The Best Homemade Meatballs

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The Best Homemade Meatballs
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Makes 100 meatballs
Hands-on time: 40 minutes
Total time: 65 minutes

A three-meat combo gives these morsels great flavor and texture. Their made-from-scratch appeal is boosted even more when you grind your own meat at home, which is amazingly easy and fast in a food processor (see the tip below). On busy evenings, make-ahead meatballs are a great base for quick and easy dinners like Meatball Minestrone or Spaghetti (Squash) and Meatballs.

What you'll need

  • 1 pound ground beef
  • 1 pound ground turkey
  • 1 pound ground pork
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/2 cup finely grated Parmesan
  • 3 large eggs, beaten
  • 2 tablespoons dried Italian herb seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes
  • 1/2 cup fine or panko bread crumbs

How to make it

  1. Preheat the oven to 400 degrees. Coat 2 large, rimmed baking sheets with cooking spray.

  2. In a large bowl, mix together all the ingredients until well incorporated. Try not to overmix.

  3. Pinch off a teaspoon or so of the meat mixture and gently roll it into a 1-inch ball. Repeat, arranging the balls 1/2 inch apart on the baking sheets. Bake the meatballs until lightly browned and cooked through, 20 to 25 minutes.

    Eat 'em right away: Toss warm meatballs with your favorite barbecue sauce and serve them on toasted sandwich rolls with a side of coleslaw.

    Freeze 'em for later: Arrange cooled meatballs evenly spaced on a baking sheet and freeze them for 20 minutes. Transfer them to ziplock freezer bags and store them for up to three months.

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