The short answer: this easy meatball recipe makes about 24 tender meatballs from 1 pound of ground beef and ½ pound of ground pork, with milk-soaked breadcrumbs, one egg, Parmesan and garlic.
- Roll into 1½-inch balls
- Bake at 400°F for 18 to 22 minutes
- Done when the centers reach 160°F
- 10 sauces and freezer tips
- Next step: Plan it with the Family Recipe Binder ($6.99).
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Prep time: 15 minCook time: 32 minTotal time: 52 minServings: 24 tender meatballsTotal includes 5 min of resting, chilling or rising.
This easy meatball recipe makes about 24 tender meatballs from 1 pound of ground beef and ½ pound of ground pork, mixed with milk-soaked breadcrumbs, one egg, Parmesan and garlic. Roll them into 1½-inch balls and bake at 400°F for 18 to 22 minutes, until the centers reach 160°F. Serve them in marinara for spaghetti night, tuck them into subs or keep them warm in a slow cooker for a holiday party.
Save the recipe in the Family Recipe Binder ($6.99), and plan a party menu with the Holiday Season Bundle ($15.99, $25.94).
I love cooking, and a pan of homemade meatballs is one of the most useful things you can learn. One basic mix turns into dinner, lunch and a party platter.
Meatball recipe ingredients
| Ingredient | Amount | Why it matters |
|---|---|---|
| Ground beef, 80/20 or 85/15 | 1 pound | Flavor and enough fat to stay juicy |
| Ground pork | ½ pound | Softer texture and richer taste |
| Plain breadcrumbs or panko | ½ cup | Soaks up milk to keep meatballs tender |
| Whole milk | ⅓ cup | Makes the panade |
| Large egg | 1 | Binds the mix |
| Grated Parmesan | ⅓ cup | Salty, savory depth |
| Garlic, minced | 3 cloves | Classic flavor |
| Fresh parsley, chopped | 2 tablespoons | Color and freshness |
| Salt | 1 teaspoon | Seasons the whole mix |
| Black pepper and dried oregano | ½ teaspoon each | Gentle warmth |
All beef works too. Use 1½ pounds of 80/20 beef and add 1 extra tablespoon of milk.
How to make meatballs, step by step
- Heat the oven to 400°F. Line a rimmed sheet pan with foil or parchment and brush it lightly with oil.
- Make the panade. Stir the breadcrumbs and milk together in a large bowl and let them sit 5 minutes, until soft.
- Add the flavor. Mix in the egg, Parmesan, garlic, parsley, salt, pepper and oregano.
- Add the meat. Crumble in the beef and pork and mix gently with your hands just until combined. Overmixing makes meatballs tough.
- Roll. Wet your hands and roll 1½-inch balls, about 2 tablespoons each. A cookie scoop keeps them even.
- Bake 18 to 22 minutes, until browned and 160°F in the center.
- Finish in sauce (optional). Simmer the baked meatballs in warm sauce for 10 minutes so they soak up flavor.
Beef and pork meatballs are safe at 160°F, and turkey or chicken meatballs need 165°F, per the FoodSafety.gov temperature chart. An instant-read thermometer in the biggest meatball is the quickest check.
Meatball sizes and bake times at 400°F
| Size | Scoop | Makes from 1½ lb | Bake time | Best for |
|---|---|---|---|---|
| 1 inch | 1 tablespoon | About 40 | 12 to 15 minutes | Party appetizers, soups |
| 1½ inches | 2 tablespoons | About 24 | 18 to 22 minutes | Spaghetti, subs |
| 2 inches | 3 tablespoons | About 16 | 22 to 26 minutes | Meatball dinners, sliders |
10 ways to sauce and serve meatballs
| Style | Sauce or add-in | Serve with |
|---|---|---|
| Spaghetti and meatballs | Marinara | Pasta, garlic bread |
| Meatball subs | Marinara and melted provolone | Toasted hoagie rolls |
| Grape jelly party meatballs | Grape jelly and chili sauce | Toothpicks, slow cooker |
| Barbecue meatballs | Barbecue sauce and a little honey | Slider buns or rice |
| Sweet and sour | Pineapple, bell pepper, sweet and sour sauce | White rice |
| Teriyaki | Teriyaki sauce, sesame seeds | Rice, steamed broccoli |
| Swedish style | Creamy brown gravy | Egg noodles, mashed potatoes |
| Cranberry holiday meatballs | Cranberry sauce and chili sauce | Party platter |
| Meatball soup | Chicken broth, greens, small pasta | Crusty bread |
| Baked meatball casserole | Marinara, mozzarella | Salad, rolls |
Want the gravy version? Our Swedish meatballs page has the spices and sauce, and the turkey meatballs recipe is a lighter swap. For soup, try Italian wedding soup.
Meatballs for a holiday party
Meatballs are one of the easiest make-ahead party foods. Bake 1-inch meatballs a day early, refrigerate them, then warm them in a slow cooker with sauce for about 2 hours on low before guests arrive. Set the cooker to warm once they are hot, and set out toothpicks and small plates.
Never leave food out of the refrigerator for more than 2 hours, per the USDA FSIS danger zone guide, because bacteria grow fastest between 40°F and 140°F. A slow cooker on warm solves that for a long party. For more crowd food, see our Christmas appetizers, Christmas party food and tips on how to keep food warm.
Common meatball mistakes and easy fixes
- Dense, tough meatballs. Skip the squeeze. Mix with your fingertips until it just comes together.
- Dry meatballs. Very lean meat dries out. Use 80/20 or 85/15 beef, or add pork.
- Flat or falling-apart meatballs. The mix is too wet. Chill the rolled balls 15 minutes before baking.
- Bland meatballs. Fry a teaspoon of the mix in a pan, taste it and adjust the salt before rolling the whole batch.
- Uneven cooking. Use a scoop so every meatball is the same size.
A starter meatball plan for the week
| Day | Meal | Meatballs used |
|---|---|---|
| Sunday | Bake a double batch | 48 |
| Monday | Spaghetti and meatballs | 12 |
| Wednesday | Meatball subs | 10 |
| Friday | Teriyaki meatballs and rice | 10 |
| Freezer | Party or busy-night backup | 16 |
Make-ahead, storage and freezing
- Make ahead: roll the meatballs up to 1 day early and refrigerate them covered, or bake them and chill.
- Refrigerate: chill cooked meatballs within 2 hours and use them within 3 to 4 days, as the USDA leftovers guide advises.
- Freeze: freeze raw or baked meatballs on a sheet pan, then bag them for up to 3 months.
- Reheat: simmer in sauce or bake at 350°F until hot in the center.
Keep your meatball recipe with the family favorites
The Family Recipe Binder includes recipe cards, a recipe index, kitchen conversions and a substitutions chart, so your meat mix and party batch notes stay together. Plan the week of meatball meals on the Meal Planner & Grocery List ($3.99). Hosting this season? The Holiday Season Bundle ($15.99, $25.94) keeps your holiday budget, gift list and meal plan together, and our free Holiday Budget Starter Kit (3 US Letter pages, emailed after you join the list) helps you set a party food budget first. See all our printables.
Simmer the meatballs in our easy marinara sauce, made with canned tomatoes and garlic. For a meatier Sunday gravy style, simmer them in our spaghetti sauce recipe. For a classic ragù pasta night without rolling meatballs, make our bolognese recipe. A plain pot of tomato sauce also works when you want a lighter simmer without meat in the sauce.
Want poultry instead of beef? See chicken meatballs. For the full pasta plate, try spaghetti and meatballs.
Turn the meatballs into a hot meatball sub and other sandwiches with marinara and melted mozzarella.
Frequently asked questions
What is the best meatball recipe for beginners? The easiest meatball recipe for beginners is a baked one: mix 1 pound of ground beef and ½ pound of ground pork with milk-soaked breadcrumbs, an egg, Parmesan, garlic and salt, roll 1½-inch balls and bake at 400°F for 18 to 22 minutes. Baking skips the splatter and turns every meatball at once.
What makes meatballs soft and not tough? A panade, breadcrumbs soaked in milk, is what keeps meatballs soft. The soaked crumbs hold moisture in the meat, and mixing gently with your hands instead of squeezing keeps the texture tender instead of dense.
What temperature should meatballs be cooked to? Beef and pork meatballs are done at 160°F, and turkey or chicken meatballs at 165°F, measured in the center with a food thermometer. Color alone is not a reliable test, because ground meat can brown before it is fully cooked.
How long do you bake meatballs at 400°F? Bake 1½-inch meatballs at 400°F for about 18 to 22 minutes. Small 1-inch party meatballs take 12 to 15 minutes, and large 2-inch meatballs take 22 to 26 minutes, so check the center temperature near the end.
Is it better to bake or fry meatballs? Baking is easier for big batches, and frying gives a darker crust. Many cooks bake meatballs for convenience and then simmer them in sauce for 10 minutes, which gives soft, flavorful meatballs with far less mess.
What meat is best for meatballs? A mix of ground beef and ground pork makes the most tender, flavorful meatballs. Use 80/20 or 85/15 beef so there is enough fat, or swap in ground turkey with an extra tablespoon of olive oil.
Do you need eggs in meatballs? Eggs help meatballs hold their shape, but they are not required. Without eggs, add an extra 2 tablespoons of milk-soaked breadcrumbs and chill the rolled meatballs for 15 minutes before baking so they stay round.
Can I make meatballs without breadcrumbs? Yes, you can make meatballs without breadcrumbs by using crushed crackers, quick oats, panko or a slice of torn sandwich bread soaked in milk. For gluten-free meatballs, use gluten-free crumbs or almond flour.
How do I keep meatballs from falling apart? Meatballs fall apart when the mix is too wet or there is too little binder. Use one egg per 1½ pounds of meat, squeeze extra milk out of the crumbs, chill the balls before cooking and let them set for a few minutes before stirring them into sauce.
Can I freeze meatballs? Yes, meatballs freeze well raw or cooked for about 3 months. Freeze them on a sheet pan until firm, then bag them, so you can pull out just the number you need for dinner or a party.
How do I cook frozen meatballs? Cook frozen homemade meatballs straight from the freezer at 400°F for about 25 to 30 minutes if raw, or 15 to 20 minutes if already cooked. You can also drop cooked frozen meatballs into simmering sauce until they are hot all the way through.
How many meatballs per person for a party? Plan 4 to 5 small meatballs per guest when they are one of several appetizers. One meatball recipe with 1½ pounds of meat makes about 40 one-inch meatballs, which covers 8 to 10 guests.
How long can meatballs sit out at a party? Cooked meatballs should not sit out longer than 2 hours, or 1 hour if the room is above 90°F. A slow cooker on the warm setting keeps them above 140°F, so they stay safe for the whole party.
How do I save and share my family's meatball recipe? Write your family's meatball recipe on a card in the Family Recipe Binder ($6.99) from HomeBase Paper Co. It keeps your exact meat mix, sauce and party batch notes in one place, so the recipe is easy to make again and pass down.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Danger zone (40°F to 140°F) fsis.usda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov