Name: Best Meatball Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: ¼ cup (60 ml) olive oil; ½ cup (66 g) minced yellow onions; 2 teaspoons (6 g) minced garlic; 6 ounces (170 g) tomato paste; 7 cups (56 ounces) crushed canned tomatoes; 2 teaspoons (16 g) kosher salt; ½ teaspoon black pepper; 2 pounds (908 g) ground beef, 80% to 85% lean; 2 large eggs; 1 cup (130 g) plain breadcrumbs, or Italian-style; ½ cup (20 g) grated parmesan cheese; ½ cup (72 g) finely minced yellow onion; 2 teaspoons (16 g) kosher salt; 1 teaspoon black pepper; 1 teaspoon Italian seasonings; 1 teaspoon (3 g) minced garlic; ¼ cup (4 g) sliced basil

This homemade best meatball recipe transforms simple ingredients into the most tender, flavorful meatballs you’ll ever taste. Simmered in a rich tomato sauce, these meatballs are perfect for Sunday family dinners but easy enough for weeknight meals. The combination of perfectly seasoned beef, the gentle broiling technique, and the slow simmer in sauce creates meatballs that are crispy on the outside, juicy on the inside, and completely irresistible.

Why You’ll Love This Recipe

No More Dry Meatballs: The perfect ratio of meat to breadcrumbs and the right fat content creates incredibly tender meatballs every time.
Make-Ahead Friendly: These meatballs are perfect for meal prep – they actually taste better the next day as flavors continue to develop.
Versatile: Serve these over pasta, in sandwiches, as appetizers, or however you like – they’re crowd-pleasers in any form.
Restaurant-Quality Results: Friends will think you ordered takeout from an authentic Italian restaurant – they’re that good!

Ingredients You’ll Need

For the Tomato Sauce:

Olive oil: Creates the base for sautéing onions and garlic, adding richness to the sauce.
Yellow onions: Provides sweetness and depth of flavor when minced and sautéed.
Garlic: Adds that essential aromatic punch that makes the sauce irresistible.
Tomato paste: Concentrates tomato flavor and helps thicken the sauce beautifully.
Crushed tomatoes: The foundation of the sauce – San Marzano tomatoes will give you the sweetest, richest flavor.
Salt and pepper: Enhances all the flavors in the sauce.

For the Meatballs:

Ground beef: 80-85% lean gives the perfect balance of flavor and tenderness – the fat is your friend here!
Eggs: Act as the binder that helps hold everything together.
Breadcrumbs: Provide structure while maintaining tenderness – a crucial component.
Parmesan cheese: Adds a savory, salty depth that makes these meatballs special.
Minced onion: Contributes moisture and flavor throughout each bite.
Seasonings: Salt, pepper, Italian seasonings, and garlic create that classic flavor profile that makes everyone come back for seconds.
Fresh basil: Brightens everything up with its aromatic finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize these meatballs? Try these delicious twists:

Meat Mixture: Create a blend using equal parts beef, pork, and veal for the most tender texture and complex flavor.
Spice It Up: Add a pinch of red pepper flakes to the meat mixture or sauce for a gentle heat.
Cheese-Stuffed: Press a small cube of mozzarella into the center of each meatball before cooking for an amazing gooey surprise.
Herbs & Spices: Add fresh herbs like chopped parsley, rosemary, or oregano to the meat mixture for added freshness and flavor.

How to Make the Best Meatballs

Step 1: Prepare the Sauce

In a large pot, heat olive oil over medium-low heat. Add onions and garlic, sautéing until translucent (about 3 minutes). Stir in tomato paste and cook for 1 minute to caramelize slightly. Add crushed tomatoes, salt, and pepper, then simmer covered with the lid slightly ajar for 30 minutes, stirring occasionally.

Step 2: Prepare for Baking

Position your oven rack to lower-middle and preheat to broil. Line a large baking sheet with foil and lightly grease with olive oil to prevent sticking.

Step 3: Mix the Meatballs

In a large bowl, combine ground beef, eggs, breadcrumbs, Parmesan, minced onion, salt, pepper, Italian seasoning, and garlic. Use your hands to mix thoroughly but gently – overmixing can make meatballs tough.

Step 4: Shape the Meatballs

Portion out 1/3 cup (about 3 ounces) of meat mixture for each meatball – roughly the size of an egg. Roll into smooth balls and place on the prepared baking sheet with space between them.

Step 5: Broil to Brown

Broil the meatballs until browned on top, about 10-12 minutes. Flip and broil another 2-3 minutes to brown the other side. This creates a flavorful crust while sealing in juices.

Step 6: Simmer in Sauce

Transfer the browned meatballs to the tomato sauce. Cover with the lid slightly ajar and simmer on low heat for at least 1½ hours, checking and stirring gently every 20 minutes. The long simmer allows the flavors to meld and the meatballs to become fork-tender.

Step 7: Finish and Serve

If needed, adjust the sauce consistency with a little water. Season to taste, then serve topped with fresh basil and additional Parmesan if desired.

Pro Tips for Making the Recipe

Don’t Overwork the Meat: Mix just until ingredients are combined. Overworking creates tough meatballs.
Wet Hands: Slightly dampen your hands with water when rolling the meatballs to prevent sticking.
Consistent Sizing: Use a cookie scoop or measuring cup for uniform meatballs that will cook evenly.
Taste the Sauce: Always taste and adjust seasoning before serving – it might need a pinch more salt or a grinding of pepper.
Let Them Rest: Allow the meatballs to rest in the sauce for about 10 minutes after cooking – they’ll absorb more flavor and be easier to serve.

How to Serve

These versatile meatballs work beautifully in many presentations:

Classic Pairings:

Serve over spaghetti or your favorite pasta shape, garnished with fresh basil and extra Parmesan.

Sandwich Style:

Slice meatballs and place on crusty Italian bread with melted provolone cheese for the ultimate meatball sub.

Party Appetizers:

Serve smaller versions with toothpicks alongside marinara dipping sauce.

Complete Meal:

Pair with garlic bread and a simple green salad dressed with olive oil and balsamic vinegar for a complete Italian dinner.

Make Ahead and Storage

Storing Leftovers

Store cooled meatballs and sauce in an airtight container in the refrigerator for up to 5 days. The flavor actually improves after a day as the spices continue to develop.

Freezing

Uncooked meatballs can be frozen on a baking sheet, then transferred to freezer bags for up to 1 month. Thaw in the refrigerator before cooking.

Cooked meatballs and sauce freeze beautifully for up to 1 month. Cool completely before freezing in portion-sized containers.

Reheating

Gently reheat meatballs and sauce in a covered pot on the stovetop over medium-low heat until warmed through. Add a splash of water if the sauce seems too thick.

For quick reheating, microwave individual portions covered at 50% power, stirring occasionally until heated through.

FAQs

Why are my meatballs tough instead of tender?
Tough meatballs usually result from overworking the meat mixture or using meat that’s too lean. Handle the mixture gently and use 80-85% lean beef for the best texture. Also, avoid overpacking the meat when forming the balls – they should be cohesive but not compressed.

Can I make these meatballs without broiling them first?
Yes, you can skip the broiling step and add the raw meatballs directly to the simmering sauce. However, broiling creates a flavorful outer crust and helps the meatballs hold their shape better. If adding raw meatballs to the sauce, simmer very gently to prevent them from breaking apart.

How can I make these meatballs healthier?
For a lighter version, use 90% lean ground beef or substitute ground turkey or chicken. You can also replace half the breadcrumbs with finely chopped mushrooms for added nutrition and moisture. Just note that leaner meats will produce slightly less tender meatballs.

Why should I simmer the meatballs for so long in the sauce?
The long simmer serves two important purposes: it allows the meatballs to become incredibly tender as the connective tissues break down, and it gives the flavors time to fully develop and meld together. This is what creates that authentic “Sunday gravy” taste that makes homemade meatballs so special.

These meatballs are more than just a recipe – they’re a gateway to creating memorable family meals and traditions. The aroma filling your kitchen as they simmer will bring everyone to the table, and the first bite proves that some classics are worth the time to make from scratch. Whether you’re serving them for a special Sunday dinner or making a big batch for the week ahead, these meatballs deliver restaurant-quality results with simple ingredients and techniques. Give them a try – your family will be requesting them again and again!

Best Meatball Recipe

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Author: Lisa
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 14 meatballs 1x
Category: Main-course
Method: Stovetop
Cuisine: Italian

Print Recipe

Description

Experience the ultimate homemade meatballs simmered in a rich tomato sauce. These tender, juicy Italian-style meatballs are perfectly seasoned and slow-cooked to develop deep flavors. A classic comfort food that’s perfect for family dinners or special occasions.

Instructions

Make the Tomato Sauce – In a large pot or Dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, and sauté until the onions are translucent, about 3 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
Heat the Oven – Set the oven rack to the lower-middle position. Heat the oven to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.
Make the Meatball Mixture – In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use your hands to mix thoroughly until combined, being careful not to overmix which can make the meatballs tough.
Shape the Meatballs – Measure out 1/3 cup of the ground beef mixture (3 ounces), about the size of an egg, then roll it into a ball. Evenly space them on the prepared baking sheet. This should yield 14 to 15 meatballs of uniform size, ensuring even cooking.
Broil the Meatballs – Transfer the meatballs to the lower-middle position in the oven. Cook until the surface is browned, about 10 to 12 minutes. Flip the meatballs and cook for an additional 2 to 3 minutes to lightly brown the other side, creating a flavorful crust that helps retain moisture.
Simmer – Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, and simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork-tender when sliced, having absorbed the sauce flavors.
To Serve – If needed, adjust the consistency of the sauce with water, about 1 tablespoon at a time. Season to taste with salt and pepper. Serve meatballs topped with sauce, sliced basil, and Parmesan cheese if desired.

Notes

Ground Beef Selection: 80 to 85% lean provides the most tender texture. Use 90% for a leaner option, but they will have more chew.
Canned Tomatoes: For the sweetest taste, use crushed San Marzano or Cento brand.
Using Italian-style Breadcrumbs: Omit the dried Italian seasoning.
Using Store-Bought Tomato Sauce: Use about 47 ounces (2 jars).
Make it Gluten-Free: Use gluten-free breadcrumbs or almond flour.
Baked Meatballs: Bake at 375ºF (191ºC) for 20 to 25 minutes, flipping halfway through to brown both sides.
Make it in the Slow Cooker: Add the cooked sauce and broiled meatballs to a 6-quart slow cooker. Cook on high for 3 hours or 6 hours on low setting.
Storing: Cool and store in an airtight container for up to 5 days.
Freezing: Store uncooked meatballs in a large freezer bag for up to 1 month and defrost before broiling. Freeze cooked meatballs and sauce for up to 1 month.