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Easy Homemade Meatballs

Juicy, flavorful homemade meatballs made with a perfect mix of beef and pork, seasoned to perfection and easy to prepare for any meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound ground beef 80 percent lean is perfect
  • 1 half pound ground pork adds great flavor, don’t skip it
  • 1 cup breadcrumbs plain or Italian style
  • 2 large eggs
  • 1 quarter cup milk
  • 1 half cup grated Parmesan cheese
  • 3 cloves garlic minced
  • 1 quarter cup chopped fresh parsley
  • 1 teaspoon salt
  • 1 half teaspoon black pepper
  • 1 teaspoon onion powder
  • Optional: 1 half teaspoon red pepper flakes for a kick
  • Olive oil for frying

Method
 

  1. In a small bowl, mix the milk and breadcrumbs together and let sit for about 5 minutes to soak.
  2. In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, Parmesan cheese, garlic, parsley, salt, black pepper, onion powder, and optional red pepper flakes.
  3. Use clean hands to gently mix all ingredients together until just combined. Do not overmix.
  4. Roll the mixture into golf ball-sized meatballs and place them on a tray or plate.
  5. Heat a couple tablespoons of olive oil in a large skillet over medium heat.
  6. Add the meatballs in batches and sear until browned on all sides, about 5–7 minutes per batch. Do not overcrowd the pan.
  7. Once browned, either simmer the meatballs in marinara sauce over medium-low heat for about 15 minutes or transfer to a 375°F (190°C) oven and bake for 15–20 minutes until fully cooked.

Notes

These meatballs freeze well raw. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen in sauce or thaw overnight before cooking. Serve with pasta, sub rolls, mashed potatoes, or as party bites. For best results, avoid overmixing and always use breadcrumbs and eggs to maintain moisture and structure.