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
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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.