This is my go-to meatball recipe because it yields the most juicy and tender bites every time. It’s a reader favorite, with hundreds of rave reviews!
Recipe Science
- Mixing the ground beef, breadcrumbs, and eggs creates a starchy panade that traps the juices, resulting in a juicy meatball.
- Broiling browns the surface and activates the Maillard reaction, producing hundreds of new flavor compounds.
- Simmering the meatballs in acidic tomato sauce tenderizes the beef for the best texture.
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Featured Comment 582
“I have tried at least 50 different recipes at home. And this is in the top two. My family really loves the recipe!”—Ken
Why It Works
I’m very proud of this dish. I learned all the secrets to success from my husband Jason’s Italian grandma, Rose. The challenge was that she didn’t use specific measurements and cooked by feel. As a culinary scientist who craves details, I had some homework to do.
After many rounds of testing, I finally figured it out. The essential elements are the breadcrumb mixture to retain juiciness, broiling to create surface flavors, and simmering to tenderize the beef. With my husband and kids as taste testers, the flavor is spot on. This recipe makes plenty of servings for pasta or meatball subs.
Ingredients You’ll Need
- Meat: I use ground beef ranging from 80% (ground chuck) to 90% (ground sirloin). The percentage corresponds to the amount of lean meat-to-fat that’s processed together. Fat adds flavor and tenderness, while the meat provides chew for a contrast in texture. For me, the sweet spot is 85% lean beef, with 80% lean beef as my second choice.
- Breadcrumbs: I recommend using plain breadcrumbs and then adding dried Italian seasonings and fresh herbs for herbaceous notes. You can use premade Italian-style breadcrumbs for convenience, but I prefer to control the level of seasonings.
- Eggs: Serve as a binder, add richness, and moisten the bread crumbs to create a panade.
- Seasoning: To make each bite packed with flavor, I mix in finely chopped onions, minced garlic, grated parmesan cheese, dried Italian seasoning, salt, and pepper.
- Tomato Sauce: I always prefer making homemade marinara sauce, using ripe canned tomatoes for convenience. It combines tomato paste, crushed San Marzano or Cento brand, and alliums like onions and garlic. So simple!
See the recipe card below for all ingredients and measurements (US and metric).
Ingredients Substitutions
- Using Other Types of Meat: Grandma Rose said that, on occasion, she would use different types of ground beef or a mixture of beef and pork (ground pork or Italian sausage) or ground veal. Many of my readers have used a combo, or all three, and loved the results! You can easily substitute ground turkey or chicken for a poultry alternative.
- Making Homemade Breadcrumbs: In culinary school, we were taught how to make breadcrumbs using leftover homemade white bread or crusty loaves. Break them down in a food processor then bake them until dry for a tastier meatball. This option works well for those who want gluten-free breadcrumbs if none are available at the market.
- Using Jarred Tomato Sauce: In a hurry? No problem! You can use 47 ounces (or 2 jars) or store-bought marinara or pasta sauce instead of making the tomato sauce recipe.
How to Make Meatballs
This step-by-step guide shows you the process of making the tomato sauce, broiling the meatballs, and simmering them in the sauce.
Step 1: Make the Tomato Sauce
Minced garlic and onion saute with the tomato paste to add a hint of sweetness and depth to the sauce.
Add high-quality crushed canned tomatoes to create a thick but pourable sauce consistency.
Ingredient Chemistry: I make the sauce and simmer it briefly for about 30 minutes while preparing the meatballs. Foods rich in glutamates, like onions, garlic, and tomatoes, boost the meatballs’ savory flavors.
Step 2: Preheat the Oven
Set the oven rack to the lower-middle position to prevent the meatballs from charring too quickly under the broiler. Line a large sheet pan with foil or parchment paper rated for use at high temperatures for easy clean-up. Grease with olive oil to prevent sticking.
Step 3: Make the Meatball Mixture
I’ve found just the proper ratio of meat to breadcrumbs for a fork-tender meatball. For every 1 pound beef, add ½ cup breadcrumbs and 1 large egg. This prevents a tough or spongy texture. Mix with parmesan cheese, finely chopped onion, salt, black pepper, Italian seasoning, and minced garlic for flavor.
Step 4: Shape the Meatballs
At our home, we like large meatballs to serve with spaghetti. Measure out about ⅓ cup of the ground beef. A cookie scoop works well for the job!
Shape it into balls; this size will yield about 15 portions. Place them on the greased baking sheet.
Pro Tip: Alternatively, you can make them smaller and cook them in the oven for a shorter time.
Step 5: Broil the Meatballs
Cook the meatballs under the broiler on one side for about 10 minutes, then flip to brown the bottoms.
Tips for Perfect Execution: Grandma Rose advises broiling them before simmering them in the sauce to prevent soggy meatballs. This process is integral in keeping the meat together during simmering and enhancing the surface flavor and texture.
Step 6: Simmer
Slowly simmering the meatballs in the sauce for over an hour allows the liquid to coax out the meat’s delicious browned flavors. The sauce concentrates over the long cooking period. Stir every 20 minutes for even cooking.
The braising process and the acids in the tomato helps to soften the tougher connective tissue in the beef so that each bite breaks down with little resistance.
Step 7: To Serve
I traditionally serve this dish with spaghetti, but any type of pasta works well. Toss the sauce and noodles, add a few hearty meatballs, and sprinkle with salty parmesan and sliced basil. Pair this with my mom’s special garlic bread recipe, and you have an Italian feast! Plus, the leftovers taste even better the next day!
Experimentation Encouraged: The tomato sauce needs to be thick to cling to the noodles. You can easily adjust the consistency at the end of cooking with a bit of water or beef stock.
Frequently Asked Questions
Mixing the ground meat with breadcrumbs and eggs to create a panade. The moisture from the eggs helps to make a starchy paste. Once you mix and cook, the liquids will absorb into the crumbs and activate the natural starches. If desired, the bread can be pre-soaked in some milk to accelerate the process. As they simmer in the sauce, the starches bind to the liquid and swell to lock in the juices. The result is a super tender meatball.
Adding breadcrumbs to the ground meat mixture creates a starchy paste that holds the moisture in and prevents shrinkage. Usually, when meat cooks, the muscle fibers’ proteins tighten and contract, which causes large amounts of water to squeeze out. If you do not use a classic panade or breadcrumbs, the meatballs will reduce in size and tend to become dry or tough.
Add the sauce and meatballs to a 6-quart slow cooker or crockpot. Cook for 3 hours on high or 6 hours on low.
Bake the meatballs at 375ºF (191ºC) for 20 to 25 minutes, flipping halfway through to brown both sides. If fully cooked to about 165°F (74°C), they can be served as is or added to the tomato sauce to simmer.
Cooked meatballs can be stored in the refrigerator for up to 5 days or frozen for 1 month. A batch of raw meatballs can be frozen for 1 month.
As a starter, serve a classic Caesar salad recipe or Caprese salad. Serve with focaccia bread to dip in the sauce. If you prefer a creamy sauce, check out my Swedish meatball recipe.
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If you tried this Meatball recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Best Meatball Recipe
Ingredients
Tomato Sauce
- ¼ cup olive oil
- ½ cup minced yellow onions
- 2 teaspoons minced garlic
- 6 ounces tomato paste
- 7 cups crushed canned tomatoes
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
Meatballs
- 2 pounds ground beef, 80% to 85% lean
- 2 large eggs
- 1 cup plain breadcrumbs, or Italian-style
- ½ cup grated parmesan cheese
- ½ cup finely minced yellow onion
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasonings
- 1 teaspoon minced garlic
- ¼ cup sliced basil
Instructions
- Make the Tomato Sauce – In a large pot or Dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, and sauté until the onions are translucent, about 3 minutes.Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
- Heat the Oven – Set the oven rack to the lower-middle position. Heat the oven to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.
- Make the Meatball Mixture – In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use your hands to mix thoroughly until combined.
- Shape the Meatballs – Measure out ⅓ cup of the ground beef mixture (3 ounces), about the size of an egg, then roll it into a ball. Evenly space them on the prepared baking sheet. This should yield 14 to 15 meatballs.
- Broil the Meatballs – Transfer the meatballs to the lower-middle position in the oven. Cook until the surface is browned, about 10 to 12 minutes. Flip the meatballs and cook for an additional 2 to 3 minutes to lightly brown the other side.
- Simmer – Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, and simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork-tender when sliced.
- To Serve – If needed, adjust the consistency of the sauce with water, about 1 tablespoon at a time. Season to taste with salt and pepper. Serve meatballs topped with sauce, sliced basil, and Parmesan cheese if desired.
Recipe Video
Notes
- Ground Beef Selection: I recommend 80 to 85% lean for the most tender texture. Use 90% for a leaner option, but will have more chew.
- Canned Tomatoes: For the sweetest taste, use crushed San Marzano or Cento brand.
- Using Italian-style Breadcrumbs: Omit the dried Italian seasoning.
- Using Store-Bought Tomato Sauce: Use about 47 ounces (2 jars).
- Make it Gluten-Free: Use gluten-free breadcrumbs or almond flour.
- Baked Meatballs: Bake at 375ºF (191ºC) for 20 to 25 minutes, flipping halfway through to brown both sides. If fully cooked to 165°F (74°C), they can be served as is.
- Make it in the Slow Cooker: Add the cooked sauce and broiled meatballs to a 6-quart slow cooker. Cook on high for 3 hours or 6 hours on low setting.
- Storing: Cool and store in an airtight container for up to 5 days.
- Freezing: Store uncooked meatballs in a large freezer bag for up to 1 month and defrost before broiling. Freeze cooked meatballs and sauce for up to 1 month. Defrost and reheat on the stovetop until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Butch says
Hi Jessica,
New cook here,…….-first I will tell you I have had a lot of great feedback (no pun intended) about your meatballs, I have stuck to your recipe, but i want your advice on something, I would love to use a lot of FRESH parsley to get a more aromatic flavor, any idea on incorporating into recipe? would too much parsley make them fall apart? should I delete the italian seasonings? Your suggestion?
Jessica Gavin says
Welcome! I think you could add about 1-2 tablespoons of freshly chopped parsley to the meatballs without them falling apart. Start with 1 tablespoon and increase if desired. I would leave the italian seasoning in the meatball mixture. Let me know how it turns out!
Jen says
I make my meatballs pretty much the same way except I add garlic powder and onion powder as well. Instead of baking them or broiling them I fry them first. After they’re fried I put them in the freezer for an hour or two so that they don’t break apart when I put them in the sauce. I use my Crock-Pot on high for 3 hours and they are amazing.
Jessica Gavin says
Thank you for sharing your meatball preparation tips, Jen! I love making the meatballs in the slow cooker too.
PKCK says
Delicious! Made with my granddaughter.
Jessica Gavin says
Thanks for making the meatball recipe!
Jennie Williams says
I just want you to know, I have made meatballs many times, and this was one of the best I have made yet! My daughters loved it!
Jessica Gavin says
I’m so happy that your family is enjoying the meatball recipe!
Mike S says
Devoured by my boys! A big hit. I’m a single dad and time is tight. Recipe is easy to follow without unnecessary fuss. I “cheat” with jar sauce, but am so thankful for this delicious meatball recipe. Will be a staple in our home.
I will be making a lot of these meatballs with sauce and freezing some for convenience. But, you recommend only one month in the freezer? That seems like a short amount of time to me, but … I’m kinda new to this kitchen stuff.
Jessica Gavin says
Whoo-hoo! Great to hear that your boys enjoyed the meatball recipe. One month freezing will give you the best tasting quality. I think if the meatballs are in the sauce, you can freeze for 2 months.
Sandra says
I used a canned sauce and this still turned out amazing. By broiling the meatballs then finishing in the sauce gives great texture and flavor. I’ve tried many different recipes and this is by far my favorite!
Jessica Gavin says
Great to hear that you enjoyed my meatball recipe!
Mark A Wyman says
I have tried dozens of different recipes searching for a meatball recipe that would become my go to recipe. The search is over, this is it. Thanks for sharing.
Jessica Gavin says
YES! Whoo-hoo! I’m so happy to hear that your quest for your go-to meatball recipe is over. I’m so happy that you enjoyed it!
Jessica says
I made this for dinner last night and it was amazing! I already had some homemade tomato sauce made, so I used that, but it was a very similar recipe to this one. I cut the meatball recipe in half since we didn’t need a large quantity and everything worked out perfect! They were so tender and flavorful. My only change was making the meatballs a little smaller since we were using them for meatball subs. This was my first time making meatballs from scratch and will definitely be my go to recipe!
Jessica Gavin says
Whoo-hoo! Great job making the meatball recipe and modifying the portions as needed.