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Posted on:October 16, 2020

I’m continuously iterating on this recipe to get better results. My idea of perfect meatballs is a crispy coat, and the inside being just the perfect balance between juiciness and fluffiness. I’ve learned that not overmixing tends to give me better results with respect to those goals.


For every pound of meat (I like using ground beef with 20% fat):


  1. Pre-heat oven to 400°F.
  2. Mix all the ingredients together, taking particular sure not to overmix. Just make sure the ingredients are decently mixed together.
  3. Shape into appropriately-sized meatballs.
  4. Bake for 18-20 minutes. Internal temperature should read 165°F.