Homemade Meatballs Recipe
Seems like every family has a very favorite meatball recipe. This is mine. Without Italian family heritage and no one to teach me or pass along a recipe, I had to come up with a meatball we loved. Few dinners are as comforting as a plate of spaghetti topped with hearty meatballs and sauce. This homemade meatballs recipe is simple, flavorful, and perfect for a weeknight family meal or a Sunday dinner. The ingredients are pantry-friendly, and the results are tender meatballs that everyone will love.
What I love best about these meatballs is how soft and tender they are. Instead of using dry breadcrumbs, the recipe starts with bread that is softened with a little water and an egg. The result is a meatball with a moist, delicate texture that’s hearty yet never heavy.
Why This Meatball Recipe Works
Simple, homestyle ingredients
Soft and tender texture
Easy to brown in a skillet or bake in the oven
Delicious served over pasta or tucked into a sandwich
Storage and Freezing Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze cooked meatballs in sauce in freezer-safe containers for up to 3 months. Reheat gently on the stovetop.
Recipe Tips for Success
Use a light hand when mixing to avoid dense meatballs.
Adding Parmesan gives a savory depth of flavor.
Simmering in sauce instead of baking alone keeps them moist.
Double the batch and freeze half for a quick meal later.
How to make these favorite meatballs
A Note About Fresh Parsley
The fresh parsley in this recipe adds brightness and flavor to meatballs. I usually add a couple of tablespoons of chopped parsley, but you can use dried if that’s what you have.
Do You Need to Wash Fresh Parsley?
Yes. Even if you plan to cook it, parsley can carry dirt or bacteria from the garden or market. To keep your food safe, it’s best to wash herbs before using them.
How to Wash Parsley:
Place the parsley in a colander and remove any damaged leaves.
Rinse thoroughly under cool running water, using a sink sprayer if you have one.
Alternatively, swish the parsley in a large bowl of water, changing the water and repeating until clean.
Dry on a kitchen towel or in a salad spinner before chopping.
Chop the fresh parsley until it measures 2 tablespoons.
Cut or tear 4 slices of bread into small pieces and add to a large bowl. You can use fresh or day old bread. I do not remove the ends but you can if you prefer. Pour a 1/2 cup water over the bread and allow to soak for a few minutes.
Add 2 eggs to the bread mixture and stir until combined and mushy 😉
Add the ground beef , 1/4 cup grated Parmesan cheese, the 2 tablespoons of fresh parsley, 1 teaspoon of salt, 1/4 teaspoon of dried oregano, crushed and a dash of pepper (about 1/4 teaspoon).
Using your clean hands or a large fork, lightly but thoroughly toss until everything is evenly combined.
Shaping the meatballs
Shape the meat mixture into balls. I like to use a small scoop – it is quick, easy and less messy and the meatballs are uniform in size.
You can form the meatballs with your hands too. To make it less messy, wet your hands with a little cold water.
If using the oven method, place the pan of meatballs in a preheated 400 degree oven for 15-20 minutes, depending on the size of your meatballs.
I like using silicone mats because nothing sticks to them!
The meatballs are best when browned in a pan before adding to the sauce to simmer. I like to then simmer gently and serve over spaghetti. And, I always plan for leftovers because we love meatball sandwiches on soft hoagie rolls. Yum! Two meals cooking just once.
Freezing Homemade Meatballs
The meatballs also freeze really well, which makes them a great make-ahead recipe. Once the meatballs are completely cooled, place the desired amount into freezer-safe plastic bags, label, and store for another day.
I don’t usually have a problem with them sticking together, but if you prefer, you can place the meatballs on a baking sheet and freeze for a couple of hours before transferring to freezer bags.
Having meatballs in the freezer is so handy when you want to make just a serving or two. Simply thaw in the refrigerator or use the microwave, being careful not to overcook. Then add the meatballs to your favorite sauce and simmer until hot and bubbly.
Meatball tips
- I especially like to use potato bread because it makes them delicious.
- Roll each meatball lightly so they are soft and tender and break easily with a fork.
- I use a rounded coffee measure or a small ice-cream scoop to form the the mixture into balls without any rolling. I sometimes get a flat side to the meatball but they stay nice and soft. You can go ahead and shape them gently with your hands if you prefer.
Easy Homemade Meatballs Recipe
Ingredients
- 4 slices bread
- ½ cup water
- 2 eggs
- 1 lb ground beef 85% lean
- ¼ cup Parmesan cheese grated
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon oregano crushed
- 2 tablespoons oil for browning
Instructions
Soak the bread
- Place the 4 slices of bread in a bowl with the ½ cup water. Let stand for 2–3 minutes, then mash together. Add the 2 eggs and mix well.
Combine the mixture
- Add the ground beef, Parmesan cheese, parsley, salt, oregano, and pepper. Mix lightly until combined.
Shape the meatballs
- Using wet hands or a small ice cream scoop, form into about 24 small balls.
Cook the meatballs
- Stovetop: Heat 2 tablespoons oil in a skillet. Brown the meatballs slowly on all sides.
- Oven: Place meatballs on a silicone or foil-covered baking sheet and bake at 400°F for about 20 minutes until browned.
Simmer in sauce
- Add meatballs to your favorite tomato sauce. Cover loosely and simmer gently for 15–30 minutes until tender.
Notes
Slow Cooker Tomato Pasta Sauce
Our Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.
looks delish! i don't have a favourite meatball recipe yet so i might steal your one for now 🙂
Leann, the meatballs look very yummy! I love the close up shot of them with the noodles! I have never made homemade meatballs before. This recipe will be a good start! Thanks for sharing!
Oh, this looks wonderful! Thank you for sharing the recipe with us.
I'm going to try this recipe and use your oven method!
Lorraine- You and me,baby. I have been using that SAME recipe for years. It makes the best meatballs ever. We like the texture of them too!! xxoo Diana
Oh that is one yummy looking picture wow!! thanks for sharing your recipe It is very close to my recipe only I do a gluten free version ~Wishing you a wonderful weekend ~Love Heather
Boy does that ever look good. I love meatballs. Not only are they delicious but easy to make and very versatile.
I love this recipe, I am not a meat eater raely do I ever eat meat and I don't remember when I had meatballs, but the next time I cook for company I am making this, it looks yummy. maybe I won't wait for company. Is there such a thing as veggie meatballs, I wonder:)I am going to use this as one of my favorite recipe of the week , with a link. 🙂
These look so yummy, I have a grandson that would really love these as he could eat meatballs every day, well almost everyday. LOL.
Thank you for sharing.
Sue
How doI gracefully admit that I've never made meatballs!
Now that I have a recipe, I can and will. Thank you!
Meatballs are such a basic, but your photo really makes them shine. Lovely!
They sound fabulous! I will try mine with soaked bread next time!
Blessings!
Oh, those sound so delicious! I think that's whats wrong with my meatballs-they don't stay soft! I'm sure the soaked bread helps to make these nice and moist, too. Thank you for sharing-I have the Betty Crocker Cookbook (since I've been married) and will use this recipe next time I make spaghetti!
God bless you – Julie
We are on our way!!!
They look fantastic, now you gave me a craving! I do the same, soaked bread instead of breadcrumbs, much moister!
Scrumptious!
Greetings! I do mine with bread too! That's because that's how my mother did it. 🙂 Yours in the photo look so delicious, I wish I had some right now!
Best,
Gloria