- Preheat oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix ingredients: In a large bowl, combine ground beef, ground pork (if using), breadcrumbs, Parmesan, eggs, milk, garlic, parsley, oregano, salt, pepper, and red pepper flakes (if using). Use clean hands to mix gently — don’t overwork.
- Form meatballs: Scoop out ~2 tbsp portions of the mixture and roll into balls. Aim for consistent sizes so they cook evenly.
- Sear meatballs (optional but recommended): Heat a large skillet with a drizzle of olive oil over medium‑high heat. Brown meatballs on all sides, about 2–3 minutes per side. They do not need to be cooked through yet.
- Bake to finish: Transfer browned meatballs to the prepared baking sheet. Bake in the preheated oven for 12–15 minutes until cooked through (internal temp ~160°F/71°C).
- Serve: Warm your marinara or gravy on the stove. Gently add meatballs to the sauce and let simmer 5–10 minutes so flavors meld.
- Enjoy: Serve over pasta, in sandwiches, with polenta, or simply with crusty bread!
Serving and Storage
Serving
- Serve with spaghetti and marinara for classic comfort food.
- Stuff meatballs into hoagie rolls with melted provolone for hearty sandwiches.
- Pair with creamy mashed potatoes or polenta for a rich, comforting plate.
- Top with extra Parmesan and fresh parsley to elevate presentation.
Storage
- Refrigerator: Store cooled meatballs in an airtight container for up to 4 days.
- Freezer: Freeze cooked or uncooked meatballs in freezer bags up to 3 months. Thaw before cooking or rewarming.
- Reheating: Reheat in sauce on the stove or microwave individual portions until hot.
Tips
- Don’t overmix: Gentle mixing keeps meatballs tender, not tough.
- Oil in milk: A splash of milk keeps the mixture moist and rich.
- Flavor boost: Add a teaspoon of Worcestershire or balsamic vinegar for extra umami.
- Pan juices: Save any juices from searing to add to your sauce for extra flavor.
Variations
- Italian Style: Add basil and fennel seed; serve with red sauce and mozzarella.
- Swedish Meatballs: Omit red sauce and serve with creamy gravy and egg noodles.
- BBQ Meatballs: Glaze with BBQ sauce and serve as an appetizer or over rice.
- Spicy Cajun: Add Cajun seasoning and serve with creole sauce over grits.
FAQ
- Can I bake without searing?
Yes! Bake at 400°F for 20–25 minutes, but searing adds flavor and texture. - Can I use all beef?
Absolutely — just add a bit of extra fat or milk for juiciness. - Are these gluten‑free?
Use gluten‑free breadcrumbs to make them gluten‑free! - Can I make these ahead?
Yes — form them and refrigerate for up to 24 hours before cooking.
Conclusion
The **Best Meatball Recipe Ever** delivers juicy, flavorful meatballs every time — whether you love them with pasta, in subs, or sauced up for dipping. With hearty seasoning and a perfect balance of tender texture and rich flavor, these meatballs will become a staple in your recipe collection. Enjoy!
