15 Best Meatball Recipes

Few foods are as universally loved as a good meatball. These meatball recipes cover every craving: classic Italian, Swedish, BBQ, buffalo, teriyaki, and more, each one juicy, flavorful, and easy to make.

Whether you need a party appetizer, a weeknight dinner, or the ultimate sandwich filling, these 15 meatball recipes have you covered. Grab some ground meat and get rolling.

1. Classic Italian Meatballs

Classic Italian meatballs are tender, juicy, and packed with garlic, parmesan, and herbs. Simmered in marinara, they are the heart of the ultimate comfort dinner.

The secret to tender meatballs is a panade: bread soaked in milk mixed into the meat. It keeps them moist and light instead of dense. Mix gently with your hands just until combined; overworking makes them tough.

Pro Tips

Brown the meatballs in the oven on a sheet pan instead of frying in batches; it is faster, less messy, and gives even browning. Then finish them in the simmering sauce so they absorb flavor.

• 1 1/2 pounds ground beef (80/20)
• 1/2 pound ground pork
• 3/4 cup breadcrumbs soaked in 1/2 cup milk
• 1/2 cup grated parmesan
• 3 cloves garlic, minced, plus fresh parsley and basil
• 4 cups marinara sauce

Serving Suggestions

Serve over spaghetti, in sub rolls, or as an appetizer with toothpicks. They are versatile enough for weeknight dinners and special enough for Sunday supper.

Use a mix of beef, pork, and veal for the most traditional flavor and tender texture. Leftover meatballs make incredible pizza topping or get chopped into a baked ziti, and a simple green salad balances the richness of the meal.

2. Swedish Meatballs

Swedish meatballs are small, delicately spiced, and bathed in a rich, creamy gravy. Served with lingonberry jam and mashed potatoes, they are pure Scandinavian comfort.

A pinch of allspice and nutmeg gives Swedish meatballs their distinctive warm flavor. Brown them well, then make the gravy in the same pan with the flavorful drippings, finishing with a splash of cream.

Ingredient Notes

Lingonberry jam is traditional and worth seeking out; its tartness cuts through the rich gravy perfectly. Cranberry sauce makes a fine substitute in a pinch. Sour cream can replace heavy cream for a lighter gravy.

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs and 1/4 cup milk
• 1/2 teaspoon allspice and 1/4 teaspoon nutmeg
• 2 cups beef broth and 3/4 cup cream
• Butter, flour, lingonberry jam, and parsley

Serving Suggestions

Serve over egg noodles or mashed potatoes with lingonberry jam on the side. This is peak cozy-season food; for more autumn comfort, see our easy fall dinner recipes.

Make them cocktail-size for parties and serve in a chafing dish with the gravy. They are always the first appetizer to disappear, and the creamy gravy keeps them moist for hours. Lingonberry jam on the side is traditional and essential.

3. BBQ Grape Jelly Meatballs

BBQ grape jelly meatballs sound odd and taste incredible. The grape jelly melts into the BBQ sauce creating a sweet, tangy, sticky glaze that is dangerously addictive.

Just whisk the jelly and BBQ sauce together until smooth, pour over the meatballs, and let the slow cooker do everything. Four hours on low and you have the easiest party appetizer ever invented.

Why You’ll Love This

Three ingredients, five minutes of prep, and a slow cooker. The sweet-savory glaze caramelizes slightly and clings to every meatball. It is retro party food at its finest.

• 2 pounds frozen meatballs
• 1 cup grape jelly
• 1 1/2 cups BBQ sauce
• 1 tablespoon Worcestershire sauce (optional)
• Toothpicks for serving
• Sliced scallions for garnish

Serving Suggestions

Keep warm in the slow cooker with toothpicks alongside for easy grazing. They are a game day essential; pair them with our game day appetizer recipes for the full spread.

Swap the grape jelly for apricot preserves or cranberry sauce for a different sweet-tart profile. A spoonful of sriracha in the glaze adds heat that balances the sweetness beautifully. Keep them warm in the slow cooker for hours of easy serving.

4. Honey Garlic Meatballs

Honey garlic meatballs glossed in a sticky, sweet-savory sauce are impossible to resist. The garlic mellows into sweetness as it cooks, and the honey caramelizes into a beautiful glaze.

Simmer the sauce until it thickens enough to coat a spoon, then toss the browned meatballs in it. A cornstarch slurry at the end gives the glaze that restaurant-quality shine and cling.

Pro Tips

Use real honey, not honey-flavored syrup; the flavor is noticeably better. Add the garlic to the sauce rather than the meatballs so its flavor infuses the glaze evenly.

• 1 1/2 pounds ground chicken, turkey, or pork
• 1/2 cup breadcrumbs and 1 egg
• 1/2 cup honey
• 1/3 cup soy sauce
• 5 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Serving Suggestions

Serve over rice with steamed broccoli for a complete takeout-style dinner at home. They also make fantastic party meatballs served straight from the skillet with toothpicks.

Double the sauce recipe and toss in roasted vegetables alongside the meatballs for an easy sheet pan dinner variation. The sticky glaze works on everything it touches, so serve it all over jasmine rice with a side of steamed broccoli for a complete meal.

5. Teriyaki Pineapple Meatballs

Teriyaki pineapple meatballs pair savory meatballs with sweet caramelized pineapple in a glossy teriyaki glaze. It is a Hawaiian-inspired sweet-savory combination that works beautifully.

Sear the pineapple chunks in the same pan as the meatballs so they pick up caramelized, savory edges. The fruit’s acidity cuts through the rich meat while its sweetness plays off the salty teriyaki.

Easy Variations

Use chicken, pork, or turkey for the meatballs; all work with the teriyaki-pineapple combo. Add bell peppers and onion for a full sweet-and-sour style stir-fry feel.

• 1 1/2 pounds ground pork or chicken
• 1/2 cup breadcrumbs and 1 egg
• 1 cup pineapple chunks, fresh or canned
• 3/4 cup teriyaki sauce
• Sesame seeds and sliced scallions
• Cooked rice for serving

Serving Suggestions

Serve over coconut rice with extra teriyaki drizzle and a sprinkle of macadamia nuts. It is a tropical-tasting dinner that brightens up any weeknight.

Thread the meatballs and pineapple onto skewers for a fun party presentation. They grill beautifully too; just brush with extra teriyaki while they cook, then serve over coconut rice with a sprinkle of sesame seeds for a tropical-inspired dinner everyone loves.

6. Buffalo Chicken Meatballs

Buffalo chicken meatballs deliver all the flavor of wings in poppable form: spicy, tangy, and perfect with cool blue cheese or ranch for dipping.

Use ground chicken and keep the mixture cold while rolling so the meatballs hold their shape. Bake on a sheet pan for even cooking, then toss in warm buffalo sauce so every meatball is coated.

Serving Suggestions

Serve with celery sticks, carrot sticks, and plenty of blue cheese dressing. They are tailor-made for parties and game days. For more crowd-pleasing bites, check out our easy Halloween appetizers.

• 1 1/2 pounds ground chicken
• 3/4 cup breadcrumbs
• 2 eggs
• 1/2 cup buffalo wing sauce, plus more for tossing
• Blue cheese dressing for serving
• Celery and carrot sticks

Easy Variations

Stuff a small cube of blue cheese into the center of each meatball for a molten surprise. For less heat, use a mild wing sauce; for more, add a diced jalapeno to the mix.

These reheat well, making them great for weekly meal prep. Toss cold leftovers into wraps or salads for a spicy protein boost during the week, and store the batch in an airtight container in the fridge for up to four days of easy lunches.

7. Greek Lamb Meatballs

Greek lamb meatballs are fragrant with oregano, mint, and garlic, with the rich, distinctive flavor of lamb. Served with cool tzatziki, they are transportingly delicious.

Lamb is fattier than beef, which keeps these meatballs incredibly juicy, but do not overmix or they turn dense. A short rest in the fridge before cooking helps them hold their shape.

Ingredient Notes

Fresh mint and oregano make a huge difference here; dried herbs are a distant second. Good feta crumbled into the mixture adds salty pockets of flavor throughout.

• 1 1/2 pounds ground lamb
• 1/2 cup breadcrumbs
• 1/2 cup crumbled feta
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh mint and 1 tablespoon fresh oregano
• Tzatziki, pita, cucumber, and tomato for serving

Serving Suggestions

Serve in warm pita with tzatziki, cucumber, and tomato for a gyro-style meal, or as an appetizer with tzatziki for dipping. A Greek salad on the side completes the picture.

Swap the lamb for a beef-lamb blend to ease into the flavor if lamb is new to you. The same seasoning works beautifully formed into small patties for sliders. Serve in warm pita with tzatziki, cucumber, tomato, and red onion.

8. Sweet and Sour Meatballs

Sweet and sour meatballs toss savory meatballs with bell peppers and pineapple in a glossy, tangy sauce. It is a retro favorite that tastes like the best Chinese takeout.

Make the sauce first so it is ready when the meatballs finish browning. The balance of vinegar, sugar, and ketchup is key; taste and adjust until it hits that perfect sweet-tart note.

Pro Tips

Add the bell peppers at the end so they stay bright and slightly crisp. Mushy peppers are the downfall of sweet and sour; they should still have bite.

• 1 1/2 pounds ground pork or beef
• 1/2 cup breadcrumbs and 1 egg
• 1 green and 1 red bell pepper, chunked
• 1 cup pineapple chunks
• 3/4 cup sugar
• 1/2 cup rice vinegar and 1/3 cup ketchup

Serving Suggestions

Serve over steamed jasmine rice with extra sauce spooned over. It is a complete, colorful dinner that kids especially love.

Use the sauce with chicken or shrimp for variety; it is a universal sweet-and-sour base. Leftover sauce keeps a week in the fridge and jazzes up stir-fries. Double the sauce if you like things extra saucy and glossy.

9. Spaghetti and Meatballs

Spaghetti and meatballs is the iconic comfort dinner: twirled pasta, rich marinara, and tender meatballs under a snowfall of parmesan. It never goes out of style.

Simmer the meatballs in the sauce for at least 20 minutes so they absorb flavor and the sauce picks up meaty richness. Toss the pasta with sauce before plating so every strand is coated, then crown with meatballs.

Why You’ll Love This

It is the dinner that makes everyone happy, from toddlers to grandparents. Simple ingredients, big comfort, and leftovers that might be even better the next day.

• 1 pound spaghetti
• 1 1/2 pounds meatballs (see classic Italian recipe)
• 4 cups marinara sauce
• 1 cup grated parmesan
• Fresh basil leaves
• 2 tablespoons olive oil

Serving Suggestions

Serve with a simple green salad and plenty of crusty bread for sopping up sauce. For the full pasta-night lineup, browse our spaghetti recipes.

Bake leftovers with mozzarella for a spaghetti and meatball bake that is arguably better than the original. It is the rare leftover that people actually fight over, so assemble it in advance and bake when everyone is ready to eat.

10. Meatball Subs

Meatball subs pile saucy meatballs and melted mozzarella into toasted hoagie rolls. They are messy, cheesy, and completely satisfying.

Hollow out the top of the roll slightly so the meatballs nestle in instead of rolling out. Toast the rolls with garlic butter first, fill generously, top with mozzarella, and broil until bubbly.

Pro Tips

Broil the assembled subs on a sheet pan so the cheese melts evenly and the roll edges crisp. Serve immediately; a meatball sub waits for no one.

• 6 hoagie rolls
• 18 meatballs in marinara
• 2 cups shredded mozzarella
• 4 tablespoons garlic butter
• Fresh basil
• Grated parmesan

Serving Suggestions

Serve with chips, pickles, and a cold drink for the ultimate sandwich-shop experience at home. For more craveable handhelds, see our copycat burger joint dinners.

Use smaller dinner rolls for slider-size meatball subs at parties. They are easier to eat standing up, and guests can grab seconds without committing to a full sub, especially when the rolls are toasted with garlic butter first for maximum deliciousness.

11. Korean Gochujang Meatballs

Korean gochujang meatballs coat juicy meatballs in a spicy-sweet fermented chili glaze. They are bold, sticky, and utterly addictive with their deep, complex heat.

Gochujang brings sweet heat and umami all at once. Thin it with a little soy sauce, honey, and rice vinegar into a glaze, then toss the hot meatballs in it so the sauce clings.

Ingredient Notes

Gochujang heat levels vary by brand; start with less and add more. Look for it in the international aisle; it keeps for months in the fridge once opened and is useful in countless dishes.

• 1 1/2 pounds ground pork or beef
• 1/2 cup breadcrumbs and 1 egg
• 1/3 cup gochujang
• 2 tablespoons honey
• 2 tablespoons soy sauce
• Sesame seeds, scallions, and steamed rice

Serving Suggestions

Serve over steamed rice with quick-pickled cucumbers to cut the heat. They also make killer lettuce wraps with extra glaze drizzled over.

Stir a spoonful of gochujang into mayo for a spicy dipping sauce that is great on everything. The glaze also works beautifully on chicken wings and roasted cauliflower. Start with less gochujang and add more to taste since heat varies.

12. Chicken Parmesan Meatballs

Chicken parmesan meatballs take all the flavors of chicken parm and roll them into bite-size form: juicy chicken meatballs in marinara under a blanket of melted mozzarella.

Mix parmesan and Italian breadcrumbs right into the ground chicken for flavor throughout. Bake until just cooked, top with marinara and mozzarella, and broil until the cheese bubbles and browns.

Why You’ll Love This

All the crispy-cheesy-saucy satisfaction of chicken parmesan with less fuss and built-in portion control. They work as dinner, as a sub filling, or as a party appetizer.

• 1 1/2 pounds ground chicken
• 3/4 cup Italian breadcrumbs
• 1/2 cup grated parmesan, plus more for topping
• 1 egg
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella

Serving Suggestions

Serve over pasta for a chicken parm dinner, or pile into toasted rolls for the ultimate sub. For more Italian-inspired comfort, try our one-pot pasta recipes.

Make them mini for appetizers and serve with warm marinara for dipping. They reheat beautifully, so they are excellent for meal prep Sundays; just use low-moisture mozzarella for the best cheese pull every time, and broil until golden and bubbly.

13. Cocktail Meatballs in Chili Sauce

Cocktail meatballs in chili sauce are the other classic party meatball: tangy chili sauce and grape jelly creating a zesty-sweet glaze that keeps guests coming back to the slow cooker.

Whisk the chili sauce and jelly until smooth before adding the meatballs; it melts into a glossy sauce as it heats. A splash of lemon juice at the end brightens the whole thing.

Pro Tips

Use Heinz-style chili sauce, not Thai sweet chili sauce; they are completely different products. The classic American chili sauce gives that signature tangy retro flavor.

• 2 pounds frozen cocktail-size meatballs
• 1 bottle (12 oz) chili sauce
• 1 cup grape jelly
• 1 tablespoon lemon juice
• Toothpicks and napkins for serving

Serving Suggestions

Keep warm in a slow cooker on the warm setting for hours of easy party serving. They are a potluck staple; pair with our fall potluck dishes for a full spread.

Add a teaspoon of hot sauce for a gentle kick, or a spoonful of Dijon for extra tang. These are endlessly riffable while staying true to the beloved original, and a splash of lemon juice brightens the rich glaze beautifully.

14. Mediterranean Turkey Meatballs

Mediterranean turkey meatballs are light, herby, and bright with lemon, oregano, and feta. They prove turkey meatballs can be just as juicy and flavorful as beef.

Grate the onion finely so it melts into the mixture, adding moisture without chunks. A generous hand with olive oil and fresh herbs keeps lean turkey from tasting lean.

Ingredient Notes

Do not use extra-lean ground turkey; the 93/7 blend has enough fat to stay juicy. Sun-dried tomatoes chopped finely add savory depth and little bursts of flavor.

• 1 1/2 pounds ground turkey (93/7)
• 1/2 cup breadcrumbs
• 1/2 small onion, finely grated
• 1/2 cup crumbled feta
• Zest of 1 lemon
• 2 tablespoons chopped fresh oregano and parsley

Serving Suggestions

Serve with lemony orzo, a Greek salad, and tzatziki for a complete Mediterranean plate. They are also excellent in pita wraps with hummus.

Form into small patties for Mediterranean turkey burgers, or simmer in marinara for a lighter take on the classic. The seasoning blend works across all of them, but avoid extra-lean turkey so they stay juicy. A 93/7 blend is ideal.

15. Pesto Mozzarella Meatballs

Pesto mozzarella meatballs stud juicy meatballs with melty mozzarella pearls and coat them in fresh basil pesto. They are fresh, herby, and a little bit fancy.

Use small mozzarella pearls (bocconcini) pressed into the center of each meatball so they melt into gooey pockets. Toss the cooked meatballs in pesto off the heat so the basil stays bright green.

Why You’ll Love This

The molten mozzarella center is a delightful surprise, and the fresh pesto keeps the whole dish tasting bright rather than heavy. They look impressive with minimal extra effort.

• 1 1/2 pounds ground chicken or turkey
• 1/2 cup breadcrumbs and 1 egg
• 8 ounces small mozzarella pearls
• 3/4 cup basil pesto
• 1/2 cup grated parmesan
• 2 cloves garlic, minced

Serving Suggestions

Toss with pasta and extra pesto for dinner, or serve as an appetizer with toothpicks and marinara for dipping. They are versatile enough for both.

Make your own pesto when basil is abundant and freeze it in ice cube trays for later. These meatballs are the perfect excuse to use up a summer basil surplus, and homemade pesto tastes noticeably fresher and more flavorful than anything from a jar.

Final Thought

From party-ready cocktail meatballs to cozy spaghetti and meatballs, these meatball recipes prove that good things come in small, round packages. Make a double batch; they never last long.