Nora
Juicy, tender, and full of flavor—homemade meatballs are the kind of comfort food that never goes out of style. Whether you serve them over spaghetti, tuck them into a sandwich, or enjoy them straight from the skillet, these golden-brown bites always hit the spot. Each bite bursts with savory goodness, thanks to a blend of herbs, breadcrumbs, and a touch of garlic that brings the meat to life.
The beauty of this dish lies in its versatility. You can make a big batch and freeze them for easy weeknight dinners, or prepare them fresh for a family gathering. With just a few simple ingredients, you’ll have a dish that feels both hearty and satisfying, yet surprisingly easy to prepare.
Why You’ll Love This Homemade Meatballs Recipe
Homemade meatballs are far better than store-bought because you control the seasoning, texture, and quality of ingredients. They are moist on the inside, slightly crispy on the outside, and simmer beautifully in your favorite sauce. Plus, they’re customizable—you can swap the meat, change the spices, or even make them gluten-free.
What Kind of Meat Should I Use for Meatballs?
Ground beef is the most common choice, but combining beef with pork or veal gives meatballs a richer flavor and softer texture. If you’re aiming for a lighter option, ground turkey or chicken works just as well, though you may want to add extra breadcrumbs or an egg for moisture. The key is choosing meat with some fat content to keep the meatballs juicy.
Ingredients for the Homemade Meatballs
When it comes to meatballs, every ingredient has a role to play in building flavor and texture. Some ingredients provide moisture, others bring richness, and a few are there to hold everything together.
- Ground beef (or beef/pork mix) – The heart of the recipe, giving savory flavor and tenderness.
- Breadcrumbs – Keep the meatballs light instead of dense by absorbing just enough moisture.
- Eggs – Work as the binder to keep the mixture from falling apart.
- Onion – Adds sweetness and depth of flavor.
- Garlic – Brings a warm, rich aroma that pairs perfectly with beef.
- Fresh parsley – Lifts the heaviness with a hint of freshness.
- Salt and black pepper – Simple but essential for balancing flavor.
- Parmesan cheese (optional) – Adds nuttiness and a touch of sharpness.
How To Make the Homemade Meatballs
Step 1: Mix the Ingredients
Combine ground beef, breadcrumbs, eggs, onion, garlic, parsley, and seasonings in a large bowl. Mix gently to combine, avoiding overmixing which can make the meatballs tough.
Step 2: Shape the Meatballs
Form the mixture into evenly sized balls, about 1 to 1.5 inches wide. Lightly wet your hands to prevent sticking.
Step 3: Sear the Meatballs
In a skillet with a drizzle of oil, brown the meatballs on all sides. This step creates a flavorful crust and seals in the juices.
Step 4: Simmer in Sauce
Transfer the seared meatballs to simmer in marinara or your favorite sauce for 20–25 minutes. The sauce infuses extra flavor and ensures the meatballs cook through.
Step 5: Ready to Serve
Serve over pasta, rice, or with crusty bread. Garnish with parsley or Parmesan for a final touch.
Serving and Storing Homemade Meatballs
This recipe yields about 20 meatballs, enough to feed 4–6 people comfortably. They are best enjoyed fresh out of the pan, but they store wonderfully. Keep leftovers in the fridge for up to 4 days in an airtight container. For longer storage, freeze cooked or uncooked meatballs for up to 3 months. To reheat, simply simmer them in sauce until hot and tender.
What to Serve With Homemade Meatballs?
Spaghetti with Marinara Sauce
The classic pairing that never disappoints—toss the meatballs in rich tomato sauce over pasta.
Garlic Bread
Crispy, buttery garlic bread is perfect for dipping and soaking up sauces.
Mashed Potatoes
Creamy potatoes are a hearty side that pairs beautifully with savory meatballs.
Roasted Vegetables
Oven-roasted zucchini, carrots, or bell peppers add color and nutrition to the plate.
Caesar Salad
Crisp romaine, Parmesan, and creamy dressing bring freshness to balance the richness.
Rice Pilaf
A light, fluffy rice dish serves as a simple base for flavorful meatballs.
Zoodles (Zucchini Noodles)
A lighter, low-carb option that still captures the comfort of pasta.
Artisan Bread
Warm, crusty bread to scoop up every last drop of sauce.
Want More Comfort Food Ideas?
If you love hearty recipes like these homemade meatballs, you’ll definitely enjoy these other comforting classics:
- Garlic Butter Meatballs with Velvety Parmesan Penne – a creamy, indulgent twist on the traditional meatball.
- Delicious Beef Bowtie Pasta – pasta night made extra cozy.
- Ground Beef Stroganoff – creamy, savory comfort in every bite.
- The Best Meatloaf Recipe – a homestyle classic for family dinners.
- Creamy Ground Beef Alfredo Pasta – rich, cheesy, and satisfying.
Save This Pin For Later
📌 Keep this recipe saved to your Pinterest board so you can revisit it whenever you’re craving something hearty and comforting.
Let me know in the comments how your batch turned out. Did you stick to classic beef, or try turkey or chicken? Maybe you added a cheesy center or extra herbs?
I love hearing how others make these recipes their own. Feel free to ask questions, share tips, or inspire others with your spin.
Explore more comfort food creations on NoraNosh Recipes on Pinterest and find your next favorite dish.
Homemade Meatballs
Equipment
- Large mixing bowl
- 12-inch skillet with lid
- Measuring cups and spoons
- Tongs
Ingredients
Ingredients
- 1 pound ground beef (85% lean)
- 1/2 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 1/2 cup finely minced onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil (for searing)
- 3 cups marinara sauce (for simmering)
Instructions
- In a large bowl, combine beef, breadcrumbs, Parmesan, milk, egg, onion, garlic, parsley, salt, pepper, and Italian seasoning. Mix gently until just combined.
- Roll into 20 meatballs (about 1 to 1½ inches). Lightly wet hands to prevent sticking.
- Heat olive oil in a large skillet over medium-high. Brown meatballs on all sides, 5–7 minutes.
- Add marinara, reduce heat to medium-low, cover, and simmer 20–25 minutes until cooked through (165°F/74°C).
- Serve over pasta or in sub rolls; garnish with parsley and Parmesan.