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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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!