Best Ever Meatballs

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Tender Italian-Style Meatballs Made With Parmesan Cheese Instead of Breadcrumbs

These Best Ever Meatballs made with ground beef, powdered Parmesan cheese, onions, eggs, milk, and a few simple seasonings are a tradition in my family. The secret to their wonderful texture is using finely grated Parmesan cheese instead of traditional breadcrumbs.

The result is a soft, tender, savory meatball that can be simmered slowly in homemade tomato sauce, cooked in a slow cooker, or baked in the oven.

This is one of those recipes I love making on a Sunday when I have time to stay home, stir the sauce, and enjoy the wonderful smell of dinner cooking all afternoon.

They’re delicious served over spaghetti, tucked into a meatball sandwich, or even enjoyed on their own.

These meatballs are also excellent for making ahead and freezing, which makes them especially useful for busy weeks and holiday gatherings.

A Family Meatball Recipe Worth Keeping

I think everyone who grew up eating homemade meatballs has an opinion about how they should be made.

Some families use breadcrumbs, some use soaked bread, some add pork or veal, and others insist that the meatballs need to be browned before they ever touch the tomato sauce.

And then there are those of us who have a family recipe that has been handed down through generations and don’t really see a reason to mess with a good thing.

These Best Ever Meatballs are one of those recipes for me.

They’ve been made in my family for years, and they’re the kind of meal that reminds me of Sundays at home.

You put a pot of sauce on the stove, add the meatballs, and let everything simmer slowly while you go about your day.

Of course, every so often, someone has to wander into the kitchen and stir the sauce.

That’s part of the experience.

And if you grew up in a family that made a big pot of sauce on Sundays, you probably understand exactly what I’m talking about.

The recipe itself is fairly simple, but there are two ingredients that make these meatballs different from many other homemade versions.

The first is powdered Parmesan cheese instead of breadcrumbs.

The second is Maggi seasoning, which adds a wonderful savory richness.

Together with the eggs, milk, onion, and herbs, these ingredients create meatballs that are flavorful and tender without being complicated.

Why These Are the Best Ever Meatballs

I know calling something the Best Ever Meatballs is a pretty big statement. But after making these for so many years, I feel comfortable standing behind it.

What I love most is how tender they are.

Some meatballs are very dense, almost like little hamburgers that have been rolled into balls.

Others fall apart as soon as you try to stir the sauce.

These have a wonderful balance.

They’re soft and tender, but when you form them carefully and allow them to cook gently, they hold together beautifully.

The Parmesan cheese gives them a savory flavor that you don’t get from plain breadcrumbs.

The Maggi seasoning adds another layer of richness, and the dried herbs and finely diced onions make every bite delicious.

I also love that this recipe gives you several options for cooking. If you have an entire Sunday to spend around the house, make the tomato sauce and let everything simmer for hours.

If you have other things to do, use the slow cooker.

And if you just want a batch of meatballs to serve with your favorite sauce or put in the freezer, you can bake them in the oven.

How to Make Best Ever Meatballs

Step One: Mix the Beef and Seasonings

Place two pounds of ground beef in a large mixing bowl.

Add the powdered Parmesan cheese, garlic salt, dried oregano, onion powder, black pepper, dried parsley, and finely diced yellow onion.

Add the tablespoon of Maggi seasoning.

In a separate bowl, whisk together the two eggs and half a cup of milk.

Pour the egg and milk mixture over the ground beef.

Using your hands, gently combine everything until the ingredients are evenly distributed.

This is where I want you to pay attention. You do not want to aggressively knead the meatball mixture like you’re making bread dough.

Overmixing ground beef can create a dense, tough texture. Mix only until everything is combined.

Step Two: Form the Meatballs

Once the ingredients are combined, begin forming the meatballs.

I make mine approximately two inches across, which gives me around 24 meatballs from the recipe.

Use your hands to gently bring the mixture together. Don’t squeeze or pack the meat tightly.

I think people sometimes feel like they need to roll meatballs into perfectly smooth, hard little spheres.

You don’t.

A gently formed meatball will cook up much more tender than one that has been rolled and squeezed over and over.

Arrange the formed meatballs on a baking sheet.

In my original recipe, I let the meatballs rest for approximately 30 minutes before cooking.

If you’re following that method, keep the total time the raw beef spends at room temperature within food-safety limits. You can also refrigerate the formed meatballs while you prepare the sauce.

Step Three: Choose Your Cooking Method

This is where the recipe becomes especially versatile.

You can simmer the meatballs in homemade sauce, cook them in a slow cooker, or bake them in the oven. My favorite method is the traditional long simmer in tomato sauce.

But all three methods can be useful depending on your schedule.

Method One: Simmer the Meatballs in Homemade Tomato Sauce

For the full family recipe, I prepare a big pot of tomato sauce and allow the meatballs to simmer slowly for several hours.

This gives the meatballs time to absorb the flavor of the sauce while also adding their own beefy richness to the tomatoes.

The result is a delicious meat sauce that can be served over pasta or used to make incredible meatball sandwiches.

The complete sauce instructions are below.

Method Two: Cook the Meatballs in a Slow Cooker

If you don’t have time to stand around stirring a pot of sauce, you can use your slow cooker.

Prepare the meatballs as directed, then add them to the slow cooker with the tomato sauce ingredients.

The original recipe calls for cooking them on LOW for approximately six to eight hours.

I recommend checking your slow cooker manufacturer’s guidance for cooking raw ground meat and ensuring the sauce heats promptly and the meatballs reach 160°F. Because slow cookers vary, some cooks may prefer to brown or bake the meatballs first before adding them to hot sauce.

For a more convenient method, you can make the sauce separately and finish fully cooked meatballs in the slow cooker.

Method Three: Bake the Meatballs in the Oven

If you’d rather not make the homemade sauce, these meatballs are delicious baked.

Preheat the oven to 350°F.

Arrange the formed meatballs on a baking sheet, leaving a little space between them.

Bake for approximately 35 minutes, or until the meatballs are cooked through and the centers reach 160°F.

The exact time depends on the size of your meatballs and your oven.

Once they’re cooked, serve them with your favorite pasta sauce, use them for sandwiches, or cool and freeze them for another meal.

How to Make the Homemade Tomato Sauce

This is the traditional method that turns the meatballs into a wonderful Sunday dinner.

It’s a little more involved than opening a jar of sauce, but there’s something special about letting a large pot of tomato sauce simmer slowly on the stove.

Step One: Brown the Italian Sausage

Add one stick of butter to a large stockpot over medium heat.

Once the butter melts, add three or four Italian sausage links. Allow the sausage to brown lightly on the outside, turning as necessary.

You don’t need to cook the sausage completely at this point because it will finish cooking in the sauce. I leave the sausage casings on when I make this recipe.

If you prefer to remove them, you can, but that changes the way the sausage holds its shape.

Step Two: Add the Crushed Tomatoes and Water

Once the Italian sausage is lightly browned, add two 28-ounce cans of crushed tomatoes with basil.

Fill each empty tomato can with water and add that to the pot. You’ll be adding 56 ounces of water in total.

I love using the tomato cans to measure the water because it also helps get every last bit of tomato into the sauce.

Stir gently and bring everything to a simmer.

Step Three: Add the Meatballs and Sugar

Reduce the heat to low.

Carefully lower the formed meatballs into the simmering tomato sauce, one at a time. Add two tablespoons of white sugar.

Allow everything to simmer gently for approximately three and a half hours. Give the sauce an occasional careful stir so nothing sticks to the bottom of the pot.

The important word here is gently.

You don’t want to aggressively stir the meatballs when they’re first added to the pot because they’re still soft.

As they cook, they will firm up and become easier to move around. Keep the sauce at a gentle simmer rather than a vigorous boil.

Step Four: Add the Tomato Paste

After approximately three and a half hours, prepare the tomato paste.

In a small bowl, whisk together the two six-ounce cans of tomato paste, the remaining tablespoon of white sugar, and a couple of tablespoons of hot water.

Mix until smooth.

Stir the tomato paste mixture into the simmering sauce.

This helps thicken the sauce and gives it a richer tomato flavor.

Allow the sauce to simmer for approximately 30 additional minutes.

If you prefer a thicker sauce, you can allow it to simmer a little longer.

Step Five: Serve With Pasta and Garlic Bread

Once the sauce has finished simmering and the meatballs are cooked through, you’re ready for dinner.

Serve the meatballs and sauce over your favorite pasta. I especially love a big plate of spaghetti with plenty of Parmesan cheese and garlic bread on the side.

The sausage is another delicious part of this meal.

You can leave the links whole and save them for sandwiches the next day, or cut them into smaller pieces and add them back to the sauce.

Either way, you’re going to have a wonderful pot of food that can feed a family and provide leftovers.

Why I Use Powdered Parmesan Instead of Breadcrumbs

This is probably the detail that surprises people the most about these meatballs.

Instead of breadcrumbs, the recipe calls for an entire eight-ounce container of powdered Parmesan cheese.

And when I say powdered Parmesan, I mean the very finely grated kind sold in a canister in the Italian aisle of the grocery store.

You don’t need an expensive wedge of Parmesan that you grate yourself. In fact, for this recipe, I specifically recommend using the inexpensive dry, finely grated version.

The texture of that cheese helps the meat mixture come together, while adding a delicious salty, savory flavor. The eggs and milk also help bind the mixture.

The result is a tender meatball with a very different flavor and texture from one made with ordinary breadcrumbs.

I’ve had people ask whether they can use freshly shredded Parmesan instead.

You can experiment with other cheeses, but the finely grated texture is an important part of this family recipe.

If you’re making these for the first time, I recommend trying the original powdered Parmesan before making substitutions.

Is Powdered Parmesan the Same as Grated Parmesan?

Yes, for the purposes of this recipe, look for the very fine, dry grated Parmesan sold in a canister.

You don’t want large shredded pieces.

That distinction is important because readers sometimes see the word Parmesan and assume they should buy freshly shredded cheese.

Save the expensive Parmesan for another recipe.

What Is Maggi Seasoning?

Maggi seasoning is another ingredient people ask about when I share these meatballs. It’s a savory liquid seasoning that adds depth and richness to soups, stews, gravies, and meat dishes.

I grew up around foods and cooking traditions where Maggi was a familiar ingredient.

The best way I can describe it is that it’s a little like soy sauce with an extra punch of savory flavor. In my original recipe, I jokingly describe it as “soy sauce on crack.”

You only need one tablespoon for the entire batch of meatballs, but it adds a wonderful depth of flavor.

Where Can You Buy Maggi Seasoning?

Look for Maggi liquid seasoning in the international food aisle, near the gravies and sauces, or in grocery stores that carry European ingredients.

There are several versions sold in different markets, and packaging may vary.

The important thing is that you’re purchasing a savory liquid seasoning rather than a bouillon powder or seasoning cube.

What Can You Substitute for Maggi?

If you can’t find Maggi seasoning, you can use soy sauce or Gravy Master.

The flavor won’t be exactly the same, but either can provide a savory alternative.

Because these products can vary in salt content, I recommend following the original measurement and adjusting additional seasonings only after tasting the finished dish.

How to Keep Homemade Meatballs Tender

There are two things I always emphasize when making these meatballs.

The first is not overmixing the meat.

The second is handling the meatballs gently when forming and cooking them.

Don’t Overmix the Beef

Once you add the seasonings, eggs, milk, and Parmesan to the ground beef, mix only until everything comes together.

You want the ingredients evenly distributed, but you don’t want to work the mixture endlessly.

Overworking ground meat can give it a tight, dense texture.

Don’t Pack the Meatballs Too Tightly

When forming the meatballs, use a gentle touch.

The mixture should hold together without being squeezed into a hard ball.

I make mine approximately two inches in diameter.

Let the Meatballs Settle Before Cooking

My family method includes allowing the formed meatballs to rest before cooking.

If you want to prepare them in advance, refrigerating the tray of formed meatballs is also a convenient approach.

You can get them ready while you start the sauce.

Simmer, Don’t Boil

If you’re cooking the meatballs in tomato sauce, keep the heat low.

A gentle simmer allows the meatballs to cook without being knocked apart by vigorously boiling sauce.

When stirring, use a large spoon and carefully move around the meatballs.

How to Freeze Best Ever Meatballs

These meatballs are a wonderful freezer recipe.

I especially love making a large batch on a day when I have plenty of time, then freezing some for future meals.

You can freeze them either before or after cooking.

Freezing Uncooked Meatballs

Prepare the meatball mixture and gently form the meatballs.

Arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the meatballs are firm.

Once frozen, transfer them to freezer-safe bags or airtight containers.

Label the package with the recipe name and date. For the best quality, I recommend using them within a few months.

When you’re ready to cook them, thaw the meatballs in the refrigerator and follow the stovetop, oven, or slow cooker method.

Make sure they reach an internal temperature of 160°F before serving.

Freezing Cooked Meatballs

You can also cook the meatballs completely and then freeze them.

Allow the cooked meatballs to cool promptly, then transfer them to freezer-safe containers. You can freeze them plain or with some of the tomato sauce.

I especially like freezing them with sauce because it makes an easy meal later.

Simply thaw in the refrigerator and reheat until hot throughout, reaching 165°F.

How to Store and Reheat Leftover Meatballs

Store leftover cooked meatballs and sauce in shallow, airtight containers in the refrigerator.

Refrigerate promptly rather than leaving the pot sitting on the stove for hours after dinner.

Use leftovers within three to four days.

Reheating Meatballs in Tomato Sauce

Place the meatballs and sauce in a covered saucepan over medium-low heat.

Heat gently, stirring occasionally, until the meatballs reach 165°F throughout.

If the sauce has thickened during refrigeration, add a small splash of water to loosen it.

Reheating Meatballs in the Oven

Place the meatballs in a covered baking dish with a little tomato sauce or water to help keep them moist.

Heat in a moderate oven until warmed thoroughly to 165°F.

Reheating Frozen Meatballs

For best results, thaw frozen cooked meatballs in the refrigerator before reheating.

You can then reheat them gently in sauce until hot throughout.

What to Serve With Best Ever Meatballs

These meatballs are delicious with just about anything that goes with a good tomato sauce.

Spaghetti and Meatballs

This is the classic combination.

Cook your favorite spaghetti until tender and serve with a generous ladle of homemade tomato sauce and several meatballs.

Finish with Parmesan cheese and a little dried or fresh parsley.

Meatball Sub Sandwiches

One of my favorite ways to use leftover meatballs is in a sandwich.

Warm the meatballs in sauce, add them to a toasted Italian roll, and top with mozzarella or provolone cheese.

If you like, place the sandwich under the broiler briefly to melt the cheese.

A little giardiniera would also be delicious if you’re looking for a Chicago-style twist.

Creamy Mashed Potatoes

If you’re serving these meatballs without pasta, try them alongside my Make Ahead Mashed Potatoes.

The rich tomato sauce is delicious with a scoop of buttery mashed potatoes.

Garlic Bread and Salad

Sometimes I don’t think you need anything more complicated than a big bowl of meatballs, homemade sauce, garlic bread, and a simple green salad.

It’s the kind of meal that makes everyone happy without requiring a dozen different side dishes.

Frequently Asked Questions About Best Ever Meatballs

Can You Make Meatballs Without Breadcrumbs?

Yes.

This family recipe uses finely grated powdered Parmesan cheese instead of breadcrumbs.

The Parmesan, eggs, and milk help create a tender mixture that holds together when carefully formed and cooked.

Do I Really Need an Entire Eight-Ounce Container of Parmesan?

Yes. That’s the amount in the original family recipe.

Use the fine, dry grated Parmesan sold in a canister rather than expensive shredded Parmesan.

Can I Use Fresh Parmesan Instead?

I recommend using the powdered Parmesan for this particular recipe.

Freshly grated or shredded Parmesan has a different texture, which may affect how the meatballs hold together.

What Can I Use Instead of Maggi Seasoning?

Soy sauce or Gravy Master can be used as alternatives.

The flavor will be a little different, but either adds savory depth.

Can I Bake These Meatballs Instead of Simmering Them?

Yes.

Arrange the formed meatballs on a baking sheet and bake at 350°F for approximately 35 minutes, or until they reach 160°F internally.

Can I Make These in the Slow Cooker?

Yes. The original recipe includes a slow cooker option with approximately six to eight hours on LOW.

Always make sure raw meatballs heat safely and reach an internal temperature of 160°F. You can also cook the meatballs first and finish them in sauce in the slow cooker.

Do I Have to Brown the Meatballs First?

No.

In the traditional family method, the uncooked meatballs are gently added directly to simmering tomato sauce.

They cook slowly in the sauce and help flavor it.

Why Are My Meatballs Tough?

Overmixing or tightly packing ground beef can create dense meatballs.

Mix the ingredients gently and form the balls without squeezing them too much.

Can I Freeze Uncooked Meatballs?

Yes.

Freeze the formed meatballs individually on a baking sheet, then transfer them to freezer-safe bags or containers.

Thaw in the refrigerator before cooking.

Can I Freeze Cooked Meatballs?

Yes.

Cooked meatballs freeze well, especially when stored with tomato sauce.

Thaw in the refrigerator and reheat thoroughly before serving.

Do I Need to Remove the Italian Sausage Casings?

No.

I leave the casings on when making the tomato sauce.

The sausages simmer whole, and you can slice them afterward or save them for sandwiches.

Why Is Sugar Added to the Tomato Sauce?

The sugar balances the acidity of the tomatoes.

My original sauce uses two tablespoons during the long simmer and one additional tablespoon mixed with the tomato paste toward the end.

If your tomatoes are naturally sweet or you prefer a more tart sauce, you can adjust it to your taste.

How Many Meatballs Does This Recipe Make?

I get approximately 24 meatballs when forming them about two inches across.

If you’re making smaller meatballs for appetizers, you’ll get more, and the cooking time will need to be adjusted.

More Meatball Recipes to Try

If you enjoy homemade meatballs as much as I do, I have some other recipes worth adding to your menu.

Beefy Meatballs With a Tangy Beer BBQ Sauce

These meatballs are a completely different take on a classic meatball.

They’re made with ground beef and simmered in a tangy sauce with ketchup, beer, brown sugar, vinegar, and Worcestershire sauce.

They’re especially good for football parties and holiday appetizers.

Mini Meatball Soup

My Mini Meatball Soup is another delicious way to enjoy homemade meatballs.

Tiny beef meatballs are simmered in savory broth with vegetables and pasta for a comforting meal.

It’s especially good on cold days when you want something warm and filling.

Chicken Parmesan Meatballs

If you’re looking for another variation, try my Chicken Parmesan Meatballs.

They’re a delicious alternative to traditional beef meatballs and a great way to change up your dinner routine.

A Sunday Dinner Tradition

I think some of the best recipes are the ones that connect us to family traditions.

These Best Ever Meatballs aren’t complicated or trendy.

They’re just a good, old-fashioned family recipe that has been made and enjoyed for generations.

I love that you can spend an entire Sunday making a big pot of sauce, or prepare the meatballs ahead of time and have them ready in your freezer for a busy week.

And if you’ve ever watched The Godfather, you know that every family has its own secrets when it comes to making a good sauce and meatballs.

I’m happy to share ours.

I hope these become part of your family’s Sunday dinner traditions, too.