Classic Meatballs

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Forget browning or baking your meatballs in the oven. There’s an easier way to get the plumpest, juiciest meatballs on the planet, and all you need is your meatballs and some sauce! I’ve got the recipe for the best classic meatballs on the planet, and just wait until you taste the sauce!

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Who doesn’t love meatballs?

Once you’ve had homemade meatballs, nothing else compares. Most store-bought meatballs are spongy and have a not-so-great flavor. The texture is really off-putting, and the long list of ingredients is appalling.

Good meatballs use real ingredients. There are 3 secrets to making the best meatballs on the planet. 1. Use a blend of ground meats. I like using ground beef and ground pork. You can use ground veal, too, but I’m too cheap for that. 2. Forget breadcrumbs – soak some bread in milk and add that. The milk has an enzyme that keeps meat tender and the bread holds the moisture in. 3. Simmer your meatballs low and slow in tomato sauce! Not only does this result in the most tender and moist meatballs, but the sauce gets infused with flavor, too!

History

In the U.S., meatballs really took off when Italian immigrants arrived in the late 1800s, bringing their delicious recipes along with them. But in true American fashion, the meatballs got bigger, heartier, and packed with flavor, often using a mix of beef, pork, and veal. Pairing them with pasta wasn’t a thing in Italy, but here, it became an instant classic—spaghetti and meatballs anyone? By the mid-1900s, this dish was a go-to comfort meal in homes across the country. Whether in a bowl of pasta or tucked into a meatball sub, they’ve become a symbol of family, comfort, and tradition in American kitchens.

Ingredients:

• Ground beef/pork blend – You can often find a blend of ground beef and pork in the grocery store, but if you can’t find it premixed, use half lean ground beef, half lean ground pork.
• Sliced bread – Crust removed and finely chopped or crumbled.
• Egg – A large or extra large egg works fine.
• Onion flakes – Dehydrated onion flakes are my secret weapon in meatballs. You get great onion flavor without biting into big hunks of onion.
• Italian seasoning – I use a salt-free and sugar-free blend, but use what you have on hand.
• Garlic – I use dehydrated garlic when I’m too busy or lazy to chop fresh. You could totally use fresh garlic, 1-2 cloves.
• Parmesan cheese – Use the grated, not shredded kind, because it’s going into the meat mixture.
• Milk – Whole milk or whatever you have on hand.
• Salt and Pepper – Make your meat mixture, then cook about 1 teaspoon to test it for salt and pepper. Adjust the seasonings based on your cooked sample, then season the rest of the mixture before making your meatballs.

How To Make Meatballs:

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by soaking the bread in the milk in a small bowl for about 2 minutes until fully softened. I like using a small potato masher to mash the bread into a smooth, creamy mixture.

In a large mixing bowl, combine the ground meat with the soaked bread mixture.

Add the egg, onion flakes, Italian seasoning, garlic, and Parmesan cheese. For a gentle mix, I like using a silicone spatula so you don’t overwork the meat and the meatballs stay tender.

Shape the mixture into golf ball-sized meatballs. I love using a small ice cream scoop for this—it keeps them uniform in size and makes portioning a breeze.

Gently place the meatballs into a pot of your favorite tomato sauce. I like using a spider strainer to lower them in without splashing.

Simmer over low heat for 15-20 minutes until the meatballs are cooked through.

Serve with your favorite pasta, sprinkle a little extra Parmesan on top, and enjoy!

Chef Jenn’s Tips:

• Avoid overmixing to keep the meatballs tender.
• Use a cookie scoop to make uniformly sized meatballs for even cooking.
• Use your favorite sauce – just watch if it doesn’t burn on the bottom.

Make It a Meal

Serve these versatile meatballs with spaghetti and marinara for a classic dish, or use them in a sub sandwich with melted cheese. You can also serve them as appetizers with marinara or this creamy keto Alfredo sauce. I also love using these meatballs in casseroles, like Mom’s Meatball Casserole. I’ve also used this meatball mixture for the meatballs in Italian Wedding Soup.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, place cooled meatballs on a baking sheet, freeze, then transfer to a freezer-safe container for up to 3 months. Reheat in the oven or on the stovetop.