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Homemade Meatballs
5 from 66 votes

Homemade Meatballs

Homemade Meatballs combine ground beef and pork with Italian seasoning, Parmesan, and breadcrumbs, producing tender, juicy spheres. Milk and egg bind the mixture while keeping moisture inside. Baking at a high temperature creates a lightly crisp exterior while preserving a soft interior, making them perfect served over pasta or in sandwiches.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 24 meatballs
Calories: 124 kcal
Course: Main Course, Appetizer
Cuisine: Italian, American

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

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. Coat a baking sheet with cooking spray and set it aside.
  3. Add everything except the meat, cheese, and parsley to a large bowl and mix until well combined.
  4. Incorporate both meat, parmesan cheese, and parsley, then gently mix everything with hands or spatula. Do NOT overmix.
  5. 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.
  6. Bake for about 25-30 minutes. The internal temperature of the meat should be 165 degrees F.
  7. Remove from oven and let them rest for 5-10 minutes before serving.
  8. 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

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%)

Nutrition Facts

Serving: 24 meatballs

Amount Per Serving

Calories 124

% 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.