Homemade Meatballs

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Few dishes say comfort quite like a hearty plate of homemade meatballs. Juicy, tender, and drenched in a flavorful tomato sauce, these meatballs are the kind of nostalgic dinner that fills your kitchen with warmth. Whether served over pasta, tucked into a hoagie, or enjoyed straight from the pan with a fork, they always bring a sense of home.

This recipe is simple yet packed with rich, savory flavor thanks to a blend of ground beef, breadcrumbs, Parmesan, and Italian herbs. It’s versatile enough for weeknight meals yet impressive enough to serve at a family gathering or dinner party. Once you try making meatballs from scratch, you’ll never want to go back to the frozen kind.

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What Kind of Meat Should I Use for Meatballs?

The key to perfect homemade meatballs is choosing the right meat. A mix of ground beef with a little fat (around 80/20) gives the best balance of tenderness and flavor. You can also blend ground pork or veal for an even juicier result. If you prefer leaner meat, try ground turkey or chicken, but be sure to add extra moisture, like a splash of milk or grated onion, to keep them from drying out.

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Ingredients for the Homemade Meatballs

Ground beef – The heart of the recipe, it provides richness and structure. Aim for 80/20 fat ratio for best results.

Breadcrumbs – Help bind the meat and create a tender texture. Use seasoned or plain.

Parmesan cheese – Adds umami and a slightly nutty taste to each bite.

Egg – A crucial binder to hold everything together.

Garlic – Freshly minced garlic enhances the savory flavor.

Onion – Grated onion blends smoothly into the mix, adding moisture and sweetness.

Italian seasoning – A fragrant blend of herbs like oregano, basil, and thyme to infuse the meatballs with classic Italian flavor.

Salt and pepper – Essential for seasoning.

Olive oil – For browning the meatballs and locking in flavor.

Marinara sauce – To simmer the meatballs in and enrich them with tangy tomato goodness.

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How To Make the Homemade Meatballs

Step 1: Mix the Meatball Ingredients

In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, garlic, grated onion, Italian seasoning, salt, and pepper. Mix everything gently with your hands or a wooden spoon until just combined. Avoid overmixing, which can make the meatballs dense.

Step 2: Shape the Meatballs

Use your hands or a small cookie scoop to portion out the meat mixture and roll it into evenly sized balls, about 1.5 inches in diameter. Set them on a tray or plate as you go.

Step 3: Brown the Meatballs

Heat a large skillet over medium heat and add a swirl of olive oil. Working in batches, add the meatballs and brown them on all sides. You don’t need to cook them through at this stage—just get that golden crust.

Step 4: Simmer in Marinara

Transfer the browned meatballs to a large pot or deep pan filled with marinara sauce. Cover and simmer over low heat for 25-30 minutes, or until the meatballs are fully cooked and tender.

Step 5: Serve and Enjoy

Once they’re done simmering, serve them over spaghetti, tucked into rolls for meatball subs, or as-is with a sprinkle of extra Parmesan and fresh parsley.

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Serving and Storing Homemade Meatballs

These homemade meatballs are incredibly versatile. Serve them over a bed of spaghetti for a classic dinner, or pile them into hoagie rolls with melted provolone for the ultimate meatball sub. They also make a hearty appetizer when served with toothpicks and extra sauce on the side.

For storing, let the meatballs cool completely before transferring them to an airtight container. They keep well in the fridge for up to 4 days. For longer storage, freeze the meatballs in sauce in a freezer-safe container for up to 3 months. Reheat on the stovetop over low heat or in the microwave until warmed through.

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Frequently Asked Questions

How do I keep meatballs from falling apart?

Make sure to use enough binder—the combination of egg and breadcrumbs helps hold everything together. Mixing until just combined is key.

Can I bake the meatballs instead of frying?

Yes! Bake them on a parchment-lined baking sheet at 400°F for 15-20 minutes until browned. Then simmer them in the sauce as usual.

Can I use ground turkey or chicken?

Absolutely. Just be aware that lean meats can dry out more easily, so adding grated onion or a splash of milk helps keep them moist.

Do I have to use fresh garlic and onion?

Fresh gives the best flavor and moisture, but you can use 1/2 teaspoon garlic powder and 1 tablespoon dried onion flakes if needed.

Can I double the recipe?

Yes! These freeze wonderfully, so doubling the batch is a great idea for meal prepping.

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Want More Dinner Ideas?

If you’re into hearty, satisfying meals like these homemade meatballs, you might enjoy these other comforting favorites:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a citrusy, creamy twist on dinner.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta if you love saucy pasta dishes.
• Deep Hamburger Sausage Pepperoni Pie for a meaty, cheesy casserole-style dinner.
• Garlic Parmesan Beef Spaghetti Pasta for another Italian-inspired weeknight winner.
• One Skillet Cheesy Spicy Garlic Butter Steak Pasta when you’re craving bold flavor in one pan.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how your batch turned out! Did you go with beef or mix in some pork? Did you sneak in any extra herbs or spices?

I love seeing how you all make these recipes your own. Don’t be shy—share your delicious variations or any tips that worked well for you!

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