Servings
Font
Back
0 from 66 votes

Homemade Meatballs

This Homemade Meatballs recipe has been my favorite for years! The meatballs are incredibly juicy, tender, and easy to make. I combine ground pork, ground beef, Parmesan, and homemade Italian seasoning to make them irresistible. In just 40 minutes, I can have a delicious meal perfect for pasta, subs, lasagna, or appetizers.

Prep Time
15 mins
Cook Time
15 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 dried Italian seasoning herbs
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Worcestershire sauce 
  • 1/3 cup milk
  • 1/3 cup beef broth
  • 1/2 sweet onion finely diced
  • 1/4 cup chopped parsley
  • 1 egg beaten
  • 1 tablespoon minced garlic 
  • 1/2 tablespoon kosher salt or to taste
  • 1/2 teaspoon ground black pepper or to taste

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

  • When I make these meatballs, I always use both milk and eggs because they work together to keep them moist and tender. The milk adds extra moisture, while the egg binds everything together, so the meatballs hold their shape without falling apart. I like to call this mixture my "meatball glue" because it keeps them firm and juicy. I use one egg for every two pounds of meat and always whisk it first so it blends smoothly. Following this method gives me perfectly tender and flavorful meatballs every time.
  • I always make sure my oven is hot before adding the meatballs. This helps the outside cook quickly, creating a crispy shell while keeping the inside juicy.
  • Unlike other recipes that call for room-temperature ingredients, I use them cold for this meatballs recipe. This keeps the fat from melting too soon, so the meatballs stay tender.
  • I mix in a little grated Parmesan because it adds moisture and acts as a binder. It also brings a rich, authentic Italian flavor without overpowering the meat.
  • I take my time and mix everything gently to keep the meatballs soft. Overmixing makes them dense and tough instead of light and juicy.
  • I keep my meatballs uniform so they cook evenly. Using a cookie or ice cream scoop helps make the process faster and less messy.

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 (4%) 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: 24meatballs

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.