Homemade Meatballs Recipe
A foolproof meatball recipe that delivers tender, flavorful bites every time using a rich blend of beef, pork, and a moisture-locking panade.
Ingredients
Meatball Base
- 450 g ground beef (80% lean)
- 225 g ground turkey (instead of pork or sausage) or ground chicken as a substitute
- 1 large egg whisked
- 2 cloves garlic minced
- 0.25 cup grated onion
- 2 tbsp chopped Italian parsley optional
Binder
- 2 slices soft bread torn into pieces
- 0.25 cup milk or water for soaking bread
- 0.25 cup Parmesan or Pecorino cheese grated
Seasoning
- 1.25 tsp kosher salt
- 0.5 tsp black pepper freshly ground
Instructions
- Step 1: Tear soft bread into small pieces and place in a bowl. Add milk, water, or grated onion to soak the bread. Let sit for 5 minutes until fully softened.
- Step 2: In a large bowl, combine the ground beef, turkey, soaked bread mixture, cheese, egg, garlic, onion, parsley, salt, and pepper. Mix gently with hands or spoon until just combined.
- Step 3: Roll the mixture into 1.5-inch balls. Place them on a parchment-lined or greased baking sheet, spaced evenly. Use a cookie scoop for uniform size if available.
- Step 4: Preheat oven to 400°F (200°C). Bake meatballs for 17–20 minutes until browned and cooked through, flipping halfway for even browning.
- Step 5 (Optional): Transfer baked meatballs to simmering marinara sauce and cook for another 10 minutes to boost flavor and tenderness.
Notes
For best results, use freshly grated onion as your soaking liquid to enhance flavor and moisture. Avoid overmixing to keep meatballs tender. You can freeze both cooked and uncooked meatballs for up to three months.
Nutrition Facts (Per 5 Meatballs)
- Calories: 184 kcal
- Carbohydrates: 5 g
- Protein: 23 g
- Fat: 7 g
- Saturated Fat: 3 g
- Cholesterol: 93 mg
- Sodium: 537 mg
- Potassium: 348 mg
- Vitamin A: 90 IU
- Vitamin C: 1 mg
- Calcium: 81 mg
- Iron: 2.6 mg