Few comfort foods are as universally loved as a good plate of meatballs. Juicy, flavorful, and endlessly versatile, meatballs have carved out a place in cuisines all over the world—from Italian polpette to Swedish köttbullar and Middle Eastern kofta. Whether simmered in marinara, served over pasta, tucked into a sandwich, or paired with rice, they are the kind of dish that brings warmth to the table and satisfies every appetite. What makes meatballs truly special is how customizable they are—different meats, seasonings, and sauces give each culture’s version a distinct personality.
This recipe guide will walk you through how to make a classic meatball from scratch, including tips on choosing the right meat blend, achieving perfect texture, and mastering the browning technique. Whether you’re making a weeknight dinner, prepping ahead for freezer meals, or planning a Sunday feast, homemade meatballs are an easy and rewarding choice. No fancy ingredients needed—just quality basics and a few cooking tricks.
If you’ve never made meatballs at home, this is your sign to start. Once you learn the foundational technique, you can experiment endlessly with herbs, spices, and sauces. They freeze beautifully, work well in countless dishes, and—best of all—taste far better than anything store-bought.
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Best Time to Eat & What to Serve With It
Meatballs are a year-round staple but feel especially comforting during fall and winter, when hearty meals take center stage. They’re perfect for lunch or dinner and can be scaled for meal prep or large gatherings. If you’re serving them with pasta, garlic bread and a simple green salad complete the meal. For a lighter spin, try them over zoodles or with roasted vegetables.
Want a Mediterranean flair? Serve meatballs with tzatziki, pita, and a side of couscous or tabbouleh. Going Swedish? Pair with lingonberry jam and creamy mashed potatoes. And don’t overlook the crowd-pleasing power of a meatball sub—gooey cheese, a crusty roll, and warm marinara make it the ultimate comfort sandwich. With so many pairing options, homemade meatballs aren’t just a recipe—they’re a staple you’ll come back to again and again.
How to Make Homemade Meatballs
Homemade Meatballs Ingredients
For the Meatballs:
1 lb (450g) ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs (preferably Italian-style)
1/4 cup grated Parmesan cheese
1/4 cup milk
1 large egg
2 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
For the Sauce (Optional):
1 can (28 oz) crushed tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper
Step By Step How to Make Homemade Meatballs
Prepare the Meatball Mixture
In a large bowl, combine the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk. Add the ground meat, grated Parmesan cheese, egg, minced garlic, chopped onion, parsley, oregano, salt, and pepper to the bowl.
Mix all the ingredients together with your hands or a spoon until just combined. Be careful not to overmix, as this can make the meatballs tough.
Form the Meatballs
Using your hands, shape the mixture into meatballs about 1 to 1.5 inches in diameter. You should get around 20-24 meatballs.
Cook the Meatballs
Preheat your oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the meatballs are cooked through and browned.
Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes.
Prepare the Sauce
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 20-30 minutes, stirring occasionally. Add the cooked meatballs to the sauce and simmer for another 10-15 minutes to allow the flavors to meld.
Serve
Serve the meatballs with the sauce over pasta, in a sub roll for a meatball sub, or on their own with a side of garlic bread and salad.
Tips To Make Homemade Meatballs
For extra flavor and tenderness, use a combination of ground beef and pork. Veal can also be added for a richer taste. Soaking the breadcrumbs in milk helps to keep the meatballs moist.
Adjust the seasoning to your taste. Fresh herbs can be used in place of dried herbs for a more vibrant flavor.
Use a cookie scoop or spoon to ensure uniform meatball size, which helps them cook evenly. Overmixing the meat mixture can make the meatballs dense and tough. Mix until just combined.
How Many Calories Have Meatballs
Ground Meat (beef/pork mix): ~50-70 calories per meatball (based on 1 oz or 28g per meatball)
Breadcrumbs: ~10 calories per meatball
Parmesan Cheese: ~5 calories per meatball
Other Ingredients (milk, egg, garlic, onion, herbs): ~5-10 calories per meatball
Total: Approximately 70-95 calories per meatball
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.