20 Savory Meatball Recipes from Food Network Classics

You know those days when nothing sounds better than a comforting, hearty meal? You’re in luck! We’ve gathered 20 savory meatball recipes from Food Network classics that promise to deliver deliciousness in every bite. From quick weeknight dinners to impressive party appetizers, these tried-and-true favorites will become your new go-tos. Ready to find your next family favorite? Let’s dive into these mouthwatering creations!

BBQ Glazed Meatballs with Cheddar Grits

Fierce comfort food just dropped. These BBQ glazed meatballs over creamy cheddar grits deliver that sweet-savory punch you crave. Perfect for game day or cozy nights in.

Ingredients

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 large egg
– 1/4 cup milk
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup BBQ sauce
– 1 cup grits
– 4 cups water
– 1 tsp salt
– 2 cups shredded cheddar cheese
– 2 tbsp butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper in a large bowl.
3. Mix the ingredients thoroughly with your hands until just combined—don’t overwork the meat.
4. Roll the mixture into 1-inch meatballs and place them 1 inch apart on the prepared baking sheet.
5. Bake the meatballs for 15 minutes at 400°F until they’re firm but not fully cooked through.
6. Transfer the partially baked meatballs to a large skillet over medium heat.
7. Pour BBQ sauce over the meatballs and stir gently to coat every meatball evenly.
8. Simmer the glazed meatballs for 10 minutes, stirring occasionally, until the sauce thickens and meatballs reach 165°F internally.
9. While meatballs simmer, bring 4 cups of water and 1 teaspoon salt to a rolling boil in a separate pot.
10. Whisk in 1 cup of grits gradually to prevent clumping from forming.
11. Reduce heat to low and cover the pot, cooking the grits for 15 minutes while stirring every 5 minutes.
12. Remove the cooked grits from heat and stir in shredded cheddar cheese and butter until completely melted and creamy.
13. Serve the cheesy grits in bowls topped with BBQ glazed meatballs.

Mouthwatering doesn’t begin to cover it. The tender meatballs coated in sticky-sweet glaze contrast beautifully with the ultra-creamy, sharp cheddar grits. For next-level presentation, serve in individual cast iron skillets with extra BBQ sauce drizzled over the top.

Teriyaki Chicken Meatballs with Pineapple

Just when you thought teriyaki couldn’t get better—meatballs meet pineapple. Juicy chicken balls glazed in sticky-sweet sauce with caramelized fruit chunks. This 30-minute wonder will become your weeknight hero.

Ingredients

– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp green onions, finely chopped
– 1/2 tsp black pepper
– 1 tbsp vegetable oil
– 1 cup fresh pineapple chunks
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp cornstarch
– 2 tbsp water
– 1 tbsp sesame seeds
– 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground chicken, panko, egg, minced garlic, grated ginger, chopped green onions, and black pepper in a large bowl.
3. Mix the ingredients thoroughly with your hands until just combined—overmixing creates tough meatballs.
4. Form the mixture into 1-inch balls using a cookie scoop for uniform sizing.
5. Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Arrange meatballs in the skillet without crowding and sear for 2 minutes per side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 12 minutes until internal temperature reaches 165°F.
8. While meatballs bake, whisk soy sauce, brown sugar, honey, and rice vinegar in a small saucepan over medium heat.
9. Bring the sauce to a simmer, stirring constantly until sugar dissolves completely.
10. Create a slurry by mixing cornstarch with water in a separate small bowl until smooth.
11. Whisk the cornstarch slurry into the simmering sauce and cook for 1 minute until thickened.
12. Remove meatballs from oven and return skillet to stovetop over medium heat.
13. Add pineapple chunks to the skillet and cook for 3 minutes until lightly caramelized.
14. Pour the teriyaki sauce over the meatballs and pineapple, tossing to coat evenly.
15. Simmer everything together for 2 minutes until glossy and well-incorporated.
16. Sprinkle with sesame seeds and fresh cilantro before serving.

Ready to devour? The meatballs stay incredibly moist inside while the glaze creates that perfect sticky exterior. Serve over steamed rice to catch every drop of that sweet-savory sauce, or skewer them with the pineapple for fun appetizer bites that disappear instantly.

Korean Gochujang Meatballs with Rice

Whip up these sticky-sweet Korean meatballs that’ll have your taste buds doing backflips. These flavor-packed spheres deliver that perfect spicy-sweet combo everyone’s craving right now. Get ready to level up your weeknight dinner game in under 30 minutes.

Ingredients

– 1 lb ground beef
– 1/2 cup panko breadcrumbs
– 1 large egg
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup chopped green onions
– 1/4 cup gochujang paste
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 cups cooked white rice
– 1 tbsp vegetable oil
– 1 tbsp toasted sesame seeds
– 2 tbsp sliced green onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine 1 lb ground beef, 1/2 cup panko breadcrumbs, 1 large egg, 3 minced garlic cloves, 1 tsp grated ginger, and 1/4 cup chopped green onions in a large bowl.
3. Mix the ingredients gently with your hands until just combined—overmixing makes tough meatballs.
4. Roll the mixture into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
5. Bake the meatballs for 15-18 minutes until they reach 165°F internally and are lightly browned.
6. Whisk together 1/4 cup gochujang paste, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp sesame oil in a small saucepan.
7. Bring the sauce to a simmer over medium heat, stirring constantly for 2-3 minutes until slightly thickened.
8. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
9. Transfer the baked meatballs to the hot skillet and pour the sauce over them.
10. Toss the meatballs in the sauce for 1-2 minutes until evenly coated and glossy.
11. Divide 2 cups cooked white rice among serving bowls and top with the glazed meatballs.
12. Garnish with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions.

Heavenly sticky meatballs cling to fluffy rice with that signature Korean sweet-heat balance. The crisp exterior gives way to juicy centers while the glossy sauce soaks into every grain. Serve them in lettuce cups for a fresh crunch or pack them cold for next-level lunchbox vibes.

Bacon-Wrapped Meatballs with Bourbon Glaze

Huddle up, flavor chasers. These bacon-wrapped meatballs deliver sweet, smoky, and savory in every single bite. Get ready to impress with minimal effort and maximum payoff.

Ingredients

– 1 lb ground beef (80/20 blend)
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/2 tsp salt
– 12 slices thin-cut bacon
– 1/2 cup bourbon
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, oregano, black pepper, and salt in a large bowl.
3. Mix the ingredients with your hands until just combined—overmixing creates tough meatballs.
4. Roll the mixture into 12 equal-sized meatballs, about 1.5 inches in diameter.
5. Wrap each meatball tightly with one slice of bacon, securing the ends underneath.
6. Arrange the bacon-wrapped meatballs seam-side down on the prepared baking sheet.
7. Bake for 20 minutes at 400°F until the bacon begins to crisp.
8. While baking, combine bourbon, brown sugar, soy sauce, and apple cider vinegar in a small saucepan.
9. Bring the glaze to a simmer over medium heat, stirring constantly.
10. Reduce heat to low and cook for 8-10 minutes until the glaze thickens enough to coat the back of a spoon.
11. Remove meatballs from the oven and brush generously with the bourbon glaze.
12. Return to the oven and bake for another 10 minutes at 400°F until the glaze is sticky and caramelized.
13. Check internal temperature with a meat thermometer—it should read 165°F for food safety.
14. Let the meatballs rest for 5 minutes before serving to allow juices to redistribute.
Zesty, sticky, and utterly addictive, these meatballs boast a crispy bacon exterior giving way to a juicy, flavorful center. Serve them skewered with toothpicks for easy grabbing, or pile them high over creamy mashed potatoes to soak up every drop of that bourbon glaze.

Vegetarian Lentil Meatballs with Tomato Basil Sauce

Fierce plant-based power coming through! These lentil meatballs deliver serious flavor without the meat. Get ready to impress even the most skeptical carnivores at your table.

Ingredients

– 1 cup brown lentils
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1 can (28 oz) crushed tomatoes
– 1/4 cup fresh basil leaves, chopped
– 1 tsp sugar
– 1/2 tsp salt

Instructions

1. Rinse 1 cup brown lentils under cold water until water runs clear.
2. Cook lentils in 3 cups boiling water for 20 minutes until tender but not mushy.
3. Drain lentils thoroughly and spread on a baking sheet to cool completely for 15 minutes.
4. Combine cooled lentils with 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 egg, 2 minced garlic cloves, 1/4 cup chopped parsley, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl.
5. Mix ingredients until well combined, using your hands to ensure even distribution.
6. Chill mixture in refrigerator for 30 minutes to help bind ingredients together.
7. Form mixture into 1.5-inch balls using damp hands to prevent sticking.
8. Heat 2 tbsp olive oil in large skillet over medium-high heat until shimmering.
9. Brown meatballs in batches for 2-3 minutes per side until golden crust forms.
10. Remove meatballs from skillet and set aside on plate lined with paper towels.
11. Pour 1 can crushed tomatoes into same skillet, scraping up browned bits from bottom.
12. Add 1 tsp sugar and 1/2 tsp salt to tomatoes, stirring to combine.
13. Simmer sauce uncovered for 10 minutes until slightly thickened.
14. Return meatballs to skillet, spooning sauce over them.
15. Cover and simmer for 15 minutes until meatballs are heated through.
16. Stir in 1/4 cup chopped fresh basil just before serving.

Crispy on the outside, tender inside—these meatballs have the perfect bite. The tomato basil sauce brings bright acidity that cuts through the earthy lentils beautifully. Serve them over zucchini noodles for a low-carb twist or stuff into crusty rolls for an epic vegetarian sub.

Jamaican Jerk Meatballs with Mango Salsa

Whip up these Jamaican jerk meatballs with mango salsa for a flavor explosion that’ll have everyone begging for the recipe. These spicy-sweet bites deliver Caribbean vibes in every mouthful. Get ready to level up your appetizer game instantly.

Ingredients

– 1 lb ground chicken
– 2 tbsp Jamaican jerk seasoning
– 1/4 cup breadcrumbs
– 1 egg
– 2 tbsp olive oil
– 1 mango, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño, minced
– 2 tbsp lime juice
– 2 tbsp fresh cilantro, chopped
– 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground chicken, jerk seasoning, breadcrumbs, and egg in a large bowl.
3. Mix the ingredients thoroughly with your hands until fully incorporated.
4. Roll the mixture into 1-inch meatballs, placing them on the prepared baking sheet.
5. Brush the meatballs lightly with olive oil using a pastry brush.
6. Bake for 18-20 minutes until the internal temperature reaches 165°F.
7. While meatballs bake, dice the mango into 1/4-inch cubes.
8. Finely chop the red onion until pieces are uniform in size.
9. Mince the jalapeño, removing seeds for milder heat if desired.
10. Combine mango, red onion, jalapeño, lime juice, cilantro, and salt in a medium bowl.
11. Toss the salsa ingredients gently to avoid crushing the mango.
12. Let the salsa rest at room temperature for 10 minutes to allow flavors to meld.
13. Remove meatballs from oven when golden brown and juices run clear.
14. Serve meatballs immediately with mango salsa spooned over the top.

Outrageously tender meatballs pack serious heat from the jerk seasoning, while the fresh mango salsa cools things down with sweet, citrusy notes. Serve them skewered as party appetizers or over coconut rice for a complete meal that transports you straight to the islands.

French Onion Soup Meatballs with Gruyère

Savor this genius mashup that transforms French onion soup into irresistible meatballs. Caramelized onions melt into juicy beef, all smothered under a blanket of bubbly Gruyère. Get ready for flavor bombs that’ll disappear fast.

Ingredients

– 2 tbsp olive oil
– 2 large yellow onions, thinly sliced
– 1 tsp granulated sugar
– 1 lb ground beef (80/20)
– 1/2 cup panko breadcrumbs
– 1/4 cup beef broth
– 1 large egg
– 2 tsp Worcestershire sauce
– 1 tsp fresh thyme leaves
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp kosher salt
– 2 cups shredded Gruyère cheese

Instructions

1. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-low heat.
2. Add 2 thinly sliced yellow onions and cook for 10 minutes, stirring occasionally.
3. Sprinkle 1 tsp sugar over onions and continue cooking for 20-25 minutes until deeply golden brown, stirring every 5 minutes to prevent burning.
4. Transfer half of the caramelized onions to a large mixing bowl, reserving the other half in the skillet.
5. Add 1 lb ground beef, 1/2 cup panko breadcrumbs, 1/4 cup beef broth, 1 large egg, 2 tsp Worcestershire sauce, 1 tsp thyme leaves, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp kosher salt to the bowl with onions.
6. Use your hands to gently mix ingredients until just combined, being careful not to overwork the meat.
7. Form mixture into 12 equal-sized meatballs, about 1.5 inches in diameter each.
8. Arrange meatballs in the skillet with reserved onions and place over medium heat.
9. Cook meatballs for 8-10 minutes, turning every 2 minutes until browned on all sides.
10. Preheat your broiler to high, positioning the oven rack 6 inches from the heat element.
11. Top meatballs evenly with 2 cups shredded Gruyère cheese.
12. Broil for 2-3 minutes until cheese is completely melted and develops golden-brown spots.
13. Remove skillet from oven using oven mitts, as the handle will be extremely hot.

Nothing beats that moment when you break through the crispy cheese crust into tender, onion-packed meatballs. The Gruyère forms a salty, nutty blanket that perfectly complements the sweet caramelized onions. Serve these straight from the skillet with crusty bread for dipping into the rich pan juices.

Mexican Chipotle Meatballs in Adobo Sauce

Brace yourselves for flavor bombs that’ll make your taste buds do the cha-cha. These smoky chipotle meatballs swimming in rich adobo sauce deliver restaurant-quality magic in under an hour. Your weeknight dinner game just leveled up permanently.

Ingredients

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup milk
– 1 egg
– 3 cloves garlic
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 onion
– 2 chipotle peppers in adobo sauce
– 1 cup chicken broth
– 1/4 cup tomato paste
– 1 tsp cumin
– 1/2 tsp oregano
– 1/4 cup fresh cilantro

Instructions

1. Preheat your oven to 400°F.
2. Combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 egg, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper in a large bowl.
3. Mix the ingredients thoroughly with your hands until just combined—overmixing creates tough meatballs.
4. Form the mixture into 1.5-inch balls using a cookie scoop for uniform sizing.
5. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
6. Brown the meatballs in batches for 2 minutes per side until golden crust forms.
7. Remove meatballs from the skillet and set aside on a plate.
8. Dice 1 onion and sauté in the same skillet for 4 minutes until translucent.
9. Mince the remaining garlic clove and add to the skillet, cooking for 30 seconds until fragrant.
10. Stir in 1/4 cup tomato paste and cook for 1 minute until it darkens slightly.
11. Add 2 minced chipotle peppers with 1 tbsp of their adobo sauce, 1 tsp cumin, and 1/2 tsp oregano.
12. Pour in 1 cup chicken broth, scraping up all the browned bits from the skillet bottom.
13. Return the meatballs to the skillet, spooning sauce over them.
14. Transfer the skillet to the preheated oven and bake for 18 minutes until meatballs reach 165°F internally.
15. Chop 1/4 cup fresh cilantro and sprinkle over the finished dish.

Every bite delivers tender meatballs with a smoky kick from the chipotle, balanced by the rich, slightly sweet adobo sauce. Elevate this by serving over creamy polenta or stuffing into warm tortillas with avocado slices—either way, prepare for empty plates and recipe requests.

Honey Sriracha Meatballs with Sesame Seeds

Honey Sriracha Meatballs with Sesame Seeds

Ingredients

– 1 lb ground pork
– 1/4 cup panko breadcrumbs
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/3 cup honey
– 1/4 cup sriracha
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 tbsp sesame seeds
– 2 tbsp chopped green onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground pork, panko breadcrumbs, egg, minced garlic, grated ginger, salt, and black pepper in a large bowl.
3. Mix the ingredients thoroughly with your hands until just combined—overmixing creates tough meatballs.
4. Scoop 1-tablespoon portions of the mixture and roll into 24 uniform balls using damp hands to prevent sticking.
5. Arrange the meatballs in a single layer on the prepared baking sheet, spacing them 1 inch apart.
6. Bake for 15-18 minutes until the internal temperature reaches 165°F and the exteriors are lightly browned.
7. Whisk together honey, sriracha, soy sauce, and rice vinegar in a large skillet over medium heat.
8. Simmer the sauce for 2-3 minutes until it thickens slightly and bubbles form around the edges.
9. Add the baked meatballs to the skillet and toss gently to coat evenly in the sauce.
10. Drizzle with sesame oil and sprinkle with sesame seeds, tossing once more to distribute.
11. Transfer to a serving platter and garnish with chopped green onions.

Let these sticky-sweet meatballs shine as appetizers with toothpicks or piled over steamed rice. The crispy exterior gives way to juicy pork, while the sesame seeds add nutty crunch to the spicy-sweet glaze. For a next-level twist, skewer them with pineapple chunks before serving.

Pesto Turkey Meatballs with Spaghetti

Every weeknight dinner just got a major upgrade. These pesto turkey meatballs deliver restaurant-quality flavor in under 30 minutes—perfect for busy families craving something special.

Ingredients

– 1 lb ground turkey
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup basil pesto
– 1 egg
– 2 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 12 oz spaghetti
– 2 cups marinara sauce
– Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground turkey, breadcrumbs, Parmesan, pesto, egg, minced garlic, salt, and pepper in a large bowl.
3. Mix ingredients gently with your hands until just combined—overmixing creates tough meatballs.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
5. Brush meatballs lightly with olive oil to help them brown evenly.
6. Bake for 18-20 minutes until internal temperature reaches 165°F and exteriors are golden brown.
7. While meatballs bake, cook spaghetti in salted boiling water according to package directions until al dente.
8. Heat marinara sauce in a large skillet over medium heat until simmering.
9. Transfer baked meatballs directly into the warm marinara sauce, gently stirring to coat.
10. Drain cooked spaghetti and divide among serving plates.
11. Top each portion with saucy meatballs and garnish with fresh basil leaves.

Zesty pesto keeps these turkey meatballs incredibly moist while the crispy exterior adds perfect texture. The herby flavor pairs beautifully with classic marinara—try serving over zucchini noodles for a low-carb twist that doesn’t sacrifice satisfaction.

Indian Butter Chicken Meatballs with Naan

Nailing the perfect fusion of Indian flavors and American comfort food? These butter chicken meatballs deliver restaurant-quality taste in under an hour. Skip the takeout and transform your weeknight dinner with juicy meatballs swimming in creamy tomato sauce, perfect for scooping with warm naan.

Ingredients

– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1/4 cup plain yogurt
– 1 egg
– 4 cloves garlic, minced
– 1 tbsp grated ginger
– 1 tsp garam masala
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper
– 1 tsp salt
– 2 tbsp vegetable oil
– 1 medium onion, diced
– 1 can (14.5 oz) crushed tomatoes
– 1/2 cup heavy cream
– 2 tbsp butter
– 1 tsp sugar
– 4 pieces naan bread
– 2 tbsp chopped cilantro

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground chicken, panko, yogurt, egg, half the minced garlic, ginger, garam masala, turmeric, cayenne, and salt in a large bowl.
3. Mix gently with your hands until just combined—overmixing creates tough meatballs.
4. Form the mixture into 16 equal-sized meatballs using a 1.5-tablespoon cookie scoop for consistency.
5. Arrange meatballs on the prepared baking sheet, spacing them 1 inch apart.
6. Bake for 18-20 minutes until internal temperature reaches 165°F and exteriors are lightly browned.
7. Heat vegetable oil in a large skillet over medium heat while meatballs bake.
8. Sauté diced onion for 5-7 minutes until translucent and edges begin to brown.
9. Add remaining garlic and cook for 1 minute until fragrant.
10. Pour in crushed tomatoes, stir to combine, and simmer for 8 minutes.
11. Reduce heat to low and stir in heavy cream, butter, and sugar until sauce is smooth and glossy.
12. Transfer baked meatballs to the skillet, gently coating them in sauce.
13. Warm naan in the oven for 3-4 minutes until soft and pliable.
14. Garnish meatballs with chopped cilantro before serving.

You’ll love the tender, juicy texture of these spice-infused meatballs against the velvety tomato sauce. The creamy butter chicken coating clings perfectly to warm, pillowy naan for the ultimate scoop. Serve family-style with extra naan for dipping, or plate over basmati rice for a heartier meal.

Stuffed Cheese-Filled Meatballs in Tomato Broth

A cheesy surprise hides inside these juicy meatballs swimming in vibrant tomato broth. Grab your Dutch oven—this cozy comfort meal comes together fast and delivers maximum flavor. Your family will beg for seconds when they cut into those molten cheese centers.

Ingredients

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 oz mozzarella cheese, cut into 1/2-inch cubes
– 2 tbsp olive oil
– 1 small onion, diced
– 4 cups chicken broth
– 1 (28 oz) can crushed tomatoes
– 1/4 cup fresh basil, chopped

Instructions

1. Combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper in a large bowl.
2. Mix ingredients with your hands until just combined—overmixing creates tough meatballs.
3. Scoop 2 tablespoons of meat mixture and flatten into a patty in your palm.
4. Press one mozzarella cube into the center of each patty.
5. Fold meat around cheese, rolling gently to form smooth, sealed balls.
6. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
7. Brown meatballs in batches, turning to sear all sides for 6-8 minutes total—don’t crowd the pan.
8. Transfer meatballs to a plate, leaving drippings in the pot.
9. Sauté diced onion in the same pot for 4 minutes until translucent.
10. Pour in chicken broth, scraping browned bits from the bottom for extra flavor.
11. Add crushed tomatoes and bring to a simmer.
12. Return meatballs to the pot, submerging them in the broth.
13. Simmer uncovered for 20 minutes until meatballs reach 165°F internally.
14. Stir in fresh basil just before serving. Our meatballs ooze melted mozzarella with each bite, while the rich tomato broth soaks perfectly into crusty bread. Serve them over polenta or with garlic bread to catch every last drop of that savory liquid.

Summary

Ready to elevate your dinner game? These 20 savory meatball recipes from Food Network classics offer endless inspiration for cozy family meals and impressive gatherings. We hope you find a new favorite—give one a try tonight and let us know which one you loved in the comments below! Don’t forget to share this roundup on Pinterest so fellow home cooks can discover these delicious ideas too.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.