Homemade Meatballs Recipe

Sink your fork into these classic homemade meatballs, and you’ll be transported straight to the heart of a cozy Italian kitchen. Juicy, tender, and bursting with flavor, these meatballs come together with ingredients you likely already have on hand and are incredibly easy to prepare. Whether you’re juggling a hectic weeknight or planning a comforting weekend meal, these meatballs are ready in under an hour and sure to please everyone at the table. They bake up perfectly in the oven or can be browned on the stovetop, and they freeze beautifully if you want to get ahead on meal prep. With a beautiful balance of herbs, savory meats, and a hint of cheesy richness, this recipe is always a reliable crowdpleaser.

Ingredients You’ll Need

• Plain Breadcrumbs: These bind the mixture and lock in moisture for soft, never-dense meatballs.
• Parmesan Cheese: For a rich, salty flavor boost and a touch of irresistible umami.
• Garlic Powder & Onion Powder: Essential for that deep, savory backbone that makes these meatballs extra flavorful.
• Italian Seasoning: A blend of herbs ties everything together—don’t skip this for a true Italian taste.
• Salt & Pepper: Enhances every flavor and keeps things well-balanced.
• Eggs: Essential for binding so your meatballs hold their shape.
• Whole Milk: Softens up the breadcrumbs, creating that perfect light texture.
• Bulk Italian Sausage: Infuses plenty of flavor and juicy fat; spicy or mild, pick your favorite!
• Ground Beef: The classic meatball base—opt for an 80/20 blend for best results.

Tip: Don’t overwork the mixture—mix just until combined for tender results.

Variations

Let’s have some fun and make these meatballs your own:

• Switch Up the Meats: Swap the Italian sausage for ground turkey or chicken for a leaner option, or go all-beef for a milder flavor.
• Herb It Up: Add chopped fresh parsley, basil, or even minced oregano for extra garden-fresh notes.
• Cheese Lovers’ Dream: Mix some mozzarella or provolone into the center for a gooey, cheesy surprise.
• Spice It Up: Toss in a pinch of red pepper flakes if you want some heat.
• Gluten-Free: Use gluten-free breadcrumbs, and you’re good to go.

How to Make Homemade Meatballs

Step 1: Combine the Dry Ingredients

Mix the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper in a small bowl so the seasonings are evenly distributed throughout every meatball.

Step 2: Prepare the Wet Ingredients

Lightly whisk the eggs in a separate bowl. This helps them mix more easily into the meat mixture.

Step 3: Mix Everything Together

Add the breadcrumb mixture, whisked eggs, milk, Italian sausage, and ground beef into a large bowl. Get in there with your hands and mix until just combined. Avoid overmixing—that’s the secret to tender meatballs!

Step 4: Rest the Mixture

Let the mixture rest for about five minutes. This allows the breadcrumbs to soak up the milk and flavors, making the mixture easier to handle and shape.

Step 5: Shape the Meatballs

Divide and roll the mixture into balls, about two tablespoons each. You’ll end up with roughly 32 even-sized meatballs.

To Bake:

Place the meatballs on a parchment-lined baking sheet, spaced about an inch apart. Bake in a preheated 400°F oven for 15 minutes, until lightly browned. For extra flavor, transfer them straight into a pot of simmering red sauce for another five minutes.

To Pan-Fry:

Heat a splash of oil in a skillet over medium heat. Brown the meatballs in batches, turning regularly to get all sides golden and cooked through. Let them finish with a quick simmer in your favorite red sauce.

If you don’t have sauce, simply bake or pan-fry until they’re cooked through (add an extra 3–5 minutes in the oven).

How to Serve

These homemade meatballs are endlessly adaptable! Here’s how to enjoy them:

• Classic Spaghetti and Meatballs: Ladle rich tomato sauce and meatballs over a tangle of al dente pasta, finished with fresh basil and extra Parmesan.
• Sub Sandwiches: Tuck warm meatballs with melty cheese into a toasted roll for the ultimate meatball sub.
• Appetizer Style: Stack with toothpicks and serve with a side of marinara for parties and gatherings.
• With Roasted Veggies or Salad: Go lighter by pairing with garlic-roasted veggies or a crisp green salad.

They also work beautifully as a protein-packed addition to grain bowls or served with creamy polenta.

Make Ahead and Storage

Storing Leftovers

Pop cooked meatballs in an airtight container in the refrigerator—they’ll stay fresh for up to 4 days.

Freezing

Meatballs freeze wonderfully, cooked or uncooked.

• For Cooked Meatballs: Cool completely, then transfer to a freezer bag. Freeze for up to 3 months.
• For Uncooked Meatballs: Place shaped, raw meatballs on a parchment-lined baking sheet, freeze until solid, then bag up. Thaw before cooking as usual.

Reheating

• From Fridge: Reheat gently in simmering sauce, in the oven at 350°F, or in the microwave.
• From Freezer: Drop frozen, cooked meatballs straight into hot sauce and simmer until heated through—so handy for fast dinners.

FAQs

Final Thoughts

Homemade meatballs are an absolute delight to make—simple yet soul-satisfying, and packed with flavor that store-bought versions simply can’t match. Give this recipe a try and discover just how easy (and delicious!) meatballs can be. Whether you go classic with pasta, stuff them into a crusty roll, or freeze them for later, you’re in for a treat every single time. Happy cooking!

Print