Name: Homemade Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef (80/20); 1/2 cup breadcrumbs; 1 large egg; 1/2 medium onion, finely grated; 3 cloves garlic, minced; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley; 1/4 cup milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 2 tablespoons olive oil (for searing); 2 cups crushed tomatoes or marinara sauce

Tender, juicy, and packed with bold flavor, these Homemade Meatballs are the ultimate comfort food that feels both nostalgic and gourmet. Simmered in a rich tomato sauce and finished with a sprinkle of fresh parsley, they bring cozy Sunday dinners to your table any night of the week. Whether you serve them over spaghetti, tuck them into a sub, or enjoy them straight from the pan, these meatballs are sure to become a family favorite.

What sets these meatballs apart is their perfectly balanced texture: crispy edges from a quick sear and a moist, savory center thanks to a mix of fresh ingredients and smart seasoning. They’re easy enough for a weeknight, yet impressive enough for guests. Once you try this recipe, frozen meatballs just won’t cut it anymore.

Why You’ll Love This Homemade Meatballs

Classic Flavor: Each bite is packed with garlic, onion, herbs, and just the right amount of seasoning.
Freezer-Friendly: Make a big batch and freeze half for quick meals later.
Versatile: Use them in pasta, sliders, soups, or grain bowls.
Better Than Takeout: Homemade always wins when it comes to freshness and flavor.

Preparation Phase & Tools to Use

Essential Tools and Equipment

Mixing Bowls: You’ll need a large bowl to mix your meatball ingredients thoroughly.
Measuring Cups & Spoons: Accurate measurements ensure the right flavor and consistency.
Baking Sheet or Skillet: Depending on your preferred method (oven or stovetop), a rimmed baking sheet or large skillet is essential for cooking evenly.
Parchment Paper: For easy cleanup and to prevent sticking when baking.
Tongs or Slotted Spoon: Helpful for turning or removing meatballs while cooking.

Each of these tools helps streamline the process and ensures a smooth prep-to-table experience. Don’t skip out on a sturdy skillet if you want that golden crust!

Ingredients for the Homemade Meatballs

Ground Beef: The heart of the meatball. Use 80/20 beef for a balance of moisture and flavor.
Breadcrumbs: These help hold the meatballs together and give them a soft texture.
Egg: Binds the ingredients so the meatballs don’t fall apart.
Onion: Finely grated for flavor without large chunks.
Garlic: Fresh garlic adds depth and warmth.
Parmesan Cheese: Brings a salty, nutty kick that elevates the flavor.
Fresh Parsley: Adds a burst of freshness and color.
Milk: Keeps the interior moist and tender.
Salt & Pepper: Essential seasoning to bring everything together.
Italian Seasoning: A mix of herbs to deepen the flavor.
Olive Oil: For searing the meatballs to golden perfection.
Crushed Tomatoes or Marinara Sauce: For simmering and soaking the meatballs in rich flavor.

How To Make the Homemade Meatballs

Step 1: Mix the Ingredients

In a large bowl, combine the ground beef, breadcrumbs, grated onion, minced garlic, Parmesan, parsley, milk, egg, and seasonings. Mix until just combined – don’t overwork it to keep them tender.

Step 2: Shape the Meatballs

Using your hands or a scoop, shape the mixture into 1.5-inch balls. Try to keep them uniform in size so they cook evenly.

Step 3: Sear the Meatballs

Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and brown on all sides. This locks in flavor and creates a delicious crust.

Step 4: Simmer in Sauce

Once seared, add crushed tomatoes or your favorite marinara sauce to the pan. Let the meatballs simmer gently for 20-25 minutes until fully cooked through and infused with saucy goodness.

Step 5: Garnish and Serve

Top with fresh parsley and extra Parmesan if you like. Serve hot over pasta, in subs, or enjoy them on their own.

Serving and Storing Your Homemade Meatballs

These homemade meatballs shine in countless dishes. Spoon them over a bed of spaghetti with a ladle of rich tomato sauce for the ultimate comfort meal. Or tuck them into toasted sub rolls with melted mozzarella for a satisfying meatball sub. They also make great party bites on toothpicks or served over creamy polenta.

Leftovers? You’re in luck. Store cooked meatballs in an airtight container in the fridge for up to 4 days. For longer storage, freeze them (sauce included or separate) for up to 3 months. Just reheat gently on the stovetop or microwave until heated through.

Frequently Asked Questions

How do I keep my meatballs from falling apart?

Make sure to use enough binder ingredients like egg and breadcrumbs. Don’t skip the milk—it helps keep the texture moist and cohesive.

Can I bake instead of pan-fry?

Absolutely! Bake at 400°F for about 18-20 minutes or until golden and cooked through. It’s a great hands-off method.

What meat blend works best?

80/20 ground beef is ideal, but you can mix in ground pork or veal for extra flavor and tenderness.

How can I make them gluten-free?

Swap the breadcrumbs for gluten-free breadcrumbs or almond flour. Double-check your sauces and seasonings for hidden gluten.

Can I make these ahead of time?

Yes, shape the meatballs and refrigerate them up to 24 hours ahead. Or freeze them raw on a baking sheet, then transfer to a bag for long-term storage.