What the heck is this?
These are your classic, Italian-style meatballs—tender, juicy, packed with herbs and garlic, kissed with Parmesan, and ready to be dunked in marinara, piled on pasta, tucked into subs, or just devoured straight from the pan. They’re pan-seared for that golden crust, then simmered in sauce until they’re practically melt-in-your-mouth delicious. Whether you’re meal-prepping, feeding a crowd, or just craving comfort food, this is the meatball blueprint you’ll come back to again and again.
Why You’ll Love This Recipe
Because these meatballs are actually juicy. No dry little flavorless lumps here. The secret’s in the mix: a blend of meats, breadcrumbs soaked in milk, and plenty of flavor from garlic, herbs, and cheese. They’re easy to make, freezer-friendly, and the kind of thing that turns a jar of marinara and a box of spaghetti into a full-blown dinner miracle.
The Good Stuff You’ll Need
- 1 lb ground beef (80/20 works best)
- ½ lb ground pork (adds richness and flavor)
- ½ cup plain breadcrumbs
- ⅓ cup milk
- 1 large egg
- 3 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped parsley (or 1 tsp dried)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- Optional: pinch of red pepper flakes for heat
- Olive oil (for searing)
- 3 cups marinara sauce (store-bought or homemade)
Let’s Do This
- Soak the breadcrumbs: In a large bowl, stir the breadcrumbs and milk together. Let it sit for 5 minutes so it becomes a soft paste—this keeps your meatballs tender.
- Make the mix: To the breadcrumb mixture, add the beef, pork, egg, garlic, Parmesan, parsley, salt, pepper, oregano, and red pepper flakes if using. Mix gently with your hands or a fork until just combined—don’t overmix or they’ll get tough.
- Shape it up: Roll the mixture into 1½-inch balls (about the size of a golf ball). You’ll get around 20–24 meatballs.
- Sear for flavor: Heat a few tablespoons of olive oil in a large skillet over medium heat. Working in batches, sear the meatballs for 2–3 minutes per side until browned all over. They don’t need to be fully cooked—just golden and crisp.
- Simmer to finish: Pour your marinara sauce into the skillet (or transfer meatballs to a pot of sauce). Simmer everything together over low heat for 15–20 minutes, until the meatballs are cooked through and infused with saucy goodness.
- Serve hot: Over spaghetti, in a hoagie roll, with polenta, or alongside a crusty hunk of bread to mop up the sauce. No wrong answers here.
Serving Suggestions
You know the classic—spaghetti and meatballs. But try them over creamy mashed potatoes, tucked in a toasted sub roll with mozzarella, or skewered with toothpicks for a party app. Leftovers? Slice them onto pizza or toss into soup. Meatballs never say no.
Switch It Up
Use ground turkey or chicken for a lighter version (add a bit more fat or moisture—like olive oil or extra milk—to keep them tender). Want them cheesy? Stuff each meatball with a small cube of mozzarella. Gluten-free? Use GF breadcrumbs or cooked quinoa.
Make-Ahead Tips
These meatballs freeze like champs. Let them cool completely, then freeze on a baking sheet before transferring to a zip-top bag. To serve, simmer straight from frozen in sauce until heated through. You can also prep the uncooked meatballs a day ahead and refrigerate until ready to sear.
Questions People Actually Ask
Do I have to sear them? Nope. You can skip the searing and just simmer them directly in sauce, but you’ll miss that tasty browned exterior.
Can I bake them instead? Absolutely. Bake at 400°F (200°C) for 15–20 minutes on a parchment-lined baking sheet, then finish in sauce.
What’s the best meat ratio? A 2:1 mix of beef to pork gives great flavor and texture, but you can use all beef or a beef/veal/pork mix for a more traditional Italian version.
How do I know they’re cooked? An instant-read thermometer should read 160°F (71°C). Or cut one open—it should be fully cooked with no pink inside.
The Ultimate Meatball Recipe: Juicy, Flavor-Packed, and Totally Sauce-Worthy
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
These are your classic, Italian-style meatballs—tender, juicy, packed with herbs and garlic, kissed with Parmesan, and ready to be dunked in marinara, piled on pasta, tucked into subs, or just devoured straight from the pan. They’re pan-seared for that golden crust, then simmered in sauce until they’re practically melt-in-your-mouth delicious. Whether you’re meal-prepping, feeding a crowd, or just craving comfort food, this is the meatball blueprint you’ll come back to again and again.
Ingredients
1 lb ground beef (80/20 works best)
½ lb ground pork (adds richness and flavor)
½ cup plain breadcrumbs
⅓ cup milk
1 large egg
3 cloves garlic, minced
¼ cup grated Parmesan cheese
2 tbsp chopped parsley (or 1 tsp dried)
1 tsp salt
½ tsp black pepper
½ tsp dried oregano
Optional: pinch of red pepper flakes for heat
Olive oil (for searing)
3 cups marinara sauce (store-bought or homemade)
Instructions
Soak the breadcrumbs: In a large bowl, stir the breadcrumbs and milk together. Let it sit for 5 minutes so it becomes a soft paste—this keeps your meatballs tender.
Make the mix: To the breadcrumb mixture, add the beef, pork, egg, garlic, Parmesan, parsley, salt, pepper, oregano, and red pepper flakes if using. Mix gently with your hands or a fork until just combined—don’t overmix or they’ll get tough.
Shape it up: Roll the mixture into 1½-inch balls (about the size of a golf ball). You’ll get around 20–24 meatballs.
Sear for flavor: Heat a few tablespoons of olive oil in a large skillet over medium heat. Working in batches, sear the meatballs for 2–3 minutes per side until browned all over. They don’t need to be fully cooked—just golden and crisp.
Simmer to finish: Pour your marinara sauce into the skillet (or transfer meatballs to a pot of sauce). Simmer everything together over low heat for 15–20 minutes, until the meatballs are cooked through and infused with saucy goodness.
Serve hot: Over spaghetti, in a hoagie roll, with polenta, or alongside a crusty hunk of bread to mop up the sauce. No wrong answers here.
Notes
You know the classic—spaghetti and meatballs. But try them over creamy mashed potatoes, tucked in a toasted sub roll with mozzarella, or skewered with toothpicks for a party app. Leftovers? Slice them onto pizza or toss into soup. Meatballs never say no.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~370 kcal per serving
- Fat: ~24g
- Carbohydrates: ~6g
- Protein: ~28g