A good homemade meatball recipe is something every home cook needs! These meatballs are juicy, flavorful, and super easy to make. Whether you’re serving them over pasta, in a sub, or as an appetizer, they’re always a hit. 🍝✨
How I make the best meatballs
I’ve tested and tweaked this recipe to make sure it turns out perfect every time:
- Tender & juicy – A mix of breadcrumbs, milk, and egg keeps these meatballs moist and soft. I highly recommend using your hands to mix the ingredients—gently! Overmixing makes tough meatballs. I also like to wear disposable gloves for easy cleanup.
- Packed with flavor – Onion, Parmesan, Dijon mustard, and garlic powder add just the right depth.
- Two cooking methods – Choose between pan-frying for a crispy crust or baking for easy hands-off cooking. If you prefer smaller meatballs, roll them into 1-inch balls and adjust the cooking time. If you like them bigger, just add a few extra minutes!
Printable recipe
Ingredients
- 1 pound ground beef
- ½ medium onion (finely minced (about ½ cup))
- ⅓ cup breadcrumbs
- 2 ½ tablespoons milk
- 1 large egg
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoons freshly chopped parsley (optional (OR use 1 teaspoon dried))
- ¼ cup finely shredded Parmesan cheese (optional)
Instructions
- Combine:Add all ingredients to a medium-large mixing bowl. Use a sturdy spatula or hands (I use hands and wear disposable latex gloves) to mix thoroughly. Do not overmix or meatballs will be tough/dry, but make sure mixture sticks together.
- Shape:Roll mixture into 1 ½ inch balls (about 1 tablespoon per meatball) – I use a cookie scoop for easy portioning. Place on a lightly oiled plate or lined baking sheet.
- Cook:In a skillet: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs and cook until browned from all sides and cooked through, around 10-12 minutes. If your skillet is not large enough to fit all meatballs in a single layer, cook them in batches.In the oven: Preheat the oven to 400°F. Bake meatballs for around 20-25 minutes, or until the meatballs are cooked all the way through. (Photo)
My best tips for perfect meatballs
- Don’t overmix – Just combine everything until it sticks together; overworking the meat makes tough meatballs.
- Even size = even cooking – Use a cookie scoop or a tablespoon to portion them out evenly.
- Pan-fry for extra flavor – Browning the meatballs in a skillet gives them a crispy crust and rich taste.
- Baking is hands-off – If you don’t want to babysit the stove, baking works great and keeps things easy.
I like these ingredients
- Ground meat – Sometimes I use a mix of ground pork and beef for extra juiciness, or I swap in ground turkey or ground chicken for a lighter option. All works! I do add a couple extra tablespoons breadcrumbs for the turkey/chicken though, because that meat retains more water.
- Cheese – Parmesan adds great flavor, but you can leave it out or swap for Pecorino Romano. I usually leave it out if I need meatballs for Swedish meatballs or something similar that doesn’t really need that hint of cheese.
- Breadcrumbs – Panko works in place of regular breadcrumbs, just soak it in the milk for a few minutes first.
- Herbs – Fresh parsley is great, but dried works too. Try oregano or basil for an Italian twist! When my herb garden is in full bloom? leafage? in the summer, I will often add a whole bunch of mixed herbs.
Recipe FAQs
Overmixing or using too little fat in the meat can lead to dry meatballs. Make sure to use at least 15% fat ground beef and don’t overwork the mixture.
Make sure the mixture is combined just enough to hold together. If it feels too loose, add a little more breadcrumbs.
Yes! You can mix and shape the meatballs ahead of time and store them in the fridge for up to 24 hours before cooking.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat or in the microwave in 30-second bursts.
Freezing: Let the cooked meatballs cool completely, then freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Reheat straight from frozen in sauce or in a 350°F oven for 15 minutes.
Recipes to use your meatballs in
You can also browse all of my meatball recipes, or all of my ground beef recipes.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Theresa Pryde says
Excellent recipe. I doubled it and still not enough for everyone. They all loved it! Thank you for sharing.
Nora says
I’m so glad the meatballs were a hit, Theresa!
K says
I admittedly deviated from this recipe some- but they were oh so good and I love that it’s adaptable to what you have. I used half pork and half beef, Italian style breadcrumbs, and doubled the recipe. My entire family loved them. The premade frozen meatballs fro mthe store are so packed with harmful ingredients so I was looking for a recipe to batch cook and have on hand for quick kids lunches, but honestly these are so good they are going in my family dinner rotation. Thank you for a flexible, reliable recipe for my family.
Nora says
Your modifications sound delicious! Glad you liked the recipe.
Janice says
I put shredded muzzerella in with the meatball mix-so ooooo good!!
Nanajee Travels says
This guide for making meatballs from scratch sounds like a game-changer! It’s so easy to rely on frozen options, but there’s nothing quite like the taste and texture of homemade meatballs. I appreciate how you’ve laid out simple instructions for beginners; it makes the whole process seem approachable and fun! Knowing how to make them from scratch will definitely elevate your meals, and I can’t wait to try this out. Thanks for sharing such a valuable recipe!
Djuana Guillory says
Hi!! Wanted to know can you add a little onion and bell pepper to the meatballs?
Nora says
Hi Djuana, yes! You definitely can. Just chop them very finely so your meatballs don’t fall apart while cooking. Hope that helps 🙂
Kayren says
Do you use plain bread crumbs or Italian bread crumbs? Can’t wait to try!
Nora says
Plain! But depending on what you use the meatballs for, you can also use Italian! Hope you’ll like the meatballs just as much as we do!
Vlada says
Absolutely delicious !
Nora says
Glad you liked the meatballs, Vlada!
Karen says
Instead of breadcrumbs, how would oats work. I am going to make them tonight and do not have breadcrumbs.
Nora says
Hi Karen, sorry for my late reply! I was away at a work conference and had barely any time to catch up on comments. My apologies. For the record, oats would absolutely work. Either pulse them a few times through a food processor or soak them in some milk beforehand – delicious!
Teresa says
Would this work with ground chicken?
Nora says
Hi Teresa! I know some readers have successfully made these with ground turkey before, so I’m sure ground chicken would be fine! Let me know how it goes if you end up trying it!
Jasmine says
Going to try this for a party this weekend!!! I don’t have breadcrumbs; is it a must have or is it okay to try without?!
Nora says
Hi Jasmine! They hold their shape much better with the bread crumbs. They do work, you just have to be a bit more careful. But you can also use some stale bread or crushed crackers if you have any of those? Hope that helps! – Nora
Marissa says
I just made these to go with spaghetti and they are absolutely delicious! My husband and I even enjoyed them plain right after coming out of the oven!
Nora says
I’m very happy to hear you liked the meatballs, Marissa! Thank you so much for coming back to leave a review – I appreciate it very much!
Morgan says
I was searching for a good meatball recipe with easy ingredients but still tasty. I’m so glad I came across this one. I had all the ingredients and it came out wonderful.. I wouldn’t change a thing. The mustard was also a nice touch! 5/5⭐
Nora says
I am so happy to read this – you did a wonderful job, Morgan! Thank you for leaving your sweet review, I appreciate it so much.