Meatball Recipe

A meatball recipe that rivals that of your favorite Italian restaurant! These meatballs always come out amazingly tender, deliciously flavorful, never dry and they’re always sure to impress! Here you’ll learn everything you need to know to make them perfect every time.

There’s nothing quite as satisfying as a pasta bowl cradling perfectly cooked, twirled and tangled, steaming spaghetti coated in a vibrant, garlicky, San Marzano marinara sauce, all piled high and layered with homemade meatballs throughout! Talk about comfort food at its proudest!

This easy recipe gives you a few different options (homemade sauce or store-bought, fried or baked) and it’s my idea of the best meatballs.

Using as many fresh ingredients as possible. Fresh meats (not previously frozen), fresh herbs, fresh bread crumbs, fresh aromatics. Everything is fresh here except the aged parmesan but of course that’s that’s for good reason.

Use a blend of meats for best flavor. I use beef and pork because that’s what accessible to me and at a reasonable price. But if you can get veal use 2/3 lb beef 2/3 lb pork and 2/3 lb veal.

Don’t use low fat percentages of meats. The fat makes the meatballs tender. Stick with 80 or 85% lean.

Properly flavoring and seasoning the mixture. We aren’t making hamburger balls to serve with ketchup. Adding herbs, garlic, and onions gives them that delicious Italian flavor we crave. And of course don’t skip the salt and pepper meat needs it!

Use liquid to moisten, and I recommend milk not water. Whole milk adds more flavor and richness than water will.

Use enough eggs to bind. Without the eggs the meatballs will fall to pieces especially when tossed into the sauce. I like to use 1 egg per pound of meat so here we go with 2.

Classic Meatballs

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13×9 pan, perfectly browned and tender meatballs could be the answer to tonight’s dinner jam. Yes, delicious doesn’t take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!

Prep: 15min

Total: 40min

Yield: 4

Serving Size: 1 Serving

Nutrition Facts: calories 280 , Carbohydrate 13 g, Cholesterol 125 mg, Fat 0 , Fiber 1 g, Protein 24 g, Saturated Fat 6 g, servingSize 1 Serving, Sodium 480 mg, Sugar 3 g, Trans Fat 1 g

Ingredients:

• 1 lb lean (at least 80%) ground beef
• 1/2 cup Progresso™ Italian-style bread crumbs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1 small onion, finely chopped (1/4 cup)
• 1 egg

Instruction:

1. Heat oven to 400°F. Line 13×9-inch pan with foil; spray with cooking spray.
2. In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
3. Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Easy Meatball Recipe

This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the most beautiful color ever.

Prep: 10min

Total: 30min

Yield: 12

Serving Size: 4 meatballs

Nutrition Facts: servingSize 4 meatballs, calories 300 kcal, Carbohydrate 6 g, Protein 26 g, Fat 17 g, Saturated Fat 7 g, Cholesterol 102 mg, Sodium 301 mg, Sugar 1 g

Ingredients:

• 1 pound ground beef
• 1 pound ground pork
• ½ cup Italian breadcrumbs
• ⅓ cup milk
• ¼ cup onion ( diced)
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 egg
• ¼ cup parsley (chopped)
• ¼ cup parmesan (shredded)
• salt and pepper (to taste)

Instruction:

1. Preheat oven to 400°F.
2. In a medium bowl, mix all ingredients until just combined.
3. Shape mixture into 48 meatballs, approximately 1 ½ tablespoons each.
4. Bake 18-20 minutes or until cooked through.

Grandma’s Italian Meatball Recipe

Grandma’s tender and juicy meatball recipe simmered in a delicious tomato sauce and served with spaghetti noodles, classic Italian food.

Prep: 30min

Total: 150min

Yield: 14

Serving Size: 1 serving

Nutrition Facts: calories 216 kcal, Carbohydrate 9 g, Protein 19 g, Fat 11 g, Saturated Fat 4 g, Cholesterol 44 mg, Sodium 810 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• ¼ cup olive oil
• ½ cup yellow onions (minced)
• 2 teaspoons minced garlic
• 6 ounces tomato paste
• 7 cups crushed canned tomatoes (Cento or San Marzano)
• 2 teaspoons kosher salt (plus more for seasoning)
• ½ teaspoon black pepper
• 2 pounds ground beef (80% to 90% lean meat)
• 2 large eggs
• 1 cup breadcrumbs (plain or Italian-style)
• ½ cup parmesan cheese (freshly grated, plus more for garnish)
• ½ cup yellow onion (finely minced)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasonings (omit if using Italian-style breadcrumbs)
• 1 teaspoon minced garlic
• ¼ cup sliced basil (for garnish)

Instruction:

1. Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
2. Serve meatballs with spaghetti topped with sauce, sliced basil, and Parmesan cheese.

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’}]}

Meatball Recipe – Chef Pasquale

FAQ

What is the secret to meatballs?