Name: Homemade Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef; 1 lb ground pork; 1 cup breadcrumbs; 1/2 cup milk; 2 large eggs; 3 cloves garlic, minced; 1 small onion, grated (about 1/2 cup); 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1 1/2 tsp kosher salt; 1 tsp black pepper; 1/2 tsp dried oregano; 3 cups tomato or marinara sauce; 1 tbsp olive oil; 1 clove garlic, minced (for sauce); 1/2 tsp red pepper flakes (optional); 1 tsp sugar (optional, to balance acidity)

Description

Tender, juicy beef-and-pork meatballs baked for golden edges, then simmered in a bright tomato sauce. Perfect over spaghetti, tucked into subs, or served party-style with toothpicks.

Ingredients

1 lb ground beef

1 lb ground pork

1 cup breadcrumbs

1/2 cup milk

2 large eggs

3 cloves garlic, minced

1 small onion, grated (about 1/2 cup)

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 1/2 tsp kosher salt

1 tsp black pepper

1/2 tsp dried oregano

3 cups tomato or marinara sauce

1 tbsp olive oil

1 clove garlic, minced (for sauce)

1/2 tsp red pepper flakes (optional)

1 tsp sugar (optional, to balance acidity)

Instructions

1. Hydrate breadcrumbs: In a large bowl, stir breadcrumbs and milk; let stand 2 minutes.

2. Mix gently: Add beef, pork, eggs, garlic, grated onion, Parmesan, parsley, salt, pepper, and oregano. Mix with your hands just until combined.

3. Shape: Scoop into 1 1/2-inch balls (about 24) and roll lightly.

4. Bake: Arrange on a parchment-lined sheet. Bake at 400°F (200°C) for 15–20 minutes until lightly browned and 165°F in the center.

5. Sauce: Warm olive oil in a wide pan, sauté the minced garlic 30 seconds. Add tomato sauce, red pepper flakes, and sugar (if using); simmer 5 minutes.

6. Simmer together: Add baked meatballs to sauce; simmer gently 10–15 minutes to meld flavors.

7. Serve: Garnish with extra parsley and Parmesan. Enjoy over pasta, in subs, or on their own.

Notes

For ultra-tender meatballs, grate the onion (don’t chop) so it melts into the mix and adds moisture.

Mix with a light hand and stop as soon as ingredients are combined—overmixing makes meatballs dense.

Make-ahead friendly: bake, cool, and freeze in sauce up to 3 months; reheat covered over gentle heat.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baked then Simmered
Cuisine: Italian-American

Nutrition

Serving Size: 3–4 meatballs
Calories: 430
Sugar: 7
Sodium: 980
Fat: 27
Saturated Fat: 9
Unsaturated Fat: 16
Trans Fat: 0
Carbohydrates: 22
Fiber: 3
Protein: 28
Cholesterol: 145

Keywords: meatballs, spaghetti, beef, pork, marinara, homemade