Turn classic meatloaf mix into juicy, well-seasoned meatballs with a few simple pantry ingredients. This easy recipe uses ground beef, pork, breadcrumbs, and egg for tender meatballs that bake neatly in the oven and work with pasta, sandwiches, or a simple side dish.
Ingredients
- 1 pound ground beef, preferably 80% lean
- 1 pound ground pork
- 1 cup plain dried breadcrumbs
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup finely minced yellow onion
- 2 cloves garlic, minced
- 1/3 cup ketchup, plus more for serving if desired
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil, for greasing the baking sheet or rack
Instructions
- Heat the oven and prepare the pan. Arrange a rack in the center of the oven and heat it to 400°F (205°C). Lightly oil a rimmed baking sheet, or place an oven-safe wire rack over the sheet and oil the rack. The rack helps hot air circulate and lets excess fat drip away; a lined baking sheet also works.
- Soak the breadcrumbs. In a large mixing bowl, stir together the breadcrumbs and milk. Leave them for about 5 minutes, until the crumbs have absorbed most of the liquid. This soft mixture helps keep the meatballs moist instead of dense.
- Mix the seasonings. Add the eggs, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper to the soaked crumbs. Stir until combined. Add both kinds of ground meat.
- Combine gently. Use clean hands or a fork to mix just until the ingredients are evenly distributed. Stop as soon as there are no large streaks of egg or seasoning. Overworking the mixture can make the meatballs firm and springy.
- Shape the meatballs. With lightly damp hands or a small scoop, form the mixture into 1 1/2-inch balls, about 2 tablespoons each. Set them on the prepared pan with a little space between them. The mixture should make approximately 24 to 28 meatballs, depending on their size.
- Bake until safely cooked. Bake for 18 to 22 minutes, turning the meatballs once if you are using a flat baking sheet. Check the center of a larger meatball with an instant-read thermometer. Because the mixture contains ground beef and pork, cook it to at least 160°F (71°C). If it has not reached that temperature, return the pan to the oven and check again after a few minutes.
- Rest and serve. Let the meatballs rest for about 3 minutes before serving. If you want a glazed finish, brush them with a little extra ketchup during the final 3 to 5 minutes of baking, taking care not to let the sauce burn.
Tips
- Keep the mixture cool. If it feels sticky or soft while shaping, refrigerate it for 15 to 20 minutes. Chilling makes the mixture easier to handle and helps the meatballs keep their shape.
- Choose a useful fat balance. Ground meat that is too lean can produce dry meatballs. An 80/20 ground beef blend and ordinary ground pork give a moist result; if your meat is especially fatty, bake on a rack so excess fat can drain.
- Adjust the binder carefully. If the mixture seems wet, mix in breadcrumbs 1 tablespoon at a time. If it seems crumbly, add milk 1 tablespoon at a time. Avoid adding a large amount at once, since too many breadcrumbs can make the finished meatballs heavy.
- Check with a thermometer. Color alone is not a dependable way to tell when ground meat is done. Insert the thermometer into the center of a meatball, and wash hands, utensils, and surfaces that touched raw meat with hot, soapy water.
Serving Suggestions
For a familiar dinner, simmer the baked meatballs briefly in warm marinara sauce and serve them over spaghetti, rigatoni, or polenta. Add grated Parmesan and a green salad or steamed vegetables. They also make satisfying meatball subs: tuck them into toasted rolls with sauce and mozzarella, then broil briefly until the cheese melts.
For a less traditional plate, serve them with mashed potatoes, roasted vegetables, or rice and a simple pan sauce. If you plan to simmer them in sauce, bake them through first; gentle simmering afterward warms them and lets them take on flavor without relying on sauce to cook the center.
Variations
Use different ground meat: Replace the pork with an equal amount of ground turkey or chicken. These meats can dry out more easily, so avoid using very lean meat and check the temperature carefully. Ground poultry must reach 165°F (74°C).
Make them Italian-style: Use Italian-seasoned breadcrumbs, add 1/3 cup finely grated Parmesan, and replace the dried Italian seasoning with 2 tablespoons chopped fresh parsley. Since Parmesan adds salt, reduce the kosher salt slightly.
Add a sweet glaze: Mix 1/4 cup ketchup with 1 tablespoon brown sugar and 1 teaspoon apple cider vinegar. Brush a thin layer over the meatballs near the end of baking. Do not put the sugary glaze on too early, or it may darken before the meatballs are cooked.
Make them dairy-free: Replace the milk with an equal amount of unsweetened, unflavored plant milk or water. Check that your breadcrumbs are dairy-free. The texture may be a little less rich, but the soaked crumbs still help bind the mixture.
Storage and Reheating
Refrigerate cooked meatballs within 2 hours of cooking, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Store them in a covered, shallow container and use within 3 to 4 days. Keep them separate from raw meat and other foods that could be contaminated.
To reheat, place the meatballs in a covered pan with a splash of water or sauce and warm over medium-low heat, turning occasionally, until steaming hot throughout. You can also microwave them in a covered microwave-safe dish, stirring or turning partway through. Reheated leftovers should reach 165°F (74°C). Avoid repeated cooling and reheating; warm only the portion you plan to eat.
For longer storage, freeze cooled meatballs in a single layer until firm, then transfer them to a freezer-safe container or bag and label with the date. For best quality, use within 2 to 3 months. Thaw in the refrigerator overnight, or reheat from frozen in sauce until the centers reach 165°F (74°C).
Frequently Asked Questions
Can I use a store-bought meatloaf mix?
Yes. If your package is a blend of ground beef, pork, and sometimes veal, use 2 pounds total. Check the package for added salt or seasoning; if it is already seasoned, reduce or omit the salt in this recipe and taste a small cooked sample before shaping the rest.
Can I make the meatballs ahead?
Yes. Shape them, cover, and refrigerate for up to 24 hours before baking. Keep them cold until they go into the oven, and do not leave raw meat at room temperature for more than 2 hours. You can also bake them in advance and refrigerate them for reheating later.
Why did my meatballs turn out tough?
The most common reasons are mixing the meat too much, packing the balls tightly, or using very lean meat. Mix only until combined, shape them gently, and use a thermometer to avoid cooking them longer than needed.
Can I cook these meatballs in a skillet?
Yes. Heat a thin layer of oil in a large skillet over medium heat and brown the meatballs in batches, turning them carefully. Lower the heat, cover, and continue cooking until the centers reach 160°F (71°C). Avoid crowding the pan, which can make them steam rather than brown.
Can I freeze the meatballs before cooking?
Yes. Arrange the shaped, uncooked meatballs on a lined tray and freeze until firm, then pack them in a freezer-safe container. For best quality, use within 2 to 3 months. Thaw them in the refrigerator before baking, and cook to 160°F (71°C); do not thaw raw meatballs on the counter.