7 Tips for  the best meatballs

plus recipe!

If you want to make juicy, tender, and super flavorful meatballs, read on for the best  tips and secrets!

Plus a bonus tip!

Using different proteins adds to the taste and texture of meatballs. Fattier meats will also help to keep them moist. I like using ground beef, ground pork, and Italian sausage.

Use a combination of meat.


Breadcrumbs help add structure to the meatball, but can dry it out if you add too much. Soaking them in milk helps to retain moisture.

Soak breadcrumbs in milk.


This is called a panade!

Before mixing in the meat, make sure all your other ingredients are combined and well mixed. This will make it easier to imix in the meat.

Mix all other ingredients first.


Over mixing the meatballs can cause them to be tough. To keep meatballs tender, mix until the ingredients are just combined. 

Don't overmix. 


Searing the meatballs over medium-high heat before adding them to the sauce will help add a ton of flavor in the browned crust that develops.

Sear before adding to sauce. 


Use an ice cream scoop to portion out meatballs so they are a consistent size and shape. Gently roll them in your palms to form.

Use an ice cream scoop.


After searing, finish your meatballs in the sauce. Allow them to simmer for about 20 minutes until cooked throughout. This will add extra flavor to the sauce.

Finish in the sauce.


Meatballs can take a little time to make, so make it count! Make a double batch and freeze the extras on a baking sheet for 1-2 hours until firm, then transfer to a freezer bag for later.

Make a double batch. 


bonus tip!

Now you need a sauce! Try this homemade marinara sauce with lots of garlic, fresh basil, and San Marzano tomatoes.

hungry for more?

I'm Lauren!

I create recipes for people who LOVE to cook from scratch.  Check out the website for recipes like creamy pastas, Cajun specialties, mouth watering mains, and all your favorite homemade dishes