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Juicy Homemade Meatballs

A simple yet flavorful meatball recipe made from ground beef and pork, seasoned perfectly and simmered in a rich tomato sauce. Great for pasta, subs, or on their own.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound ground beef 80 percent lean for juicy texture
  • 1/2 pound ground pork adds flavor and richness
  • 1/2 cup breadcrumbs plain or Italian style
  • 1/4 cup grated Parmesan cheese for salty depth
  • 1/4 cup fresh parsley chopped
  • 2 garlic cloves minced
  • 1 egg lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • Olive oil for browning
Optional Sauce
  • 1 can crushed tomatoes 28 ounces
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

  1. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, beaten egg, salt, black pepper, and onion powder. Mix gently using your hands or a fork until just combined.
  2. Form the mixture into golf ball-sized meatballs with your hands. Place them on a plate or baking sheet, keeping them uniform in size for even cooking.
  3. Heat a skillet over medium heat and add enough olive oil to coat the bottom. Add the meatballs in batches without overcrowding the pan. Brown them on all sides, turning every couple of minutes to ensure even browning.
  4. Once browned, remove the meatballs from the skillet and set them aside. In the same skillet, add crushed tomatoes, dried oregano, garlic powder, and salt and pepper to taste. Stir and simmer over medium heat for 10 minutes.
  5. Return the browned meatballs to the skillet with the sauce. Reduce the heat to low and simmer for another 10 to 15 minutes, allowing the meatballs to cook through and absorb the flavors of the sauce.
  6. Garnish with fresh basil and serve hot over spaghetti, in a sub roll, or as desired.

Notes

These meatballs are incredibly versatile—great over pasta, in sandwiches, or on their own. For a healthier version, ground turkey may be used. You can also bake the meatballs at 400 F for 20 minutes on a parchment-lined sheet. Leftovers can be stored up to four days in the fridge or frozen for future meals.