Name: Best Meatball Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: ¼ cup olive oil; ½ cup minced yellow onions; 2 teaspoons minced garlic; 6 ounces tomato paste; 7 cups crushed canned tomatoes; 2 teaspoons kosher salt; ½ teaspoon black pepper; 2 pounds ground beef (80% to 85% lean); 2 large eggs; 1 cup plain breadcrumbs (or Italian-style); ½ cup grated Parmesan cheese; ½ cup finely minced yellow onion; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon Italian seasoning; 1 teaspoon minced garlic; ¼ cup sliced basil (for garnish)

If you’re looking for a comforting, crowd-pleasing dish that brings warmth and incredible flavor to the table, you’ve come to the right place. This Best Meatball Recipe strikes the perfect balance between juicy, tender meatballs and a rich, slow-simmered tomato sauce infused with garlic and herbs. It’s a recipe that transforms humble ingredients into something truly memorable, making every bite a celebration of classic Italian-American flavors. Whether it’s a family dinner or a special gathering, these meatballs will have everyone asking for seconds and the secret behind their irresistible taste.

Ingredients You’ll Need

The image shows a top-down view of eleven small white bowls arranged neatly on a white marbled surface. The bowls contain different ingredients: one holds raw ground meat with a rectangular shape and pinkish-red color, while the others have light yellow breadcrumbs, two raw eggs with bright yellow yolks, grated cheese that is off-white, finely chopped white onion, a thick reddish-brown paste, bright red sauce, golden olive oil, and finely minced garlic in a small wooden bowl. Three smaller wooden bowls at the bottom hold black pepper, salt, chopped green herbs, and dried brown spices. Everything is spaced evenly, showing clear colors and textures of each ingredient. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step toward creating these unforgettable meatballs. Every item on the list plays a crucial role — from the fattiness of the ground beef for tenderness, to the fragrant garlic and basil that elevate the sauce to a whole new level. These simple staples work harmoniously to create the authentic, mouthwatering flavor that defines the Best Meatball Recipe.

¼ cup olive oil: Adds richness and is perfect for sautéing the aromatics without overpowering the dish.
½ cup minced yellow onions: Provides sweetness and depth both in the sauce and meatball mixture.
2 teaspoons minced garlic: Offers a punch of aromatic flavor essential in both sauce and meatballs.
6 ounces tomato paste: Intensifies the tomato flavor and thickens the sauce beautifully.
7 cups crushed canned tomatoes: Forms the hearty base of the sauce with a subtle natural sweetness.
2 teaspoons kosher salt: Enhances all the flavors and balances the acidity of the tomatoes.
½ teaspoon black pepper: Gives a mild heat that complements the sauce without overwhelming it.
2 pounds ground beef (80% to 85% lean): The star protein: juicy and ideal for tender meatballs.
2 large eggs: Bind the meatball ingredients together, ensuring perfect texture.
1 cup plain breadcrumbs (or Italian-style): Keeps the meatballs light and helps absorb flavor.
½ cup grated parmesan cheese: Adds savory richness inside the meatballs for depth and umami.
½ cup finely minced yellow onion: Mixes into meatballs for extra moisture and subtle sweetness.
2 teaspoons kosher salt: Seasoning to bring out the flavors in the meat mixture.
1 teaspoon black pepper: Adds gentle heat and complexity to the meatballs.
1 teaspoon Italian seasonings: A blend of herbs that gives a classic Italian flavor profile.
1 teaspoon minced garlic: Infuses the meatballs with fragrant garlicky goodness.
¼ cup sliced basil: Fresh herbs to brighten the dish at the end.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Best Meatball Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot or Dutch oven over medium-low heat. Add the minced yellow onions and garlic, and cook gently until the onions become translucent and fragrant, about 3 minutes. This step builds the foundation of your tomato sauce with sweet and savory notes that make a big difference.

Step 2: Make the Tomato Sauce

Next, stir in the tomato paste and let it cook for a minute to deepen its flavors. Then add the crushed canned tomatoes along with salt and black pepper. Cover the pot with the lid slightly ajar to prevent splattering, and allow the sauce to simmer for 30 minutes, stirring occasionally. This slow cooking melds the ingredients into a luscious, well-balanced sauce.

Step 3: Heat the Oven

While the sauce thickens, set your oven rack to the lower-middle position and preheat the oven to broil. Prepare a large baking sheet by lining it with foil and lightly greasing it with olive oil to prevent sticking. This will be perfect for browning the meatballs.

Step 4: Make the Meatball Mixture

In a large bowl, combine the ground beef, eggs, breadcrumbs, grated Parmesan, minced onion, salt, pepper, Italian seasonings, and garlic. Use your hands to mix everything thoroughly but gently—overmixing can make meatballs tough, so aim for just combined.

Step 5: Shape the Meatballs

Measure out roughly 1/3 cup of the meat mixture for each meatball—that’s about 3 ounces, or the size of a large egg. Roll them gently into balls and place them evenly spaced on your prepared baking sheet. You should get around 14 to 15 meatballs.

Step 6: Broil the Meatballs

Transfer the meatballs to the oven’s lower-middle rack. Broil until the outside is nicely browned, about 10 to 12 minutes. Then flip each meatball and broil for an additional 2 to 3 minutes to get a light brown crust on the other side. This step seals in juices and gives them beautiful color.

Step 7: Simmer the Meatballs

Carefully move the browned meatballs into the simmering tomato sauce. Cover the pot with the lid slightly ajar and cook on low heat for at least an hour and a half. Stir every 20 minutes or so to prevent sticking and to allow the meatballs to soak up all of the flavorful sauce. The result is fork-tender meatballs packed with flavor.

Step 8: Adjust the Sauce and Serve

If the sauce seems too thick, add water one tablespoon at a time until you reach your preferred consistency. Taste and adjust salt and pepper. Serve the meatballs swimming in sauce, and garnish with sliced fresh basil and extra Parmesan for a gorgeous finish and a fresh herbal note.

How to Serve Best Meatball Recipe

This image shows a close-up of twelve cooked meatballs placed in a 3 by 4 grid on a baking tray covered with shiny aluminum foil. Each meatball is round, uneven in texture with visible small pieces of onion and herbs inside, and varying shades of brown with slight gloss from juices. The backdrop is a white marbled texture. The focus is sharp in the front with the meatballs gradually blurring towards the back. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh sliced basil is a must for adding a pop of color and a bright, aromatic lift. A generous sprinkle of freshly grated Parmesan not only enhances the flavors but also adds an indulgent touch that turns this meal into an experience.

Side Dishes

This dish pairs wonderfully with classic spaghetti or your favorite pasta to soak up every bit of that delicious sauce. For a low-carb option, creamy mashed potatoes or garlic buttered green beans offer a lovely earthy contrast. Don’t forget crusty bread for mopping up the sauce—that’s a game changer.

Creative Ways to Present

For a fun twist, try serving these meatballs as sliders with fresh mozzarella and basil on mini buns, or layer them into a baked meatball parmesan casserole. You can also skewer them for a party appetizer, pairing with a side of dipping sauce for easy snacking.

Make Ahead and Storage

Storing Leftovers

Store any leftover meatballs in their sauce in an airtight container in the refrigerator for up to four days. Keeping them in the sauce helps maintain their moisture and flavor, so they stay juicy on reheating.

Freezing

This Best Meatball Recipe freezes beautifully. Place cooled meatballs with sauce in freezer-safe containers or heavy-duty bags, and freeze for up to three months. Make sure to label your container for easy meal planning later!

Reheating

The best way to reheat is gently on the stovetop over low heat, covered, allowing the meatballs to warm through slowly in the sauce. Alternatively, use a microwave in short bursts to avoid drying them out. Either way, you’ll find they retain their incredible flavor and tenderness just like freshly made.

FAQs

Can I use a different type of meat?

Absolutely! While this recipe calls for ground beef for its classic flavor and texture, you can substitute with ground pork, veal, or even a combination of these for a different but equally delicious result. Just keep the fat content similar for juicy meatballs.

How do I know when the meatballs are fully cooked?

The best indicator is their tenderness and internal temperature. After simmering for at least 1 ½ hours, the meatballs should be fork-tender and reach an internal temperature of 160°F (71°C). The slow simmer ensures they’re cooked through and flavorful.

Can I make the sauce and meatballs ahead of time?

Yes, this recipe is fantastic for meal prep. The flavor actually improves when the meatballs sit in the sauce overnight. Just store them separately or together in the fridge and reheat when you’re ready to serve.

What if I don’t have Italian seasonings?

No worries! You can easily make your own blend by combining dried oregano, basil, thyme, rosemary, and a pinch of red pepper flakes. Fresh herbs can also work wonderfully—just adjust quantities according to taste.

Is it okay to use Italian-style breadcrumbs?

Definitely! Italian-style breadcrumbs add extra flavor with their herbs and seasonings, but plain will work just as well. If you want a crispier texture, you can toast the breadcrumbs lightly before mixing them in.

Final Thoughts

This Best Meatball Recipe is one of those treasured dishes that comforts and delights all at once. From the first sauté of garlic and onion to the long, slow simmer of juicy meatballs nestled in a robust tomato sauce, every step is worth savoring. I can’t wait for you to try it out and experience firsthand why it’s a favorite in so many kitchens. Get ready to share smiles, seconds, and stories over platefuls of these sensational meatballs!