{"id":"7fafa352-07d8-431a-9d39-0f50d9f5e5a8","url":"https://recipestripper.com/recipes/7fafa352-07d8-431a-9d39-0f50d9f5e5a8","source_url":"https://sugarspunrun.com/the-best-meatball-recipe/","title":"The BEST Meatball Recipe","description":"This is the BEST meatball recipe! I'm sharing simple techniques for unbelievably flavorful, tender, and juicy results. Recipe includes instructions for baking or pan-searing. Don't miss the how-to video!","servings":30,"servings_text":"30","prep_time":"PT25M","cook_time":"PT25M","total_time":"PT50M","image_url":"https://sugarspunrun.com/wp-content/uploads/2026/02/Homemade-meatballs-recipe-1-of-1.jpg","ingredients":[{"text":"1 cup panko ((or 3 slices white bread, torn into 1\" pieces))","item":"panko ((or 3 slices white bread, torn into 1\" pieces))","quantity":1,"unit":"cup"},{"text":"½ cup whole milk (cold)","item":"whole milk","quantity":0.5,"unit":"cup","preparation":"cold"},{"text":"½ cup grated parmesan","item":"grated parmesan","quantity":0.5,"unit":"cup"},{"text":"1 large egg (lightly beaten (cold is fine))","item":"large egg (lightly beaten (cold is fine))","quantity":1},{"text":"3 large cloves garlic (pressed (or minced if you do not have a garlic press))","item":"large cloves garlic (pressed (or minced if you do not have a garlic press))","quantity":3},{"text":"1 ½ teaspoons dried parsley","item":"dried parsley","quantity":1.5,"unit":"tsp"},{"text":"½ teaspoon onion powder","item":"onion powder","quantity":0.5,"unit":"tsp"},{"text":"¼ teaspoon dried oregano","item":"dried oregano","quantity":0.25,"unit":"tsp"},{"text":"¼ teaspoon crushed red pepper (optional)","item":"crushed red pepper","quantity":0.25,"unit":"tsp","preparation":"optional"},{"text":"¼ teaspoon ground nutmeg (optional)","item":"ground nutmeg","quantity":0.25,"unit":"tsp","preparation":"optional"},{"text":"1 teaspoon salt","item":"salt","quantity":1,"unit":"tsp"},{"text":"½ teaspoon ground pepper","item":"ground pepper","quantity":0.5,"unit":"tsp"},{"text":"1 lb ground beef (I used 90% lean )","item":"ground beef","quantity":1,"unit":"lb","preparation":"I used 90% lean"},{"text":"1 lb ground pork","item":"ground pork","quantity":1,"unit":"lb"},{"text":"Olive oil","item":"Olive oil"},{"text":"1 cup finely chopped yellow onion","item":"finely chopped yellow onion","quantity":1,"unit":"cup"},{"text":"1 ½ Tablespoons minced garlic (about 3-4 cloves)","item":"minced garlic","quantity":1.5,"unit":"tbsp","preparation":"about 3-4 cloves"},{"text":"28 oz crushed tomatoes","item":"crushed tomatoes","quantity":28,"unit":"oz"},{"text":"2 teaspoons dried basil","item":"dried basil","quantity":2,"unit":"tsp"},{"text":"2 teaspoons granulated sugar","item":"granulated sugar","quantity":2,"unit":"tsp"},{"text":"¾ teaspoons dried oregano","item":"dried oregano","quantity":0.75,"unit":"tsp"},{"text":"½ teaspoon table salt or fine sea salt","item":"table salt or fine sea salt","quantity":0.5,"unit":"tsp"},{"text":"½ teaspoon ground black pepper","item":"ground black pepper","quantity":0.5,"unit":"tsp"}],"instructions":[{"number":1,"text":"If you are baking the meatballs, preheat your oven to 425F (220C), otherwise skip this step.","section":"For Meatballs"},{"number":2,"text":"Make the panade: Pour panko (or bread pieces) into a large mixing bowl and pour the milk evenly overtop. Stir until bread/panko is saturated and allow to sit for 10 minutes until milk is fully absorbed, then use a fork to mash into a paste.","section":"For Meatballs"},{"number":3,"text":"Add everything else but the meat: Add grated parmesan cheese, egg, garlic, parsley, onion powder, oregano, crushed red pepper (if using), nutmeg, salt, and ground pepper to the panade and stir until well-combined.","section":"For Meatballs"},{"number":4,"text":"Temper the meat: Add about 2 Tablespoons each of the ground beef and ground pork to the panade mixture and stir very well until, until thoroughly combined before adding the remaining meat.","section":"For Meatballs"},{"number":5,"text":"Add remaining meat and mix: Add the remaining meat to the panade and use your hands to gently work ingredients together until completely combined. Do your best to make the mixture uniform, but don't over-work or your meatballs will be tough.","section":"For Meatballs"},{"number":6,"text":"Form the meatballs: Scoop dough into 2-Tablespoon sized balls and lightly grease your hands with olive oil. Roll gently into a round ball (don't roll too tightly) and place on a parchment paper lined baking sheet (spacing meatballs at least 1\" apart if baking) until you have formed all of your meatballs.","section":"For Meatballs"},{"number":7,"text":"If baking the meatballs: Transfer baking sheet to center rack of 425F (220C) oven and bake for 12-15 minutes. While the meatballs are baking, begin preparing the sauce. If pan-searing the meatballs: Heat a large stockpot or enameled Dutch oven over medium-high heat. Add enough oil that the bottom of the pan is covered, about ⅛-¼” deep. Working in batches, sear the meatballs until browned on one side, carefully flip, and brown on the other side, then transfer to a plate (they will still be pink inside, this is fine). Repeat until all meatballs have been cooked. If you have more than about 2 Tbsp of grease left in the pot, drain excess grease (I use a ladle to remove). If you don’t have any grease left, add a splash more olive oil and allow it to heat and prepare your sauce. Do not remove caramelized/brown bits at the bottom of the pot!","section":"For Meatballs"},{"number":8,"text":"If you pan-seared your meatballs drain off anything more than about 2 Tablespoons of grease (don't remove any browned bits!) from the pot and continue to work in the same pot. Proceed with the recipe as written.If you baked your meatballs, add 2 Tablespoons of oil to a large stockpot or enameled dutch oven. Heat over medium heat. Proceed with the recipe as written.","section":"For the Sauce"},{"number":9,"text":"Cook the onion: Add onion to the pot and cook until softened/translucent (about 5-7 minutes). If you cooked your meatballs in the pot and there are any browned bits, scrape these up as you cook.","section":"For the Sauce"},{"number":10,"text":"Cook the garlic: Add garlic and cook, stirring, until fragrant (about 30 seconds).","section":"For the Sauce"},{"number":11,"text":"Add crushed tomatoes, basil, sugar, oregano, salt, and pepper and stir well.","section":"For the Sauce"},{"number":12,"text":"Simmer and add meatballs: Bring sauce to a simmer and then gently place meatballs into the sauce, submerging in the sauce as much as possible.","section":"For the Sauce"},{"number":13,"text":"Cook through: Cover pot with a lid and simmer over low heat until meatballs are cooked through (usually about 15 minutes, internal temperature should reach at least 165F/75C).","section":"For the Sauce"},{"number":14,"text":"Serve: Gently stir sauce and serve alone, with a side salad, on subs, or over pasta.","section":"For the Sauce"}],"date_published":"2026-10-30T00:10:55.009602+00:00","date_modified":"2026-10-30T00:10:55.009602+00:00"}