Best Meatball Recipe
This Best Meatball Recipe yields homemade, flavorful Italian-style meatballs that are easy to make, juicy on the inside, crisp on the outside, and perfect for cozy family dinners.
Ingredients
- 1 pound ground beef (80/20 blend)
- 1 pound ground turkey (or swap for all-beef if you prefer)
- ¾ cup plain breadcrumbs (use gluten-free crumbs if needed)
- ½ cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
- 2 large eggs, lightly beaten
- ¼ cup whole milk (or almond milk for a dairy-free twist)
- 1 small zucchini, grated and squeezed dry (optional veggie boost)
- 2 tablespoons chopped fresh parsley (flat-leaf)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder (or two minced cloves)
- ½ teaspoon onion powder
- ¼ teaspoon ground nutmeg brings warmth
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil (for pan-searing)
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment or lightly grease it.
- In a large bowl, whisk eggs with milk, garlic powder, onion powder, nutmeg, salt, and pepper until smooth.
- Let this mixture rest 5 minutes so crumbs absorb moisture—this keeps meatballs tender.
- Gently fold in ground beef, turkey, zucchini (if using), parsley, and oregano. Overmixing makes meatballs tough; stop when ingredients just come together.
- Using a 2-tablespoon scoop or your hands, form 1½-inch meatballs; you’ll get about 20. Place them on the prepared sheet, spacing evenly.
- Heat olive oil in a large skillet over medium-high heat. Sear meatballs in batches, 2 minutes per side, until golden. Don’t overcrowd the pan—work in batches.
- Transfer seared meatballs back to the sheet. Bake 10–12 minutes, or until an instant-read thermometer hits 165°F at the center.
- Let meatballs rest 5 minutes on the pan—this helps juices redistribute and keeps them moist.
Notes
If meatballs feel dense, add a splash more milk next time. Fresh garlic outperforms powder, but powder is a dream for quick prep. Let the breadcrumb-egg mix rest—your meatballs stay soft instead of rubbery. Pan-sear one test ball first; adjust seasoning before shaping the rest.
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