Name: Easy Meatball Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb ground pork; 3/4 cup breadcrumbs; 2 large eggs; 1/2 cup grated Parmesan cheese; 1/4 cup fresh parsley, chopped; 2 cloves garlic, minced; 1/2 small onion, finely grated; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil (for searing); 3 cups tomato sauce (jarred or homemade)

There’s something incredibly nostalgic about a bowl of tender, juicy meatballs simmered in a rich tomato sauce. I’ve made this Easy Meatball Recipe countless times, and it always delivers that cozy, comforting feeling of a home-cooked meal. Whether it’s served over spaghetti, tucked into a crusty hoagie roll, or enjoyed straight from the pan (no judgment here), these meatballs hit every note of flavor you crave in a classic Italian-inspired dish.

I love how adaptable this recipe is. You don’t need any fancy ingredients—just a few pantry staples and a little time. The result? Perfectly seasoned meatballs with a golden crust and a soft, moist center that soaks up every bit of that savory sauce. If you’re new to making meatballs or looking for a dependable go-to recipe, this one’s for you.

Why You’ll Love This Easy Meatball Recipe

This recipe isn’t just easy—it’s deeply satisfying. You’ll love how quickly it comes together, how customizable it is (hello, picky eaters!), and how it fills your kitchen with the most mouthwatering aroma. Plus, it freezes beautifully, so you can always have a batch ready for busy weeknights.

What Kind of Meat Should I Use for Meatballs?

When it comes to choosing the meat, you’ve got options—and each brings something special to the table. I usually go with a mix of ground beef and pork for the ultimate balance of flavor and tenderness. The beef gives the meatballs that hearty richness, while pork adds a little fat and sweetness to keep them moist. You can absolutely stick with just ground beef if that’s what you have on hand, but try the combo at least once—you won’t regret it. For a lighter version, ground turkey or chicken works too, just be sure not to overcook since they dry out more easily.

Options for Substitutions

This recipe is as flexible as it is delicious. Don’t have fresh parsley? Dried will do the trick—just use a bit less. Gluten-free? Swap out breadcrumbs for a gluten-free version or even crushed rice crackers. If you’re out of eggs, try a spoonful of plain yogurt or mashed potatoes to help bind the mixture. Parmesan can be replaced with another hard cheese like Pecorino Romano or left out entirely for a dairy-free version. You can even sneak in some grated zucchini or carrot for a veggie boost the kids won’t notice.

Ingredients for This Easy Meatball Recipe

Ground Beef and Ground Pork – This combo creates the ideal texture: juicy, tender, and full of flavor. Beef brings that deep, savory richness, while pork adds a delicate sweetness and fat content that keeps everything moist.

Breadcrumbs – They help hold the meatballs together and keep them from becoming too dense. They also absorb moisture for that perfect bite.

Eggs – Essential for binding all the ingredients into one cohesive mixture without falling apart during cooking.

Parmesan Cheese – Adds salty, nutty flavor and enhances the overall savory profile of the meatballs.

Fresh Parsley – A pop of freshness that balances out the richness of the meat and cheese.

Garlic – Because what’s a meatball without a little garlicky goodness? It infuses the mix with bold flavor.

Onion – Grated or finely chopped, onion adds sweetness and moisture without overwhelming the meat.

Salt and Pepper – Simple, but critical. Seasoning ensures the meatballs don’t taste flat.

Tomato Sauce – Whether homemade or from a good jar, the sauce brings everything together and allows the meatballs to simmer into something truly comforting.

Step 1: Mix the Ingredients

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, finely grated onion, eggs, salt, and pepper. I like to mix with clean hands—it helps blend everything evenly without overworking the meat.

Step 2: Shape the Meatballs

Roll the mixture into evenly sized balls, about 1 ½ inches in diameter. Keeping them uniform helps them cook evenly. You can use a cookie scoop or your hands—just lightly oil your palms to prevent sticking.

Step 3: Sear the Meatballs

Heat a bit of oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning occasionally to get a golden crust on all sides. This step locks in flavor and gives them a delicious texture.

Step 4: Simmer in Sauce

Transfer the seared meatballs to a pot of simmering tomato sauce. Let them gently bubble for about 20–25 minutes, uncovered, until cooked through and infused with saucy flavor.

Step 5: Serve and Enjoy

Spoon the meatballs over a plate of pasta, tuck them into a sub roll, or serve them solo with a side of crusty bread. Sprinkle with extra Parmesan and chopped parsley for a finishing touch.

How Long to Cook the Easy Meatball Recipe

Once your meatballs are seared, they need about 20 to 25 minutes simmering in the sauce to finish cooking through. You’ll know they’re done when they reach an internal temperature of 165°F (74°C) and are tender to the touch. If you’re baking them instead of pan-searing, place them on a lined baking sheet and cook in a 400°F (200°C) oven for 18 to 20 minutes, then simmer them briefly in sauce for added flavor.

Tips for Perfect Easy Meatballs

Don’t overmix the meat mixture—just combine until it holds together. Overmixing can make the meatballs tough.
Use a cookie scoop or damp hands for even shaping and less mess.
Chill the formed meatballs for 10–15 minutes before cooking if you want to help them stay round.
Brown them first before simmering—it builds flavor and keeps them juicy inside.
Grate your onion instead of chopping for a smoother texture.
Taste-test the mix by frying a tiny bit first if you’re unsure about seasoning.
Let them simmer uncovered in the sauce so they soak in the flavors and the sauce thickens slightly.
Use fresh herbs when possible—parsley or basil adds brightness to balance the richness.

Watch Out for These Mistakes While Cooking

Even simple recipes like this one can trip you up if you’re not careful. Here are a few things to keep in mind:

Using too lean meat – If there’s not enough fat, your meatballs may turn out dry. A mix with at least 20% fat is ideal.
Skipping the binder – Breadcrumbs and eggs aren’t optional—they help keep everything tender and cohesive.
Overpacking the meat – When you roll the meatballs too tightly, they can end up dense instead of fluffy.
Crowding the pan – Give your meatballs space when searing. Overcrowding traps steam and prevents browning.
Undercooking the center – Always check that the inside is fully cooked. A meat thermometer is your best friend.
Using raw onion chunks – Make sure your onion is finely grated or sautéed to avoid unpleasant texture.
Forgetting to taste the mix – A quick test fry of a mini meatball helps you adjust seasoning before committing to the whole batch.
Boiling the sauce too hard – A gentle simmer is best so the meatballs cook slowly and absorb all that saucy goodness.

What to Serve With Easy Meatballs?

Spaghetti

You can’t beat the classic pairing—meatballs and spaghetti are a match made in heaven. Toss the pasta with sauce and top with meatballs for a timeless comfort meal.

Garlic Bread

Buttery, garlicky, and perfect for mopping up any leftover sauce on your plate.

Mashed Potatoes

Creamy mashed potatoes create a cozy, stick-to-your-ribs base for those saucy meatballs.

Zucchini Noodles

Looking for a low-carb option? Zoodles keep things light while still giving you the pasta feel.

Caesar Salad

The crisp lettuce, creamy dressing, and Parmesan shavings bring a refreshing contrast to rich meatballs.

Roasted Vegetables

Oven-roasted carrots, bell peppers, or Brussels sprouts add color and nutrition to the plate.

Polenta

Creamy polenta acts like a blank canvas for soaking up all that rich tomato sauce and juicy meat.

Crusty Italian Bread

Sometimes, all you need is a loaf of rustic bread and a few meatballs for the perfect bite.

Storage Instructions

Leftovers? Lucky you. These meatballs store beautifully. Let them cool completely before transferring to an airtight container. You can refrigerate them for up to 4 days, and they reheat well in a skillet over low heat or in the microwave with a splash of sauce to keep them moist.

For longer storage, freeze the cooked meatballs (with or without sauce) in a freezer-safe bag or container for up to 3 months. I like to freeze them in portions so I can grab exactly what I need for a quick dinner or lunch. Thaw overnight in the fridge or reheat straight from frozen in a covered pan with sauce.

Estimated Nutrition (Per Serving – Approx. 4–5 Meatballs)

Calories: 390
Protein: 26g
Fat: 27g
Saturated Fat: 10g
Carbohydrates: 9g
Fiber: 1g
Sugars: 3g
Cholesterol: 110mg
Sodium: 620mg

Note: Nutrition will vary based on ingredients used and portion size.

Frequently Asked Questions

How do I keep my meatballs from falling apart?

Make sure you include enough binding agents like eggs and breadcrumbs. Also, avoid overhandling the mixture—gently forming the meatballs helps them stay together.

Can I make the meatballs ahead of time?

Absolutely. You can shape the meatballs and refrigerate them (uncooked) for up to 24 hours in advance. You can also cook and freeze them for quick meals later.

Can I bake the meatballs instead of frying?

Yes! Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 18–20 minutes. They won’t have the same seared exterior, but they’ll still be delicious.

What if I don’t have breadcrumbs?

You can use crushed crackers, panko, rolled oats, or even a slice of soaked bread as a substitute. Just aim for the same moisture-absorbing texture.

How do I know when they’re done?

They should be browned on the outside and fully cooked through on the inside. The safest method is using a meat thermometer—look for an internal temp of 165°F (74°C).

Can I use only one type of meat?

Definitely. While I recommend a mix of beef and pork for the best texture, using all beef, pork, turkey, or chicken works fine. Just watch the leaner meats to avoid drying them out.

Is it okay to simmer raw meatballs in sauce?

Yes, but I prefer to brown them first for extra flavor and to help them hold together better. If you skip searing, just simmer them gently and make sure they’re fully cooked through.

Are these meatballs gluten-free?

Not by default, but they can be! Swap traditional breadcrumbs with gluten-free ones and double-check your sauce ingredients to keep it gluten-free.

Conclusion

This Easy Meatball Recipe is one of those dishes that always delivers—whether you’re feeding a crowd or just craving comfort food. It’s simple, satisfying, and endlessly adaptable, which is why it’s become a staple in my kitchen. From the first bite of that juicy, tender center to the last swipe of sauce with your bread, it’s the kind of recipe that feels like home. Give it a try, and I promise it’ll earn a permanent spot in your recipe rotation.