Perfect Meatballs
A Guide to classic and smoked meatballs
For those of you who know me well, you know that my favorite shaped foods are ball-shaped foods. They’re simply the best: boba balls, mochi, dumplings, arancini, lychees, grapes, olives… AND, of course, meatballs!! I could go on and on.
I love meatballs. I’ve made them so many different ways, and this recipe? This is my absolute favorite.
Most people think of spaghetti and meatballs, and yes, they’re amazing with homemade sauce, but meatballs are so much more than just a pasta topping. You can:
Make an epic meatball sub—toasted bread, melty cheese, perfection.
Go Swedish style—served in a creamy, rich gravy.
Try turkey meatballs—light yet juicy, perfect with a bright, lemony sauce.
Make it Asian—try my recipe for Lion’s Head Meatballs and eat with hot rice!
Eat them as their own meal—paired with grilled veggies or mashed potatoes.
But here’s where things get even more exciting: smoked meatballs. If you haven’t tried smoking your meatballs, you’re missing out. This technique infuses them with deep, smoky flavor, creating a next-level dish that’s perfect for BBQ lovers. I’ll walk you through exactly how to do it in the recipe section below.
Meat & Binders
Most traditional meatballs use a blend of three meats: beef, pork, and either veal or lamb. You can mix and match, or go for a lighter turkey version, which stays surprisingly moist and tender. No matter what, the key to juicy meatballs is the binder.
Best Binder for Juicy Meatballs:
White bread soaked in buttermilk or milk – This keeps the meatballs soft and tender.
Panko breadcrumbs – For more texture, panko is your best bet.
Dry breadcrumbs – Traditional and classic, if used correctly, your meatballs will stay moist.
This ultimate meatball recipe gives you all the customization options you need, plus a game-changing smoked version you’ll want to make again and again. Let’s get rolling!
Let’s Make Meatballs! (detailed steps and ingredients are below)
Round up your ingredients.
Time to gather the crew—meat, binders, seasonings, the whole gang. Chop what needs choppin’, measure what needs measurin’. Basic ingredients include:
A mixture of ground beef, pork and veal. You can also do just ground beef and ground pork.
Binders; white bread soaked in milk, panko or dry breadcrumbs.
Eggs
Kosher salt, freshly ground black pepper, garlic, Italian seasoning, parmesan cheese and fresh Italian parsley
Mix it up.
Toss everything into a big bowl and mix until just combined. Hands work best here—embrace the mess! (But don’t overmix unless you want bouncy meatballs. And not in a good way.) I recommend investing in some latex cooking gloves.
Roll with it.
Use a scale or cookie scoop to portion them out evenly, then give each one a gentle roll between your palms. Aim for meatball twins, not distant cousins. A kitchen scale is your best friend here!
Choose your cooking adventure.
You’ve got options:
– Bake: Easy and hands-off. Pop them on a parchment-lined tray and bake ‘til golden and cooked through.
– Pan-fry: For crispy outsides and juicy insides. Sear in a hot pan with a little oil love.
– Smoke or grill: Feeling extra? Let them soak up that smoky flavor low and slow.
Cooking the Meatballs
This 100% depends on your texture preference and cooking method. I’ve tried all of these and for the healthiest and easiest version, I love to bake mine:
Sear & Bake: For evenly cooked and beautifully browned meatballs, sear the meatballs on all sides in a hot cast iron skillet with olive oil. Once brown on the outside, pop them in the oven at 425°F (205°C) for ~20 minutes until browned and cooked through.
Sear & Simmer: Instead of baking, sear the meatballs on all sides in a hot cast iron skillet with olive oil. Put them into a pot with your tomato sauce and let simmer for ~20 minutes. This is the ideal cooking method if you are making spaghetti and meatballs or a meatball sub sandwich.
Frying: Gives meatballs a crispy exterior. Cook in a pan with oil over medium-high heat for about 6-8 minutes, turning frequently.
Smoking: Smoking your meatballs adds incredible depth of flavor. Smoke meatballs at 225°F (107°C) for about ~20 minutes until they reach an internal temperature of 165°F (74°C).
More Questions? Check out the FAQs
Can I make meatballs without breadcrumbs?
Yes! Breadcrumbs act as a binder, but you can substitute them with:
Crushed saltine crackers or panko (for added texture)
Almond flour (great for low-carb or gluten-free diets)
If skipping breadcrumbs, make sure to increase the amount of egg or another binder to maintain structure.
What’s the best way to shape meatballs evenly?
To get uniform, evenly cooked meatballs, I highly recommend using a cookie scoop or a scale. Scales are the ultimate cooking tool and I’m sure that you’ll be able to use it throughout your cooking journey. The one that I use is linked here.
Lightly oil your hands or use gloves to prevent sticking when rolling.
Avoid overpacking—gently roll the mixture to keep them tender.
Can I make meatballs without eggs? What’s a good substitute?
Yes! Eggs act as a binder, but here are some great alternatives:
Soaked bread in milk or buttermilk – Adds moisture and binding power.
Mashed potatoes – Creates soft, tender meatballs.
Greek yogurt – Helps hold everything together.
Ricotta cheese – Adds creaminess and acts as a binder.
If using a substitute, make sure to adjust the liquid ratio to prevent dry meatballs.
Can I make meatballs with ground turkey or chicken?
Absolutely! Ground turkey and chicken make leaner meatballs but can dry out easily. Here’s how to keep them moist:
Use dark meat or mix in a little olive oil.
Don’t overwork the meat—handle it gently.
Add extra moisture with soaked bread, ricotta, or yogurt.
Cook to 165°F (74°C) to keep them juicy but safe to eat.
What temperature should meatballs be cooked to?
Meatballs should be cooked to an internal temperature of 165°F (74°C) for poultry and 160°F (71°C) for beef or pork. A meat thermometer will give you the most accurate reading.
How do I know when meatballs are done?
There are a few ways to check:
Use a meat thermometer – The safest method! Meatballs should reach 160-165°F (71-74°C).
Check the juices – If they run clear (not pink), they’re done.
Cut one open – The inside should be fully cooked and no longer raw.
If smoking meatballs, the exterior should also have a deep color and smoke ring from the smoke.
Can I freeze meatballs before or after cooking?
Yes! Meatballs freeze well, both raw and cooked.
Before cooking: Place raw, shaped meatballs on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months.
After cooking: Let them cool completely, then freeze in an airtight container for up to 3 months.
To cook frozen raw meatballs, bake straight from frozen at 400°F (205°C) for 25-30 minutes.
How do I reheat meatballs without drying them out?
To keep meatballs juicy when reheating follow these tips - avoid overheating to prevent them from drying out:
In sauce: Simmer in marinara, BBQ, or gravy over low heat for 10-15 minutes.
Oven: Cover with foil and bake at 300°F (150°C) for 10-15 minutes.
Microwave: Add a splash of water or sauce, cover, and heat in 30-second bursts until warm.
Air fryer: Heat at 350°F (175°C) for 5-7 minutes for a slightly crispy exterior.
How long do cooked meatballs last in the fridge?
Cooked meatballs stay fresh for 3-4 days when stored in an airtight container in the fridge. If not eating them within that time, freeze them for longer storage.
Perfect Meatball Recipe
Prep Time: 30 min, Cook Time: 30 (can vary based on cooking method, Total Time: 1 hour
Yield: 50g meatballs with the recipe below should result in ~20 meatballs
Ingredients:
2/3 lb of beef
2/3 lb of pork
2/3 lb of veal or lamb (or any combination of meat that’ll get you about 2 lbs)
1/2 cup of white or yellow onion (finely chopped)
3-5 garlic cloves (finely minced) or 1 tbsp of roasted garlic in a tube
2 eggs
Either 1 slice of good quality white bread soaked in buttermilk - regular milk also works
1/2 cup of breadcrumbs (if you are not using bread soaked in milk, use 1 full cup of breadcrumbs and vice versa, if not using breadcrumbs, use 2 slices of bread soaked in milk).
1/2 cup Parmesan cheese
3-4 tsp of kosher salt
Fresh black pepper
2-3 tbsp of chopped parsley
1-2 tbsp of extra virgin olive oil
1 cup of beef broth
Directions for Searing, Baking and Simmering:
Preheat the oven to 425° F.
Soak your bread in buttermilk or regular milk in a bowl. Ensure it’s fully soaked and wet before adding it to the meat mixture.
Add the meat, onions, garlic, eggs, Parmesan cheese, salt, pepper, parsley and soaked bread in a large bowl. Mix thoroughly so everything is incorporated. Don’t overmix or you’ll end up with rubbery meatballs!
Linking the cooking gloves I use which help keep my hands clean during the mixing and forming process.
Preheat the oven to 425°F degrees.
Using a kitchen scale or a lightly oiled cookie/ice cream scoot - form the mixture into medium sized balls. 50g meatballs will yield about ~20 larger sized meatballs.
If baking and/or simmering: pre-heat a cast iron skillet or large pan over medium-high heat. Add 1-2 tbsp of extra virgin olive oil, once the pan is hot, sear the meatballs on each side (so they stay round).
If you’re making meatballs for the first time and are curious about the taste, this is the perfect time to test out the flavor! Before adding all the meatballs in the cast iron or baking, add a small spoonful and cook thoroughly. Adjust the flavor to your liking if necessary!
When done, use tongs to carefully remove them and stick them in a shallow tray that will hold liquid. Pour some beef stock in (about an inch deep).
Put the tray with the meatballs and stock in the oven and cook for 25 minutes.
If you are making spaghetti sauce, omit steps 7 and 8 and move the meatballs directly into the sauce to simmer for ~25-30 minutes (or longer).
Directions for Smoking:
A note on smoking: I have a Traegar smoker, so temp/time may vary based on what kind of smoker you have! Smoke meatballs will also develop a deep red color completely different than a browned baked or pan fried meatball. That’s what you want to see - an example is shown in the photo below.
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Follow instructions 1-5 above.
Set the Traeger temp to 180°F and preheat with the lid closed for 15 minutes.
Put the meatballs directly on the smoker grate and smoke for 20 minutes.
After 20 minutes, increase the temp to 350°F for ~10 minutes or until the internal temp hits 165°F.
If adding to a sauce, put them directly into the sauce and let simmer for 10 minutes so all the flavors can come together.
