Why You’ll Love Classic Meatballs Recipe

I enjoy this recipe because it delivers soft, flavorful meatballs without complicated steps. Soaking the bread keeps the texture moist, and simmering them in sauce infuses them with even more flavor. I also appreciate how versatile they are—perfect for weeknights or entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds ground beef and lamb blend
3 slices bread crust removed
1 egg
1 tablespoon onion flakes dehydrated
1 tablespoon Italian seasoning
2 cloves garlic minced
½ cup parmesan cheese grated
½ cup milk
salt and pepper to taste

Directions

1. I soak the bread in the milk for about 2 minutes until fully softened, then mash it into a smooth mixture.

2. I combine the ground meat with the soaked bread mixture in a large mixing bowl.

3. I add the egg, onion flakes, Italian seasoning, garlic, and Parmesan cheese.

4. I gently mix everything together until the mixture is evenly combined, being careful not to overmix so the meatballs stay tender.

5. I shape the mixture into golf ball-sized meatballs and place them gently into a pot of my favorite tomato sauce.

6. I simmer the meatballs in the sauce for 15–20 minutes over low heat until they are cooked through.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I sometimes replace part of the meat blend with ground turkey for a lighter version. When I want a touch of heat, I add crushed red pepper flakes. I also enjoy mixing chopped fresh parsley into the meat mixture for extra color and brightness. If I’m craving a cheesy surprise, I tuck a small cube of mozzarella into the center of each meatball before cooking.

Storage/Reheating

I store cooked meatballs in the refrigerator for up to 4 days. For freezing, I place them on a baking sheet to freeze individually before transferring them to a freezer-safe bag; they keep well for up to 3 months. To reheat, I warm them gently in sauce on the stove or heat them in the oven until hot throughout.

FAQs

Why do I soak the bread in milk?

I soak it to create a panade, which keeps the meatballs moist and tender.

Can I bake the meatballs instead of simmering them?

Yes, I bake them at 400°F until browned and cooked through, then add them to sauce.

Can I make smaller or larger meatballs?

Absolutely; I just adjust the cooking time accordingly.

How do I prevent the meatballs from falling apart?

I mix gently and avoid adding too much liquid.

Can I use fresh onion instead of onion flakes?

Yes, I sauté minced onion before adding it to the mixture.

Can I prepare the mixture ahead of time?

Yes, I refrigerate it for several hours before shaping and cooking.

Should I brown the meatballs before adding them to sauce?

I can, but I don’t have to—simmering them directly keeps them very tender.

What tomato sauce works best?

Any tomato sauce I enjoy works well, from homemade to store-bought.

Can I make them gluten-free?

I substitute gluten-free bread to keep the texture similar.

Why are my meatballs tough?

They were likely overmixed; I mix just until combined.

Conclusion

I love making these classic meatballs because they’re flavorful, tender, and endlessly adaptable. Whether I’m serving them over pasta or enjoying them on their own, they always feel comforting and satisfying.