The Best Classic Meatball Recipe (Super Moist & Flavor-Packed!)
Tried and true, classic, tender and moist meatballs is the ideal comfort food that never fails to please. Whether served over spaghetti, tucked into a hoagie, or enjoyed on their own with a rich marinara (and tons of parm). This meatball recipe is tested to perfection.
Ingredients
- 1 pound ground beef (80/20)
- 1 pound ground pork
- 1 cup breadcrumbs
- ½ cup whole milk
- 2 large eggs
- ½ cup freshly grated Parmesan, plus more for garnish
- 2 garlic cloves, minced
- ½ small onion, grated or finely minced
- 2 tablespoon chopped fresh parsley, plus more for garnish
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes, optional
- Olive oil for frying (if using stovetop method for cooking)
- Marinara sauce, for serving
Instructions
- If using oven method for cooking, preheat oven to 425 F. If using stovetop method, skip this step.
- In a large bowl, combine breadcrumbs and milk. Let soak for 5 minutes.
- Add ground beef, pork, eggs, Parmesan, garlic, onion, parsley, salt, pepper, and red pepper flakes (optional) to the bowl. Mix gently until just combined.
- With damp hands or a cookie scoop, form the mixture into golf ball-sized meatballs (about 1.5 inches in diameter). Place on a parchment-lined baking sheet, ½–1 inch apart.
- Bake: Place into the oven and bake for 20 minutes, until fully cooked through. (165 degrees on a instant thermometer)Fry: Heat olive oil in a skillet over medium heat. Cook meatballs in batches, turning to brown all sides (about 15 minutes per batch).
- Transfer the meatballs to a pot of simmering marinara sauce. Cover and cook on low heat for 5-10 minutes. Garnish with extra Parmesan and parsley.
- Serve over spaghetti, in hoagie rolls for a meatball sub, or with a side of garlic bread.