An easy meatball recipe is a kitchen staple with easy-to-prep.
Meatballs are quick to make with ground beef, onion, breadcrumbs, and seasonings. These can be baked right away or prepped in batches and frozen for easy weeknight meals.
- These are so good and they’re loved by kids and adults alike.
- Making homemade meatballs is easy.
- They’re perfect for spaghetti or as an appetizer (I’m looking at you, Grape Jelly Meatballs).
- These meatballs are perfectly seasoned and come out tender and juicy every time.
- Double or triple this meatball recipe and freeze them for quick weeknight meals.
Ingredients in Meatballs
- Meat: I love a combination of beef and pork but this recipe works well with just ground beef too. You can also add veal, lamb, or lean Italian sausage.
- Egg: This helps bind the meatballs.
- Breadcrumbs: Seasoned bread crumbs add flavor and keep the meatballs moist with a tender texture.
- Milk: Milk adds moisture.
- Onion: Adds flavor, it can be replaced with ½ teaspoon onion powder.
- Seasonings: Italian seasoning and  Parmesan cheese add flavor, but feel free to change the seasonings or add fresh herbs to match the other flavors in your meal.
How to Make Meatballs
This easy meatball recipe is quick to prepare.
- Mix the ingredients (recipe below) and form 48 meatballs, 1-½ inches in diameter.
- Place them ½-inch apart on a parchment-lined baking sheet.
- Bake until tender or freeze per the directions below.
Holly’s Tips for Perfect Meatballs
- Do Not Overmix: When combining the ingredients, do not overmix as overmixing can make the meat dense and tough.
- Size Matters: Ensure the meatballs are the same size so they cook evenly; a cookie scoop makes this job easy.
- Don’t be Lean: Ensure you choose lean meat (80/20) and not extra lean. A little bit of fat keeps meatballs tender and juicy. If you’re using extra lean meat, add a tablespoon of olive oil or ¼ cup chopped raw bacon.
- Season and Flavor: This recipe is seasoned with Italian-style flavors. Replace the Italian flavors based on how you’re serving them – try ginger and garlic for a sweet and sour sauce.
How to Freeze Meatballs
These meatballs can be prepared and frozen, either raw or baked.
To freeze before baking: Place meatballs on a parchment lined baking sheet and freeze. Once frozen, transfer to a freezer bag and store up to 4 months.
To bake raw meatballs from frozen, add 6 to 10 minutes to the cooking time or until they reach 160°F with an instant read thermometer.
To freeze after baking: Once cooked and cooled, place them on a baking sheet and freeze. Once frozen, transfer to a plastic freezer bag and keep them frozen for up to 4 months. Meatballs can be thawed in the fridge overnight or by simmering in tomato sauce until heated through.
More Easy Meatball Recipes
Think beyond beef – you can make meatballs with ground turkey or chicken!
Did your family love these easy meatballs? Leave us a rating and a comment below!
Easy Meatball Recipe
This easy meatball recipe is my go-to recipe. They’re easy to make and come out juicy and tender.
Prevent your screen from going dark
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Preheat the oven to 400°F. Line a large rimmed baking pan with parchment paper.
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In a medium bowl, add beef, pork, breadcrumbs, milk, onion, parsley, parmesan cheese, egg, and seasonings. Gently mix until combined.
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Shape the meat mixture into 48 meatballs, approximately 1 ½ tablespoons each.Â
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Bake for 18 to 20 minutes or until the meatballs reach 160°F.
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Serve with tomato sauce if desired.
Meatballs should reach an internal temperature of 160°F.
These meatballs can be prepared and frozen, either raw or baked. To bake raw meatballs from frozen, add 6 to 10 minutes to the cooking time or until they reach 160°F with an instant read thermometer.
Serving: 4meatballs | Calories: 300 | Carbohydrates: 6g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 301mg | Potassium: 423mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 3.5mg | Calcium: 136mg | Iron: 2.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Main Course
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