Best Homemade Meatball Recipe
You might think meatballs involve complicated spices, weird steps, or a long grocery hunt. But trust me, this is not that kind of meatballs recipe. We’re talking about a simple mix of ground beef and pork (a 50/50 blend is the best), then you add some eggs, sour cream or ricotta, milk, and Italian-seasoned breadcrumbs. Let those breadcrumbs soak up the liquids for twenty minutes, this trick keeps your meatballs moist, not dry or dense.
These meatballs start with a pound of ground beef. If you want extra richness, you can mix in some ground pork. Add breadcrumbs to keep them soft, a handful of grated Parmesan for that savory bite, and fresh parsley to brighten everything up. Crack in an egg to help it all hold together, toss in minced garlic for that delicious aroma, and season with salt, black pepper, and dried oregano. If you like a little heat, a pinch of red pepper flakes is perfect. When it comes time to cook, olive oil is your friend for creating that golden crust.
Mixing everything together is surprisingly relaxing. Use a light hand so you don’t pack the meat too tightly. Roll the mixture into balls about the size of a golf ball, which will give you around a dozen to fifteen. From there, you can bake them in the oven at 400°F for about 15 to 20 minutes until they are cooked through and lightly browned. If you prefer more of a seared crust, pan fry them in a little olive oil until they are golden on all sides.
When the meatballs are done, the smell alone will have everyone hovering around the kitchen. The inside stays juicy while the outside gets just the right amount of crisp. They are perfect over spaghetti with marinara, tucked into a warm roll with melted cheese, or served as bite-sized appetizers.
It doesn’t matter how you normally like to enjoy your meatballs, these ones make for the best experience. The recipe I crafted below broke down the steps on how you can make your homemade meatballs.
Homemade Meatballs Recipe
Equipment
- Baking sheet (if baking meatballs)Skillet or frying pan (if frying meatballs)
- Spoon or cookie scoop
- Oven (if baking meatballs)
Ingredients
- 1 pound ground beef or a mixture of ground beef and pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons olive oil for frying, optional
- Marinara sauce or your favorite sauce for serving
Instructions
Preheat the Oven (if baking):
- Preheat your oven to 400°F (200°C) if you plan to bake the meatballs. If frying, skip this step.
Prepare the Meatball Mixture:
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, black pepper, dried oregano, and red pepper flakes (if using).
- Mix the ingredients together until well combined. Be careful not to overmix, as this can result in tough meatballs.
Shape the Meatballs:
- Using your hands or a spoon, scoop out portions of the meatball mixture and roll them into balls, about 1 to 1.5 inches in diameter. You should be able to make approximately 12-15 meatballs, depending on the size.
Cook the Meatballs:
- Option 1: Baking - Place the shaped meatballs on a lightly greased baking sheet and bake in the preheated oven for 15-20 minutes, or until cooked through and browned on the outside.
- Option 2: Frying - Heat the olive oil in a skillet or frying pan over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Remove from the pan and drain on paper towels.
Serve the Meatballs:
- Once the meatballs are cooked, serve them hot with your favorite sauce, such as marinara sauce, over pasta, in a sandwich, or as an appetizer.
- Garnish with additional grated Parmesan cheese and chopped parsley, if desired.
