Best Homemade Meatballs Recipe

Hey everyone! One of the most beloved recipes here at Tasty Recollections is our Italian Wedding Soup, a copycat version of East Side Mario’s classic (you know the soup they serve that has those tiny meatballs?). Among the many compliments I have received, our meatballs often steal the show. So today, I’m excited to share the simple yet best homemade meatballs recipe – ever. This is my go-to recipe for meatballs, and they always turn out deliciously tender. This recipe for these meatballs that you can enjoy alongside your favorite spaghetti and sauce or any other dish you desire. If you’re a fan of our Italian Wedding Soup meatballs, you’re in for a treat with these!

Also, this recipe makes a ton of meatballs. I did that on purpose so you can freeze some for later 🙂 But, if you want you can halve the recipe.

Ingredients:

• 2.5 pounds of lean ground beef (you can also use ground pork, ground veal, or a mix)
• 2 eggs
• 2 tablespoons whole milk
• 1/2 cup Parmesan cheese
• 1/2 cup breadcrumbs (If you want this recipe to be gluten free, subsitute it with the same amount of oat flour.)
• 1/2 cup oat flour (can be substituted by more breadcrumbs, but this gives a special touch, I wouldn’t skip it)
• 3 cloves of garlic
• 2 tablespoons grated onion
• olive oil

Directions:

1. In a large bowl, combine eggs, milk, Parmesan cheese, breadcrumbs, oat flour, minced garlic, and grated onion. Mix thoroughly using a fork until well combined.

2. Add the ground meat to the mixture and gently combine, being careful not to overwork the meat to avoid tough meatballs. Use your hands or a spoon to mix until all ingredients are evenly distributed.

3. Once the mixture is combined, shape it into golf ball-sized meatballs, minimizing handling to keep them tender.

4, Heat olive oil in a large, deep non-stick pan over medium heat. Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for a few minutes on each side until browned and cooked through.

5. Once cooked, transfer the meatballs to a plate lined with paper towels to absorb any excess oil.

Storage Instructions:

Allow the cooked meatballs to cool completely before transferring them to an airtight container. Refrigerate for up to 3-4 days. For longer storage, you can freeze the raw meatballs in a single layer on a baking sheet until firm, then transfer them to a freezer bag or container. Frozen meatballs can last for up to 2-3 months. When ready to use them straight from the freezer. 

Common Substitutions:

• Ground Meat: While the recipe calls for lean ground beef, you can certainly use other ground meats such as pork, veal, or a combination for added flavor and texture variation.
• Breadcrumbs: If you’re looking for a gluten-free option, you can substitute breadcrumbs with more oat flour. 
• Oat Flour: Oat flour adds a nice texture to the meatballs, but if you don’t have it on hand, you can use regular breadcrumbs instead.
• Parmesan Cheese: Feel free to swap Parmesan cheese with Romano cheese or any other hard cheese of your choice for a slightly different flavor profile.

Variations:

• Italian Seasoning: Enhance the flavor of your meatballs by adding a teaspoon of dried Italian seasoning blend or a combination of dried herbs like basil, oregano, and thyme.
• Spicy Kick: For those who enjoy a bit of heat, mix in some crushed red pepper flake.
• Fresh herbs: You can also add some finely chopped fresh herbs if you have them on hand. I like adding parsley, or  some fresh basil. 

How to Serve and Pairings:

These homemade meatballs are incredibly versatile and can be enjoyed in various ways. Serve them as a main dish alongside pasta and your favorite tomato sauce for a classic spaghetti and meatballs meal. Alternatively, pair them with mashed potatoes and gravy for a comforting dinner option. You can even use them as a filling for sandwiches,  wraps, meatball subs or as a topping for homemade pizza.

However you choose to enjoy them, these homemade meatballs are sure to be a hit at your dinner table!

Troubleshooting:

• Dry Meatballs: If your meatballs turn out dry, it could be due to overmixing the meat mixture or using lean ground meat. To prevent this from happening next time you make them, handle the meat mixture gently and consider using a slightly fattier ground meat or adding a bit more liquid, such as milk or egg
• Falling Apart: If your meatballs are falling apart during cooking, it may be because the mixture is too dry or not well bound. Make sure to thoroughly mix the ingredients and consider adding an extra egg or a tablespoon more milk to help bind the mixture together.
• Soggy Texture: Soggy meatballs can result from overcrowding the pan while cooking or not browning them properly. Ensure that you cook the meatballs in batches and give them enough space in the pan to brown evenly on all sides.

Best Homemade Meatballs Recipe

Ultimate homemade meatball recipe! Versatile and flavorful, these meatballs are perfect for pasta, sandwiches, or as a savory snack

Print Recipe Pin Recipe

Prep Time:25 minutes mins

Cook Time:25 minutes mins

Total Time:50 minutes mins

Course: Dinner, Lunch

Cuisine: European, Italian

Keyword: meatballs

Servings: 12 people

Calories: 163kcal

Author: Claudia Genschow

Ingredients

• 2.5 pounds of lean ground beef you can also use ground pork, ground veal, or a mix
• 2or 3 eggs see notes
• 2 tablespoons whole milk
• 1/2 cup Parmesan cheese
• 1/2 cup breadcrumbs If you want this recipe to be gluten free, subsitute it with the same amount of oat flour.
• 1/2 cup oat flour can be substituted by more breadcrumbs, but this gives a special touch, I wouldn’t skip it
• 3 cloves of garlic
• 2 tablespoons grated onion
• olive oil

Instructions

• In a large bowl, combine eggs, milk, Parmesan cheese, breadcrumbs, oat flour, minced garlic, and grated onion. Mix thoroughly using a fork until well combined.
• Add the ground meat to the mixture and gently combine, being careful not to overwork the meat to avoid tough meatballs. Use your hands or a spoon to mix until all ingredients are evenly distributed.
• Once the mixture is combined, shape it into golf ball-sized meatballs, minimizing handling to keep them tender.
• Heat olive oil in a large, deep non-stick pan over medium heat. Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for a few minutes on each side until browned and cooked through.
• Once cooked, transfer the meatballs to a plate lined with paper towels to absorb any excess oil.

Notes

Please note calories provided are only and estimate.

I add 2 eggs at first. I mix everything together including the ground beef. If the mixture is not coming together I add the third egg. Eggs vary in size so if you have two small eggs you might need an extra egg to bring everything together. I hope this makes sense. Let me know if you have any questions. 

FAQ:

If you made this recipe please don’t forget to comment below! This encourages others to try the recipe as well. And I mean we wouldn’t want everyone to be missing out on the best meatballs ever right?!?