Easy Meatball Recipe

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Juicy, tender, and packed with flavor, these easy meatballs are a weeknight savior and a weekend favorite. Whether you’re planning pasta night or building the perfect meatball sub, this recipe brings a homemade charm to your dinner table.

With a short list of pantry staples and just 30 minutes from prep to plate, this recipe is all about simplicity. Serve them as an appetizer, a main, or even freeze for later – these meatballs are as flexible as they are delicious.

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Why You’ll Love This Easy Meatball Recipe

This meatball recipe hits the sweet spot between classic comfort food and everyday convenience. You don’t need breadcrumbs soaked in milk or a long list of herbs to get that perfect bite – just a few quality ingredients and a simple technique. They’re moist without being greasy, hold their shape well, and deliver rich flavor every time.

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What Kind of Meat Should I Use for Meatballs?

For the best flavor and texture, use a mix of ground beef and ground pork. The beef adds structure and depth, while pork contributes juiciness and a mild sweetness. You can substitute turkey or chicken if you’re looking for a lighter option, but aim for a little fat to avoid dryness.

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Ingredients for the Easy Meatball Recipe

Each ingredient here plays an important role in creating tender, flavorful meatballs that don’t fall apart or dry out:

• 1 lb ground beef: Lean ground beef (80/20) provides a hearty, meaty base.
• 1/2 lb ground pork: Adds richness and fat for juicier meatballs.
• 1/2 cup breadcrumbs: Helps bind the mixture and keep the meatballs tender.
• 1/4 cup grated Parmesan cheese: Delivers salty, nutty depth.
• 1/4 cup milk: Moistens the breadcrumbs to avoid a dry texture.
• 1 large egg: Acts as a binder to hold everything together.
• 2 garlic cloves, minced: Adds punchy flavor.
• 1/4 cup chopped fresh parsley: Brightens up the overall taste.
• 1 tsp salt: Essential for seasoning.
• 1/2 tsp black pepper: Balances the richness.
• 2 tbsp olive oil: Used for searing and locking in flavor.

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How To Make the Easy Meatball Recipe

Step 1: Mix the Ingredients

In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, milk, egg, minced garlic, parsley, salt, and pepper. Use your hands or a spatula to gently mix until just combined. Don’t overwork it – that leads to tough meatballs.

Step 2: Shape the Meatballs

Using a cookie scoop or your hands, form the mixture into 1.5-inch balls. You should get about 20 meatballs total.

Step 3: Brown the Meatballs

Heat olive oil in a large skillet over medium heat. Add meatballs in batches and sear each side for 6-7 minutes until browned. Don’t overcrowd the pan.

Step 4: Finish Cooking (Optional)

You can simmer the browned meatballs in marinara sauce for 10 minutes to finish cooking and infuse extra flavor, or bake them at 375°F for 10-12 minutes to cook through.

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How to Serve and Store These Meatballs

This recipe makes about 20 meatballs, which comfortably feeds 4 to 6 people. Serve them hot out of the skillet, tossed with pasta, stuffed in a hoagie roll, or skewered as party bites.

To store, cool completely and refrigerate in an airtight container for up to 4 days. For longer storage, freeze in a zip-top bag for up to 3 months. Reheat gently in sauce or in the oven at 325°F until warmed through.

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What to Serve With Meatballs?

Pasta with Marinara Sauce

A timeless pairing, toss your meatballs with spaghetti and a hearty tomato sauce.

Garlic Bread

Crunchy, buttery garlic bread is the perfect sidekick for soaking up every drop of sauce.

Mashed Potatoes

For a comforting twist, serve these meatballs over creamy mashed potatoes.

Zucchini Noodles

Looking for a lighter option? Zoodles keep things fresh and low-carb.

Roasted Vegetables

Try roasted carrots, broccoli, or Brussels sprouts to round out your plate.

Caesar Salad

A chilled, crisp Caesar salad adds a cool contrast to warm meatballs.

Polenta

Creamy polenta makes a luscious base for meatballs in red sauce.

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Frequently Asked Questions

Can I make these meatballs ahead of time?

Absolutely! You can mix and shape the meatballs up to 24 hours in advance. Store them in the fridge and cook just before serving.

Can I bake the meatballs instead of pan-frying?

Yes, baking is a hands-off alternative. Bake at 400°F on a parchment-lined baking sheet for 15-18 minutes or until fully cooked.

Can I freeze the meatballs?

Definitely. After browning or fully cooking, let them cool, then freeze in a single layer before transferring to a freezer bag. Use within 3 months.

What sauce goes best with these meatballs?

Classic marinara is always a winner, but you can also use BBQ sauce, Swedish cream sauce, or even a spicy arrabbiata for variety.

How do I know when meatballs are done?

Use a meat thermometer if unsure – the internal temperature should be 160°F for beef/pork. If slicing, the center should no longer be pink.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
Let me know in the comments how yours turned out. Did you go with marinara, or try something spicy? Did you bake or pan-fry?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

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Conclusion

These easy meatballs are a dependable, delicious recipe you can always rely on. With just the right texture and bold, balanced flavor, they’re ready for your favorite sauces and creative meals.

For more weeknight-friendly dishes, explore other Meals We Share favorites like Snack Prep Veggie Sticks with Pesto Hummus, Mango and Dragon Fruit Chia Pudding, and Vegan Breakfast Quesadillas.

Looking for more ideas? Follow me on Meals We Share for daily recipe inspiration!

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