These homemade meatballs are truly juicy, with a mild flavor and a soft texture. They make a great hearty meal or a perfect snack when dipped in ketchup or mayonnaise. While making meatballs in large quantities can be time-consuming, it’s a fun dish where you can even get the kids involved.

My family absolutely loves meatballs. I always have to make a large batch to ensure no one misses out and everyone can eat as much as they want. In fact, meatballs are the perfect “meal prep” dish—you can make a big batch, freeze them, and thaw them out for quick meals on busy days.

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Parmigiano Reggiano

This rich and flavorful cheese pairs wonderfully with meatballs. You can leave it out if you’d like, but please keep in mind that it adds richness and juiciness to the dish. The cheese does tend to stick to the pan a little when it melts, but it doesn’t make flipping the meatballs difficult. Remember, if you’re cooking multiple batches in a row on the same pan, after 3-4 rounds, you may need to clean the pan to prevent burning.

The Meat in Meatballs

I recommend using a 50/50 mix of ground beef and ground pork for the most neutral-tasting meatballs. However, you can make them with any type of ground meat, even ground turkey or chicken. This recipe reflects my personal preference—half beef, and half pork.

Freezing Meatballs

When freezing meatballs, make sure they aren’t tightly packed together, or they’ll stick to each other. Once frozen, you can transfer them into a single airtight container. You can freeze them either raw or after they’ve been cooked.

FAQs

Do I have to use bread crumbs in the recipe?
Breadcrumbs help hold the meatballs together, so they are important. However, you can substitute breadcrumbs with flour if necessary.

How do you shape meatballs?
You can shape meatballs by hand or use meatball tongs. Shaping by hand takes longer, so I suggest using tongs, especially for large batches, or getting help from family members. If you’re using tongs, dip them in water occasionally to prevent the meat from sticking.

Is it better to cook meatballs in a pan or the oven?
Cooking meatballs in a pan is quicker, but you can fit more on a baking dish if you opt for the oven.

How many meatballs does this recipe make?
This recipe yields about 30 medium-sized meatballs, which will all fit in one large pan.

Ingredients

Check the recipe card at the bottom of the post for ingredient quantities and nutritional information!

• Ground meat (50% beef, 50% pork)
• Parmesan cheese
• Breadcrumbs
• Milk
• Large egg
• Salt
• Pepper (optional)

Instructions

1. 1. Mix all the ingredients. It’s easiest to do this by hand. Since cold ingredients can be tough to work with, I recommend bringing everything to room temperature beforehand (though I never seem to remember to do this myself).
2. 2. Start shaping the meatballs by hand or with meatball tongs. Keep a bowl of water nearby to wet your hands or the tongs occasionally to prevent the mixture from sticking.
3. 3. Place all the meatballs in the pan at the same time to ensure they cook evenly. If you’re making a large batch, you can stack them in a pile after cooking. The bottom ones will still hold their shape.
4. 4. Fry the meatballs on medium-high heat with a lid on the pan. If you don’t use a lid, you’ll need to cook them longer at lower heat to ensure they cook through. The cheese may cause the meatballs to stick slightly to the pan, so carefully flip them one at a time with a spoon.
5. 5. You can serve the cooked meatballs immediately, but they taste great even when cooled.

Ideas and Tips

If your meatballs aren’t holding their shape (since different meats have varying consistencies), add more breadcrumbs. But keep in mind that the wetter the mixture, the juicier the meatballs will be.

After cooking, You can add tomato sauce to the meatballs for extra flavor.

Herbs like fresh basil or thyme add a lot of flavor to meatballs.

Continue to Content

Simple Juicy Parmesan Meatballs Recipe (Our Favorite)

Yield: 30

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 20 minutes

These homemade meatballs are truly juicy, with a mild flavor and a soft texture. They make a great hearty meal or a perfect snack when dipped in ketchup or mayonnaise.

Print

Ingredients

• 500g of ground meat (50% beef, 50% pork)
• 30g of parmesan cheese
• 30g of breadcrumbs
• 150g of milk
• 1 large egg
• 1 tsp of salt
• Pepper (optional)

Instructions

1. Mix all the ingredients. It’s easiest to do this by hand. Since cold ingredients can be tough to work with, I recommend bringing everything to room temperature beforehand (though I never seem to remember to do this myself).
2. Start shaping the meatballs by hand or with meatball tongs. Keep a bowl of water nearby to wet your hands or the tongs occasionally to prevent the mixture from sticking.
3. Place all the meatballs in the pan at the same time to ensure they cook evenly. If you’re making a large batch, you can stack them in a pile after cooking. The bottom ones will still hold their shape.
4. Fry the meatballs on medium-high heat with a lid on the pan. If you don’t use a lid, you’ll need to cook them longer at lower heat to ensure they cook through. The cheese may cause the meatballs to stick slightly to the pan, so carefully flip them one at a time with a spoon.
5. You can serve the cooked meatballs immediately, but they taste great even when cooled.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 27gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 170mgSodium: 938mgCarbohydrates: 11gFiber: 0gSugar: 4gProtein: 41g