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A rustic bowl filled with spaghetti and homemade meatballs in a rich tomato sauce, garnished with fresh basil.

Italian Meatball Recipe (That's Unbelievably Juicy!)

This foolproof Italian Meatball Recipe delivers incredibly juicy, tender, and flavorful meatballs every time. Made with a blend of beef and pork, a secret panade, and baked to perfection.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 meatballs
Course: Appetizer, Main Course
Cuisine: American, Italian
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 fat content recommended
  • 1 lb ground pork
  • 1 cup plain breadcrumbs Panko or fresh breadcrumbs work well
  • 0.5 cup whole milk
  • 2 large eggs lightly beaten
  • 0.75 cup grated Parmesan cheese freshly grated is best
  • 0.5 cup fresh parsley finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1.5 tsp salt
  • 0.5 tsp black pepper freshly ground

Equipment

  • 1 Large Mixing Bowl
  • 1 Baking Sheet
  • 1 Parchment Paper

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk.
  3. Add the ground beef, ground pork, beaten eggs, grated Parmesan, chopped parsley, garlic powder, onion powder, oregano, salt, and pepper to the bowl. Use your hands to gently mix all the ingredients until just combined. Do not overmix.
  4. Scoop about 2 tablespoons of the mixture at a time and gently roll into 1.5-inch balls. Place the meatballs on the prepared baking sheet in a single layer, making sure they do not touch.
  5. Bake for 15-20 minutes, or until browned and cooked through. An instant-read thermometer should register 165°F (74°C).
  6. Serve immediately or add to your favorite sauce to simmer.

Notes

Do Not Overmix: For the most tender meatballs, mix the ingredients with your hands only until they are just combined.
Freezing Instructions: Allow cooked meatballs to cool completely. Freeze them on the baking sheet in a single layer for 1 hour, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months.