Joanna Gaines’ Meatball Recipe: Herb-Infused Family Favorite

I’ve made more meatballs than I can count, but this version is the one my family requests on repeat.

It starts with a mix of ground beef and pork for the perfect texture, then layers in fresh herbs and breadcrumbs for moisture and flavor. The secret is letting the mixture rest before shaping—this keeps them tender every time.

Baked in the oven, they come out golden and juicy, with a crust that holds up to any sauce. No dry, dense meatballs here.

Serve with pasta, in a sub, or straight from the pan. These disappear fast.

Ingredients for Joanna Gaines Meatball

Ground meats, fresh herbs, and a few pantry staples make this dish unforgettable.

The ground meats are non-negotiable here. 80/20 beef gives you the fat for moisture, while regular ground pork adds richness without overpowering. I grab mine from Whole Foods—their butcher counter has great quality and will grind it fresh if you ask. The Parmesan needs to be freshly grated (the pre-shredded stuff has anti-caking agents that make it clump). Look for a wedge with a rind that says Parmigiano-Reggiano.

No ground pork? Ground turkey or chicken work in a pinch. Out of fresh herbs? Dried at one-third the amount gets you close—just rehydrate them in a little warm water first. If you don’t have breadcrumbs, crushed saltine crackers or panko are solid substitutes. The milk can be swapped for water, but the dairy adds a tenderness that’s hard to beat (trust me on this).

The mixture can rest in the fridge for up to 24 hours before shaping—actually improves the flavor. Baked meatballs keep for 4-5 days in the fridge, or freeze them cooked for 3 months. Always thaw before reheating for best texture.

Step-by-Step Instructions for Herb-Infused Meatballs

Here’s the method I use to create tender, flavorful meatballs that never fail.

Step 1: Sauté Aromatics for Depth of Flavor

Heat 2 tbsp Olive Oil in a skillet over medium heat. Add the 0.5 whole Onion (finely diced) and 3 cloves Garlic Cloves (minced), cooking for 3-4 minutes until soft and translucent.

This step builds the flavor base. I stir frequently to prevent browning—you want sweet, mellow aromatics, not bitter burnt bits. Remove from heat and let cool slightly before mixing with the raw meat.

Step 2: Combine All Ingredients Gently

In a large bowl, add 1 lb Ground Beef, 0.5 lb Ground Pork, 0.75 cup Breadcrumbs, 0.25 cup Whole Milk, 1 whole Large Egg, 0.25 cup Fresh Parsley, 0.25 cup Fresh Basil, 0.5 cup Parmesan Cheese, 1 tsp Kosher Salt, 0.5 tsp Black Pepper, and 0.25 tsp Red Pepper Flakes.

Add the cooled onion and garlic mixture. Here’s the thing—I use my hands for this part. They’re the best tool for gently combining everything without overworking the meat, which would make the meatballs tough.

Mix just until all ingredients are evenly distributed—you should still see some texture. The mixture should hold together when pressed but not be dense.

Step 3: Form and Chill the Meatballs

Scoop the mixture into 1.5-inch balls (I use a cookie scoop for consistency) and place them on a parchment-lined tray. Roll gently between your palms to smooth the surface—don’t press too hard or they’ll be dense.

This recipe makes about 20 meatballs. I always chill them for 15-20 minutes before cooking. This helps them hold their shape and prevents them from falling apart in the pan. Real talk: skipping this step risks meatballs that spread or break apart.

Step 4: Brown and Cook Through

Heat 1 tbsp Olive Oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add the meatballs and cook for 8-10 minutes, turning occasionally, until brown on all sides and cooked through.

You’ll know they’re ready when they reach an internal temperature of 160°F and the outsides are deep golden brown. I check one by cutting it open—the center should be just barely pink with no raw spots.

Transfer to a paper towel-lined plate to drain excess fat. Serve immediately with your favorite sauce or let them rest in warm marinara for 5-10 minutes to soak up extra flavor.

Wine and Beer Pairings for This Dish

Italian Red Wines

I always reach for a Chianti Classico with its bright acidity and cherry notes that complement the herbs. A Sangiovese from Tuscany works beautifully too, cutting through the richness with its earthy undertones. Serve slightly chilled at 60-65°F for best results. 🍷

Full-Bodied Whites

For white wine lovers, a buttery Chardonnay from California pairs surprisingly well. The oak aging adds vanilla notes that enhance the Parmesan. I prefer Kendall-Jackson Vintner’s Reserve for its balance of fruit and creaminess.

Craft Beer Options

An Italian pilsner like Peroni or Birra Moretti cleanses your palate between bites. For craft beer lovers, try a brown ale with its caramel and nutty flavors that mirror the meatballs’ depth. 🍺

Light Beer Pairings

A crisp lager works perfectly if you want something refreshing. I like Sam Adams or Modelo Especial—their light bodies won’t overpower the dish. Avoid hoppy IPAs that clash with the herbs.

Non-Alcoholic Choices

For non-drinkers, try sparkling San Pellegrino with a squeeze of lemon. The bubbles and citrus cut through the richness just like wine. I also love Italian blood orange soda for a sweet contrast. ✨

Frequently Asked Questions