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Sourdough Meatballs, tomato sauce, spaghetti with Parmesan cheese and basil

Sourdough Italian Meatball Recipe

By McKenna Pulda
Yield: 12 meatballs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Juicy homemade meatballs just got healthier and packed with more flavor with the inclusion of sourdough breadcrumbs. This Sourdough Meatball recipe makes the ultimate family comfort food. Mix all the ingredients in one bowl and bake for authentic and tender Italian meatballs. Then simmer them in flavorful tomato sauce for an even more flavorful meatball.
5 from 9 votes
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Equipment

Ingredients

  • 1 lb ground beef
  • 3/4 cup sourdough breadcrumbs
  • 1 egg
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon parsley
  • 1/4 teaspoon basil
  • 1/2 teaspoon salt
  • 1 Tablespoons Parmesan cheese

Instructions

Sourdough Breadcrumbs:

  1. Preheat oven to 300 degrees F. Add cubed pieces of sourdough bread, fresh or stale, into a food processor. Process on high for 30 seconds for course sourdough breadcrumbs or for 1-2 minutes for fine sourdough breadcrumbs.
  2. Spread the breadcrumbs on a large rimmed baking sheet in an even layer and place into the preheated oven.
  3. Bake for 5 minutes, stir, and then bake for an additional 10 minutes. The breadcrumbs should turn to a golden brown color and be dry to the touch.
  4. Continue to bake for a few extra minutes if necessary.
  5. Remove the sourdough breadcrumbs from the oven and cool on a wire rack for at least 15 minutes.
  6. Return the breadcrumbs to the food processor and process if you desire more fine breadcrumbs.

Sourdough Meatballs:

  1. Preheat the oven to 350 degrees F.
  2. Add ground beef, sourdough breadcrumbs, egg, garlic powder, parsley, basil, salt, and parmesan cheese to a large bowl. Mix by hand until the ingredients are just incorporated.
    Overmixing the ingredients can lead to a tough meatball.
    1 lb ground beef, 3/4 cup sourdough breadcrumbs, 1 egg, 1/4 teaspoon garlic powder, 1/4 teaspoon oregano, 1/4 teaspoon parsley, 1/4 teaspoon basil, 1/2 teaspoon salt, 1 Tablespoons Parmesan cheese
  3. Form the meat mixture into 2" meatballs and place them on a baking sheet. This recipe makes about 12 medium-sized meatballs.
  4. Bake the meatballs in the oven for 15-20 minutes or until the edges are browned and crispy.
    You know the meatballs are done when their internal temperature has reached at least 160 degrees F.
  5. For an extra boost of flavor, simmer your meatballs in your favorite tomato sauce. Be sure not to simmer for too long, otherwise, the meatballs will overcook and become soggy.
    Serve hot and enjoy!

Notes

This recipe card was updated on February 17th. 2026.

Recipe Tips:

This sourdough meatball recipe will stay fresh in the fridge for 3-4 days. Store the meatballs in an airtight container. Reheat by simmering in your favorite pasta sauce until heated all the way through.
These sourdough meatballs can also be frozen. Store in the freezer for up to two months. To refresh, place in the fridge until completely thawed. Reheat on the stovetop by simmering in marinara sauce or by frying them up quickly in a large skillet on medium heat.

Nutrition

Serving: 2g | Calories: 130kcal | Carbohydrates: 5g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 184mg | Potassium: 122mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 24IU | Vitamin C: 0.004mg | Calcium: 27mg | Iron: 1mg
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