Few dishes bring as much comfort to the table as a plate of tender, juicy meatballs. Whether served over spaghetti, tucked into a warm sub roll, or enjoyed on their own with a rich tomato sauce, meatballs are the kind of hearty meal that satisfies every craving.
Making meatballs from scratch might sound intimidating, but it’s actually simple—and the results are far superior to anything store-bought. With a handful of everyday ingredients and a few easy steps, you’ll have a batch of meatballs that are perfectly seasoned, moist on the inside, and packed with flavor.
Let’s dive into this easy-to-follow, foolproof recipe.
What You’ll Need
Ingredients for the meatballs:
- 1 pound ground beef (or mix with ground pork for extra flavor)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (or 1 tablespoon dried)
- 1 large egg
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons milk (adds moisture)
Optional for cooking:
- Olive oil (if pan-frying)
- Your favorite marinara or tomato sauce
How to Make Meatballs
Step 1: Mix the ingredients
In a large bowl, combine the ground meat, breadcrumbs, Parmesan, parsley, egg, garlic, salt, pepper, oregano, and milk. Use your hands or a fork to gently mix everything together. Don’t overwork the meat—mix just until combined for tender results.
Step 2: Shape the meatballs
Scoop about 1 to 1.5 tablespoons of the mixture and roll it into balls using your hands. You should end up with around 18 to 20 meatballs.
Step 3: Cook the meatballs
You have two great options for cooking:
Pan-fried:
Heat a few tablespoons of olive oil in a skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 10–12 minutes total).
Baked:
Preheat your oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper or foil. Bake for 18–20 minutes, or until golden and cooked through.
Step 4: Add to sauce (optional but recommended)
Once the meatballs are cooked, simmer them in warm marinara sauce for 10–15 minutes. This not only enhances their flavor but also keeps them moist and tender.
Tips for the Best Meatballs
- For extra juicy meatballs, don’t skip the milk and egg—they help bind and moisten.
- Want extra flavor? Use a mix of ground beef and ground pork or veal.
- Chill the meatballs in the fridge for 15–20 minutes before cooking to help them hold their shape.
- Use a cookie scoop for uniform size, which ensures even cooking.
Serving Suggestions
Meatballs are incredibly versatile! Try serving them:
- Over spaghetti with marinara for a classic Italian meal
- In a toasted hoagie roll with melted mozzarella for a meatball sub
- With mashed potatoes and gravy for a cozy dinner
- On toothpicks as an appetizer with a dipping sauce
- With rice or couscous for a simple weeknight dinner
Once you make these homemade meatballs, you’ll wonder why you ever settled for frozen. They’re comforting, delicious, and perfect for feeding a crowd or stocking your freezer for later. So grab your ingredients and get rolling—your perfect batch of meatballs awaits!
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