Using the standard ground beef and ground pork mixture, this Meatball Recipe will be your go-to recipe whenever you need meatballs. With all the ways you can cook these meatballs, it’s fun to find your favorite way and serve them as is or pair with your favorite sauce. These would pair perfectly with Skins On Mashed Potatoes!  For other meatball varieties, try my turkey meatballs and chicken meatballs! These would also be wonderful in my Spaghetti and Meatballs recipe!

Meatballs in Sauce

Meatballs

It’s not really clear how meatballs originated, but I am certainly happy these round balls of meat came to be so popular! With all the varieties of meatball recipes out there, including turkey and chicken meatballs, it’s sometimes nice to stick with a more basic and traditional meatball. In this recipe, I combined ground beef and ground pork which had that flavor I was looking for as I was trying to replicate Grandma’s meatballs. For a saucier meatball, give my Honey BBQ Meatballs and Teriyaki Meatballs a try.

Meatball Recipe

There is no reason to buy frozen meatballs anymore, especially once you make your own. In fact, you can make enough to have your own frozen stash of the popular appetizer to have ready any time you need!

Raw Ingredients for Meatballs from Overhead

How to Pan Fry Meatballs

For perfectly seared meatballs, roll the ingredients into the size of meatball you want. Over medium heat, in a large skillet, heat up 2 tablespoons of butter. Place the meatballs in the skillet, browning them on all sides. Again, you can check for doneness by making sure a meat thermometer reaches 165°F.

Meatballs Baked In Pan

How to Make Meatballs in an Instant Pot

For a quick way to make these Meatballs, get out your instant pot and have meatballs ready in just a few minutes! Combine all the ingredients, just like you would do when baking them. Pour one cup of beef broth to the base of the instant pot. Then, put the meatballs on the rack that is just above the broth. Cook for 7 minutes and after the beep, push the button to allow the pressure release. That’s it! Serve them with your favorite sauce or add them to a marinara sauce.

Homemade Meatball used in Spaghetti

Can I Freeze Meatballs?

Yes! Isn’t it great when you can have a meal ready to go ahead of time? Meatballs are great to freeze and reheat when you are ready to eat them! You have a couple of options when it comes to freezing the meatballs. The first option would be to bake them as instructed and let them cool down completely. Put them into freezer bags and freeze them for up to 3 months. Remember to date the bags so you know how long they have been in the freezer! You may also want to write how to reheat the meatballs–bake for 25-30 minutes at 400°F. 

Meatballs can also be frozen before you bake them. Follow all the instructions up to the baking of the meatballs. Then, on a parchment-lined baking sheet, pop them into the freezer for an hour or two. After they are frozen, store them in the freezer bags, remembering to date them and write the baking instructions.

More Meatball Recipes

Meatballs

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
This standard beef and pork meatball is the perfect base to hold your favorite sauce.

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large egg, beaten
  • ½ cup grated parmesan cheese
  • 2 tablespoon flat-leaf parsley, chopped
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ½ cup milk
  • ½ cup fine dry breadcrumbs
  • 2 cloves garlic, minced
  • ¼ cup onion, finely chopped

Instructions

  • Pre-heat oven to 350°F.
  • In a large bowl, combine ground beef, ground pork, beaten egg, cheese, parsley, salt, and pepper. Mix together until just combined.
  • In a medium bowl, combine the milk, breadcrumbs, garlic, and onion.
  • Add milk mixture to the meat mixture being careful not to overwork ingredients.
  • Form into desired size meatballs, greasing hands before starting to keep the meat from sticking, and place on a parchment-lined baking sheet.
  • Place in preheated oven and roast until the outsides are browned and they read 165°F on a meat thermometer (about 25 minutes).

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