Grandma’s Meatball Recipe

By Becky Hardin

Updated Sep 18, 2025

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Grandma’s Meatball Recipe is the definition of comfort food. These old-fashioned meatballs are tender, flavorful, and simmered just the way my Grandma Adee made them for decades. Her recipe has been passed down through generations, proving that simple ingredients and a lot of love create the very best meatballs.

Every time I make these, I’m instantly transported back to Grandma’s kitchen. The smell of garlic and Parmesan in the air, the sauce bubbling on the stove, and her telling stories while she worked. It’s more than just dinner, it’s tradition. I still turn to this recipe whenever I want to serve a meal that feels cozy, timeless, and full of family history.

Tips for Beginners

• Don’t overmix the meat. Combine the ingredients just until they come together—overworking leads to dense meatballs.
• Use freshly grated Parmesan. Old-fashioned recipes rely on simple but quality ingredients, and grating your own cheese gives the best flavor.
• Soak the breadcrumbs. A splash of milk or cream keeps the meatballs tender and moist.
• Shape gently. Roll the meatballs with a light hand so they stay soft instead of compact.
• Brown before simmering. A quick sear locks in flavor and gives that classic golden crust.
• Simmer low and slow. Taking your time lets the meatballs absorb the sauce and develop rich, old-fashioned flavor.

Recipe Card

Grandma’s Meatball Recipe

4.71 from 61 votes

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Servings: 10

Author: Becky Hardin

Print Rate Pin

This is my Mom, Susie Gall's recipe that was passed down from my grandma. It is my all-time favorite recipe, and it's really special to our family. I hope you enjoy!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 6 large eggs
• ▢ 6 tbsp half-and-half or heavy cream
• ▢ 1½ cups breadcrumbs
• ▢ 1 tbsp dried parsley
• ▢ 1 tbsp dried basil
• ▢ 1½ tsp dried oregano or 1 tbsp Italian seasoning
• ▢ 6 tbsp freshly grated Parmesan cheese
• ▢ 1½ tsp table salt
• ▢ ¾ tsp freshly ground black pepper
• ▢ ⅛ tsp crushed red pepper flakes optional
• ▢ 3 lbs ground chuck
• ▢ 5-6 quarts marinara sauce (click for recipe)
• ▢ chopped fresh basil optional, for garnish

Instructions 

• Beat the eggs lightly in a large mixing bowl with a fork. Add the half-and-half, breadcrumbs, parsley, basil, oregano, Parmesan, salt, black pepper, and red pepper flakes (if using). Stir to combine.
  6 large eggs, 6 tbsp half-and-half, 1½ cups breadcrumbs, 1 tbsp dried parsley, 1 tbsp dried basil, 1½ tsp dried oregano, 6 tbsp freshly grated Parmesan cheese, 1½ tsp table salt, ¾ tsp freshly ground black pepper, ⅛ tsp crushed red pepper flakes
• Add ground chuck to the breadcrumb mixture and mix until evenly distributed, being careful not to overwork the mixture or the meatballs will be tough.
  3 lbs ground chuck
• Divide and shape the meat into equal-sized meatballs by rolling gently between your hands.
• At this point, the meatballs can be cooked or frozen raw for later use.
• Bring your favorite sauce (if cooking all meatballs, 5-6 quarts of sauce are needed) to a boil over medium heat, stirring often.
  5-6 quarts marinara sauce
• Add the raw meatballs and return the mixture to a boil without stirring.
• After 5 minutes, stir very gently so the meatballs stay intact. Reduce the heat to low and simmer for 45 minutes (gently stirring every 5 minutes), or until meatballs are cooked through (165°F).
• Transfer the meatballs to a metal rack set over a rimmed baking sheet and continue cooking the sauce (at a simmer), stirring every 10 minutes, until it is reduced to desired thickness. The reduction time can vary from 30 minutes (for store-bought) to several hours (homemade).
• Serve the meatballs topped with sauce and fresh basil, if desired.
  chopped fresh basil

Becky’s Tips

• Make them gluten-free by using GF breadcrumbs.
• For the most tender and best meatballs, cook them raw (without browning) in your favorite spaghetti or marinara sauce.
• You can also bake these meatballs (without sauce) in a 350°F oven for about 30 minutes.

Yield: This recipe makes 30 (2-inch) meatballs. A serving is 3 meatballs.

Serving: 3meatballsCalories: 593kcalCarbohydrates: 38gProtein: 36gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 214mgSodium: 2904mgPotassium: 1886mgFiber: 8gSugar: 18gVitamin A: 2289IUVitamin C: 33mgCalcium: 190mgIron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Homemade Meatballs Step by Step

Make the breadcrumb mixture: Beat 6 large eggs lightly in a large mixing bowl with a fork. Add 6 tbsp of half-and-half, 1½ cups of breadcrumbs, 1 tbsp of dried parsley, 1 tbsp of dried basil, 1½ tsp of dried oregano, 6 tbsp of freshly grated Parmesan cheese, 1½ tsp of table salt, ¾ tsp of freshly ground black pepper, and ⅛ tsp of crushed red pepper flakes (if using). Stir to combine.

Mix the meatballs: Add 3 lbs of ground chuck to the breadcrumb mixture and mix until evenly distributed, being careful not to overwork the mixture or the meatballs will be tough.

Shape the meatballs: Divide and shape the meat into equal-sized meatballs by rolling gently between your hands. At this point, the meatballs can be cooked or frozen raw for later use.

Boil the sauce: Bring your favorite sauce (if cooking all meatballs, 5-6 quarts of sauce are needed) to a boil over medium heat, stirring often.

Add the meatballs: Add the raw meatballs and return the mixture to a boil without stirring.

Stir the meatballs: After 5 minutes, stir very gently so the meatballs stay intact. Reduce the heat to low and simmer for 45 minutes (gently stirring every 5 minutes), or until meatballs are cooked through (165°F).

Thicken the sauce: Transfer the meatballs to a metal rack set over a rimmed baking sheet and continue cooking the sauce (at a simmer), stirring every 10 minutes, until it is reduced to the desired thickness. The reduction time can vary from 30 minutes (for store-bought) to several hours (homemade).

Serve the meatballs: Serve the meatballs topped with sauce and fresh basil, if desired.

Variations on Meatballs

When you’re learning how to make meatballs, it’s important to have a consistent recipe to follow. Then, as you start to get the hang of it, you can start to make them your own! Grandma’s meatball recipe was ingrained in me from a young age, and I was able to build off that. Try adding different dried herbs or grated cheeses to yours to change up the flavor profile, and simmer them in different sauces, like Alfredo sauce or barbecue sauce!

How to Store and Reheat

Like many traditional recipes, these taste even better the next day. Store leftover homemade meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.

These homemade beef meatballs can be frozen either raw or cooked, so make a big batch and freeze some for later!  

Freeze the raw or cooked meatballs in a single layer on a lined baking sheet, cover with foil, and freeze until solid, at least 1-2 hours. Transfer to a Ziplock bag to store for up to 6 months. Let thaw overnight in the refrigerator before cooking or reheating.

Serving Suggestions

Grandma’s meatball recipe can be served in so many ways. I love layering them with marinara and melted cheese for a hearty meatball parmesan, piling them into a soft roll for a meatball subs, or serving them bite-sized as meatball sliders for a party-ready snack. There also great spooned them over a bed of fresh homemade pasta with garlic bread and an Olive Garden salad.

More meatball recipes you’ll love

Mozzarella Stuffed Italian Meatballs

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Peruvian Chicken Meatballs with Green Sauce (Drop Meatballs)

Chicken Parmesan Meatballs