The BEST Meatball Recipe

Overhead view of meatballs and tomato sauce in a skillet.

This is the BEST meatball recipe! I'm sharing simple techniques for unbelievably flavorful, tender, and juicy results. Recipe includes instructions for baking or pan-searing.

Don't miss the how-to video!

Course Dinner

Cuisine Italian

Prep Time 25

Cook Time 25

Total Time 50

Servings meatballs

Calories 539kcal

Author Sam Merritt

Equipment

Ingredients

For Meatballs

1 cup (90 g) panko (or 3 slices white bread, torn into 1" pieces)
½ cup (118 ml) whole milk cold
½ cup (40 g) grated parmesan
1 large egg lightly beaten (cold is fine)
3 large cloves garlic pressed (or minced if you do not have a garlic press)
1 ½ teaspoons dried parsley
½ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon crushed red pepper optional
¼ teaspoon ground nutmeg optional
1 teaspoon salt
½ teaspoon ground pepper
1 lb (455 g) ground beef I used 90% lean
1 lb (455 g) ground pork
Olive oil

For Sauce (Or you may substitute 3-4 cups of your favorite, quality marinara sauce)

1 cup (145 g) finely chopped yellow onion
1 ½ Tablespoons minced garlic about 3-4 cloves
28 oz (793 g) crushed tomatoes
2 teaspoons dried basil
2 teaspoons granulated sugar
¾ teaspoons dried oregano
½ teaspoon table salt or fine sea salt
½ teaspoon ground black pepper

Instructions

For Meatballs

If you are baking the meatballs, preheat your oven to 425F (220C), otherwise skip this step.
Make the panade: Pour panko (or bread pieces) into a large mixing bowl and pour the milk evenly overtop. Stir until bread/panko is saturated and allow to sit for 10 minutes until milk is fully absorbed, then use a fork to mash into a paste.
1 cup (90 g) panko, ½ cup (118 ml) whole milk
Add everything else but the meat: Add grated parmesan cheese, egg, garlic, parsley, onion powder, oregano, crushed red pepper (if using), nutmeg, salt, and ground pepper to the panade and stir until well-combined.
½ cup (40 g) grated parmesan, 1 large egg, 3 large cloves garlic, 1 ½ teaspoons dried parsley, ½ teaspoon onion powder, ¼ teaspoon dried oregano, ¼ teaspoon crushed red pepper, ¼ teaspoon ground nutmeg, 1 teaspoon salt, ½ teaspoon ground pepper
Temper the meat: Add about 2 Tablespoons each of the ground beef and ground pork to the panade mixture and stir very well until, until thoroughly combined before adding the remaining meat.
1 lb (455 g) ground beef, 1 lb (455 g) ground pork
Add remaining meat and mix: Add the remaining meat to the panade and use your hands to gently work ingredients together until completely combined. Do your best to make the mixture uniform, but don't over-work or your meatballs will be tough.
Form the meatballs: Scoop dough into 2-Tablespoon sized balls and lightly grease your hands with olive oil. Roll gently into a round ball (don't roll too tightly) and place on a parchment paper lined baking sheet (spacing meatballs at least 1" apart if baking) until you have formed all of your meatballs.
If baking the meatballs: Transfer baking sheet to center rack of 425F (220C) oven and bake for 12-15 minutes. While the meatballs are baking, begin preparing the sauce.
If pan-searing the meatballs: Heat a large stockpot or enameled Dutch oven over medium-high heat. Add enough oil that the bottom of the pan is covered, about ⅛-¼” deep. Working in batches, sear the meatballs until browned on one side, carefully flip, and brown on the other side, then transfer to a plate (they will still be pink inside, this is fine).
Repeat until all meatballs have been cooked. If you have more than about 2 Tbsp of grease left in the pot, drain excess grease (I use a ladle to remove). If you don’t have any grease left, add a splash more olive oil and allow it to heat and prepare your sauce. Do not remove caramelized/brown bits at the bottom of the pot!

For the Sauce

If you pan-seared your meatballs drain off anything more than about 2 Tablespoons of grease (don't remove any browned bits!) from the pot and continue to work in the same pot. Proceed with the recipe as written.
If you baked your meatballs, add 2 Tablespoons of oil to a large stockpot or enameled dutch oven. Heat over medium heat. Proceed with the recipe as written.
1 cup (145 g) finely chopped yellow onion
Cook the onion: Add onion to the pot and cook until softened/translucent (about 5-7 minutes). If you cooked your meatballs in the pot and there are any browned bits, scrape these up as you cook.
Cook the garlic: Add garlic and cook, stirring, until fragrant (about 30 seconds).
1 ½ Tablespoons minced garlic
Add crushed tomatoes, basil, sugar, oregano, salt, and pepper and stir well.
28 oz (793 g) crushed tomatoes, 2 teaspoons dried basil, 2 teaspoons granulated sugar, ¾ teaspoons dried oregano, ½ teaspoon table salt or fine sea salt, ½ teaspoon ground black pepper
Simmer and add meatballs: Bring sauce to a simmer and then gently place meatballs into the sauce, submerging in the sauce as much as possible.
Cook through: Cover pot with a lid and simmer over low heat until meatballs are cooked through (usually about 15 minutes, internal temperature should reach at least 165F/75C).
Serve: Gently stir sauce and serve alone, with a side salad, on subs, or over pasta.

Video

Notes

Storing

Allow meatballs and sauce to cool then store in the refrigerator for up to 4 days. The flavor improves as the meatballs sit!

To freeze, store cold meatballs and sauce in an airtight, freezer-safe container or heavy duty freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator then reheat on the stovetop over low heat (add a splash of water or broth if the sauce has thickened too much).

You can also store cooked meatballs without the sauce for up to 3 months, reheat in a simmering sauce until warmed through.

Nutrition