I started making Homemade Meatballs Recipe years ago when Michael asked if we could have "the kind with the crispy edges," and now they're on repeat in our house. The combination of ground beef and Italian sausage gives them such rich flavor, and you can bake them or cook them on the stovetop.
If you love comforting Italian flavors, you'll also want to try this Easy Pozole Rojo with Pork recipe for dessert, these Easy Cabbage Roll Soup recipe for game day, or this Easy Coconut Lime Chicken and Rice Recipe for another family favorite.
Why You'll Love This Homemade Meatballs Recipe
This Homemade Meatballs Recipe recipe is one of those dishes that just makes everyone happy. They're tender without falling apart, full of Italian flavor from the Parmesan and seasoning, and you can make a big batch to freeze for busy nights. The breadcrumbs soaked in milk keep them incredibly moist, and baking them means less mess than frying. Whether you're tossing them with spaghetti, tucking them into sub sandwiches, or serving them as an appetizer, these meatballs deliver every time.
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Homemade Meatballs Recipe Ingredients
Here's everything to make these Italian-style Homemade Meatballs Recipe from scratch.
See Recipe Card Below This Post For ingredients Quantites
For the Meatballs:
- Plain breadcrumbs: Forms the base that keeps the Homemade Meatballs Recipe tender and helps them hold together without getting tough.
- Grated Parmesan: Adds a salty, nutty flavor that makes these taste authentically Italian.
- Garlic powder: Gives a mellow garlic flavor throughout every bite.
- Onion powder: Adds depth and a subtle sweetness to the meat mixture.
- Italian seasoning: Brings in classic herbs like oregano and basil for that familiar Italian taste.
- Salt and black pepper: Balances all the flavors and enhances the meat.
- Large eggs: Binds everything together and adds moisture to the mixture.
- Whole milk: Soaks into the breadcrumbs to create an incredibly tender texture.
- Bulk Italian sausage: Adds richness, fat, and extra Italian spices to the Homemade Meatballs Recipe .
- Ground beef: Provides the meaty base and works beautifully with the sausage.
For the Marinara Sauce (Optional):
- Yellow onion: Forms the aromatic base of the sauce.
- Garlic cloves: Adds fresh garlic flavor to the marinara.
- Olive oil: Used to sauté the aromatics and build flavor.
- Tomato paste: Concentrates the tomato flavor and adds depth.
- Crushed tomatoes: Creates the body of the sauce with rich tomato taste.
- Dried basil and oregano: Classic Italian herbs that make the sauce taste homemade.
- Brown sugar: Balances the acidity of the tomatoes with a touch of sweetness.
- Salt: Seasons the sauce to taste.
How to Make Homemade Meatballs Recipe
Mix the dry ingredients: In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In another small bowl, lightly whisk the two eggs.
Combine everything: Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix until evenly combined, being careful not to over-mix or the Homemade Meatballs Recipe will be tough.
Let it rest: Let the meatball mixture rest for 5 minutes so the breadcrumbs can soften and absorb the milk.
Shape the meatballs: Divide and shape the meat into about 32 Homemade Meatballs Recipe , each approximately 2 tablespoons in volume. Try to keep them all the same size so they cook evenly.
Oven cooking: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the meatballs on the sheet about 1 inch apart. Bake for 15 minutes or until lightly browned. Transfer the Homemade Meatballs Recipe to a pot of marinara sauce and simmer for an additional 5 minutes. If not using sauce, bake for 3 to 5 more minutes until the internal temperature reaches 160°F.
Stovetop cooking: Heat 1 tablespoon of cooking oil in a large skillet over medium heat and swirl to coat. Add half the Homemade Meatballs Recipe to the skillet. Cook, turning every couple of minutes, until browned on all sides and cooked through with an internal temperature of 160°F. Repeat with the second batch. Transfer the meatballs to marinara sauce and simmer for a few minutes before serving, if desired.
Make the marinara sauce (optional): Dice the onion and mince the garlic. Heat olive oil in a sauce pot over medium heat, then add the onion and garlic. Cook, stirring occasionally, for 5 minutes or until the onions are soft. Stir in tomato paste and cook for 3 to 5 minutes until it darkens slightly. Add crushed tomatoes, basil, oregano, brown sugar, and salt, then stir to combine. Bring to a gentle simmer, then reduce heat to medium-low. Partially cover the pot and simmer for 30 minutes, stirring occasionally. Taste and adjust seasoning, adding more sugar if necessary. Add cooked Homemade Meatballs Recipe and simmer for a few more minutes.
Substitutions and Variations
You can customize these sausage Homemade Meatballs Recipe to fit what you have on hand.
Meat options: Use all ground beef if you prefer, or try ground pork or ground turkey for a lighter version. The Italian sausage adds the most flavor, so keep that if you can.
Breadcrumb swap: Panko breadcrumbs work well and make the Homemade Meatballs Recipe slightly lighter. You can also use gluten-free breadcrumbs.
Dairy-free: Replace the milk with unsweetened almond milk or beef broth, and skip the Parmesan or use a dairy-free alternative.
Fresh herbs: If you have fresh parsley or basil, chop some up and add it to the meat mixture for extra flavor.
Spice level: Add a pinch of red pepper flakes to the mixture if you like a little heat.
Equipment for Homemade Meatballs Recipe
Here's what makes the process smooth and easy.
- Baking sheet: For oven-baked Homemade Meatballs Recipe .
- Parchment paper: Prevents sticking and makes cleanup simple.
- Large mixing bowl: To combine all the meatball ingredients.
- Small bowls: For mixing the breadcrumb mixture and whisking eggs.
- Large skillet or pot: If you're cooking Homemade Meatballs Recipe on the stovetop.
- Saucepot: For making the marinara sauce from scratch.
Storage and Freezing Tips
These easy homemade Homemade Meatballs Recipe are perfect for meal prep.
Refrigerator: Store cooked Homemade Meatballs Recipe in an airtight container in the fridge for up to 4 days. Keep them in sauce if possible to prevent them from drying out.
Freezer: Freeze cooked Homemade Meatballs Recipe on a baking sheet until solid, then transfer to a freezer bag or container. They'll keep for up to 3 months. Reheat from frozen in sauce on the stovetop or in the oven.
Freezing uncooked: You can also freeze the shaped, uncooked Homemade Meatballs Recipe .Place them on a lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
expert tips
Don't over-mix: Mix the ingredients just until combined. Over-mixing makes the Homemade Meatballs Recipe dense and tough.
Use a scoop: A cookie scoop or ice cream scoop helps you make evenly sized Homemade Meatballs Recipe that cook at the same rate.
Test for seasoning: If you want to check the flavor before shaping all the Homemade Meatballs Recipe , cook a small piece of the mixture in a skillet and taste it. Adjust the salt and pepper if needed.
Keep them moist: The milk-soaked breadcrumbs are key to tender Homemade Meatballs Recipe . Let the mixture rest so the breadcrumbs fully absorb the liquid.
Simmer in sauce: Finishing the Homemade Meatballs Recipe in marinara sauce adds extra flavor and keeps them juicy.
FAQ
What are the best ingredients to put in meatballs?
The best Homemade Meatballs Recipe use a combination of ground beef and Italian sausage for flavor, along with breadcrumbs soaked in milk for tenderness, Parmesan for richness, and Italian seasonings. Eggs help bind everything together.
What is the secret to a good meatball?
The secret is not over-mixing the meat and letting the breadcrumbs soak in milk before shaping. This keeps the Homemade Meatballs Recipe tender and moist instead of dense.
What's the secret ingredient in meatballs?
Many Italian cooks swear by milk-soaked breadcrumbs (called a panade). It keeps the Homemade Meatballs Recipe incredibly tender and helps them stay juicy during cooking.
How to make own meatballs from scratch?
Mix breadcrumbs, Parmesan, spices, eggs, milk, and your choice of ground meat. Shape into balls, then either bake them in the oven at 400°F for about 15 minutes or brown them in a skillet. Emma likes to help roll them, even if hers turn out a little lumpy.
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Pairing
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Homemade Meatballs Recipe
Ingredients
Method
- In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. prep
- Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef into a large bowl. Use your hands to mix everything together until well combined, but avoid overmixing. mix
- Let the meatball mixture rest for 5 minutes so the breadcrumbs can soften. prep
- Shape the mixture into about 32 meatballs, each approximately 2 tablespoon in size. assemble
- Preheat the oven to 400ºF and line a baking sheet with parchment paper. prep
- Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart. bake
- Bake for about 15 minutes, or until the meatballs are lightly browned. If not using sauce, add an additional 3-5 minutes to the bake time, or until they reach an internal temperature of 160°F. bake
- Transfer the meatballs to a pot of marinara sauce (if desired) and let them simmer for 5 more minutes. finish
- Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Once hot, add half of the meatballs. Cook them, turning occasionally, until browned on all sides and cooked through (internal temperature of 160°F). finish
- Transfer the meatballs to marinara sauce (optional) and simmer for a few minutes before serving. finish
- Dice the onion and mince the garlic. In a sauce pot, heat olive oil over medium heat. Add the onion and garlic, and cook until the onions are soft and translucent, about 5 minutes. prep
- Stir in the tomato paste and let it cook for 3-5 minutes, until it darkens slightly. This step helps mellow the acidity. prep
- Add the crushed tomatoes, basil, oregano, brown sugar (optional), and salt. Stir well and scrape up any bits stuck to the pot. mix
- Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Partially cover the pot and let it simmer for about 30 minutes, stirring occasionally. finish
- After 30 minutes, taste the sauce and adjust the seasoning as needed. If it still tastes a little sharp, add a touch more sugar or let it simmer longer. finish
- Add the cooked meatballs to the sauce and simmer for a few more minutes to ensure they are fully cooked (internal temp of 160°F). finish
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