This Classic Meatball Recipe features tender, juicy, and flavorful meatballs with onion, garlic, Italian herb seasoning, and a secret ingredient that keeps them moist! They’re easy to make in the oven, and a great way to feed a crowd.
I’ve shared a couple of my meatball recipes before, but the recipe I’m sharing today is a must-have in your meatball repertoire!
This Classic Meatball Recipe is my go-to meatballs, and I think they’ll become yours too.
Tender and moist meatballs, flavored with Parmesan cheese and sauteed onion and garlic, and seasoned with Italian herbs and a hint of Worcestershire. They’re always a hit!
This is the recipe you’d reach for when you make spaghetti with tomato sauce and want the perfect meatballs to decorate the top. (Of course you can keep the carbs down and use zucchini noodles instead!)
Or when you want to make meatball bombers.
And don’t even get me started on how delicious this Classic Meatball Recipe is made into a Meatball Parmesan Casserole!
Classic Meatball Recipe
Out of all the different kinds of meatballs I make, these are by far the most tender and juicy. And they rank pretty high when it comes to flavor too! They come out of the oven moist inside and caramelized and a little crisp on the outside, so they basically cook themselves.
Not to mention that this recipe is a great way to feed a crowd on the cheap! How else can you feed six people with just one pound of meat, right?!
The Secret Ingredient in Meatballs
This Classic Meatball Recipe uses a secret ingredient that not only keeps them moist, but also helps stretch the meat: bread! Well not just regular bread, bread soaked in a little milk.
I know that might sound strange, but if you’re looking for the most mind-blowing moist and tender meatballs, this milk-soaked bread trick is the key.
What Kind of Meat to Use for Meatballs
I like to use lean ground beef for this Classic Meatball Recipe.
I think these meatballs would be good with just about any type of ground meat you like, such as ground lamb, turkey, or chicken.
More Meatball Recipes to Try:
- Cheesy Turkey Meatballs with Rosemary Cream Sauce
- Lentil Soup with Spinach and Mini Chicken Meatballs (Gluten Free)
- Tomato-Simmered Lemon and Oregano Bison Meatballs
- 30 Minute Instant Pot Spaghetti and Meatballs
- Chicken Meatball Casserole (Keto)
- Turkey Sausage Meatballs with Sugar Free Cranberry Sauce
- Herbed Roquefort-Stuffed Turkey Meatballs with Cranberry Apple Glaze
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Classic Meatball Recipe
- Olive oil spray
- 2 tablespoons extra-virgin olive oil
- 1 medium-large onion finely diced
- 3 large cloves garlic minced
- 3 cups cubed white bread with crust removed (about 9 (1-ounce) slices of American-style white bread)
- 6 tablespoons milk
- 1 pound ground beef
- 1 large egg white
- 1 ounce Parmesan cheese finely shredded (about 1/2 cup shredded)
- 2 tablespoons minced fresh parsley
- 1/2 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 350F and lightly spray a large baking tray with olive oil spray.
- Heat the extra-virgin olive oil over medium-low heat in a large skillet. Add the onion and garlic and sauté until soft but not brown, about 10 minutes, stirring occasionally. Turn the heat off and cool slightly.
- In a medium bowl, combine the cubed bread and milk; stir together with a fork so it forms a paste.
- In a large bowl, combine cooked onion/garlic, bread/milk mixture, and all remaining ingredients.
- Use your hands to combine all the ingredients, then roll the mixture into meatballs, compacting it slightly with your hands. I make mine about 1 1/2 tablespoons and I get about 30 meatballs.
- Arrange the meatballs on the prepared baking sheet and bake 30 minutes.
- This recipe makes about 30 meatballs, or 6 servings. Each serving is 5 meatballs.
This post was first published on An Edible Mosaic on April 3, 2011. It was updated with new photos and more information on December 17, 2020. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).
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