Faddy’s Meatballs

Faddy’s meatballs are juicy, tender, and packed with deep, savory flavor. These classic homemade meatballs are cooked in a rich tomato sauce and perfect for piling over pasta, stuffing into subs, or enjoying on their own with crusty bread. I love how they’re simple to make but always taste like something special.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality meatballs using everyday ingredients. The meat is moist and well-seasoned, and the tomato sauce infuses every bite with warmth and comfort. Whether I’m making them for Sunday dinner or meal prepping for the week, Faddy’s meatballs are always a hit in my kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:
ground beef (or a mix of beef and pork)
breadcrumbs
milk
egg
Parmesan cheese (grated)
garlic (minced)
parsley (chopped)
salt
black pepper
onion (grated or finely chopped)

For the sauce:
olive oil
garlic (sliced or minced)
onion (chopped)
crushed tomatoes or tomato sauce
salt
black pepper
sugar (optional, to balance acidity)
dried oregano or Italian seasoning
fresh basil (optional)

directions

1. I start by soaking the breadcrumbs in milk in a large bowl for a few minutes until softened.

2. I add the ground meat, egg, Parmesan, garlic, parsley, salt, pepper, and grated onion to the bowl and mix everything just until combined—being careful not to overmix.

3. I form the mixture into equal-sized meatballs, about 1.5 inches wide.

4. In a large skillet or pot, I heat olive oil over medium heat and sear the meatballs on all sides until browned (they don’t need to be fully cooked yet).

5. I remove the meatballs and set them aside, then sauté the garlic and onion in the same pan until soft and golden.

6. I add crushed tomatoes, seasoning, and a pinch of sugar if needed. I stir and bring the sauce to a gentle simmer.

7. I return the meatballs to the pot, cover, and simmer for 25–30 minutes until the meatballs are fully cooked and the sauce is rich.

8. I garnish with fresh basil and more Parmesan before serving.

Servings and timing

This recipe makes about 16–20 meatballs and serves 4–6 people. It takes about 45–50 minutes total, including 20 minutes of prep and 30 minutes of cooking.

Variations

Sometimes I use a mix of ground beef, pork, and veal for extra tenderness. For a spicy twist, I add crushed red pepper flakes to the meat mixture or sauce. If I want to bake instead of pan-fry, I roast the meatballs at 400°F for 20 minutes, then simmer them in sauce.

storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I simmer them gently in sauce on the stove or microwave with a spoonful of sauce to keep them moist. These meatballs freeze well, too—I cool them completely, then freeze in sauce in airtight containers for up to 3 months.

FAQs

Can I bake the meatballs instead of frying?

Yes, I bake them at 400°F for about 20 minutes, then simmer in sauce for full flavor.

What’s the best meat for meatballs?

I like a mix of beef and pork for balance—beef gives structure, and pork adds tenderness and flavor.

Do I have to use breadcrumbs?

Breadcrumbs help keep the meatballs soft. I’ve also used crushed crackers or oats as substitutes.

Why do my meatballs fall apart?

They might need more binder (egg or breadcrumbs), or the mix was overworked. I mix gently and shape with a light hand.

Can I make them ahead of time?

Yes, I often shape the meatballs ahead and refrigerate them until I’m ready to cook. They also freeze well before or after cooking.

Conclusion

Faddy’s meatballs are one of those timeless recipes I always come back to—comforting, flavorful, and incredibly versatile. Whether I’m serving them over spaghetti, sliding them into a hoagie roll, or eating them straight from the pot, they’re pure satisfaction in every bite.