A guide to classic and smoked Meatballs
The ultimate meatball recipe
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.
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.
Let’s Talk 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 – If you want a slight crunch, panko is your best bet.
Dry breadcrumbs – Traditional, but they can make meatballs a bit drier.
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!
Have questions before you jump into your meatball making fun? I got you:
Should I bake, fry, or smoke my 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:
Baking: A healthier, hands-off method that allows for even cooking. Bake at 400°F (205°C) for 15-20 minutes until browned and cooked through.
Frying: Gives meatballs a crispy exterior. Cook in a pan with oil over medium-high heat for about 6-8 minutes, turning frequently.
Smoking: Adds incredible depth of flavor. Smoke meatballs at 225°F (107°C) for about 1.5 to 2 hours until they reach an internal temperature of 165°F (74°C).
For the best of both worlds, you can sear meatballs in a pan and then finish baking or smoking them for added flavor.
Can I make meatballs without breadcrumbs?
Yes! Breadcrumbs act as a binder, but you can substitute them with:
Soaked white bread (best option for tenderness)
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.
Ingredients:
2/3 lb of beef
2/3 lb of pork
2/3 lb of veal or lamb (really any combination of meat that’ll get you about 2 lbs)
2 eggs
1 slice of good quality white bread soaked in buttermilk - if you don’t have buttermilk on hand, regular milk is fine!
3-5 garlic cloves (finely minced)
Lots of parmesan cheese
3-4 tsp of kosher salt
Fresh black pepper
1/2 cup of white onion (finely chopped)
2-3 tbsp of chopped parsley
Directions:
Mix the bread (make sure it’s fully soaked), garlic, parmesan cheese, salt, pepper, onions, parsley, and eggs. If you want to get fancy, you can use a stand mixer, my favorite way is with my hands. I also invested in some cooking gloves so that the meat doesn’t get in my fingernails. These truly make a difference when you cook and they are also great if you’re cooking super spicy foods or you have a cute manicure.
Mix the meat in with your hands so that everything is nice and blended.
Preheat the oven to 425 degrees.
Form the mixture into medium sized balls. I actually recommend using a scale for this. It sounds extra but the consistency in weight will help with your consistency in cooking.
To make them super juicy, this his how I like to cook them. Get your cast iron nice and hot. Sear the meatballs on each side (so they stay round). Once you are 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).
Cook for about 25 minutes and then serve!
Work towards making spaghetti and meatballs. My inspo for this pic was the spaghetti emoji. Not too shabby!
Mix all your ingredients in a large bowl.
Use a food scale to weigh out your balls for consistency.
The more even they are the more evenly they will cook!
Let them simmer in beef broth after you’ve seared them.
Perfectly browned balls!