There’s nothing quite like homemade Italian meatballs—juicy, tender, and packed with rich, savory flavor. Whether you’re serving them as an appetizer, over spaghetti, or in a classic meatball sub, this easy meatball recipe is sure to become a family favorite. Made with a simple mix of ground beef and pork, seasoned breadcrumbs, Parmesan cheese, and a blend of aromatic spices, these meatballs turn out perfectly every time.
In this recipe, I’ll walk you through step-by-step instructions for making the best homemade meatballs, plus tips for freezing, cooking variations, and serving ideas. If you’re looking for a classic, foolproof meatball recipe that works for any occasion—this is the one!
Why I Love These Meatballs
There’s something so comforting about a plate of homemade Italian meatballs. They remind me of family dinners, cozy gatherings, and the irresistible smell of garlic and herbs filling the kitchen. Whether served on their own, with marinara sauce, or stuffed into a sandwich, these meatballs never fail to bring people together.
What I love most is how simple yet flavorful they are. Made with a mix of ground beef and pork, seasoned breadcrumbs, and Parmesan cheese, they turn out tender and juicy every time. And the best part? They’re incredibly versatile—great for appetizers, meal prep, or a hearty spaghetti dinner.
Another thing that makes these meatballs so special is how quick and easy they are to make. You don’t need fancy ingredients, and you can prepare them in advance. Whether you bake them or pan-fry them, they come out golden brown and full of flavor.
If you’re looking for a go-to meatball recipe that’s delicious, easy, and foolproof, this is it! These meatballs are always a crowd-pleaser and a staple in my kitchen.
FAQ – Frequently Asked Questions
Can I freeze these meatballs?
Yes! These meatballs freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. They’ll keep for up to 3 months. To reheat, bake at 350°F for 15 minutes or simmer in sauce until warmed through.
Can I use only ground beef?
Absolutely! While the mix of beef and pork adds extra juiciness and flavor, you can use all ground beef if preferred.
What’s the best way to keep meatballs from falling apart?
Make sure to use breadcrumbs, an egg, and milk—these act as binding agents. Also, don’t overmix the meat; mix just until combined.
How do I know when the meatballs are done?
Use a meat thermometer—they should reach an internal temperature of 165°F.
Variations & Customizations
- Cheesy Meatballs: Add a cube of mozzarella to the center of each meatball for a cheesy surprise.
- Spicy Meatballs: Increase the crushed red pepper flakes for extra heat.
- Turkey Meatballs: Swap beef and pork for ground turkey for a leaner option.
- Gluten-Free: Use almond flour or gluten-free breadcrumbs.
Serving Ideas
Classic Spaghetti & Meatballs – Toss in marinara sauce and serve over pasta.
Meatball Subs – Serve in a toasted hoagie roll with melted mozzarella.
Appetizer Meatballs – Skewer with toothpicks and serve with dipping sauces.
Meatballs & Salad – Pair with a fresh side salad for a lighter meal.
Tips for the Best Meatballs
✔ Use fresh ingredients – Fresh garlic and parsley make a big difference in flavor.
✔ Don’t overmix – Overworking the meat makes tough meatballs.
✔ Test a small piece first – Fry a tiny piece of the mixture before forming all the meatballs to check seasoning.
✔ Let them rest – After cooking, let the meatballs sit for a few minutes before serving so the juices redistribute.
Homemade Italian meatballs are one of my favorite go-to recipes because they’re simple, comforting, and incredibly delicious. There’s just something about a homemade meatball that feels extra special—whether you’re serving them as an appetizer, in a hearty spaghetti dinner, or tucked into a sandwich.
These meatballs have been a staple in my home for years, and I hope they become a favorite in yours too. Give them a try, and let me know in the comments how you plan to serve them! ❤️
Homemade Italian Meatballs
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork or use all beef
- 1/2 cup Italian-style breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 3 cloves garlic minced
- 1 tbsp chopped fresh parsley or 1 tsp dried
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes optional
- 2 tbsp olive oil for frying, if pan-frying
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, garlic, parsley, salt, pepper, onion powder, oregano, and red pepper flakes. Mix everything together until just combined—be careful not to overmix, as that can make the meatballs tough.
- Using a spoon or your hands, scoop out portions of the mixture and roll them into 1 to 1.5-inch meatballs. Place them on a parchment-lined baking sheet or plate.
- You can bake or pan-fry these meatballs:
- Baking: Preheat oven to 400°F. Place meatballs on a lined baking sheet and bake for 18-20 minutes until golden brown and cooked through.
- Pan-Frying: Heat 2 tbsp olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, for 8-10 minutes until browned on all sides and fully cooked.
- Serve immediately with marinara sauce, pasta, or as an appetizer with toothpicks. Enjoy!
Notes
- These meatballs store well in the fridge for up to 4 days in an airtight container.
- To reheat, warm in a skillet with sauce or microwave in 30-second intervals until hot.
- You can double the batch and freeze extras for quick meals.
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