How do I keep meatballs from falling apart?

Use the right combination of binders, like egg and breadcrumbs or soaked bread. These help hold everything together. Also, avoid overmixing the meat and shaping the balls too loosely.

What is the secret to moist meatballs?

Moisture comes from fat and binders. Use a mix of ground meat with some fat, add finely grated onions, and use soaked bread or breadcrumbs. Cooking them in the sauce also helps retain juiciness.

Can I make meatballs without breadcrumbs?

Yes. You can use alternatives like oats, cooked rice, mashed potatoes, almond flour, or soaked bread. These still help with structure and softness while keeping things gluten-free or low-carb.

Can I freeze uncooked meatballs?

Absolutely. Arrange raw meatballs on a tray, freeze until firm, then transfer to a freezer bag. Use within 2–3 months. When ready, thaw in the fridge and cook as usual. Absolutely. Arrange raw meatballs on a tray, freeze until firm, then transfer to a freezer bag. Use within 2–3 months. When ready, thaw in the fridge and cook as usual.

Meatballs Recipe: The Best 9-Step Guide in April 17, 2025

Ingredients

– 1 lb ground beef (80/20 lean)

– 1 lb ground turkey

– 2 large eggs

– 1/2 cup breadcrumbs (soaked in 1/4 cup milk)

– 1/2 onion, finely grated

– 2 garlic cloves, minced

– 1/4 cup grated Parmesan cheese

– 2 tablespoons fresh parsley, chopped

– 1 teaspoon salt

– 1/2 teaspoon ground black pepper

– Optional: 1/2 teaspoon Italian seasoning or paprika

– Olive oil spray or a little oil for baking/frying

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, gently mix the beef, turkey, soaked breadcrumbs, eggs, onion, garlic, cheese, parsley, salt, pepper, and optional seasoning.

3. Mix just until combined—do not overmix.

4. Use a cookie scoop or tablespoon to shape the mixture into balls (about 1.5 inches in size).

5. Place meatballs on the baking sheet, spaced evenly.

6. Bake for 18–22 minutes, or until fully cooked (internal temperature of 165°F).

7. Optional: Simmer meatballs in marinara sauce for an extra 10–15 minutes for added flavor and moisture.

8. Serve hot over pasta, in a sub, or with your favorite sides.

Notes

– For a gluten-free version, use almond flour or certified GF breadcrumbs.

– To make them dairy-free, skip the Parmesan or use a dairy-free cheese.

– These meatballs freeze well cooked or uncooked. Store in a freezer bag for up to 3 months.

– Use ground chicken instead of turkey for another lean option.

Author: Nick
Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking, Pan-frying and Simmering
Cuisine: American, Italian-Inspired

Nutrition

Serving Size: 5 meatballs (~1/4 of recipe)
Calories: 280
Sugar: 1g
Sodium: 520mg
Fat: 16g
Saturated Fat: 5.5 g
Unsaturated Fat: 9.5 g
Trans Fat: 0.1 g
Carbohydrates: 6g
Fiber: 1g
Protein: 28g
Cholesterol: 120 mg

Keywords: meatballs recipe, easy dinner, freezer meal, healthy meatballs, beef and turkey meatballs