This is my go-to meatball recipe when I need something fast, easy, and popular with my family. These flavor-packed meatballs are so versatile— toss them with a sauce, stuff them into a roll, or serve them as-is with your favorite dipping sauce! I developed this recipe using two main cooking methods—stovetop and oven—so you can use whichever is more convenient for you.
The secret to the juiciest meatballs no matter how you cook them lies in one simple trick: soaking the bread crumbs in milk. I have tested this recipe with and without the soaked bread crumbs, and the results are drastically different. A quick 10-minute soak is honestly a game-changer, so don’t skip it!
One reader says: “My meatballs always turned out dry until I tried this recipe. The breadcrumbs make such a huge difference!! They were so tender and juicy. Thank you for sharing this secret!” ★★★★★
Table of Contents
Key Ingredients & Substitutions
These are the main ingredients you need to make easy meatballs. You can find the full list of ingredients and measurements in the recipe card below.
Ground meat — this meatball recipe uses a combination of ground beef and ground pork for the best juicy and flavorful meatballs. But you can use all beef or all pork if you would like. I opt for 80/20 ground meat, as meat that is too lean yields dry meatballs.
Breadcrumbs — breadcrumbs absorb and retain moisture, which helps the meatballs stay moist and juicy as they cook. I use panko breadcrumbs to make this meatball recipe, but you can use plain dry breadcrumbs or fresh breadcrumbs as well. For gluten-free meatballs, just use gluten-free breadcrumbs (don’t leave them out)!
Milk — milk moistens the meatball mixture to ensure they stay tender as they cook. If you have some leftover broth to use up, you can use that instead of milk.
Parmesan cheese — not only does Parmesan cheese add a nutty flavor, but it also helps retain moisture and binds the meat mixture. Try swapping it with ricotta cheese for a fluffier meatball recipe with a softer, tender texture.
Egg — a large egg acts as a binder to hold the ingredients together so your meatballs don’t fall apart while cooking. It also adds a little richness.
Seasonings — you don’t need anything complicated to flavor delicious meatballs. Salt, black pepper, fresh parsley, and Italian seasoning work perfectly, especially when combined with onion and minced garlic. If you’d rather use fresh herbs, replace the Italian seasoning with twice the amount of chopped fresh herbs (such as basil, oregano, and rosemary).
The Secret To The Juiciest Meatballs
Soaking the bread crumbs in milk before mixing in the meat is the secret to incredibly moist and juicy meatballs that are never dry or dense. This quick soak moistens the crumbs, and they will hold onto that moisture during cooking, keeping the meatballs juicy inside. Pulse, it lightens up the ground meat mixture. This way, your meatballs turn out light and fluffy, not hard and crumbly. (I do this with my homemade meatloaf, too, to keep it tender and juicy!)
I tested this recipe both with and without the breadcrumbs. As you can see in the image below, the meatball without the breadcrumbs shrank during cooking, turning denser and drier. The texture is also more crumbly rather than tender and moist. The soaked breadcrumbs produced a tender meatball that stayed juicy.
Can I Make Meatballs Without Breadcrumbs Or Eggs?
Breadcrumbs and eggs are two key elements to moist, tender meatballs that won’t fall apart. I definitely don’t recommend leaving out the breadcrumbs, which are essential to the meatballs retaining moisture, just like we mentioned above. If you have a gluten allergy, use gluten-free breadcrumbs instead of skipping this ingredient.
The egg is a little bit easier to leave out or substitute, but the meatballs will be more crumbly without it. If you want to replace the egg, use 3 tablespoons of ricotta cheese or leftover mashed potatoes to act as a binder.
How To Freeze Meatballs
Uncooked meatballs can be frozen for up to 1 month in a freezer bag or freezer-safe container. Use sheets of parchment paper to separate layers of meatballs. If you have time, let them thaw for about 30 minutes to 1 hour before cooking so they cook more evenly. Add 3 to 5 minutes to the bake time if you are using the oven method. Frozen meatballs are actually a perfect option if you’re making a batch of my Instant Pot Spaghetti and Meatballs!
You can also cook the meatballs and freeze them. I recommend freezing the meatballs in a sauce to keep them moist when thawed.
Variations To Try
Meatballs are popular for a reason: Not only are they delicious and easy to make, but they can also be prepared in different ways, and you can use different meats and spices to totally change their flavor.
- Air fryer meatballs: Yes, you can use your air fryer to cook the meatballs! Work in batches, being careful not to overcrowd the air fryer (which will cause them to steam instead of sear). Follow the cooking instructions in my Air Fryer Meatball recipe.
- Chicken or turkey meatballs: If you’re looking for a lighter option, try making chicken or turkey meatballs! The preparation method is very similar. Check out my turkey meatball recipe and air fryer turkey meatballs for more info.
- Swedish meatballs: Seasoned with allspice and nutmeg and bathed in a creamy gravy, Swedish meatballs are so comforting! You can use this recipe and coat them in the creamy sauce, if you’d like.
Pro Tips For Making The Best Meatballs
Don’t overmix the meat mixture. Avoid squeezing and pressing the meat when mixing and shaping the meatballs, or they will turn out dense. I twist my hand like I’m screwing on the lid of a jar in order to mix everything together, but still keep the mixture light.
Check each meatball for doneness. To ensure every meatball is cooked through, check the temperature of each one using a meat thermometer. They should be cooked to 165°F.
For a little heat, add a pinch of red pepper flakes to the meat mixture.
How To Make Meatballs
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making good meatballs. You can find the full set of instructions in the recipe card below.
1. Add the panko bread crumbs, milk, Parmesan cheese, Italian seasoning, salt, and pepper to a large bowl and let sit for 10 minutes.
2. Then, to the same bowl, add the egg, onion, parsley, and garlic.
3. Stir to combine.
4. Add the ground meat. Shaping your hand like a claw, massage the mixture together, making sure not to squeeze it while mixing.
5. Divide the meatball mixture into 24 2-ounce balls. To make this meatball recipe in the oven, place the shaped meatballs one inch apart on a rimmed baking sheet lined with aluminum foil and greased with olive oil.
6. Bake at 400°F for 18 to 20 minutes or until a meat thermometer inserted into the center of each meatball registers 160°F. Increase the oven to broil, and broil until the meatballs are browned, which will only take 1 to 3 minutes. They will also finish cooking to 165°F during this time. Serve and enjoy.
7. To make this recipe on the stovetop, heat olive oil in a 12-inch skillet over medium heat. Add meatballs in batches, making sure not to overcrowd the skillet. Cook all sides of the meatballs for about 1 minute each to brown them.
8. Then reduce the heat to medium-low and add all the meatballs back to the skillet. Cover the skillet with a lid and cook until each meatball reaches an internal temperature of 165°F. Serve immediately.
Meatball Recipe
Equipment
- Large mixing bowl
- Large skillet
- Large rimmed baking sheet
- Parchment paper
Ingredients
- 1 cup Panko bread crumbs (60g)
- ¾ cup whole milk (180ml)
- ½ cup grated Parmesan cheese (40g)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 large egg
- ½ medium onion finely chopped (70g)
- ¼ cup chopped Italian parsley
- 4 garlic cloves minced
- 1 pound ground beef (450g)
- 1 pound ground pork (450g)
- ¼ cup olive oil (60ml), divided
- 3 to 4 cups marinara sauce optional, (680 to 900g)
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
- In a large mixing bowl, combine the bread crumbs, milk, Parmesan cheese, Italian seasoning, salt, and pepper. Let the mixture sit for 10 minutes to moisten the bread crumbs.
- Stir in the egg, onion, parsley, and garlic. Add the beef and pork. Shaping your hand like a claw, massage the mixture together, until well combined. (Try not to squeeze the mixture together too much or it can make the meatballs less tender.)
- Divide the mixture into 24 (2-ounce) meatballs.
For the Oven:
- Grease the foil-lined baking sheet with 2 tablespoons of olive oil. Arrange the meatballs 1 inch apart on the sheet. Drizzle the tops with the remaining 2 tablespoons of olive oil.
- Bake for 18 to 20 minutes or until a meat thermometer inserted into the center of each meatball registers 160°F.
- Increase the oven to broil, and broil until the meatballs are browned, about 1 to 3 minutes more. Serve immediately or toss with pasta sauce.
For the Stovetop:
- In a 12-inch skillet over medium heat, add all of the olive oil. When the oil is hot, add meatballs in batches, making sure to not overcrowd the skillet. Cook, turning each meatball about every 1 minute until all sides are browned.
- Once all of the meatballs are browned, reduce the heat to medium-low.
- Cover with a lid and cook until a meat thermometer inserted into the center of each meatball registers 165°F. Serve immediately or toss with pasta sauce.
To Serve with Sauce:
- Place the marinara sauce in a large pot and bring to a simmer over medium-low heat. Once the meatballs are done cooking, add them to the sauce. Cover the pot, leaving the lid slightly vented, and cook at a low simmer, for about 20 to 30 minutes. This flavors the sauce and helps to tenderize the meatballs even further.
Notes
- Storing leftovers: Place any cooked meatballs in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months.
- Make-ahead: You can make the meatballs up to 24 hours in advance before cooking them. Shape the meatballs and store them on a sheet tray, tightly wrapped with plastic wrap, in the refrigerator.
Nutrition
How To Serve
There are so many easy ways to serve these delicious homemade meatballs!
- Prepare a classic meal by tossing them with a sauce like vodka sauce, marinara sauce, or Instant Pot spaghetti sauce and serve over pasta. They’re also absolutely wonderful for spaghetti and meatballs! Serve with a side of crunchy garlic bread to sop up all the sauce.
- Make a meatball sub by stuffing a crusty hoagie roll with meatballs, then smother it with tomato sauce and mozzarella cheese.
- If you’re hosting a gathering, this meatball recipe makes an excellent appetizer, especially when served with bbq sauce for dipping.
- Throw them into my quick Italian wedding soup, which is hearty, flavorful, and so satisfying.
Frequently Asked Questions
There are 3 main reasons for dry meatballs. If you didn’t soak the bread crumbs, this can cause the meatballs to lose a lot of moisture while cooking, turning them dry. Overcooking is another culprit. They need to cook to an internal temperature of 165°F. Higher than that will turn them hard and dry. Lastly, using ground meat that is too lean can yield dry meatballs. The fat is important for keeping them juicy and moist. I typically use 80/20 ground beef and pork. Avoid using very lean ground beef and pork.
Yes, if you do not stir them until they firm up, or if you add them to the sauce from frozen. If you stir them too much while they are uncooked, they will just fall apart as you stir the sauce, and you’ll end up with a meat sauce instead of meatballs in sauce. Also, be sure to use enough sauce to coat the meatballs well. This helps keep them from sticking together.
To make meatballs in a slow cooker, they need to be cooked with a sauce. Combine the sauce ingredients in the slow cooker (you can use your favorite sauce recipe or jars), then make the meatballs according to the recipe, until Step 4. Arrange the meatballs in the slow cooker, submerging them in the sauce as much as possible, and cook for about 5 hours on High or 8 hours on Low.
You can also use the slow cooker to keep cooked meatballs warm. Once the meatballs are cooked, place the sauce in a slow cooker set to low heat. Add the meatballs. Cover and hold warm for up to 4 hours.
More Dinner Recipes To Try
Need more dinner inspiration? Try one of these easy recipes next!
Pasta carbonara is on the table in 30 minutes. Al dente pasta is tossed in a luscious sauce that tastes restaurant-worthy!
Classic stuffed peppers are so comforting and satisfying. They’re a great way to use up leftover rice!
Combine lettuce, ground beef, and your favorite taco toppings to make a quick taco salad. I love whipping these up on busy weeknights!
Creamy chicken tetrazzini is a fantastic pasta bake that has a bit of everything — chicken, veggies, and carbs — so you don’t need to make any sides to go along with it! You can also add more vegetables for a heartier pasta casserole.
A classic homemade lasagna is hard to beat any night of the week. With layers of meat sauce, cheese, and tender noodles, it’s a super comforting dish that you can make ahead of time and simply reheat it.
If you’ve tried this meatball recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
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