The Only Homemade Meatball Recipe You’ll Ever Need

If you’ve never made homemade meatballs from scratch, this is your sign to start. They’re juicy, flavorful, and come together with pantry staples you probably already have. Bonus? They’re freezer-friendly and kid-approved.

This recipe makes a perfect batch for spaghetti night, meatball subs, or to throw into your favorite soup or sauce. And while I won’t gatekeep a single ingredient, I will say—don’t skip the parmesan. Or that sneaky squeeze of mustard. It’s optional, but it’s the secret handshake of flavor around here.

Let’s get rolling.

Ingredients:

• 1 lb ground beef

• 1 lb ground pork

• 2 eggs

• 1 Tbsp dried oregano

• 1 Tbsp garlic powder

• 1 cup Italian-style bread crumbs

• 2 tsp salt

• 1 tsp black pepper

• 1 Tbsp Worcestershire sauce

• ¼ cup grated parmesan cheese

• Optional: 1 tsp yellow mustard (trust me)

Instructions:

1. Mix it up:

   In a large bowl, combine everything—yes, everything. The meats, seasonings, eggs, cheese, breadcrumbs, and that dash of mustard if you’re feeling bold. Use your hands (clean, of course) and don’t be shy. You want it all well incorporated but not overmixed.

2. Roll ‘em:

   Scoop and roll into golf-ball-sized meatballs. I usually get about 20–24 out of this batch, depending on size.

3. Brown the outsides:

   In a hot skillet with a little oil, sear the meatballs until golden on all sides. This step locks in flavor and gives them that irresistible crust.

4. Finish in the oven or air fryer:

   Transfer to a baking sheet or air fryer and cook at 350°F for 15–20 minutes, or until cooked through. Internal temp should hit 165°F.

5. Serve them your way:

   Drop them into your favorite tomato sauce, let them simmer a bit, and serve over pasta, tucked into a sub roll, or piled on a plate with a little fresh basil and extra parm.

Tips:

• Want extra moisture? Add a splash of milk to the breadcrumb mixture before mixing.

• Freeze after cooking for easy weeknight meals.

• These work beautifully with turkey or chicken too—just reduce the salt slightly.

From Scratch Bonus:

Pair these with your favorite from-scratch marinara or your go-to jarred sauce (no shame). They elevate anything they touch.

Why I Love This Recipe:

These meatballs feel like Sunday dinner but come together fast enough for a Tuesday. They’re unfussy, reliable, and packed with flavor—the kind of recipe that makes you feel like the main character in your kitchen. And let’s be honest, sometimes we all need a win like that.