Joanna Gaines’ Meatball Recipe: Herb-Infused Italian Classics

This recipe delivers the classic Italian meatball experience with a perfect blend of herbs and simple ingredients.

I’ve refined the technique to ensure tender, flavorful results every time, with a crust that browns beautifully in the oven.

Ingredients for Joanna Gaines Meatball

Classic Italian flavors come together with quality meat, fresh herbs, and simple pantry staples.

The meat blend is critical for authentic texture. 80/20 ground beef paired with ground pork creates the ideal fat ratio for juicy results. Source from a trusted butcher or Whole Foods for consistent quality. For breadcrumbs, progresso or homemade work best—avoid stale products. The Parmesan should be Parmigiano-Reggiano, freshly grated for superior melt and flavor.

No pork available? Substitute ground turkey or chicken though the texture will be slightly less rich. Fresh herbs can be replaced with dried at one-third the quantity. For a gluten-free version, use almond flour or gluten-free breadcrumbs. The milk can be swapped for whole buttermilk if you have it on hand, adding extra tenderness.

Prepped meatball mixture can rest covered in the fridge for up to 24 hours. Cooked meatballs keep for 4-5 days refrigerated or freeze beautifully for 3 months. Reheat gently in sauce to maintain moisture.

Step-by-Step Instructions for Herb-Infused Italian Meatballs

Master the technique behind these flavorful meatballs with consistent texture and rich herbal notes.

Step 1: Combine Wet and Dry Ingredients Separately

In a large mixing bowl, whisk together the 1 whole Large Egg, 0.25 cup Whole Milk, 0.5 cup Parmesan Cheese, 0.25 cup Fresh Parsley, and 0.25 cup Fresh Basil until fully incorporated. The milk and egg create a binding matrix that keeps the meatballs tender while the cheese adds umami depth.

In a separate bowl, combine the 0.5 cup Breadcrumbs, 1 tsp Dried Oregano, 1 tsp Dried Basil, 1.5 tsp Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper. This ensures even distribution of seasonings throughout the mixture without overworking the meat.

Step 2: Gently Incorporate Meat and Aromatics

Add the 1 lb Ground Beef and 0.5 lb Ground Pork to the wet ingredient bowl. The pork adds moisture and fat, preventing dryness in the finished meatballs. Sprinkle the dry ingredient mixture evenly over the top along with the minced 3 cloves Garlic Cloves and finely grated 0.5 whole Yellow Onion.

Using your hands, gently mix until just combined—overmixing develops tough proteins. The mixture should hold together when pressed but remain slightly loose. The onion and garlic melt into the meat during cooking, creating subtle sweetness and aromatic complexity.

Step 3: Form Uniform Meatballs for Even Cooking

Portion the mixture into 16 equal pieces (about 2.5 ounces each) and roll between your palms into smooth balls. Uniform sizing ensures consistent cooking times. If the mixture feels too wet, chill for 15 minutes to firm up before forming.

Wet your hands slightly between portions to prevent sticking. The meatballs should hold their shape but remain tender—packing too tightly results in dense, dry meatballs. Arrange them on a plate or tray as you work to maintain organization.

Step 4: Brown and Develop Flavor Foundation

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat until shimmering but not smoking. Add the meatballs in batches, leaving space between each to prevent steaming. Brown on all sides for 8-10 minutes total, turning carefully with tongs to maintain their shape.

You’ll know they’re ready to turn when they develop a deep golden-brown crust and release easily from the pan. This browning creates the Maillard reaction, building complex flavors that define the meatballs’ character. Don’t rush this step—proper browning is essential for depth of flavor.

Step 5: Finish Cooking Through Gently

Once all meatballs are browned, reduce heat to medium-low and return any previously cooked meatballs to the pan. Cover and cook for an additional 5-7 minutes until the internal temperature reaches 160°F.

The meatballs should feel firm when pressed lightly with tongs and release clear juices when pierced. The residual heat will carry them to a safe 165°F as they rest. Transfer to a serving platter and let rest for 5 minutes before serving to allow juices to redistribute.

Dietary Considerations for joanna gaines meatball

Gluten-Free Option

Swap the 0.5 cup breadcrumbs for almond flour or certified gluten-free breadcrumbs. The texture will be slightly different but still delicious. I prefer King Arthur’s gluten-free breadcrumbs for their fine consistency. 💡

Lactose-Free Adaptation

Replace 0.25 cup Whole Milk with unsweetened almond milk or lactose-free milk. The Parmesan can be substituted with a dairy-free alternative like Violife’s plant-based Parmesan.

Lower-Fat Version

Use 90/10 lean ground beef and omit the 0.5 lb Ground Pork. Add 2 tbsp grated zucchini to the mix for moisture. The meatballs will be lighter but still flavorful.

Egg-Free Alternative

Replace the 1 Large Egg with ¼ cup unsweetened applesauce or 2 tbsp ground flaxseed mixed with 5 tbsp water. Both bind well without altering the taste.

Keto-Friendly Swap

Replace breadcrumbs with ½ cup crushed pork rinds and use heavy cream instead of milk. This keeps carbs low while maintaining moisture and structure. 🌟

Vegetarian Option

Swap meats for 1.5 lbs crumbled tempeh or a mix of mushrooms and walnuts. Add 1 tbsp soy sauce for umami depth. The texture will differ but still satisfy.

Frequently Asked Questions