How to Make Tender Juicy Meatballs
- PREP 20min
- COOK 20min
- TOTAL 40min
Our basic meatball recipe is easy to make, calls on simple ingredients we usually have on hand, and guarantees juicy, tender, and flavorful meatballs. Use your favorite ground meat (beef, pork, chicken, or turkey), but make sure it has close to 10% fat for the best texture. For a simple, comforting meal, pair these with spaghetti and tomato sauce, like our red pasta sauce.
You Will Need
½ cup (35 g) breadcrumbs or crushed saltine crackers
½ cup (120 ml) whole milk
1 large egg
¼ cup (15 g) finely grated Parmesan (about ½ ounce)
½ teaspoon dried oregano
¾ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1 pound (450 g) ground meat, like ground beef, pork, chicken, turkey, or a combination
1 to 2 tablespoons high-heat cooking oil for cooking
Directions
1In a large bowl, stir together the breadcrumbs and milk. Let it sit for 5 minutes, then add the egg, Parmesan cheese, oregano, salt, and pepper. Stir until the mixture is well blended.
2Add the ground meat to the bowl. Use a fork or your fingers to mix everything until it is just combined. While you don’t want to overmix, the goal is to make sure the seasonings are evenly distributed throughout the meat.
3Wet your hands and form the mixture into small balls, about 1 to 1¼ inches in size. A small cookie scoop helps portion them, and damp hands will prevent the mixture from sticking. You should get about 35 meatballs from the batch.
4Cook them in a skillet: Heat a wide skillet over medium heat and add 2 tablespoons (30ml) of oil. Carefully place the meatballs into the hot oil. Cook for about 15 minutes, turning them occasionally, until they are browned on the outside and cooked through. They should register 165°F on an instant-read thermometer. (Depending on the size of your skillet, you may need to cook them in two batches).
5Baked meatballs: Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper, foil, or a silicone baking mat. Arrange the meatballs on the baking sheet, leaving some space between each one. Lightly spray the tops of the meatballs with cooking spray or brush with a little oil. Bake for about 20 minutes, or until the outsides are browned and an instant-read thermometer reads 165°F in the center.
Adam and Joanne's Tips
- Cooked meatballs will last up to 3 days in an airtight container in the refrigerator, or they can be frozen in a freezer-safe container for up to 3 months.
- Alternative Cooking Methods: For detailed instructions on how to cook these meatballs in an air fryer, slow cooker, or by simmering them directly in sauce, please see the main article above!
- Add 1 teaspoon of Italian seasoning or finely chopped fresh herbs, such as parsley or basil, to the mixture. You can also quickly sauté some finely chopped onion and minced garlic in a bit of olive oil until fragrant. Let the onions and garlic cool, then mix them into the meat mixture before forming the balls.
- The nutrition facts provided below are estimates. We used 8 ounces of ground turkey and 8 ounces of ground pork for the calculations.