The BEST Meatball Recipe
Recipe: https://recipestripper.com/recipes/7fafa352-07d8-431a-9d39-0f50d9f5e5a8
Original source: https://sugarspunrun.com/the-best-meatball-recipe/
Recipe image: https://sugarspunrun.com/wp-content/uploads/2026/02/Homemade-meatballs-recipe-1-of-1.jpg

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!
Yield: 30
Prep time: PT25M
Cook time: PT25M
Total time: PT50M

Ingredients
- 1 cup panko ((or 3 slices white bread, torn into 1" pieces))
- ½ cup whole milk (cold)
- ½ cup grated parmesan
- 1 large egg (lightly beaten (cold is fine))
- 3 large cloves garlic (pressed (or minced if you do not have a garlic press))
- 1 ½ teaspoons dried parsley
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper (optional)
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 lb ground beef (I used 90% lean )
- 1 lb ground pork
- Olive oil
- 1 cup finely chopped yellow onion
- 1 ½ Tablespoons minced garlic (about 3-4 cloves)
- 28 oz crushed tomatoes
- 2 teaspoons dried basil
- 2 teaspoons granulated sugar
- ¾ teaspoons dried oregano
- ½ teaspoon table salt or fine sea salt
- ½ teaspoon ground black pepper

Instructions
1. [For Meatballs] If you are baking the meatballs, preheat your oven to 425F (220C), otherwise skip this step.
2. [For Meatballs] 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.
3. [For Meatballs] 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.
4. [For Meatballs] 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.
5. [For Meatballs] 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.
6. [For Meatballs] 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.
7. [For Meatballs] 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!
8. [For the Sauce] 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.
9. [For the Sauce] 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.
10. [For the Sauce] Cook the garlic: Add garlic and cook, stirring, until fragrant (about 30 seconds).
11. [For the Sauce] Add crushed tomatoes, basil, sugar, oregano, salt, and pepper and stir well.
12. [For the Sauce] 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.
13. [For the Sauce] 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).
14. [For the Sauce] Serve: Gently stir sauce and serve alone, with a side salad, on subs, or over pasta.