Small but mighty meatballs hit the trifecta of ease, versatility, and economy—all topped off with awesome sauce. Learn how to make tender, delicious meatballs no one can resist.
Pictured: Fast and Friendly Meatballs
Here’s why meatballs should be in every cook’s arsenal:
Making meatballs doesn’t require complicated kitchen skills—you just mix and cook. Also, you can double up a recipe and freeze half to bank for speedy meals later. (See Freezing Meatballs below.)
Just about every global cuisine includes some kind of meatball. That’s a world of flavor to explore.
You don’t have to spend $$ on prime cuts of meat to make meatballs. (It doesn’t even take meat sometimes.) And with all the add-ins and binders that go into the making of a proper meatball, you can make a little go a long way.
Three Pillars of Meatball Making
All meatballs contain some combination of these three essential building blocks:
Ground or finely minced beef, pork, chicken, turkey, veal, bison, sausage, or seafood. Lots of cooks swear by combining two or more kinds of meat to make a meatball with more complex flavors.
- Seasonings and Optional Add-ins
Salt and pepper, plus fresh or dried herbs and spices to complement the flavor profile of the recipe. Meatballs mixtures can also include finely minced onions, garlic, or other vegetables, and finely grated cheese.
This is what holds the meat, seasonings, and add-ins together into a ball, and keeps it from crumbling when it cooks. Depending on the recipe, you might use moistened bread or breadcrumbs, panko, finely crushed crackers, rice, and/or eggs.
How to Make Meatballs—Basic Recipe
1/3 cup fine breadcrumbs
1/4 cup milk or broth
1 teaspoon salt
Freshly ground black pepper
Other fresh or dried herbs and spices to suit the recipe
1 teaspoon olive oil
1/4 cup minced parsley
1/2 cup finely grated Parmesan cheese
1/2 cup finely chopped raw or cooked onion
1 clove finely minced raw or cooked garlic
- In a medium bowl, whisk together breadcrumbs, milk or broth, and egg. Set aside.
- In a large bowl, season meat with salt, pepper, and optional seasonings and add-ins. The leaner the meat, the less tender the meatball, so if you’re using lean meat, add a little olive oil. Add breadcrumb mixture and combine thoroughly with hands, spatula, or fork until evenly incorporated. Do not overwork or meatballs might toughed up when they cook.
- Use a spoon or scoop to make evenly sized portions, and roll lightly into smooth balls. Dampen your hands to make rolling easier. Use a light touch to avoid pressing and compacting the meatballs. Make small meatballs for soups or appetizers; make large for spaghetti and meatballs or meatball sandwiches.
Four Ways to Cook Meatballs
Place on a baking sheet lined with foil and bake at 350° F for 10 to 20 minutes, depending on size, or until done. Turn halfway through cooking, if desired.
Place on a lined baking sheet and broil for 5 to 10 minutes, depending on size, or until done. Turn halfway through cooking, if desired.
Pan-fry in oil over medium-high heat, turning occasionally, until browned on the outside and cooked through.
- Sauce or Soup
Bring sauce or soup to a boil and reduce heat to a simmer. Drop in as many meatballs as you want, cover the pot, and let them simmer for 20 to 30 minutes, or until cooked through.
VIDEO: How to Make Meatballs
5 Meatball Recipes To Try
- The Best Meatballs — A classic combo of beef, pork, and veal.
- Chef John’s Meatless Meatballs — Mushrooms make these vegetarian meatballs “meaty.”
- Cocktail Meatballs — Your slow cooker will keep these warm at party time.
- Lemongrass Ground Beef Skewers — Lemongrass and oyster sauce give these beef meatballs an Asian vibe.
- Swedish Meatballs — Like the ones you love at that big store with the Scandinavian name. You know the one.
Cooked and frozen meatballs put all kinds of meals on the fast track to dinner. Here’s how to easily freeze and thaw meatballs so you can stock up for busy nights.
- Form and cook meatballs using any of the methods above.
- Place meatballs in a single layer on a baking tray.
- Freeze until solid, and transfer to a freezer-safe container or freezer bag.
- Mark with the date. Meatballs can be frozen for up to 4 months.
When it comes time to thaw, choose one of these methods for best results:
- Let the meatballs thaw overnight in the fridge, then use them in your recipe.
- Place on a baking sheet in a single layer, cover with foil, and bake at 350° for 10 to 12 minutes, stirring occasionally.
- Simmer in sauce or soup for at least 20 minutes.
- Place in a microwave-safe dish in a single layer with a spoonful of water. Cover loosely and heat on HIGH for 1 minute at a time until heated through.
Related Meatball Matters
- Roll around in our entire collection of meatball recipes, including spicy Italian meatballs, creamy Swedish meatballs, and crowd-favorite meatball appetizers.
- These top mini-meatballs put the right spin on your football party.