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Need some culinary inspiration? How about meatballs? Everyone loves them! Here’s a mini guide on how to make them.



Savoury and oh-so-juicy, pork is the perfect meat to use in your meatballs. Because it’s fattier than other meats, add an egg and some breadcrumbs to help it bind together.


Leaner than pork, ground beef dries quicker during cooking. For meatballs that are moister, add a bit of milk-soaked bread to your mixture.


Made with tofu, chickpeas, or black beans, vegetarian meatballs are just as good as their meat counterparts! Don’t hesitate to dial up the flavours by adding some fresh herbs or spices.


Slow cooker

Meatballs are great cooked in the slow cooker. This cooking method really draws out the meatballs’ flavours and makes them juicier than ever. It’s the perfect method for leaner meats, such as ground beef or chicken. Cook on low for four to five hours.


The oven method is the way to go for plant-based meatballs, which are often harder to manipulate. Cook them at 400 or 425°F for 20 or so minutes, depending on their size.


The pan method is simple and quick! Simply brown your meatballs over medium heat for approximately 12 minutes. Make sure to sear all sides before lowering the heat. This way you’ll end up with meatballs that are crispy on the outside and juicy on the inside.


Ground beef and BBQ sauce meatballs

In a bowl, soak some cubes of bread in milk for a few minutes, then stir in one pound of beef, one egg, some minced onion, and fresh parsley. Using two tablespoons, roll into balls and cook in a pan. Add half a cup of BBQ sauce. Let simmer over medium heat until sauce thickens.

Ground pork and cheddar meatballs

To make these succulent meatballs, combine one egg, half a cup of milk, one cup crushed soda crackers, and one pound of pork. Next, stir in half a cup of old cheddar, one tablespoon Dijon mustard, a pinch of cumin, salt, and pepper. Shape into balls the size of three tablespoons each, place on a baking sheet lined with parchment paper, and cook at 425°F for 20 or so minutes.

Chickpea meatballs

In a pan, sweat out one minced onion and garlic clove until slightly brown. Meanwhile, puree a can of chickpeas in your food processor. Add the onion and garlic, as well as half a cup of breadcrumbs, one egg, some thyme, and a pinch of salt and pepper. Using an ice-cream scoop, form the puree into balls and cook at 400°F for 20 or so minutes, turning at the halfway mark.


Meatballs can be stored in the freezer for up to four months. To freeze them, simply place your cooked (and chilled) meatballs on a baking sheet lined with parchment paper and place the baking sheet in the freezer for two hours. Next, transfer the frozen meatballs to an airtight container or freezer bag, making sure to remove as much air as possible.

In a sandwich, over pasta, or with teriyaki-style rice, meatballs are versatile and delicious! Unleash your inner chef!