenly-sized meatballs ensures even cooking.
Pro Tip
To form perfect meatballs, keep a bowl of cold water nearby and use wet hands to roll the meatballs. Water keeps the meat from sticking to your hands and forms a smooth meatball.
How to Cook Meatballs
Sautéed Meatballs (Preferred) – Heat a large non-stick pan over medium heat. Add 2 Tbsp oil. Once the oil is hot, add meatballs, one at a time. If needed, cook in batches to avoid overcrowding, adding more oil as needed. Cook for 6-8 minutes total, turning every 2 minutes or until all sides are browned and until the internal temperature reaches 160˚F. Use an instant-read thermometer to prevent overcooking. Transfer your browned meatballs to a serving platter.
Baked Meatballs – Place on a lined baking sheet, about 2″ apart, and bake in a preheated oven at 400˚F for 20-23 minutes, or until the centers register 160˚F. For golden brown meatballs, broil for the last 2-3 minutes. This optional step also helps to create a crust that seals the juices in.
Pro Tip
Don’t overcrowd your meatballs, especially when baking! Leave plenty of space (approximately 2″) between the meatballs on the baking sheet. Overcrowding meatballs can cause them to steam cook instead of getting a good sear.
How to Freeze Meatballs
Meatballs are great for make-ahead dinners and meal planning because they can be frozen cooked or uncooked. This recipe is easy to double, so make a big batch to freeze and use on busy nights.
- To Freeze: Place meatballs in a single layer on a baking sheet, cover loosely with plastic wrap, and freeze for a few hours or until solid. Transfer to a Ziploc freezer bag and freeze for up to 3 months.
- To Thaw: Raw frozen meatballs can be thawed in the refrigerator overnight before cooking.
- To Reheat: Cooked meatballs can be thawed or reheated straight from the freezer. You can warm them in a pot of marinara sauce (see more below) or in your slow cooker.
Easy Crockpot Meatballs
Whether you are bringing meatballs to a party, or you’re looking for a quick dinner idea, consider using this slow cooker method for a set-it-and-forget-it meal.
While you can cook meatballs in your slow cooker, I prefer to brown them on the stovetop first to give them a crispier exterior. To make this meal even easier, you can use your pre-made frozen meatballs in the crockpot. After that, set your slow cooker to low heat, place your meatballs inside, cover with sauce, place the lid on top, and let the crockpot do the work. Let them simmer for about 6 hours or until the internal temperature reaches the USDA’s recommended 160°F. After they are fully cooked and heated, switch your heat setting to warm to prevent overcooking.
How to Serve Meatballs
- Meatballs in Marinara– Heat 2 cups of marinara sauce in a skillet or crockpot. Next, add freshly cooked or frozen meatballs and simmer until heated through. You’re essentially making Meatball Parmesan!
- Meatball Subs – Place 3-4 warm meatballs with marinara or tomato sauce in a hoagie roll, top with mozzarella cheese, and broil for 1-2 minutes just to melt the cheese.
- Meatball Soup – Use uncooked meatballs in any soup that calls for meatballs or in this Sausage and Kale Soup.
- BBQ Meatballs – Roll cooked meatballs in warm barbeque sauce and serve on a platter with toothpicks as a party snack or appetizer.
- In Gravy – Put meatballs into your favorite Gravy and serve over rice or creamy Mashed Potatoes.
- Pizza or Calzone – Use our Pizza Dough recipe and add chopped meatballs to the top of your pizza or fold them inside a Calzone.
Common Questions
You can beef, pork, or both. I like to combine the two for the perfect texture. Using only beef creates a firmer meatball, while the higher fat content of ground pork adds a more tender texture. For a lean meat option, consider using ground turkey.
This is really a personal preference. Sautéeing the meatballs reduces cook time and creates a slightly crispier exterior. Baking does not require oil and you do not have to flip them every few minutes. Try it both ways to see which way you prefer.
Using milk adds fat and protein to your meatballs which tends to make them even softer while lending a sweet flavor to the recipe. I prefer a leaner texture without the sweetness and opt for water instead.
Of course – that’s the beauty of making meatballs from scratch. Try adding grated onion, additional fresh herbs (oregano, basil), chopped bacon, or red pepper flakes for a spicy kick.
Preheat your air fryer to 375°F. Arrange your meatballs in a single layer, with space between each meatball, and cook for 12-18 minutes, flipping them halfway through.
Our Best Meatball Recipes
We love a good meatball recipe! These are our favorite and top-rated recipes that are easy to make and easy to serve. You’re sure to find a new favorite.
Meatball Recipe
Ingredients
Instructions
How to Make Meatballs:
- Combine diced bread in a large bowl with 2/3 cup milk or water. Soak for 5 minutes then mash with a fork. Meanwhile, prepare the remaining ingredients.
- Into the bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup parmesan cheese, 1 egg, 3 minced garlic cloves, 2 Tbsp parsley, 1 tsp salt, and 1/2 tsp black pepper. Use your hands to stir the mixture together just until well combined. Do not overmix.
- Portion onto a lined baking sheet (about 2 Tbsp per meatball – an ice cream scoop makes it easy). With wet hands, roll meatballs into 1 1/2" diameter balls.
How to Cook Meatballs:
- To Sautée: Heat a large non-stick pan over medium heat. Add 2 Tbsp oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time, and cook in batches to get a good sear. Sautée, turning every 2 minutes (total 6-8 minutes), or until evenly browned and the internal temperature reaches 160˚F on an instant-read thermometer. Serve as is or in any recipe that calls for meatballs.
- To Bake Meatballs: Place on a lined baking sheet 2" apart and bake in a fully preheated oven at 400˚F for 20-23 minutes, or until fully cooked and the centers reach 160˚F. If you want golden brown meatballs, broil for the last 2-3 minutes.
Nutrition Per Serving
Filed Under
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!
These are the best meatballs ever! I’m so glad I found this recipe. 😋
I’m so happy you enjoyed that. Thank you for sharing that with us!
Using MILK instead of water even better.
Nice one, thanks for sharing!
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.
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!
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.
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.
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.
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.
That’s so great! It sounds like you have a new favorite!
What is the brand of plastic film with the cutter onn the box?
Hi Robert, that is Kirkland brand and we get it at Costco.
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!
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!!
I’m so happy to hear that! Thank you for sharing your great review!
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!!
You’re welcome! I’m so happy you both enjoyed it, Patricia!
Try milk instead of water
If I use Pandora, how much should I use for 2 Lbs of the meat? Thanks
Hi Joni, I am not familiar with Pandora.
Made the meat balls, taste was great but they were very soft and some broke apart. They did not hold their shape.
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.
I followed the recipe exactly. Best meatballs I’ve ever had, let alone made. Thanks!
Love it! Thank you for sharing.
This is definitely my new favorite meatball recipe! I wish I had doubled the batch when I made them for my family. So delicious!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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
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.