The Best Meatballs

Learn how to make meatballs with this recipe that is the best meatball recipe I have ever tried! I’ve used the combination of pork, beef, and veal but you can make them with just ground beef and they still taste great. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety… It really does make a difference!

Searching for the best meatball recipe ever? You’ve come to the right place. These meatballs are tender, juicy, and full of flavor.

How to Make Meatballs

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Meatball Ingredients

Here’s what you’ll need to make the best meatballs of your life:

· Ground meat: This meatball recipe uses a blend of ground beef, ground veal, and ground pork. You can switch it up depending on what you have on hand.
· Seasonings and herbs: These meatballs are flavored with fresh garlic, fresh Italian flat-leaf parsley, and ground black pepper.
· Eggs: Eggs keep the meatballs from drying out and they act as a binding agent, which means they help hold the ingredients together.
· Cheese: You’ll need a cup of freshly grated Romano cheese. If you can, avoid the pre-grated stuff for this recipe.
· Italian bread: Slightly stale Italian bread is preferable. If your bread feels soft, try letting it sit out overnight.
· Water: Slowly add water to the mixture before you roll the meatballs. It’ll keep the meatballs nice and moist. Some reviewers prefer to use milk.
· Olive oil: Fry the meatballs in olive oil.

How to Make Meatballs Step-By-Step

Here’s a very brief overview of what you can expect when you make this top-rated meatball recipe:

1. Combine the first eight ingredients in a bowl.
2. Add the bread crumbs and slowly add the water.
3. Shape the mixture into meatballs.
4. Fry the meatballs until they’re all brown and crisp.

How Long to Cook Meatballs

Cook the meatballs in batches, making sure you don’t crowd the pan. It should take about 20 minutes, give or take, for the meatballs to be perfectly crisp and cooked through. Test their temperature first to be sure they’re done (an instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F).

What Goes With Meatballs?

The most obvious way to serve meatballs? With spaghetti, of course! Try our Best Marinara Sauce Yet. These meatballs also work great as an appetizer, in a sandwich, or served over mashed potatoes, rice, or egg noodles.

How to Store Meatballs

Store your leftover meatballs in a shallow, airtight container in the refrigerator for up to four days.

Can You Freeze Meatballs?

Yes! Meatballs freeze quite well. Flash freeze the cooked meatballs on a baking sheet for a few hours or up to overnight, then transfer the frozen meatballs to a freezer-safe container. Freeze for up to three months.

If you like, you can also freeze the meatballs before cooking. You can easily cook them from-frozen on the stove whenever you want to whip up a quick dish.

Allrecipes Community Tips and Praise

“Loved this recipe,” says one Allrecipes community member. “Used beef and pork — no veal. Added fresh basil and to one batch I added a small handful of mozzarella cheese and those were delicious!!!!!!”

“This was the BEST meatball recipe I’ve ever had,” raves Mercedeaze. “I made it for a crowd and they all LOVED it.”

“This is an amazing recipe,” according to Brian T-Bone Powers. “I was worried about adding water to the meat, but it actually turned out amazing and the meatballs were nice and moist. I cooked the meatballs in the oven on parchment paper for a healthier alternative.”


  • 1 pound ground beef
  • ½ pound ground veal
  • ½ pound ground pork
  • 1 cup freshly grated Romano cheese
  • 2 eggs
  • 2 cloves garlic, minced
  • 1 ½ tablespoons chopped Italian flat leaf parsley
  • salt and ground black pepper to taste
  • 2 cups stale Italian bread, crumbled
  • 1 ½ cups lukewarm water
  • 1 cup olive oil


  1. Combine beef, veal, and pork in a large bowl. Mix in cheese, eggs, garlic, parsley, salt, and pepper.

  2. Add bread crumbs and slowly mix in water, 1/2 cup at a time, until mixture is moist but still holds its shape (I usually use about 1 1/4 cups of water); shape into meatballs.

  3. Heat olive oil in a large skillet; add meatballs in batches and cook until browned on all sides, slightly crisp, and cooked through, about 10 to 15 minutes. Drain on paper towels.

Nutrition Facts
Servings Per Recipe 8
Calories 613
% Daily Value *
Total Fat 53g 68%
Saturated Fat 15g 75%
Cholesterol 149mg 50%
Sodium 333mg 14%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 27g
Vitamin C 1mg 7%
Calcium 190mg 15%
Iron 2mg 13%
Potassium 315mg 7%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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