The Juiciest Meatballs Every Time

by Maddie
Juicy Meatballs in a saucepan, over a striped napkin

Looking for the juiciest meatballs every time in less than 30 minutes? Look no further! This classic recipe is super-fast to prepare, requires only 4 ingredients, and guarantees unbelievably juicy and savory results.

Why I Love It

  • Juicy & Moist: Everyone needs a reliable and delicious meatball recipe, and this one will never disappoint you! This tried-and-true recipe for meatballs is sure to be a crowd-pleaser. They come out tender, juicy, and flavorful, thanks to the Bread, milk, and onion. 
  • Quick & Easy – Under 30 Minutes: Prep is 10 minutes, and cooking time is 6-10 minutes – super fast!
  • Flexible: From being served with pasta and marinara sauce, kabobs, or with Italian wedding soup, – to being used as an appetizer or main course, there are countless creative ways you can serve them. 
  • Make Ahead and Freezable: You can make these meatballs and freeze them cooked or uncooked for up to 2 months. Just remember to defrost them in the fridge overnight before cooking or reheating.

What Are the Ingredients?

  • Ground VealFor this recipe, I used veal because of its tenderness, but you can use beef, pork, or lamb if you wish; they will all turn out delicious!
  • Sliced Bread: I use bread slices instead of breadcrumbs. When mixed with milk, the Bread will absorb the milk. This is the key to getting juicy, tender, and moist meatballs.
  • Milk: I recommend using whole milk to get the best result in texture. The milk is used to moisten the Bread, which is vital for this recipe’s wonderful texture. 
  • OnionThis is what gives the meatball its mouth-watering flavor. 
Meatball Ingredients on Top of a Wood Board - Two Slices of Bread, Salt, Pepper, Ground Veal, Milk and Onion

How to Make The Juiciest Meatballs EVERY TIME

Food Processor: In a food processor, add the onion, Bread, milk, salt, and pepper, and pulse continuously until it forms a paste. 

 

Mixing Bowl: In a medium bowl, add the ground veal and the paste and gently knead everything together with your hands until well combined. 

Onion, Bread Slice, Milk, salt and Pepper inside Food Processor ready to be processed
Mixture of Onion, Bread Slice, Milk, salt and Pepper inside Food Processor
Bread, Milk and Onion Puree with Ground veal in a Mixing Bowl, ready to be mixed.
Ground Veal inside Mixing Bowl
Uncooked Meatballs arranges in Baking Tray
Uncooked Meatballs arranged in Baking Tray

Cookie Scoop: With a Size Cookie Scoop, Size 40, form the meatballs. They should be the size of 1 tbsp.

 

 Air Fryer: Air Fry the Meatballs for 6-8 minutes at 400 F

That’s it!
Now go enjoy the juiciest meatballs every time
Hope you love it as much as I do!

Cooked Meatballs in a pink saucepan over a striped napkin

Substitutions

  • Ground MeatFor this recipe, I used Ground Veal, but feel free to substitute it with beef, pork, or lamb. Please be aware that if you choose pork or lamb, you must cook the meatballs in the air fryer for a longer time (pork: 8-10 minutes | lamb: 12-15 minutes). 
  •  Herbs: You can add fresh herbs like cilantro, parsley, and/or mint, depending on the flavor profile you want. For example, if you wish to have a Middle Eastern flavor, mix in fresh chopped mint with AllSpice. 
  • Greens: You can also add Spinach, Kale, Carrots, and/or whatever veggies you prefer to up the nutritious value of these awesome meatballs. 
  • Spices & RubsSpices and Rubs are a great way to change up the final taste of these meatballs. Combine spices and herbs like fresh Mint and Allspice for a Middle Easter flavor, or add Black Truffle Rub for an elevated taste on your next slider!
  • CheeseYou can also mix in and combine different cheeses. Parmesan is a standard option, but you can also insert a cube of Gruyere Cheese and add the meatball to a French Onion Soup for some added protein. Play with it however you like!

How to Store

Freeze: You can freeze this recipe either cooked or uncooked for up to 2 months in the freezer in an airtight container. Remember to Defrost in the fridge overnight before cooking or reheating. 

 

  • Un-Cooked: To keep meatballs from sticking together, first, you need to freeze them in a single layer on a tray. Once the meatballs are frozen, please place them in an airtight container, and don’t forget to label them with the date to track how long they are in the freezer. 

  

  • Cooked: First, let them cool down, place them in an airtight container and freeze. 
Print
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Juicy Meatballs in a saucepan, over a striped napkin

The Juiciest Meatballs Every Time


  • Author: Maddie @TheFoodieKitchn
  • Total Time: 25
  • Yield: 24 1x

Description

Everyone needs a reliable and juicy meatball in their arsenal and this one will never let you down! Only 4 ingredients and under 30 minutes!


Ingredients

Units Scale
  • 1 Yellow Onion, cut in half
  • 2 Slices of White Bread
  • 1/4 cup of Whole Milk
  • 16 ounces of Ground Veal (or Beef)
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Pepper

Instructions

  1. Add the onion, bread, milk, salt, and pepper to a food processor, and pulse until it forms a paste.
  2. In a mixing bowl, add the ground veal and the paste, and gently knead everything together with your hands until well combined.
  3. With a Cookie Scoop Size #60, form the meatballs and arrange them on a plate or in a baking pan with enough space between them so they don’t stick to each other.
  4. Proceed to Air Fry the meatballs for 6-8 minutes at 400F
  5. Serve and Enjoy!

Notes

  • Substitutions: You can substitute ground veal for beef, pork, or lamb. Just remember that pork ad lamb should be cooked for a longer time than beef.
  • Storage: You can freeze this recipe either cooked or uncooked for up to 2 months in the freezer in an airtight container. Just Remember to defrost in the fridge overnight before cooking or reheating.
  • Prep Time: 15
  • Cook Time: 10
  • Category: Main Dish
  • Method: Air Fry

Nutrition

  • Serving Size: 4
  • Calories: 216
  • Sugar: 2.3
  • Sodium: 479.1
  • Fat: 9.7
  • Saturated Fat: 3.6
  • Trans Fat: 0.3
  • Carbohydrates: 10.9
  • Fiber: 0.7
  • Protein: 21.2
  • Cholesterol: 59

Keywords: Meatball, Veal, Beef

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