Easy, Homemade Meatballs

My mom inspired me to make this recipe for easy, homemade meatballs. Growing up I saw her test recipe after recipe for meatballs and constantly proclaiming that the meatballs were dry until she finally found the perfect ratio.

I like to think I found that perfect ratio that she did. Do not be intimidated if you think the raw mixture seems wet-- it will solidify into the perfect texture when baked.

How do I make easy, homemade meatballs?

To make homemade meatballs, soak the breadcrumbs for about 5 minutes in buttermilk. This will add moisture back into the breadcrumbs with luxurious buttermilk. Next, mix the rest of the ingredients together-- don't be shy using your hands! Sear the meatballs in olive oil for that crispy coating. Finally, pop everything into the oven. I'm telling you, they are so delicious and perfect for an easy weeknight meal.

What meat should I use to make meatballs?

I use 50/50 ground pork and ground beef for extra flavor. I recommend having the lean meat/fat ratio be 80/20 for extra juicy meatballs.

What if I don't have panko breadcrumbs?

Panko breadcrumbs are my favorite because of their extra crispiness. If you can't find them, regular breadcrumbs will still work great. If you can't find regular breadcrumbs, let white or sourdough bread sit on the counter overnight until stale and then process in the food processor.

What do I serve with meatballs?

You can't go wrong with classic spaghetti and meatballs. Cook your favorite dry spaghetti or homemade pasta and toss with tomato sauce and meatballs. Meatball sliders are also a classic. Throw the meatballs and sauce in your favorite rolls and you have a delicious dinner. For a low-cal option, eat them with your favorite sauce poured on top. No matter what, it pairs perfectly with the best ceasar salad.

If you make these homemade oven-baked meatballs, I'd love to know what you think in the comments below! And tell me--what is your favorite way to serve meatballs?

Easy, Homemade Meatballs

Easy homemade oven-baked meatballs made with beef and pork. These are perfect served with spaghetti, sliders, or as-is.

5 from 1 vote

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: Italian

Keyword: oven-baked

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 people

Author: Caitlin from CC's Table

Ingredients

• 1 cup panko breadcrumbs
• 1 cup buttermilk divided
• 1 lb ground beef
• 1 lb ground pork
• 1 egg beaten
• ½ cup grated parmesan cheese plus more for topping
• ½ teaspoon Worcestershire sauce
• 2 teaspoon Kosher salt
• 1 teaspoon freshly cracked black pepper
• 3 tablespoon olive oil
• homemade or your favorite jarred tomato sauce
• spaghetti or rolls for serving optional

Instructions

• Preheat the oven to 350 degrees Farenheit.
• In a large mixing bowl, stir together the panko breadcrumbs and ¾ cup of buttermilk. Let rest for 5 minutes while the panko soaks in the buttermilk. (Now is a good time to grate your parmesan).
• To the panko and buttermilk, add the beef, pork, egg, parmesan, Worcestershire, salt, pepper, and the remaining ¼ cup of buttermilk. Gently combine with your hands (do not overwork, or they will be stiff). Roll mixture into balls (I size them somewhere between golf balls and tennis balls-- they don't need to be perfect).
• Heat olive oil in a cast-iron or other large skillet on medium-high heat. Working in batches to avoid overcrowding, add meatballs into the hot skillet to brown. Rotate to brown all sides-- about 5 minutes per batch. Place browned meatballs on a non-stick baking sheet.
• Bake meatballs on a baking sheet for 15-20 minutes, or until meatballs are cooked all the way through and has reached an internal temperature of 160 degrees Farenheit.
• Meanwhile, heat your favorite tomato sauce in a skillet on medium-low heat. When meatballs are done, toss in the hot sauce.
• Serve meatballs and sauce on top of cooked spaghetti for spaghetti and meatballs, or inside warm rolls for meatball sliders, or as is. Top with freshly grated parmesan cheese, optional.