There’s something undeniably comforting about a plate of perfectly tender, juicy meatballs, and this recipe delivers just that. Each bite is a harmony of savory ground meat, aromatic herbs, and a hint of sweetness from the sauce, creating a flavor explosion that’s hard to resist. With just 25 minutes of prep and another 25 minutes of cooking, you’ll have a hearty, crowd-pleasing dish ready in under an hour.
These meatballs are not only delicious but also packed with protein and nutrients, making them a satisfying meal for any occasion. The golden-brown exterior gives way to a moist, flavorful center, while the rich, velvety sauce clings perfectly to every bite. Whether served over pasta, in a sub, or on their own, they’re sure to become a family favorite.
Ingredients for The Best Meatballs
- For Meatballs:
- 3 slices white bread (crust removed)
- ½ cup (118 ml) whole milk (cold)
- ⅓ cup (45 g) grated parmesan
- 1 large egg (cold, lightly beaten)
- 3 large cloves garlic (pressed or minced)
- 1 ½ teaspoons dried parsley
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper (optional)
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 lb (455 g) ground beef (90% lean recommended)
- 1 lb (455 g) ground pork
- Olive oil (for cooking)
- For Sauce (or substitute 3-4 cups of your favorite marinara sauce):
- 1 cup (145 g) finely chopped yellow onion
- 1 ½ Tablespoons minced garlic (about 3-4 cloves)
- 28 oz (793 g) crushed tomatoes
- 2 teaspoons dried basil
- 2 teaspoons granulated sugar
- ¾ teaspoons dried oregano
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Step-by-Step Instructions
- Prepare the Panade: Tear bread into 1” pieces and place in a medium bowl. Pour milk over bread and mix until coated. Let sit for 10 minutes, then mash into a paste.
- Mix Meatball Ingredients: Add parmesan, egg, garlic, parsley, onion powder, oregano, crushed red pepper (if using), nutmeg, salt, and pepper to the panade. Stir until well combined.
- Combine with Meat: Place ground beef and pork in a large bowl. Add 2 Tablespoons of each meat to the panade mixture and mix well. Pour panade mixture into the bowl with the remaining meat and gently combine with your hands (do not overwork).
- Form Meatballs: Scoop 2-Tablespoon portions of the mixture, lightly grease your hands with olive oil, and roll into balls. Place on a wax paper-lined plate or baking sheet.
- Cook Meatballs: Heat olive oil (⅛-¼” deep) in a large stockpot or Dutch oven over medium/medium-high heat until shimmering. Cook meatballs in batches of 3-4, browning on both sides. Remove to a clean plate (they will still be pink inside).
- Prepare Sauce: Drain excess grease if needed, leaving caramelized bits in the pot. Add onion and cook until translucent, scraping the bottom of the pot to loosen browned bits. Add garlic and cook for 30 seconds until fragrant.
- Simmer Sauce: Stir in crushed tomatoes, basil, sugar, oregano, salt, and pepper. Bring to a simmer.
- Cook Meatballs in Sauce: Gently place meatballs into the sauce, submerging them. Cover and simmer over low heat until meatballs reach an internal temperature of 165°F (75°C), about 15-20 minutes.
- Serve: Gently stir the sauce and serve meatballs alone, with a side salad, on subs, or over pasta.
Perfect Pairings: Sauce and Serving Ideas
While the recipe includes a delicious homemade sauce, you can also use 3-4 cups of your favorite marinara for a quicker option. For a creamy twist, try adding a splash of heavy cream to the sauce. Serve these meatballs over spaghetti, on a sub roll with melted mozzarella, or alongside a fresh Caesar salad for a complete meal.
Make-Ahead Magic: Storage and Reheating Tips
These meatballs are perfect for meal prep! Store cooked meatballs and sauce in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, gently warm them in a saucepan over low heat, adding a splash of water or broth if the sauce thickens too much.
Mix It Up: Recipe Variations
Feel free to customize this recipe to suit your taste. Swap ground turkey for pork for a leaner option, or add 1/4 cup of finely chopped sun-dried tomatoes to the meatball mixture for extra flavor. For a gluten-free version, use gluten-free bread or almond flour in place of the white bread.
Time-Saving Tricks for Busy Cooks
To save time, prepare the panade and mix the dry ingredients the night before. You can also use a food processor to quickly chop the onion and garlic. If you’re short on time, skip the searing step and bake the meatballs at 400°F (200°C) for 20-25 minutes instead.
Essential Equipment for Meatball Success
A cookie dough scoop makes portioning meatballs a breeze, while a Dutch oven or large stockpot is ideal for cooking. If you don’t have a garlic press, finely mince the garlic with a sharp knife. A meat thermometer ensures your meatballs reach the safe internal temperature of 165°F (75°C).
The Best Meatball Recipe
Ingredients
For Meatballs
- 3 slices white bread crust removed
- ½ cup whole milk cold 118 ml
- ⅓ cup grated parmesan 45 g
- 1 large egg cold, lightly beaten
- 3 large cloves garlic pressed (or minced if you do not have a garlic press)
- 1 ½ teaspoons dried parsley
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper optional
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 lb ground beef 455 g, I used 90% lean
- 1 lb ground pork 455 g
- Olive oil
For Sauce (Or you may substitute 3-4 cups of your favorite, quality marinara sauce)
- 1 cup finely chopped yellow onion 145 g
- 1 ½ Tablespoons minced garlic about 3-4 cloves
- 28 oz crushed tomatoes 793 g
- 2 teaspoons dried basil
- 2 teaspoons granulated sugar
- ¾ teaspoons dried oregano
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Start by making a “panade”. To do this, tear bread into approximately 1” sized pieces and place in a medium-sized bowl. Pour milk over bread and turn with a fork until completely coated with milk. Allow to sit for 10 minutes until milk is fully absorbed and then use your fork to mash bread until it forms a paste.
- Add grated parmesan cheese, egg, garlic, parsley, onion powder, oregano, crushed red pepper (if using), nutmeg, salt, and ground pepper to panade and stir until well-combined.
- Place ground meats in a separate, large bowl. Tear off about 2 Tablespoons of meat each from ground beef and ground pork and add to the panade mixture. Stir very well until well-combined.
- Pour panade mixture into large bowl with remaining meat and use your hands to gently work ingredients together until completely combined. Do not over-work or your meatballs will be tough!
- Scoop dough into 2-Tablespoon sized balls (I use a cookie dough scoop to make this easier) and lightly grease your hands with olive oil. Roll into a round ball (don’t roll too tightly) and place on a wax paper lined plate or baking sheet until you have formed all of your meatballs.
- Grab a large stockpot or enameled Dutch oven (I don’t recommend non-enameled cast-iron as it can cause a metallic taste) and add enough olive oil to completely cover the bottom of the pan so that it is ⅛-¼” deep. Heat over medium/medium-high heat until oil shimmers.
- Add meatballs to the pan (I use tongs) in batches of just 3-4. Sear/cook until browned on one side, flip and cook until browned on the other side (if your meatballs are sticking, use a spatula to gently loosen them from the pan), then remove to a clean plate. Meatballs will still be pink inside, this is expected. Repeat until all meatballs have been cooked.
- If you have more than about 2 Tbsp of grease left in the pot, drain excess grease (I use a ladle to remove). If you don’t have any grease left, add a splash more olive oil and allow it to heat and prepare your sauce. Do not remove caramelized/brown bits at the bottom of the pot!
- Add onion to pot and cook until translucent. As the onion cooks, use your spatula to gently scrape the bottom of the pan, loosening any browned bits from the meat (don’t discard these).
- Add garlic and cook, stirring, until fragrant (30 seconds).
- Add crushed tomatoes, basil, sugar, oregano, salt, and pepper and stir well.
- Bring sauce to a simmer and then gently place meatballs back into the pot, submerging in the sauce (it may seem like a lot of meatballs but they should all be able to be submerged into the sauce).
- Cover pot and continue to simmer over low heat until meatballs are cooked through (internal temperature should reach at least 165F/75C. This usually takes about 15-20 minutes for me.
- Gently stir sauce and serve alone, with a side salad, on subs, or over pasta.