# Meatballs Recipe: Tender, Juicy Baked Meatballs With Beef and Pork _Tender oven-baked meatballs from milk-soaked breadcrumbs, beef and pork, with how to tell when they are done and swaps for no eggs, turkey or party meatballs._ **Quick answer** Soak ½ cup breadcrumbs in ⅓ cup milk, then gently mix in 1 pound ground beef, ½ pound ground pork, an egg, Parmesan, garlic, parsley and seasonings. Roll 1½-inch balls and bake at 400°F for 18 to 22 minutes, until a thermometer reads 160°F in the center. It makes about 24 meatballs. A good meatballs recipe should give you tender, juicy meatballs that hold together in sauce, without being dense or dry. The difference comes down to three small details: a milk-soaked breadcrumb paste, a mix of beef and pork, and a light hand when mixing. This version bakes on a sheet pan, so there is no splattering stovetop and every meatball browns evenly. Below the recipe, you will find how to cook them three ways, how to check doneness safely, and swaps for no eggs, no breadcrumbs, turkey and party meatballs. - **Milk-soaked crumbs** - Keep meatballs tender and moist - **160°F** - Done for beef and pork meatballs - **Mix gently** - Overworking makes them dense ## What Makes Meatballs Tender The breadcrumbs soaked in milk, often called a panade, do most of the work. The soft crumbs hold moisture and get in the way of the meat proteins tightening as they cook, so the meatballs stay soft instead of springy. The same trick keeps this site's [classic meatloaf](/meatloaf-recipe/) juicy. Fat matters too. An 85 percent lean beef combined with ground pork gives enough richness to keep the meatballs moist, while very lean meat tends to cook up dry. Finally, mix the ingredients only until combined, and roll the balls gently, since squeezing and kneading packs the meat into dense, rubbery spheres. ## Recipe: Tender Baked Meatballs Yield: 6 servings | Prep: 20 min | Cook: 20 min | Total: 40 min ### Ingredients - 1/2 cup plain dry breadcrumbs - 1/3 cup whole milk - 1 lb ground beef (85% lean) - 1/2 lb ground pork - 1 large egg (beaten) - 1/2 cup grated Parmesan - 2 cloves garlic (minced) - 2 tbsp fresh parsley (chopped) - 1 tsp table salt - 1/2 tsp black pepper - 1/2 tsp dried oregano ### Instructions 1. Heat the oven to 400°F and line a rimmed baking sheet with parchment. 2. In a large bowl, stir the breadcrumbs and milk together and let them soak for 5 minutes, until soft. 3. Add the egg, Parmesan, garlic, parsley, salt, pepper and oregano, and stir to combine. 4. Add the beef and pork and mix gently with your hands just until evenly combined. Do not overwork the mixture. 5. Roll into 1½-inch balls, about 2 tablespoons each, and space them on the baking sheet. 6. Bake for 18 to 22 minutes, until browned and a thermometer reads 160°F in the center of a meatball. 7. Serve as they are, or simmer them in marinara sauce for 5 to 10 minutes to absorb flavor. ### Notes Wet your hands lightly while rolling so the mixture does not stick. Nutrition is estimated per serving of 4 meatballs from USDA FoodData Central values for raw ingredients and does not include sauce. ### Nutrition per serving (estimate) | Nutrient | Amount | | --- | --- | | Calories | 360 kcal | | Total fat | 23 g | | Saturated fat | 9 g | | Cholesterol | 120 mg | | Sodium | 690 mg | | Carbohydrates | 9 g | | Fiber | 1 g | | Sugars | 1 g | | Protein | 26 g | ## Choosing the Meat Different meat combinations produce noticeably different meatballs, so choose based on the texture and flavor you prefer. | Meat | Texture and flavor | Tips | | --- | --- | --- | | Beef and pork (this recipe) | Tender, juicy, well-rounded | The classic Italian-American combination | | Beef, pork and veal | Especially soft and delicate | Use equal parts of each | | All beef | Firmer, beefier | Choose 80 to 85 percent lean | | Turkey or chicken | Lighter, milder, can dry out | Use dark meat and add 1 tablespoon olive oil | Consequently, extremely lean meat is the most common reason for dry meatballs. Fat carries flavor and moisture, and a meatball contains too little meat to compensate once that fat is gone. ## Bake, Pan-Fry or Simmer? | Method | How | Best for | | --- | --- | --- | | Bake (this recipe) | 400°F for 18 to 22 minutes on a lined sheet pan | Big batches, even browning, less mess | | Pan-fry | Brown in a little oil over medium heat, turning, about 10 minutes, then finish in sauce | The crispest crust | | Simmer in sauce | Drop raw meatballs into simmering marinara, cover, and cook about 20 to 25 minutes | The softest texture; one pot | Whichever method you choose, cook the meatballs until they reach a safe temperature in the center, not just until the outside looks brown. ## How to Tell When Meatballs Are Done Use an instant-read thermometer in the center of a few meatballs. According to [USDA ground beef guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/ground-beef-and-food-safety), ground beef and pork need to reach 160°F. Turkey or chicken meatballs need 165°F, the temperature for all poultry. Do not rely on color. [FSIS doneness guidance](https://www.fsis.usda.gov/es/node/3354) notes that ground meat cooked to 160°F may still look pink. Conversely, [USDA research](https://www.ars.usda.gov/is/pr/2001/010202.htm) found that ground beef can turn brown before it reaches a safe temperature. ## Meatball Variations and Swaps | Version | What to change | | --- | --- | | No eggs | Skip the egg and add 2 more tablespoons of milk to the crumbs; see this egg substitute guide | | No breadcrumbs | Use ½ cup quick oats or 12 crushed saltine crackers, soaked in the milk | | No milk or dairy-free | Soak the crumbs in broth or water and skip the Parmesan; see this milk substitute guide | | All beef | Use 1½ pounds of 80 to 85 percent lean beef | | Turkey or chicken | Use ground dark-meat poultry and cook to 165°F | | Party meatballs | Simmer baked meatballs in equal parts grape jelly and chili sauce in a slow cooker on low for 2 to 3 hours | | Meatballs in gravy | Simmer baked meatballs in brown gravy for 10 minutes; serve over mashed potatoes or noodles | For a slow cooker, bake or brown the meatballs first, then add them to the sauce. Browning first adds flavor and keeps them from falling apart as they cook. ## Serving Ideas Meatballs adapt to almost any meal. Serve them over spaghetti with marinara, tuck them into toasted rolls with melted provolone for meatball subs, or spoon them over polenta. Meanwhile, smaller party meatballs make an easy appetizer on toothpicks, and meatballs in gravy pair naturally with mashed potatoes and green beans. ## Making Meatballs Ahead Meatballs are an excellent make-ahead dinner. Shape them up to a day ahead and refrigerate them, covered, on the lined baking sheet, then bake them straight from the refrigerator, adding a minute or two. Alternatively, bake a double batch on the weekend and freeze half for busy weeknights. ## Storing and Freezing Meatballs Refrigerate cooked meatballs within 2 hours and eat them within 3 to 4 days, as [USDA leftovers guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety) recommends. For freezing, cool the cooked meatballs, freeze them in a single layer on a sheet pan, then bag them; they keep their best quality for 3 to 4 months. Reheat them in sauce until they reach 165°F. You can also freeze the meatballs raw. Freeze the shaped balls on a tray until firm, then bag them, and bake them from frozen, adding 6 to 10 minutes. Likewise, cook any raw mixture kept in the refrigerator within 1 to 2 days. ## Common Questions ### Why do meatballs fall apart? Usually the mixture is too wet or has too little binder. Make sure the crumbs absorb the milk fully, include the egg or extra crumbs, and brown or bake the meatballs before simmering them in sauce. ### How big should meatballs be? About 1½ inches for pasta and subs, which takes 18 to 22 minutes at 400°F. Bite-size 1-inch party meatballs need about 12 to 15 minutes. ### Should you brown meatballs before adding them to sauce? Browning first, whether in the oven or a skillet, adds deeper flavor and helps the meatballs hold their shape. Still, you can simmer raw meatballs directly in sauce for a softer texture, as long as they reach 160°F in the center. ## Bringing It Together Tender meatballs come from milk-soaked breadcrumbs, a mix of beef and pork, and gentle handling. Bake them at 400°F until a thermometer reads 160°F in the center. Then serve them in marinara, gravy or a slow cooker sauce, and freeze any extras for quick dinners. **Key takeaways** - Soak the breadcrumbs in milk first for tender, juicy meatballs. - Mix and roll gently, since overworking makes meatballs dense. - Cook beef and pork meatballs to 160°F, and poultry meatballs to 165°F. - Freeze cooked or raw meatballs on a tray before bagging them. About this recipe: the doneness and storage guidance follows USDA, and nutrition comes from [FoodData Central](https://fdc.nal.usda.gov/).