If you’re craving a dinner that feels both comforting and impressive without breaking a sweat in the kitchen, you’re going to absolutely love this Easy Homemade Meatball Recipe. I discovered this simple method years ago, and ever since, my family goes crazy for these juicy, flavorful meatballs. Whether you’re tossing them into spaghetti, serving them as appetizers, or just grabbing a few straight off the pan (hey, no judgment!), this recipe will quickly become a go-to in your cooking repertoire.
Why You’ll Love This Recipe
- Perfectly Juicy: The combo of ground beef, pork, and soaked bread keeps these meatballs tender and moist every time.
- Super Simple Ingredients: You probably already have everything on hand, making it a fuss-free dinner solution.
- Versatile Cooking Methods: You can sauté for a quick sear or bake for hands-off cooking—choose what fits your day.
- Family Favorite: These meatballs have consistently been a hit with kids and adults alike in my kitchen.
Ingredients You’ll Need
The magic behind this easy homemade meatball recipe lies in a few simple but thoughtful ingredients that work beautifully together to create layers of flavor and a satisfying texture you’ll want to savor.
- White Bread: Using crustless bread soaked in milk adds moisture and softness to your meatballs, making them tender instead of dense.
- Milk or Cold Water: Helps soak the bread; milk adds richness, but water works just fine if you’re dairy-free or want a lighter bite.
- Lean Ground Beef (85/15): Choose this for great flavor without too much grease, balancing juiciness and health.
- Ground Pork: Adds natural fat and flavor complexity—don’t skip it unless you’re after a super lean option.
- Parmesan Cheese: A punch of umami and salty richness that really elevates the taste.
- Large Egg: The binder that holds all components together without making them tough.
- Garlic Cloves: Minced fresh garlic brings that beloved aromatic kick straight to every bite.
- Parsley: Fresh and finely chopped, parsley adds a bright, herbal note that balances the richness.
- Sea Salt and Black Pepper: Essential seasonings that you can adjust to your taste.
- Olive Oil: For sautéing—go for extra virgin for the best flavor; it helps create that golden crust.
Variations
I love how customizable this easy homemade meatball recipe is. Over time, I’ve tried all sorts of twists depending on what’s in my fridge or what my mood calls for. Feel free to make it your own!
- Italian Style: Add a teaspoon of dried oregano and basil; swap parsley with fresh basil for a more pronounced Italian flair—my kids especially love this version with spaghetti.
- Spicy Kick: Mix in a pinch of crushed red pepper flakes or a dash of cayenne for those nights when I’m craving a little heat.
- Extra Cheesy: Fold in some shredded mozzarella or swap out some parmesan for pecorino to amp up the cheesiness.
- Gluten-Free: Use gluten-free bread or crushed gluten-free crackers soaked in liquid instead of white bread; I’ve had success with this to satisfy gluten-sensitive guests.
How to Make Easy Homemade Meatball Recipe
Step 1: Soak the Bread to Build Juiciness
Start by placing the diced white bread in a large bowl and cover it with 2/3 cup of milk or cold water. Let it sit for about 5 minutes until the bread is soft and saturated, then mash it gently with a fork until it’s a smooth mixture. This little trick is what keeps your meatballs from drying out, making every bite tender and mouthwatering.
Step 2: Mix the Meatball Ingredients
To the mashed bread, add your ground beef, ground pork, shredded parmesan, egg, minced garlic, chopped parsley, salt, and pepper. Now, here’s a tip — use your hands for this step. It feels a little messy, but it’s the best way to gently fold everything together evenly without overmixing, which can make the meatballs tough. Aim for just combined.
Step 3: Shape the Meatballs
Grab about 2 tablespoons of mixture (an ice cream scoop works wonders here!) and wet your hands before rolling it into a ball about 1½ inches in diameter. Wet hands prevent sticking and keep the texture smooth. Lay the formed meatballs on a lined baking sheet, giving them room to breathe. If you want perfectly uniform meatballs (I always do!), this is your time to shine.
Step 4: Cook Your Meatballs Your Way
For a quick, caramelized crust, heat 2 tablespoons of olive oil in a large non-stick pan over medium heat. Carefully add meatballs one at a time (don’t crowd the pan—cook in batches if needed). Turn them every 2 minutes for about 6-8 minutes total, until browned on all sides and their internal temperature hits 160°F.
If you prefer hands-off cooking, bake your meatballs on a lined sheet pan at 400°F for 20-23 minutes. For that extra golden touch, finish them off under the broiler for 2-3 minutes. Whichever method you choose, these meatballs come out beautifully savory, juicy, and ready to steal the spotlight on your dinner table.
Pro Tips for Making Easy Homemade Meatball Recipe
- Don’t Overmix the Meat: Mixing too much can make your meatballs tough, so just stir until combined and stop.
- Wet Your Hands: This simple trick helps you shape smooth, evenly sized meatballs without the mixture sticking.
- Use an Instant-Read Thermometer: It’s the best way to ensure your meatballs reach the safe temperature of 160°F without overcooking.
- Cook in Batches: Crowding the pan lowers the temperature, resulting in soggy, unevenly browned meatballs. Take your time.
How to Serve Easy Homemade Meatball Recipe
Garnishes
I often sprinkle these meatballs with freshly chopped parsley or basil to add a pop of color and freshness right before serving. A little extra shaved parmesan on top never hurts either—my family goes nuts for that cheese boost.
Side Dishes
This recipe shines alongside classic spaghetti or even creamy mashed potatoes for a cozy meal. I also love serving these meatballs with garlic bread and a crisp green salad for a quick weeknight feast.
Creative Ways to Present
For holidays or dinner parties, try serving these meatballs on skewers with assorted dipping sauces—like a spicy marinara or tangy tzatziki. Another fun option is a meatball slider bar with mini buns, pickles, and cheese, which my friends always find irresistible.
Make Ahead and Storage
Storing Leftovers
After cooking, let your meatballs cool completely before storing them in an airtight container in the refrigerator. They keep beautifully for up to 3 days—perfect for quick lunches or dinners on busy nights.
Freezing
I like to freeze uncooked meatballs individually on a baking sheet, then transfer them into freezer bags for up to 3 months. When I’m ready, I bake or sauté them straight from the freezer—super convenient for last-minute meals.
Reheating
Reheat leftovers gently in a skillet over low heat with a splash of water or sauce so they don’t dry out, or warm in the oven covered with foil. Microwaving works too, but watch the time so they stay tender and juicy.
FAQs
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Can I use all beef instead of mixing beef and pork?
Absolutely! Using all ground beef will still give you tasty meatballs, though mixing in pork adds moisture and a richer flavor. If you choose beef only, aim for a slightly fattier grind to keep them juicy.
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Why do we soak the bread in milk or water?
Soaking the bread softens it, which helps keep the meatballs tender and moist, preventing them from becoming dry or crumbly during cooking. It acts as a binder that locks in juices for the perfect bite.
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How do I know when the meatballs are fully cooked?
Using an instant-read thermometer is key—your meatballs are done when the internal temperature reaches 160°F. This ensures safety without overcooking, keeping them juicy and tender.
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Can I bake the meatballs instead of cooking on the stovetop?
Yes, baking is a fabulous hands-off method that still produces delicious results! Bake at 400°F for 20-23 minutes and broil briefly if you want a golden crust. It’s an easy way to cook a big batch without standing over the stove.
Final Thoughts
This easy homemade meatball recipe has genuinely become one of my heartwarming kitchen staples. I love how straightforward it is—using simple ingredients to create something truly delicious that pleases everyone around my table. Give it a try and you’ll see exactly why I keep coming back for more. Trust me, once you master this, it feels like your secret weapon for any meal — quick, comforting, and always a crowd-pleaser.
Print
Easy Homemade Meatball Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 meatballs, serves 8 people 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
This classic meatball recipe combines ground beef and pork with soaked bread crumbs, parmesan cheese, and fresh herbs to create tender, flavorful meatballs. Perfectly seared on the stovetop or baked in the oven, these meatballs can be served as a main dish, in pasta, or as part of your favorite recipes.
Ingredients
Meatball Mixture
- 3 slices white bread, crusts removed, diced
- 2/3 cup milk or cold water
- 1 lb lean ground beef, 85/15 fat content
- 1 lb ground pork
- 1/4 cup parmesan cheese, shredded
- 1 large egg
- 3 garlic cloves, minced
- 2 Tbsp parsley, finely chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
For Cooking
- 2 Tbsp olive oil, to sauté
Instructions
- Soak Bread: Combine the diced bread with 2/3 cup milk or cold water in a large bowl. Let it soak for 5 minutes, then mash it with a fork to create a soft bread mixture.
- Mix Meatball Ingredients: To the mashed bread crumbs, add ground beef, ground pork, parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Use your hands to gently mix everything together just until well combined, careful not to overmix.
- Form Meatballs: Portion the meat mixture onto a lined baking sheet using about 2 tablespoons per meatball (an ice cream scoop helps). With wet hands, roll each portion into a 1 1/2 inch diameter ball.
- Cook Meatballs by Sautéing: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once hot, add meatballs in batches to avoid crowding. Sauté, turning every 2 minutes for a total of 6-8 minutes, or until they are evenly browned and reach an internal temperature of 160˚F.
- Alternatively, Bake Meatballs: Arrange meatballs 2 inches apart on a lined baking sheet. Bake in a preheated oven at 400˚F for 20-23 minutes, until cooked through and 160˚F internally. For a golden brown finish, broil for an additional 2-3 minutes.
- Serve: Enjoy meatballs as they are or use them in your favorite dishes such as pasta, sandwiches, or soups.
Notes
- Use cold water instead of milk if you want a dairy-free option.
- Do not overmix the meat mixture to keep meatballs tender.
- Use an instant-read thermometer to ensure meatballs are cooked safely to 160˚F.
- For even cooking by sautéing, cook meatballs in batches and do not overcrowd the pan.
- Broil briefly at the end of baking for a crisp, golden crust.
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 3 meatballs
- Calories: 328
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 24 g
- Cholesterol: 95 mg
