Best Meatball Recipe
Even a 50-year-old food blogger can find joy in crafting what might just be the Best Meatball Recipe you’ll ever taste—easy to make, flavor-packed, and perfect for cozy family dinners or festive gatherings.
Instructions
- In a large bowl, mix breadcrumbs and milk. Let sit 5 minutes so crumbs plump up—this keeps meatballs tender.
- Add beef, pork, eggs, Parmesan, herbs, salt, pepper, garlic and onion powders, plus red pepper flakes. Gently mix—overworking makes them tough.
- Cover and refrigerate 20 minutes. This firms the mixture for neater shaping.
- Line a baking sheet with parchment. Scoop 2-tablespoon portions and roll into 1½-inch balls—about 18–20 total.
- Heat olive oil in a skillet over medium. Place meatballs gently, leaving space. Brown 3–4 minutes per side until golden. Work in batches if needed.
- Lower heat to low, cover, and cook 8–10 more minutes. Check with an instant-read thermometer (160°F internal).
- Transfer to marinara for 10 minutes of gentle simmer, or serve right away for a crisp finish.
- If they seem dry, stir in a splash of beef broth while simmering—moist, flavorful results.
Notes
Resting the mixture chills the fat and cuts down on skillet splatter—trust me, less cleanup feels like a win. Fresh herbs brighten every bite, so don’t skimp. The milk in the binder? Small detail, huge impact on tenderness. I once forgot it—and boy, those meatballs were dense!
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