If you’re looking for the ultimate comfort food that’s both hearty and packed with flavor, these Meatballs are guaranteed to hit the spot! With a perfect blend of juicy ground meat, fragrant herbs, and melted Parmesan tucked inside every bite, this timeless recipe is a favorite for family dinners, potlucks, or cozy nights at home. Whether you nestle them atop a mountain of spaghetti, stuff them into a crusty sub roll, or pop them straight from the skillet, Meatballs never fail to steal the show and bring everyone back for seconds.
Ingredients You’ll Need
Every ingredient in these Meatballs matters, and nothing is included by accident. Each one brings something essential—whether it’s flavor, tenderness, or a touch of richness—to guarantee you get restaurant-worthy results in your own kitchen.
- Ground Beef (or a mix of beef and pork): Go for 80/20 ground meat for juicier meatballs; pork adds a delicious, subtle sweetness.
- Breadcrumbs: These soak up the milk and keep the Meatballs tender and moist.
- Grated Parmesan Cheese: Adds amazing flavor and a gentle savory punch.
- Milk: Moistens the breadcrumbs so the Meatballs don’t dry out during cooking.
- Large Egg: Helps bind everything together so the Meatballs hold their shape.
- Garlic (minced): Brings a burst of aromatic flavor that can’t be beaten.
- Finely Chopped Onion: Provides a gentle sweetness and keeps the Meatballs from being too dense.
- Fresh Parsley: Brightens up the flavor and adds a splash of color.
- Italian Seasoning: Gives that classic, herby taste you expect from Italian-American cuisine.
- Salt: Essential for bringing out all the flavors in the mixture.
- Black Pepper: Adds a little warmth and balances everything out.
- Olive Oil (for frying): Helps create a beautiful golden crust on the outside of your Meatballs.
How to Make Meatballs
Step 1: Soften the Breadcrumbs
Start by tossing the breadcrumbs with milk in a roomy bowl. Give this mixture a couple of minutes to sit—this trick is the secret to tender Meatballs, as the crumbs become soft and act like little moisture cushions inside every bite.
Step 2: Mix in the Flavor Makers
Add your ground meat, Parmesan, egg, minced garlic, finely chopped onion, fresh parsley, Italian seasoning, salt, and pepper to the breadcrumb-milk mixture. With clean hands, gently fold everything together, just until it comes together—it’s important not to overmix so your Meatballs stay light and juicy.
Step 3: Shape the Meatballs
Using a spoon or a cookie scoop, shape the mixture into balls about 1 and a half inches in diameter. Try to keep them uniform in size so they’ll cook evenly. Arrange them on a tray or plate as you go; your hands really are the best tool for this job!
Step 4: Brown and Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Add your Meatballs in batches so you don’t crowd the pan, and let them cook for about 8 to 10 minutes, turning gently as you go, until all sides are browned and they’re cooked through. Once they’re ready, set them on a paper towel-lined plate to catch any excess oil.
Step 5: Serve and Enjoy
Now comes the fun part! Dish up your warm Meatballs with a pool of marinara sauce, atop your favorite pasta, or stuffed into a sub roll. Don’t forget to add a sprinkle of Parmesan or a flurry of fresh herbs right before serving.
How to Serve Meatballs
Garnishes
A generous shower of freshly grated Parmesan, a handful of torn basil or chopped parsley, or even a dash of crushed red pepper flakes can take your Meatballs from delicious to downright irresistible. These little extras add both color and punchy flavor, making every plate feel extra special.
Side Dishes
You can never go wrong serving these Meatballs atop spaghetti tossed in marinara, but they’re just as magical with creamy polenta, garlicky bread, or a simple green salad. For an Italian-inspired feast, add roasted vegetables or lemony sautéed greens to complete your meal.
Creative Ways to Present
If you want to impress, try serving mini Meatballs as appetizers with toothpicks and a side of basil aioli or spicy marinara for dipping. Or, assemble a platter of open-faced Meatball sliders with melted mozzarella and a drizzle of homemade sauce. You can even thread smaller Meatballs onto skewers with roasted veggies for a fun party option!
Make Ahead and Storage
Storing Leftovers
Leftover Meatballs keep beautifully in the fridge for up to three days. Let them cool fully before transferring to an airtight container. For best texture, store them separately from the sauce if you can.
Freezing
Want to plan ahead? Let the cooked Meatballs cool, then arrange in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or container—they’ll keep their flavor and texture for up to three months, ready to make busy weeknights a breeze.
Reheating
For the juiciest results, reheat leftover Meatballs in a saucepan with a splash of sauce over low heat until heated through. If you’re using the oven, tuck them into a covered dish at 325°F until warmed. The microwave will work in a pinch—just cover the Meatballs with a damp paper towel to keep them moist.
FAQs
Can I make these Meatballs gluten free?
Absolutely! Swap in your favorite gluten-free breadcrumbs for a version that everyone at the table can enjoy—just keep an eye on cooking time, as gluten-free crumbs may soak up liquids a bit differently.
What meat works best for Meatballs?
A combination of ground beef and pork gives the best flavor and tenderness, but all-beef works well too. You can even try ground chicken or turkey for a lighter twist, though you might want to add a splash more milk for extra moisture.
Can I bake the Meatballs instead of frying?
Definitely! Arrange the shaped Meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15–18 minutes, or until cooked through and golden—you’ll get great flavor and less cleanup.
How do I prevent my Meatballs from being tough?
The key is to mix the Meatball mixture gently and stop as soon as everything is combined. Overmixing or packing them too tightly can make them dense rather than tender. Also, soaking the breadcrumbs in milk helps loads!
Can I use dried herbs instead of fresh?
Yes, you can substitute dried parsley for fresh—just use less, as dried herbs are more concentrated. Aim for about 2 teaspoons of dried parsley in place of the 2 tablespoons of fresh.
Final Thoughts
When it comes to food that brings people together, these Meatballs truly fit the bill. With just a handful of kitchen staples, you can have a dish that’s both classic and crowd-pleasing every single time. Give this recipe a try, and don’t be surprised if it finds a regular spot in your comfort food rotation!
Print
Meatballs Recipe
- Total Time: 20 minutes
- Yield: 16 meatballs 1x
- Diet: Non-Vegetarian
Description
These homemade meatballs are a classic comfort food, perfect for serving with pasta or in a sandwich. Made with a blend of ground beef, Parmesan cheese, and aromatic seasonings, these meatballs are flavorful and tender.
Ingredients
Main Ingredients:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
Seasonings:
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Cooking:
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine breadcrumbs and milk. Let sit for 2-3 minutes. Add ground meat, Parmesan, egg, garlic, onion, parsley, Italian seasoning, salt, and pepper. Gently mix until just combined.
- Form the Meatballs: Use a spoon to shape the mixture into balls. Heat olive oil in a skillet over medium heat.
- Cook the Meatballs: Add meatballs in batches to the skillet. Cook for 8-10 minutes until browned and cooked through.
- Serve: Drain excess oil on a paper towel and serve warm with marinara sauce or pasta.
Notes
- For baked meatballs, place on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15-18 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Frying (or Baking option)
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 1g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 90mg
