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Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

Recipe Summary

20 mins
35 mins
1 hr 20 mins
2 hrs 15 mins
30 meatballs


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cover a baking sheet with foil and spray lightly with cooking spray.

  • Soak bread crumbs in milk in a small bowl for 20 minutes.

  • Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.

  • Gently stir beef and pork together in a large bowl (do not overmix). Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.

  • Preheat an oven to 425 degrees F (220 degrees C).

  • Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.

  • Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Cook's Notes:

Some recipes use equal portions of beef, veal, and pork, which is also nice, yet more expensive. These days you can find all sorts of lean-to-fat ratios for ground beef. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe.

Once cooked, you can add the meatballs to your favorite prepared tomato sauce for 1 to 2 hours.

Editor's Note:

Nutrition Facts

82 calories; protein 6.2g; carbohydrates 1.7g; fat 5.5g; cholesterol 32.3mg; sodium 192.1mg. Full Nutrition