These juicy, flavorful meatballs are everything you want in a comforting weeknight dinner or an impressive party platter. Golden and crisp on the outside, tender on the inside, and swimming in a rich tomato sauce that clings beautifully to pasta or soaks perfectly into crusty bread. This Easy Meatball Recipe is a timeless classic that’s deliciously simple to make from scratch.

What sets this version apart? It’s the balance of herbs, savory parmesan, and a mix of beef and pork that creates a deep, hearty flavor. Whether you serve them over spaghetti, nest them in a sub, or just enjoy them straight from the pan (no judgment!), these meatballs are a go-to recipe you’ll turn to again and again.

What Kind of Meat Should I Use for Meatballs?

For the juiciest, most flavorful results, use a blend of ground beef and ground pork. The beef brings that familiar savory bite, while the pork adds tenderness and richness. Lean ground beef (like 85/15) works well, but avoid going too lean or your meatballs may turn out dry. If you’re feeling adventurous, ground veal can be added into the mix for an ultra-soft bite.

Ingredients for the Easy Meatball Recipe

Ground Beef and Pork – A 50/50 mix gives these meatballs their ideal texture and depth.

Breadcrumbs – Helps bind everything together and keep the meatballs tender.

Milk – Softens the breadcrumbs and adds moisture.

Egg – Acts as a binder, holding the meatballs together without making them dense.

Parmesan Cheese – Adds nutty, salty richness throughout each bite.

Garlic – Freshly minced for sharp, bold flavor.

Parsley – Brings freshness and a pop of color.

Salt and Pepper – Essential for seasoning the mixture properly.

Italian Seasoning – Gives the meatballs their classic, herby character.

Olive Oil – For searing the meatballs to golden perfection.

Marinara Sauce – Simmering the meatballs in sauce adds flavor and keeps them moist.

How To Make the Easy Meatball Recipe

Step 1: Make the Panade

In a small bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes to absorb the liquid. This mixture, known as a panade, helps keep the meatballs tender and moist.

Step 2: Mix the Meatball Ingredients

In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, egg, parmesan cheese, garlic, chopped parsley, salt, pepper, and Italian seasoning. Use clean hands to gently mix everything together until just combined. Don’t overwork it—this can make your meatballs tough.

Step 3: Shape the Meatballs

Scoop out portions of the mixture (about 1 1/2 tablespoons each) and roll them into balls. Place them on a parchment-lined baking sheet or plate as you go.

Step 4: Sear for Flavor

Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches, giving them space so they brown rather than steam. Sear each side until golden brown, about 2–3 minutes per side. They don’t need to be fully cooked yet.

Step 5: Simmer in Sauce

Transfer the seared meatballs to a large saucepan with marinara sauce. Simmer on low heat for 25–30 minutes, or until the meatballs are fully cooked through and infused with the tomatoey goodness.

Step 6: Serve and Enjoy

Serve the meatballs hot over spaghetti, tucked into hoagie rolls, or as appetizers with toothpicks. Garnish with extra parsley and parmesan if desired.

How to Serve and Store These Meatballs

These meatballs are as versatile as they are tasty. Serve them over a bed of spaghetti for the ultimate comfort meal, or pile them onto toasted rolls with melted mozzarella for a hearty meatball sub. Hosting guests? Stick toothpicks in them for an easy party appetizer everyone will rave about.

If you have leftovers, let them cool completely before transferring to an airtight container. They keep beautifully in the fridge for up to 4 days. For longer storage, freeze them with or without the sauce—just be sure to use a freezer-safe container or bag. Reheat gently in a skillet with a splash of sauce or water to bring them back to life.

Frequently Asked Questions

How do I keep meatballs from falling apart?

Make sure to include a good binder like egg and soaked breadcrumbs. Don’t skip chilling the mixture if it feels too soft—it helps firm it up before cooking.

Can I bake these meatballs instead of frying?

Yes! Bake at 400°F for 20–25 minutes, flipping once halfway through for even browning. Then transfer them to sauce to simmer for flavor.

Can I make these meatballs gluten-free?

Absolutely. Just swap out the breadcrumbs with a gluten-free version and make sure your marinara sauce is certified gluten-free.

What can I use instead of parmesan?

Try pecorino romano or nutritional yeast for a dairy-free option that still gives a savory kick.

Can I prepare them ahead of time?

Yes, you can roll and chill the meatballs up to a day in advance, or freeze them raw (unbrowned) and cook straight from frozen.

What’s the best way to reheat meatballs?

Simmer them gently in sauce on the stovetop or heat them in a covered baking dish in the oven at 350°F until warmed through.

Want More Dinner Ideas with Bold Flavor?

If these easy meatballs have your tastebuds dancing, here are more savory dishes from Life with Jam that bring comfort and flavor to your table:

• Creamy Cajun Steak Alfredo Recipe – Rich, creamy, and packed with bold spice.
• Cheesy Baked Tortellini with Meat Sauce – A bubbling, hearty pasta bake that satisfies every time.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli – A one-pot wonder for busy nights.
• One Pot Creamy Beef and Garlic Butter Pasta – All the flavor, less cleanup.
• Red Pepper Rigatoni – A Creamy Bold Pasta Delight – A punchy twist on your usual pasta routine.

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And let me know how your meatballs turned out! Did you bake or pan-sear them? Serve with spaghetti or in a sandwich? I’d love to hear your twists and tips.

Got questions or suggestions? Drop them in the comments below – let’s help each other cook with confidence!