Perfect Meatballs

I have to admit that I am really excited about this post.

I’ve been searching for a long time now for the perfect meatball recipe and this one just might be it. Spaghetti and meatballs is definitely up there in my top 10 favorite meals, and it’s my opinion that it’s the meatballs that make or break the dish. Perhaps the most difficult part about trying many different meatball recipes is that I could always tell something was lacking, but could never put my thumb on exactly what it was.

Then, a few days ago I had an epiphany. I finally realized what was lacking in all my attempts to produce the perfect meatball: moisture! I realized that the meatballs that I truly enjoyed were very moist and juicy. So I began my recipe search where I always do – Google. I searched for “moist meatball recipe” or something of that nature, and came across {this} recipe:

Perfect Meatballs

Wes Bro
We experimented with this recipe until we found just the right level of moisture with an awesome texture and flavor!
Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Italian
Servings 15 balls


  • 1 baking sheet
  • 1 Large Mixing Bowl
  • Parchment Paper


  • 1 lb ground beef
  • ¾ cup GF bread crumbs
  • ¾ - 1 cup milk
  • 1 egg
  • 2 tsp minced garlic
  • 2 TBS parsley
  • ¼ cup Italian Cheese Blend (Parmesan, Mozarella, etc)
  • ¼ tsp black pepper
  • ½ tsp salt


  • Preheat over to 350°
  • Mix together all ingredients together in a mixing bowl.
  • Roll into balls, then place on baking sheet lined with parchment paper.
  • Bake for 20 minutes, then serve warm


The original recipe called for 2 slices of bread. I substituted the gf bread crumbs and they seemed to work well. However, I think that because I used bread crumbs rather that pieces of bread, I could’ve gotten away with using less milk – maybe 3/4 cup. The only problem I ran into with using a whole cup was that they were a little harder to form into balls because they were so sticky.

But all in all these were fantastic! Exactly what I look for in a good meatball. I would imagine that these would be great to make ahead and have in the freezer for a quick addition to plain old spaghetti. Give these a try sometime – you won’t regret it!



— RECIPE CARD (click to save to Pinterest) —


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