Are you tired of making meatballs that lack flavor or fall apart during cooking? I’ve been there! For ages, I struggled to find the right balance of tender, juicy, and flavorful meatballs. But not anymore. I’ve perfected a simple, reliable recipe that delivers delicious results every time!

A plate of spaghetti topped with tomato sauce, two large meatballs, grated cheese, and a sprig of basil.

What I love most about this recipe is that it’s simple—no fancy ingredients or complicated steps are needed. Just a handful of pantry staples, and you’re on your way to making meatballs that are juicy, tender, and packed with flavor. Whether you’re serving them with pasta, as a sub, or as a party appetizer, they’re guaranteed to be a hit.

This recipe has become my go-to when I want to make a meal everyone will love.

A stack of giant, seasoned meatballs garnished with grated cheese and fresh herbs is served on a black rectangular slate plate. A cloth with a lemon pattern is visible in the background.

Ingredients

Ground beef/pork blend
Slices bread – Crust removed.
Egg
Onion flakes – Dehydrated
Italian seasoning
Garlic – Dehydrated.
Parmesan cheese – Grated.
Milk
Salt and Pepper – To taste.

How to Make Giant Meatballs

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Soak the bread slices in the milk for about 2 minutes until the bread is fully softened.
Mash the soaked bread with a fork or your hands until it becomes a smooth, consistent mixture.
Combine the ground beef/pork blend in a large mixing bowl with the mashed bread mixture.
Add the egg, dehydrated onion flakes, Italian seasoning, garlic, and Parmesan cheese to the bowl.
Mix everything together using your hands or a spatula until the ingredients are evenly distributed. Be careful not to overwork the mixture, as this can make the meatballs dense.
Form the meat mixture into balls, roughly the size of golf balls, and place them on the prepared baking sheet.
Bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through.
Serve your perfectly cooked meatballs with your favorite sauce or as a delightful appetizer!

Step-By-Step Process

Dehydrated onion flakes, Italian seasoning, garlic, and Parmesan cheese. — Ingredients.

Chef Jenn’s Tips

When mixing the meatball ingredients, try not to overwork the meat. Overmixing can result in tough meatballs, so gently incorporate everything until just combined.
If you’re making a large batch of meatballs, use a cookie scoop to ensure they’re all the same size. This helps them cook evenly.
Feel free to chill the meatball mixture for 15-20 minutes before forming the balls. This makes them easier to shape and prevents them from sticking to your hands.
Always preheat your oven fully before baking to ensure the meatballs cook evenly and develop a golden-brown crust.
For extra juicy meatballs, you can baste them with a bit of olive oil halfway through cooking.

Make It A Meal

These meatballs are incredibly versatile and can be paired with various side dishes for a complete meal. Try serving them over spaghetti with marinara sauce for a classic combination, or add them to a sub sandwich with melted cheese and a tangy tomato sauce. You could even serve them as an appetizer alongside a dipping sauce like marinara or a spicy aioli.

A fork holds a giant meatball above a plate of spaghetti topped with tomato sauce and shredded cheese.

Storage

Once cooled, store leftover meatballs in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze them, let the meatballs cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to enjoy them, simply reheat in the oven or stovetop.

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