Homemade Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
24 meatballs
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Calories
124 kcal
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Course
Main Course, Appetizer
Homemade Meatballs
Description
These meatballs use a mixture of ground beef and pork for balanced fat and flavor. Italian seasoning, red pepper flakes, garlic powder, and Parmesan cheese imbue them with classic Italian flavors, while breadcrumbs and milk add moisture and act as binders. Worcestershire sauce adds subtle umami depth. Finely diced onion and parsley bring freshness and texture. The mixture is combined gently to avoid toughness and rolled into uniform 1-inch balls for even baking.
Baked in a preheated 400°F oven, the meatballs develop a crisp outer shell while remaining tender and juicy inside. The use of chilled ingredients helps the fat hold until cooking, preventing dryness. Resting after baking allows juices to redistribute. These meatballs work well served with marinara sauce and pasta or inside sandwiches, and their size makes portioning convenient.
Measuring and handling ingredients attentively ensures consistent results. The combination of textures—the crispy crust, moist interior, and grated Parmesan—creates a satisfying bite without heaviness. The recipe balances savory seasonings without overwhelming the meat's natural flavor.
Ingredients
- 1 lb ground beef preferably higher in fat
- 1 lb ground pork preferably higher in fat
- 1 teaspoon Italian seasoning dried herbs
- 1/4 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1/2 cup breadcrumbs
- 1/2 cup Parmesan Cheese grated
- 1 tablespoon Worcestershire sauce
- 1/3 cup milk
- 1/3 cup beef broth
- 1/2 sweet onion finely diced
- 1/4 cup parsley chopped
- 1 egg beaten
- 1 tablespoon garlic minced
- 1/2 tablespoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste, ground
Instructions
- Preheat oven to 400 degrees F.
- Coat a baking sheet with cooking spray and set it aside.
- Add everything except the meat, cheese, and parsley to a large bowl and mix until well combined.
- Incorporate both meat, parmesan cheese, and parsley, then gently mix everything with hands or spatula. Do NOT overmix.
- Roll about two tablespoons of the beef mixture into a 1-inch ball. Repeat this with the rest and arrange it onto the prepared baking sheet.
- Bake for about 25-30 minutes. The internal temperature of the meat should be 165 degrees F.
- Remove from oven and let them rest for 5-10 minutes before serving.
- Serve them on pasta with marinara sauce, or make subs.
Notes
- Use both milk and eggs as binders to keep meatballs moist and tender.
- Mix ingredients gently and avoid overworking the meat to prevent toughness.
- Preheat the oven fully before baking to achieve a crisp outer crust.
- Use cold ingredients to keep fat from melting prematurely, preserving texture.
- Use a scoop to form uniform meatballs, ensuring even cooking.
- Allow meatballs to rest after baking so juices can redistribute for juicier results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 241mg | 10% |
| Potassium | 139mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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