Simple Classic Meatball Recipe

February 1, 2025

Get ready to roll up your sleeves and roll out some meatballs! This simple, classic recipe is a go-to for juicy, flavorful meatballs that’ll wow your taste buds. Whether they're for pasta, subs, or a cozy appetizer, these are sure to be a hit. Let’s get cooking—meatball magic awaits!

4.6 out of 5 (5 ratings)

There’s something undeniably comforting about a plate of homemade meatballs. Maybe it’s the rustic charm of the dish, or how it instantly transforms a simple meal into something special. I like to think of meatballs as little bites of culinary joy that bring people together—whether they’re nestled in a steaming bowl of pasta, piled into a crusty sandwich roll, or simply served as-is with a dreamy dipping sauce. And guess what? You don’t need fancy skills or hours in the kitchen to make them. This simple, classic meatball recipe is here to save the day, and I’m rolling out my excitement (get it?) to show you how to make it happen.

What makes this recipe special? Oh, let me count the ways! First, we’re using a blend of ground beef and pork for that magical balance of flavor and tenderness. Then, we add a mix of breadcrumbs and milk—a little culinary trick called a panade—to keep things juicy and soft. A few heavy hitters like garlic, Parmesan cheese, fresh parsley, and a kiss of dried oregano give these meatballs a pop of Italian-inspired flavor that’s hard to resist. And let’s not forget the final touch: lightly browning them in a skillet before finishing them off in a simmering sauce. It’s a tiny step that packs a punch of deep, caramelized flavor.

Now, let me sprinkle in a few tips to help you roll (pun intended) flawlessly. When mixing the meatball ingredients, don’t be too heavy-handed—gentle is the name of the game to keep them light and tender. Use a cookie scoop or your hands to shape evenly sized balls; this helps them cook more consistently. And don’t skip the browning step—it’s where the magic really happens! If you’re pressed for time, baking the meatballs in the oven is a great alternative, though you’ll miss out on that crispy, golden crust. Lastly, if your meatball mixture feels too wet or sticky, just sprinkle in a bit more breadcrumbs until it’s easy to handle.

Now it’s time for you to unleash your inner meatball maestro! Serve these little gems over buttery spaghetti for a classic comfort combo, tuck them into sub rolls with melty mozzarella for an epic sandwich, or simply spear them with toothpicks and call it a party appetizer. Feeling adventurous? Add a pinch of crushed chili flakes for a spicy twist, or swap in ground turkey for a lighter take. However you decide to enjoy them, these meatballs are all about bringing big flavor and bigger smiles to the table. So, grab your apron, and let the meatball magic begin!

Keywords: home-cooked meatball recipe, best homemade meatballs easy, classic Italian meatball recipe, meatballs for pasta dinner, juicy meatball recipe tips, easy skillet meatball recipe, flavorful meatball recipe homemade

Prep Time

20 minutes

Cook Time

25 minutes

Servings

4 servings

Cuisine

Italian

Ingredients

•1 pound ground beef
•1/2 pound ground pork
•1/2 cup breadcrumbs
•1/4 cup grated Parmesan cheese
•1/4 cup chopped fresh parsley
•2 cloves garlic, minced
•1 large egg
•1 teaspoon salt
•1/2 teaspoon black pepper
•1/4 teaspoon red pepper flakes (optional)
•2 tablespoons olive oil
•2 cups marinara sauce

Instructions

1
In a large bowl, mix together ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, black pepper, and red pepper flakes until well combined.
2
Shape the mixture into 1 1/2-inch meatballs and place them on a plate.
3
Heat olive oil in a large skillet over medium heat.
4
Add the meatballs in batches (avoid overcrowding) and cook for 3-4 minutes, turning occasionally until browned on all sides.
5
Remove the browned meatballs from the skillet and set aside.
6
Add marinara sauce to the skillet and bring it to a gentle simmer.
7
Return the meatballs to the skillet, cover, and simmer for 15-20 minutes until the meatballs are fully cooked and the sauce is heated through.
8
Serve warm over cooked pasta, with bread, or as desired.

Nutrition Information

Calories

320 calories per serving

Protein

24g

Carbs

Fat

20g

Frequently Asked Questions

Q: Can I use only ground beef instead of a mix of beef and pork?

A: Yes, you can use only ground beef, but the combination of beef and pork adds more flavor and moisture to the meatballs. If using only ground beef, consider using an 80/20 mix (80% lean, 20% fat) to keep the meatballs tender and flavorful.

Q: Can I substitute fresh parsley with dried parsley?

A: Yes, you can substitute fresh parsley with dried parsley. Use 1 tablespoon of dried parsley instead of 1/4 cup of fresh parsley. However, fresh parsley provides a brighter flavor, so use it if possible.

Q: What can I use instead of breadcrumbs to make the recipe gluten-free?

A: To make the recipe gluten-free, you can replace the breadcrumbs with gluten-free breadcrumbs, almond flour, crushed gluten-free crackers, or even cooked and mashed potatoes. These substitutes help bind the meatballs while maintaining their texture.

Q: How do I know if the meatballs are fully cooked?

A: The meatballs are fully cooked when their internal temperature reaches 160°F (71°C) for ground beef and pork. Use a meat thermometer to check. Alternatively, you can cut one open to ensure there’s no pink in the center, and the juices run clear.

Q: Can I bake the meatballs instead of frying them?

A: Yes, you can bake the meatballs for a healthier option. Preheat your oven to 400°F (200°C), place the meatballs on a baking sheet lined with parchment paper, and bake for 18-20 minutes, or until browned and cooked through. Then, add them to the marinara sauce to simmer.

Q: What’s the best way to store and reheat leftovers?

A: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet with marinara sauce over low heat until warmed through, or microwave in a covered dish in 30-second intervals. For longer storage, freeze the meatballs with sauce in a freezer-safe container for up to 3 months.

Q: Can I make these meatballs ahead of time?

A: Yes, you can prepare the meatballs ahead of time. Shape the meatballs and store them covered in the refrigerator for up to 24 hours before cooking. You can also fully cook the meatballs, let them cool, and store them in the refrigerator or freezer. Reheat them in marinara sauce before serving.

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