Best Meatball Recipe

These easy oven-baked Italian meatballs are incredibly tender and juicy with irresistible flavors that will have you craving for more. Made with ground beef, onion, garlic, parmesan cheese, and parsley, these meatballs are seasoned to perfection and ready to be served in just 30 minutes!

Melt-In-Your-Mouth Italian Meatballs

These easy oven-baked Italian meatballs are incredibly tender and juicy with irresistible flavors that will have you craving for more. Made with ground beef, onion, garlic, parmesan cheese, and parsley, these meatballs are seasoned to perfection and ready to be served in just 30 minutes!

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 320 kcal, servingSize 1 serving

Ingredients:

• 1/2 cup Italian bread crumbs
• 2/3 cup milk
• 1 lb ground beef (or your choice of meat)
• 1/4 medium onion (finely diced or grated)
• 2 cloves garlic (minced)
• 1 large egg (beaten)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/4 cup parmesan cheese (preferably Parmigiano-Reggiano)
• 1 tbsp fresh parsley (or 1 tsp dried parsley)

Instruction:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.
2. In a large mixing bowl, add Italian bread crumbs and milk. Combine well and set aside while preparing the other ingredients, for at least 5 minutes.
3. Add ground beef, onion, garlic, egg, salt, black pepper, parmesan cheese, and parsley to the breadcrumb mixture, and mix with your hands until just combined. Do not overmix.
4. Portion onto the prepared baking sheet (using a cookie or ice cream scoop will make it easier). Wet your hands with water, and roll meatballs into 2″ diameter balls.
5. Bake for about 18-20 minutes, or until the meatballs have reached an internal temperature of 165˚F (74°C). Remove from oven and drain off any excess fat. Serve with your favorite sauce and enjoy!

Meatball Recipe

A meatball recipe that rivals that of your favorite Italian restaurant! These meatballs always come out amazingly tender, perfectly moistened, deliciously flavorful and they’re always sure to impress! Makes for such a classic, comforting dinner.

Prep: 35min

Total: 55min

Serving Size: 1 serving

Nutrition Facts: calories 329 kcal, Carbohydrate 9.93 g, Protein 23.4 g, Fat 21.22 g, Saturated Fat 8.7 g, Cholesterol 114.32 mg, Sodium 317.03 mg, Fiber 0.99 g, Sugar 2.32 g, servingSize 1 serving

Ingredients:

• 2 cups (5.2 oz) fresh bread crumbs*
• 3/4 cup whole milk, (then more if needed)
• 1 lb. 85% lean ground beef**
• 1 lb. ground pork
• 2 large eggs
• 1/2 cup finely minced yellow onion***
• 2 garlic cloves, (minced (2 tsp))
• 2 Tbsp finely chopped fresh basil
• 2 Tbsp finely chopped fresh parsley
• 1 Tbsp finely chopped fresh oregano
• 1 cup finely shredded Parmesan cheese
• Salt and freshly ground black pepper
• 3/4 cup olive oil, (only if using the fried method)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘In a large mixing bowl stir together bread crumbs and milk while adding more milk 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).’, ‘name’: ‘In a large mixing bowl stir together bread crumbs and milk while adding more milk 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).’, ‘url’: ‘https://www.cookingclassy.com/meatball-recipe/#wprm-recipe-48168-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘To breadcrumb mixture add beef, pork, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper (I only use 3/4 tsp salt if I plan on using jar sauce to coat since it can be salty).’, ‘name’: ‘To breadcrumb mixture add beef, pork, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper (I only use 3/4 tsp salt if I plan on using jar sauce to coat since it can be salty).’, ‘url’: ‘https://www.cookingclassy.com/meatball-recipe/#wprm-recipe-48168-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.’, ‘name’: ‘Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.’, ‘url’: ‘https://www.cookingclassy.com/meatball-recipe/#wprm-recipe-48168-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each (or about 38g).’, ‘name’: ‘Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each (or about 38g).’, ‘url’: ‘https://www.cookingclassy.com/meatball-recipe/#wprm-recipe-48168-step-0-3’}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘Oven Baked Method’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 400 degrees before you begin preparing meatballs.’, ‘name’: ‘Preheat oven to 400 degrees before you begin preparing meatballs.’, ‘url’: ‘https://www.cookingclassy.com/meatball-recipe/#wprm-recipe-48168-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spray two dark coated non-stick pans well with non-stick cooking spray (see note 4), or brush with olive oil.’, ‘name’: ‘Spray two dark coated non-stick pans well with non-stick cooking spray (see note 4), or brush with olive oil.’, ‘url’: ‘https://www.cookingclassy.com/meatball-recipe/#wprm-recipe-48168-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. Bake in upper and lower third of oven 10 minutes.’, ‘name’: ‘Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. Bake in upper and lower third of oven 10 minutes.’, ‘url’: ‘https://www.cookingclassy.com/meatball-recipe/#wprm-recipe-48168-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove and turn meatballs if browned already on bottom (use a thin metal spatula to scrape from baking sheet). Transfer pans to opposite racks and bake until cooked through, about 8 – 12 minutes longer (should register 165 degrees in center of meatballs).’, ‘name’: ‘Remove and turn meatballs if browned already on bottom (use a thin metal spatula to scrape from baking sheet). Transfer pans to opposite racks and bake until cooked through, about 8 – 12 minutes longer (should register 165 degrees in center of meatballs).’, ‘url’: ‘https://www.cookingclassy.com/meatball-recipe/#wprm-recipe-48168-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir into warmed marinara sauce. Simmer on low heat if desired for even more tender meatballs (about 10 – 20 minutes, toss occasionally gently).’, ‘name’: ‘Stir into warmed marinara sauce. Simmer on low heat if desired for even more tender meatballs (about 10 – 20 minutes, toss occasionally gently).’, ‘url’: ‘https://www.cookingclassy.com/meatball-recipe/#wprm-recipe-48168-step-1-4’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘Pan Fried Stovetop Method’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘To pan fry meatballs pour 3/4 cup olive oil into a 12-inch non-stick skillet, heat over medium heat.’, ‘name’: ‘To pan fry meatballs pour 3/4 cup olive oil into a 12-inch non-stick skillet, heat over medium heat.’, ‘url’: ‘https://www.cookingclassy.com/meatball-recipe/#wprm-recipe-48168-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cook meatballs in 3 batches (so they aren’t overcrowded) until golden brown on bottom, about 4 – 6 minutes. Then turn to opposite side and cook opposite side until golden brown. Transfer to paper towels to drain.’, ‘name’: ‘Cook meatballs in 3 batches (so they aren’t overcrowded) until golden brown on bottom, about 4 – 6 minutes. Then turn to opposite side and cook opposite side until golden brown. Transfer to paper towels to drain.’, ‘url’: ‘https://www.cookingclassy.com/meatball-recipe/#wprm-recipe-48168-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer meatballs to warmed marinara sauce (see note 5) in a large pot, submerge in sauce. Cover and simmer over low heat until meatballs are 165 degrees in center, gently tossing meatballs occasionally, about 15 – 20 minutes.’, ‘name’: ‘Transfer meatballs to warmed marinara sauce (see note 5) in a large pot, submerge in sauce. Cover and simmer over low heat until meatballs are 165 degrees in center, gently tossing meatballs occasionally, about 15 – 20 minutes.’, ‘url’: ‘https://www.cookingclassy.com/meatball-recipe/#wprm-recipe-48168-step-2-2’}]}

Meatballs

This classic baked meatball recipe is easy to make, full of great flavor, and totally versatile. Pair it with your favorite Italian marinara sauce, BBQ sauce, Swedish cream sauce…and beyond!

Prep: 35min

Total: 45min

Yield: 24

Ingredients:

• 1 cup Panko breadcrumbs
• 1/3 cup milk
• 1 pound ground beef
• 1 pound ground pork
• 4 cloves garlic, pressed or minced
• 2 eggs
• 1 cup (1 1/2 ounces) finely-grated Parmesan cheese
• 1/4 cup finely-chopped fresh Italian herbs (I used half parsley, half basil)
• 1/4 cup grated yellow onion
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes

Instruction:

1. In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
2. Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
3. To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you’re pressed for time, you can skip this step.
4. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
5. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
6. Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
7. Serve meatballs immediately and enjoy!

Excellent Meatballs

Anne Burrell uses a blend of beef, veal and pork to achieve the perfect balance of flavor in her 5-star Excellent Meatballs recipe.

Prep: 0 40min0

Total: 0 1h23min0

Yield: 18 to 20 meatballs

Serving Size: 1 of 19 servings

Nutrition Facts: servingSize 1 of 19 servings, calories 269, Fat 18g, Saturated Fat 6g, Carbohydrate 14g, Fiber 3g, Sugar 6g, Protein 13g, Cholesterol 52mg, Sodium 619mg

Ingredients:

• Extra-virgin olive oil
• 1 large onion, 1/4-inch dice
• Salt
• 2 cloves garlic, smashed and chopped
• Pinch crushed red pepper
• 1/2 pound ground beef
• 1/2 pound ground veal
• 1/2 pound ground pork
• 2 large eggs
• 1 cup grated Parmigiano
• 1/4 cup finely chopped fresh Italian parsley leaves
• 1 cup breadcrumbs
• 1/2 cup water
• Marinara Sauce, recipe follows
• 1/4 cup extra-virgin olive oil
• 1/4 pound diced pancetta
• 2 large Spanish onions, cut into 1/4-inch dice
• Kosher salt
• 4 large garlic cloves, smashed and chopped
• 4 (28-ounce) cans Italian plum San Marzano tomatoes

Instruction:

1. Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
2. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn’t it is probably missing salt. Add more. Add more anyway.
3. Preheat the oven to 350 degrees F.
4. Shape the meat into desired size. Some people like ’em big some people like ’em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
5. Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
6. Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That’s all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
7. Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
8. Yield: 2 quarts

The BEST Spaghetti and Meatballs Recipe | Chef Jean-Pierre

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