These homemade meatballs are tender, juicy, and baked to perfections in just 30 minutes. A three-meat blend and panade keep them moist and flavorful: ideal for pasta, polenta, or subs.
The best homemade meatball recipe
Keith's homemade meatballs are the real deal: moist, juicy, and bursting with flavor. We love serving them over creamy polenta with our Quick Tomato Sauce, or topping a plate of Pasta Pomodoro. Years in restaurant kitchens helped Keith perfect this recipe, and the secret is simple: a blend of beef, pork, and turkey that makes every bite tender and satisfying. Best of all, they come together quickly, making this a go-to meatball recipe you'll want on repeat.
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Ingredients
- MEAT BLEND: ground turkey (mix of white and dark), 85% lean beef, 80% lean pork
- BINDER & MOISTURE: bread, milk panade, eggs
- FLAVOR: garlic, fresh basil, parsley flakes, crushed red pepper, kosher salt
- RICHNESS: parmesan cheese, tomato paste
*See recipe card for quantities.
Featured review
❝ Best meatballs ever! The meatballs are SO GOOD. Just came across your recipe on Instagram and made them twice in 2 weeks. Actually made the 2nd batch with my (adult) kids and left your recipe! They loved them. ❞
⭐️⭐️⭐️⭐️⭐️
Instructions
- Make the panade: soak torn bread in milk until softened.
- Mix: combine panade with meats, parmesan, tomato paste, eggs, garlic and herbs.
- Shape: scoop and roll into even balls. Place on parchment-lined baking sheet.
- Bake: 375°F for about 20 minutes, until cooked through (165°F internal temp).
- Serve: enjoy with Quick Tomato Sauce or freeze for later.
🔪 Pro tips
- Mix with your hands: clean hands are the best tool for evenly blending meat without compacting it.
- Use a scoop: a cookie scoop keeps the meatballs uniform so they bake evenly.
- Don't overmix: gently combine the ingredients; overworking makes meatballs dense.
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Variations
- Try different meats: traditional Italian meatballs are made with beef, pork, and veal. But veal is sometimes expensive and hard to find. You can mix meats of any kind to experiment with flavor.
- Make it spicy: add hot sauce or red pepper flakes for more spice.
- Add herbs: add fresh or dried herbs for more flavor: basil and oregano are great additions.
Serving Suggestions
- Over polenta: with Quick Tomato Sauce and grated parmesan.
- Meatball Pizza: slice meatballs into quarters and layer on crusty bread.
- With pasta: try Pasta Pomodoro or Homemade Gnocchi for a hearty meal.
- As an appetizer: serve with Pickled Pepper Focaccia Bread and your favorite dipping sauce.
Storage
- Make ahead: shape raw meatballs, cover and refrigerate for up to 24 hours before baking.
- Refrigerate: store cooked meatballs in an airtight container for up to 5 days.
- Freeze: place cooked meatballs on a sheet pan until solid, then transfer to a bag or container. Freeze up to 2 months.
- Reheat: simmer from frozen meatballs in sauce for 10=12 minutes, or thaw in the fridge and warm in a skillet with a little oil/butter or in the microwave.
FAQ
The secret is using a panade (a mix of bread soaked in milk), combined with a blend of beef, pork, and turkey. This keeps meatballs juicy and tender.
Baking meatballs in the oven is easier, less messy, and ensures even cooking. For extra color, you can broil briefly after baking.
Since this homemade meatball recipe includes turkey, cook until the internal temperature reaches 165°F for safe and juicy results.
Yes, About ½ cup of breadcrumbs or panko works, but a bread-and-milk panade makes the meatballs softer and more flavorful.
Absolutely. Freeze cooked meatballs on a sheet pan, then transfer to a container or bag. They'll keep for up to 2 months. Reheat by simmering in sauce or baking until warmed through.
Homemade meatballs are delicious over pasta, polenta, or tucked into subs. They also make a great appetizer with bread and dipping sauce.
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Homemade Meatball recipe
Make tender, juicy homemade meatballs in 30 minutes. This easy baked recipe uses a three meat blend and panade for flavor and moisture.
- Total Time: 35 minutes
- Yield: 36 meatballs 1x
Ingredients
- 16 oz ground turkey
- 16 oz ground beef
- 8 oz ground pork
- ½ cup grated parmesan cheese
- 4 bread slices (any bread works, however a hearty Italian or French bread is best.)
- ½ cup milk
- 2 garlic cloves, chopped
- 2 eggs
- ¼ cup fresh chopped basil
- 1 ½ tsp kosher salt
- 1 Tbsp parsley flakes
- 1 tsp crushed red pepper
- 3 Tbsp tomato paste
Instructions
- In a large mixing bowl, combine all the meat and mix until combined.
- In a smaller bowl, rip bread slices into ½" pieces. Top with milk and combine to wet bread. Allow bread to set for 5 minutes.
- Add mixture to meat along with remaining ingredients and combine until well mixed.
- Preheat oven to 375°F.
- Using a dough scoop or ¼ measuring cup, scoop mixture and form into balls and place on a parchment-lined baking sheet.
- Place in oven and bake for 20 minutes.
- Remove from oven and place on a clean baking sheet to cool. They can then be served with your favorite accompaniment (like 15 minute tomato sauce) or frozen for future use.
Notes
- Don't overmix: gently combine the ingredients; overworking makes meatballs dense.
- Mix with your hands: clean hands are the best tool for evenly blending meat without compacting it.
- Use a scoop: a cookie scoop keeps the meatballs uniform so they bake evenly.
- Broil for color: for a deeper golden crust, broil the meatballs for 1-2 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Entrées
- Cuisine: Italian American
Nutrition
- Serving Size: 3 meatballs
- Calories: 215
- Sugar: 1.6 g
- Sodium: 198.8 mg
- Fat: 10.4 g
- Carbohydrates: 7 g
- Protein: 22.6 g
- Cholesterol: 97.1 mg
Susie says
Best meatballs ever! The meatballs are SO GOOD. Just came across your recipe on Instagram and made them twice in 2 weeks. Actually made the 2nd batch with my (adult) kids and left your recipe! They loved them.
Jackie says
Susie,
this makes our day!! We are so happy to hear that you & your family like this recipe. It means so much to us!! Thank you !!
Casey says
This meatball recipe was amazing! I did substitute ground chicken for the ground turkey since that is what I had available. The addition of red pepper flakes was excellent as well. Definitely will be making these again soon.
Jackie says
thanks so much Casey! We are so happy you enjoyed our meatballs!