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Best Homemade Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 37 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 18-20 meatballs (serves 6)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Description

These Best Homemade Meatballs are juicy, flavorful, and perfectly tender, combining ground beef with Italian sausage, Parmesan cheese, fresh parsley, and a touch of red pepper flakes. They are first browned on the stovetop and finished in the oven to lock in moisture. Simmered in a rich homemade marinara sauce, they make the ideal comfort food served over pasta, polenta, or alongside garlic cheese bread.


Ingredients

Scale

Meatball Mixture

  • 1 large Onion, diced
  • 3 tablespoons Olive Oil, divided
  • 3 cloves Garlic, finely minced
  • 1/4 teaspoon Red Pepper Flakes
  • 1 1/2 lbs Ground Beef (or a mixture of Beef and Italian Sausage)
  • 2 large Eggs
  • 1 cup Grated Parmigiano Cheese
  • 2 tablespoons Fresh Italian Parsley, diced
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 cup Breadcrumbs
  • 1/2 cup Water or Milk

For Serving

  • Homemade or store-bought marinara sauce (e.g., Rao’s)
  • Freshly grated Parmigiano Cheese
  • Fresh Italian Parsley or Basil, finely diced
  • Pasta, polenta, or garlic cheese bread (optional)


Instructions

  1. Sauté onions and aromatics: Coat a large skillet with 1 tablespoon of olive oil and heat over medium-high. Add diced onions, sprinkle with salt, and cook for 6-7 minutes until softened. Add garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant. Turn off heat and let the mixture cool slightly.
  2. Combine meatball ingredients: In a large bowl, add ground beef, eggs, grated Parmesan, fresh parsley, salt, pepper, and breadcrumbs. Mix using your hands until well combined.
  3. Add onion mixture and liquid: Fold the cooled onion mixture into the meat mixture, then add water or milk, and mix thoroughly. The mixture will be wet but this ensures tender meatballs.
  4. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the meatballs after browning.
  5. Shape meatballs and brown: Form the mixture into golf ball-sized meatballs (about 18-20 pieces). Heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown meatballs on all sides carefully to keep them intact.
  6. Bake meatballs: Transfer the skillet with browned meatballs directly into the oven or place meatballs on a baking sheet. Bake for 15 minutes, or until cooked through.
  7. Simmer in marinara sauce: Prepare homemade marinara sauce or use a quality store-bought sauce. Heat sauce in a large pot or Dutch oven over medium-low heat. Gently add baked meatballs to the sauce and let them simmer to absorb the flavors.
  8. Serve: Garnish with freshly grated Parmesan and chopped parsley or basil. Serve meatballs over pasta, polenta, or enjoy them with garlic cheese bread for a classic Italian meal.

Notes

  • Using a mixture of ground beef and Italian sausage adds extra flavor and juiciness.
  • The meat mixture will be wet before shaping; this is normal and helps create tender meatballs.
  • Browning the meatballs before baking locks in juices and enhances flavor.
  • If you don’t have an oven-safe skillet, transfer meatballs to a baking sheet before baking.
  • Simmering meatballs in marinara sauce after baking adds richness and keeps them moist.
  • Leftover meatballs can be refrigerated for 3-4 days or frozen for up to 2 months.