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!
Jessica’s 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 944
“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
Giovanni Valentine says
Not once have I been dissatisfied with your food. I love it and this is the best I’ve eatin, it was hard tryna eat right and healthy but now I don’t have to worry about that anymore. Thanks to you my friend.
Jessica Gavin says
Thank you so much for your feedback Giovanni! Looking forward to sharing more recipes with you!
Tony says
I was able to change the meatball quantity to adjust the seasoning for my family did you change the site?
Jessica Gavin says
Hi Tony, what quantity are you looking to change the recipe, half, double, etc?
Anne says
Hi, can I place the raw meatballs in the sauce and just cook them that way? If so, how long do you recommend cooking them in the sauce?
Thanks for your advice!
Jessica Gavin says
Hi Anne! I would recommend browning the meatballs first since it adds more flavor and structure to the meatballs before they cook in the sauce. You could try to add them in raw, but they may become more mushy in texture. I would check it at the indicated time, and continue to cook as needed until no longer pink in the center.
Jane Marie Gramza says
I’ve been searching for a good meatball recipe and I think I just found it! My grandparents are from Sicily but no longer with us, nor are my parents. I do remember my mom always putting a pork chop in her sauce and letting it simmer with the meatballs. Have you ever tried this? It gives the sauce a fabulous flavor! Thank you for what I’m sure will be a great Sunday dinner! Mangia!!
Jessica Gavin says
Yay Jane! Adding a pork chop would undeniably be amazing, I’ll have to give it a try. Can’t wait to hear what you think!
Steph says
Would it be a raw pork chop? Or should I brown it first?
Amy Greenan says
The first time we made this we did our usual process, which includes pan-fried bone-in pork chops. It was incredible! Yes, pork chops do add some really nice flavor. I would do two pork chops, season with salt and pepper and pan-fry in olive oil a few minutes each side. They go right into the sauce along the meatballs and will break down into mouthwatering chunks of meat – just be careful of the bones.
Jessica, I am at this moment simmering your sauce and meatballs for lunch – this time not doing anything extra, just following the recipe straight. We LOVED the meatballs and the sauce but wanted to see how good it was without added meats and store-bought sauce (I had to add some for volume). It smells amazing and can’t wait to eat it again!
Jessica Gavin says
Pork chops and meatballs sounds like a delicious combination!
Sharon says
I am cooking dinner for a lactose intolerant family member. Should i sub the cheese for anything? Or if i just don’t do anything in replacement of the cheese do you think they will turn out okay? Thank you, im so excited i stumbled on your recipe!
Jessica Gavin says
Hi Sharon- Great question! The cheese adds a more savory flavor and helps to bind the meatball. I have made it without it so you could try a couple of things. Use a diary free parmesan cheese (vegan) as a replacement. Or you could make a small tester after you mix in the other ingredients. Just cook a quarter sized piece of the meat in a hot pan, then taste it. Adjust the seasoning with more salt, garlic salt, or onion powder until you get the right seasoning level.
Sj says
Hi! My husband is lactose intolerant and I just sub with pecorino cheese!! It’s sheep’s milk. Lactose is only in cows milk! So sheep or goat milk can always be subbed! much better than a fake vegan cheese in my humble opinion 🙂
Rick says
Tried it and it was great. I did all about 6oz of whole regatta cheese to the meat balls and they were super moist. Making some more today by request from others that I fed before with this recipe.
Thank’s Jessica
Jessica Gavin says
Yay Rick! I’m so happy to hear that you enjoyed the recipes and will be sharing more with others 🙂
Katie says
Jessica,
Wow! These meatballs were fantastic. Thanks for spending 10 years getting the recipe perfect. My Jim gives it an A+ and says it is a keeper!
Jessica Gavin says
Hi Katie! I’m so glad you got to try the recipe and the Jim approves 🙂
Mitzi says
Thank you for sharing your recipe !!! I am making this for the second time .My husband and children were so excited when they found out what was for supper!! I went exactly by your recipe except added a little more garlic and onion to the meatballs .Meatballs are simmering now and we can hardly wait !!!! Thank you Jessica !!
Jessica Gavin says
Yay Mitzi! My family gets super excited too when they smell meatballs cooking in the sauce 🙂 So glad you like the recipe!
Kara A Hall says
These were amazing !!! What would I need to change to convert these to a meatloaf ?
Jessica Gavin says
Thank you Kara! I would bake the mixture in a 9X5 loaf pan at 350 until the internal temperature reaches 135 to 140ºF (57 to 60ºC), about 45 to 55 minutes.
Amanda says
These are fantastic. I follow the recipe exactly without the panade (haven’t had the time to experiment with that yet) and they are absolutely delicious! Taste just like my dads. Thanks for the awesome recipe!
Jessica Gavin says
Thank you Amanda for trying the recipe, I’m so happy to hear that you enjoyed it!
Frances Scaglione says
I thought you used a panade in your meatballs? I was anxious to see your ratio of liquid to bread crumbs because I add water to the bread crumbs but am never sure how much to use.
Jessica Gavin says
Hi Frances- For this particular recipe I didn’t soak the breadcrumbs, but if you wanted to I would recommend the following: Soak the bread crumbs in whole milk (add a small amount of milk and stir, adding more as needed until the breadcrumbs are moist). Without the panade I use a ratio of 1 pound beef, 1/2 cup breadcrumbs and 1 egg. Since you are adding more moisture with a panade instead of just dried breadcurmbs, start off with 1/4 cup of panade, adding more if needed to get the right texture. The meat mixture should not stick to your hands when you roll into balls, and you don’t want it to be too mushy. You can always add a little bit of dried bread brumbs if the mixture feels too mushy and won’t hold together. I always do a test piece by pan frying a small teaspoon to tablespoon of the mixture to see if the texture and flavor is how I like it, then adjust with more panade/breadcrumbs/seasonings as needed. Let me know if you have any more questions, I would love to help!
Justin says
tHANK YOU FOR THE GREAT RECIPE! do you suggest broiling the meatballs on low or high for 10 minutes? Thanks again!
Jessica Gavin says
Hi Justin- I broil on high, but check after 5 minutes. If the tops of the meatballs are a nice golden brown, then I flip them over to cook the other side. Please let me know if you have any other questions. Thanks!
Madeleine says
This looks fantastic! So if I wanted to incorporate the panade, would I simply soak the breadcrumbs in whole milk beforehand?
Jessica Gavin says
Hi Madeline, thank you for checking out the recipe! Yes, soak the bread crumbs in the milk until the liquid has been absorbed. Start by adding a small amount of the panade to your meat mixture, I used the ratio of 1 pound beef, 1/2 cup breadcrumbs and 1 egg. However since you are adding more moisture with a panade instead of just dried breadcurmbs, maybe start off with 1/4 cup of panade, adding more if needed to get the right texture. The meat mixture should not stick to your hands when you roll into balls, and you don’t want it to be too mushy. You can always add a little bit of dried bread brumbs if the mixture feels too mushy and won’t hold together. I always do a test piece by pan frying a small teaspoon to tablespoon of the mixture to see if the texture and flavor is how I like it, then adjust with more panade/breadcrumbs/seasonings as needed. Let me know if you have any more questions, I would love to help!
Madeleine says
Almost five months later, and I finally tried my hand at meatballs with panade. They turned out wonderfully thanks to all your help and expertise! Growing up, my mom always used dried breadcrumbs in her meatball recipe, and I definitely noticed a difference with using the panade…so THANK YOU for expanding my culinary horizons and sharing this great little tip. The meatballs I made were good, though I think I’ll try your recipe next time as the inclusion of bacon (had to jump on the bandwagon, I guess!) in mine made them just a bit too fatty for my taste.
Thanks again, and I look forward to trying more of your recipes!
Jessica Gavin says
Yay! I’m so glad that you tried the meatballs and saw that the panade helped! I don’t blame you on adding bacon, I LOVE it, and it’s hard not wanting to add it where ever you can. Please let me know if you have any more questions in the future, I’m here to help!
Mary says
OMG! I have been trying to make soft meatballs for years. I followed your recipe to the tee. My family was in for a surprise and I didn’t tell them I tried something new. They loved it!! We had meatball subs the next day Usually don’t eat that type of sandwich. Thank you Jessica. Please add me to your list if you have any others.
Dennis Leary says
This recipe is reminiscent of my mother’s recipe. The consistency of the meatballs comes perfect with the 2 to 1 ratio of meat to breadcrumbs with the 80/20Hamburg. Awesome taste after simmering in the “gravy” for hours then putting on a fresh crusty Italian roll. YUM!
Kara Hall says
If I sin and use jarred sauce should I still simmer the meatballs in the sauce to help break down the tissue ? If so how long? If my meat is more lean then 80/20 can I add olive oil to make up the fat?
Jessica Gavin says
Yes, still simmer the meatballs in the jarred sauce. Use the same time recommended in the recipe. I don’t think you need to add any more olive oil to the meatballs.
Valerie says
Use Rao’s
Jill Palmer says
My mom always added some milk to her meatloaf mix for moisture. Do you think this would help with meatballs? Also I finely chop or chop up fine in a chopper/mincer carrot and put in my meatballs. Just something I saw in meatballs and sauce at a restraunt. With my sauce I sautéed garlic, onion, carrot and parsley in olive oil. . When it’s done I add a little hamburger 80/20 to put a little meat in the sauce and I also put these ingredients into the meatballs. I bake meatballs then simmer in the sauce for awhile. Can you tell me why the carrot. I thought it mightbe for a touch of sweetness. I love to cook
Ellen says
I was just making ur mb when I noticed it seems dry. What can I do?
Jessica Gavin says
Is it dry before or after cooking? You may need more time to simmer in the sauce if after.
dc moore says
all this about the panade and your meatball recipe has breadcrumbs and NO liquid????
Jessica Gavin says
Thank you for your comment! For this particular recipe, since I use dried breadcrumbs that are dried and very fine, the moisture from the eggs was enough to create a panade like effect. However, you can absolutely substitute 1/4 to 1/2 cup panade (fresh bread soaked in milk) to see if you enjoy the texture better with the fresh vs. dried breaad crumbs.
Grace Sadowski says
How can I thank you sufficiently ?
My daughter in law just had a baby and I spent a week making freezer meals and soups. I doubled the meat ball recipe (except for the salt ) and followed your recipe exactly. The beef was extra lean so I added about a quarter cup of olive oil to the four pounds of ground beef and that was the only tweek. Needless to say the dish was perfect and the little family delighted. My old recipe asked for a combination of ground meat but this recipe is far superior.
Jessica Gavin says
Thank you for your feedback Grace! What a nice treat for you to share this meal with your family, the parent always appreciates the help!
Val says
Hi! Are you able to freeze these? We are trying make meals ahead and I wasn’t sure if this would be freezer friendly and at what point would in the cooking process should I freeze them. Many thanks in advance!
Jessica Gavin says
Hi Val- Yes, you could freeze them! You can cook them all the way, then freeze with the sauce.
Michele Hyson says
How would you then cook them? I want to make a batch for my son who is in college and LOVES this recipe. I am thinking I’ll cut the meatballs in half before freezing. What’s your best guess/instruction on defrosting then?
Susan says
Jessica what kind of breadcrumbs do you use? Do you make your own
Jessica Gavin says
You can make homemade bread crumbs, or I often use Progresso brand (plain or italian style) when I’m in a hurry.