Recipe

Easy Meatball Recipe

Juicy, tender meatballs with crisp edges and big flavor, made with everyday ingredients and zero fuss.

By Matt Campbell

•

4.8

A real photograph of a cast iron skillet filled with browned meatballs simmering in marinara sauce with fresh basil on top

Meatballs are one of those dishes that feel like you tried harder than you did. You mix, you roll, you sizzle, and suddenly your kitchen smells like somebody’s favorite red-sauce place moved in and started bossing everyone around in the best way.

This is my go-to easy meatball recipe for weeknights, meal prep, or that moment when you need dinner to land with a little drama. They come out juicy and tender inside, with browned, crisp edges outside. No weird ingredients. No twenty-step technique. Just smart basics: a little panade (bread plus milk) for moisture, gentle mixing, and high heat to build flavor fast.

A real photograph of hands gently rolling raw meatball mixture on a parchment-lined baking sheet

Why It Works

Juicy texture, not dense: A quick panade keeps the interior tender and prevents dry, tight meatballs.
Big flavor from simple seasoning: Parmesan, garlic, and onion add that savory depth without needing a long ingredient list.
Browned edges = better everything: Searing builds a crust that tastes like you simmered sauce all day, even if you did not.
Flexible cooking method: Sear then simmer in sauce for classic comfort, or bake for hands-off meal prep.

Pairs Well With

Creamy mashed potatoes
Spaghetti with marinara
Garlic bread
Simple green salad

Storage Tips

How to Store Leftover Meatballs

Fridge: Cool meatballs within 2 hours, then store in an airtight container for 3 to 4 days. Store them in sauce if you have it. They stay juicier.
Freezer: Freeze cooked meatballs (with or without sauce) for up to 3 months. For best results, freeze on a sheet pan first until solid, then transfer to a freezer bag.
Reheat: Warm gently in a covered saucepan with a splash of water or sauce over low heat until hot throughout. Microwave works too. Use 50 to 70 percent power so they do not turn rubbery.

Quick tip: If your sauce thickens too much in the fridge, loosen it with a small splash of water or broth while reheating and it will bounce right back.

Common Questions

What makes meatballs tender and not tough?

Three things: panade (bread plus milk), gentle mixing (stop as soon as it comes together), and not overcooking. Think of meatball mixture like a handshake, not a wrestling match.

Do I have to use both beef and pork?

No. All beef works great, and all pork is super juicy. A beef and pork blend is my favorite because you get beefy flavor plus porky tenderness.

What internal temperature should meatballs be?

For beef, pork, or a beef and pork blend, cook to about 160°F in the center. If you are using any ground poultry, cook to 165°F. A thermometer makes this easy and keeps you from drying them out.

Can I bake these instead of pan-searing?

Yes. Bake at 425°F for 14 to 18 minutes until they reach 160°F (or 165°F if using poultry). Ovens vary, so start checking at 12 minutes. If you want more browning, broil for 1 to 2 minutes at the end, watching closely.

How do I keep meatballs from falling apart?

Make sure the eggs and panade are mixed in evenly, chill the shaped meatballs for 10 minutes if your kitchen is warm, and do not flip them too early. Let a crust form in the pan first.

Can I make the mixture ahead of time?

Yes. You can mix and shape meatballs, cover, and refrigerate for up to 24 hours. You can also freeze them raw on a tray, then bag them. Cook from frozen by baking, or thaw overnight for pan-searing.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Sheet pan or large plate (for shaped meatballs)
Large skillet (cast iron or nonstick) with lid, or a Dutch oven
Instant-read thermometer (helpful, not required)

I used to think “good meatballs” meant some secret family recipe guarded like a treasure map. Then I started cooking professionally and realized the real secret is way less mysterious: respect the texture. Bread plus milk, mix gently, brown deeply, and suddenly you have meatballs that make people go quiet for a second mid-bite. These are the ones I make when I want dinner to feel like a win, even if the rest of the day was a mess.

Easy Meatball Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 to 6 (about 18 meatballs)

Ingredients

1/2 cup panko breadcrumbs or 1/3 cup fine plain breadcrumbs
1/3 cup milk (any kind), plus a splash more if needed
1 1/4 pounds ground meat (half beef and half pork recommended), ideally 80/20 beef if using beef
1 small onion, grated or very finely minced (about 1/2 cup)
3 garlic cloves, minced
1/2 cup grated Parmesan cheese
2 large eggs
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional but helpful)
2 to 3 tablespoons olive oil (for browning)
3 cups marinara sauce (store-bought or homemade), or enough to coat the meatballs and simmer
Optional for serving: extra Parmesan, basil, spaghetti, hoagie rolls

Note: Fine breadcrumbs absorb milk faster and more aggressively than panko. If using fine crumbs, start with a little less milk and add only if needed. Panko usually wants the full amount. The mixture should be moist but not soupy.

Allergens: Contains dairy, egg, and gluten (unless you swap in gluten-free breadcrumbs).

Instructions

Make the panade. In a large bowl, stir together the breadcrumbs and milk. Let sit for 5 minutes until the crumbs soften.
Build the mixture. Add ground meat, grated onion, garlic, Parmesan, eggs, parsley, salt, pepper, and Italian seasoning (if using). Mix with your hands or a fork just until combined. Stop the second it looks evenly mixed.
Shape. Roll into 1 1/2-inch meatballs (about 2 tablespoons each, roughly 40 to 45g). You should get roughly 18. Place on a sheet pan or plate. If the mixture feels sticky, lightly oil your hands.
Sear for crisp edges. Heat a large skillet over medium-high heat. Add olive oil. Working in batches, add meatballs and sear for 6 to 8 minutes total, turning to brown 2 to 3 sides until you have deep color. They do not need to be cooked through yet.
Simmer in sauce. Reduce heat to medium-low before adding marinara to keep splatter under control. Pour in sauce, gently turning meatballs to coat. Cover and simmer for 10 to 12 minutes, or until the meatballs reach 160°F in the center (165°F if using any poultry).
Taste and serve. Taste the sauce, adjust salt if needed, and serve over pasta, with garlic bread, or stuffed into rolls for meatball subs.

A real photograph of a ladle spooning marinara sauce over browned meatballs in a skillet

Optional: Easy baked method

Arrange shaped meatballs on a lightly oiled sheet pan. Bake at 425°F for 14 to 18 minutes until 160°F in the center (165°F if using poultry). Start checking at 12 minutes since ovens and meatball sizes vary. Warm sauce on the stove and toss meatballs in sauce before serving.

Nutrition information is estimated.

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