By Becky Hardin
Updated Sep 18, 2025
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.
5-Star Review
“These meatballs are so tender and delicious. I always double the recipe and freeze the ones not eaten right away. Excuse me while I head to the kitchen to make these gorgeous babies.” -Susan
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.
Ingredients1x2x3x
- ▢ 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
Video
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Chicken Cordon Bleu Meatballs (with Dijon Sauce)
Peruvian Chicken Meatballs with Green Sauce (Drop Meatballs)
Chicken Parmesan Meatballs
Grandma’s Meatball Recipe
Ingredients
- 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
Video
Notes
- 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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
