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Homemade meatballs recipe

Ingredients (about 20–24 meatballs): 1 lb (450 g) ground beef (or half beef/half pork), 1/2 cup breadcrumbs, 1/2 cup milk (or water), 1/2 cup grated Parmesan (optional), 1 small onion, finely minced, 2–3 cloves garlic, 1 large egg, 2 tbsp chopped parsley (optional), 1–2 tsp salt, 1 tsp black pepper, 1 tsp Italian seaso

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  1. Homemade Meatballs Recipe (Classic, Juicy)

    Ingredients (about 20–24 meatballs): 1 lb (450 g) ground beef (or half beef/half pork), 1/2 cup breadcrumbs, 1/2 cup milk (or water), 1/2 cup grated Parmesan (optional), 1 small onion, finely minced, 2–3 cloves garlic, 1 large egg, 2 tbsp chopped parsley (optional), 1–2 tsp salt, 1 tsp black pepper, 1 tsp Italian seasoning (optional), 1/2 tsp red pepper flakes (optional). Instructions: 1) Preheat oven to 400°F (205°C) or heat a skillet with a little oil. 2) Soak breadcrumbs in milk for 2–3 minutes. 3) In a bowl, mix soaked crumbs, egg, onion, garlic, seasonings, and cheese (if using). Add ground meat and mix gently until just combined—overmixing can make meatballs tough. 4) Shape into 1.5-inch (about 4 cm) balls. 5) Bake 15–20 minutes (until browned and cooked through) or pan-sear, then finish covered until cooked. Food safety: Cook to an internal temperature of 160°F (71°C) for ground beef/pork. Let rest 3–5 minutes before serving.

  2. Serving Ideas & Simple Sauce Option

    Serve with spaghetti, polenta, or crusty bread. For a quick sauce: simmer 24 oz (680 g) marinara with 1–2 tsp olive oil, a pinch of sugar (optional), and simmer meatballs in the sauce for 10–15 minutes to absorb flavor. Garnish with parsley and extra Parmesan.

  3. Professional-care note (health)

    If you have dietary restrictions (e.g., low-sodium, heart-healthy, or food-allergy needs) or are cooking for someone immunocompromised, consider using a thermometer, choosing leaner meat, and confirming ingredient safety (especially dairy and gluten in breadcrumbs).

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I make meatballs ahead of time?

Yes. Shape and refrigerate up to 24 hours, or freeze uncooked on a tray, then store in a freezer bag for up to ~3 months.

How do I keep meatballs from becoming dry?

Use a binder (egg + breadcrumbs), avoid overmixing, and cook only until they reach 160°F/71°C.

What’s the best way to reheat?

Reheat gently in marinara or covered in the oven at 325°F/165°C until hot throughout (about 10–20 minutes, depending on size).

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