Easy Meatball Recipe

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This Easy Meatball Recipe is the perfect staple for any kitchen! It’s easy to prep and these meatballs come out juicy and full of flavor every time.

These meatballs can be used for just about anything. Swedish meatballs, grape jelly meatballs, spaghetti and meatballs, or even used as dippers or appetizers!

Taking a meatball off a plate of them with a fork

Meatballs are a classic recipe, perfect in soups, casseroles or meatball sandwiches.  I make up big batches of meatballs and freeze them, adding them to a pot of boiling soup or into a bubbling pot of  Marinara Sauce creates a homemade meal in minutes!

These easy meatballs are made with beef and pork for the perfect blend of flavors.  You can use any ground meat including veal, lamb or sausage.  If your meat is very lean (like in my Turkey Meatballs) I sometimes add a little bit of extra fat like a tablespoon of olive oil or some raw chopped bacon.

Homemade Meatballs

This meatball recipe adds both Italian Seasoning and a bit of parmesan cheese creating an Italian meatball flavor.  If you’re using them in another recipe you can easily change the seasonings to match the ingredients in your dish.

The egg and breadcrumbs act as binding agents to help the meatballs keep their shape.

Homemade meatball ingredients in a clear glass bowl

 

How To Make Meatballs

  • Do Not Overmix:
    • The trick to keeping meatballs extra tender and juicy is not over mixing when you combine the ingredients. Overmixing makes them tough so when making this meatball recipe, mix just until combined!
  • Size Matters:
    • Ensuring the meatballs are the same size will ensure they cook at the same rate. I use a cookie scoop to keep them even.
  • Don’t be Lean:
    • Making sure your meat has a bit of fat helps keep them tender.  If you’re using extra lean meat, a dash of olive oil or fat can be added.
  • Season and Flavor:
    • In this meatball recipe Parmesan Cheese and Italian breadcrumbs add extra seasoning and flavor. You can change the seasonings or spices based on what you have on hand or how you’ll be eating the meatballs.  For example, if you’re making sweet and sour meatball dish, you might like to change the Italian seasoning for ginger and garlic.

Precooked meatballs on a baking sheet

This meatball recipe makes about 48 meatballs which is perfect for parties. I like to batch cook them and put them in the freezer in a plastic bag. They can be reheated in the oven quickly to be enjoyed again!

How To Cook Meatballs

Meatballs can be cooked many different ways from pan frying to dropping them into boiling soup or sauce or baking them in the oven. My favorite way to cook them is to bake in the oven as there is no splattering, no flipping the meatballs and they come out perfect every time!

How to Bake Meatballs

Most meatballs will contain a bit of fat so lining your pan with foil is optional but makes cleanup a breeze.  Preheat your oven and spray your pan (or foil) with cooking spray.

Roll the meatballs and place them on the pan about 1/2″ apart. Remember to try to keep your meatballs the same size so they all cook evenly.

Meatballs on a baking sheet

How Long To Bake Meatballs

When you make this meatball recipe, bake them at 400°F for 18-20 minutes. I usually break one open to check for any pink color. A meat thermometer inserted into a meatball should read 165°F.

Meatballs are pretty forgiving when it comes to oven temperature. If you have something else in the oven at a different temperature, you can add them in and keep an eye on the meatball temperature.

How to Freeze Meatballs

Once cooked and cooled, these meatballs can be frozen for quick meals on busy weekdays!  Simply place them on a baking sheet and freeze for a few hours. Once frozen, transfer to a plastic freezer bag and keep them frozen for up to a few months.

More Meatball Recipes You’ll Love

Taking a meatball off a plate of them with a fork
4.93 from 194 votes
Review Recipe

Easy Meatball Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Author Holly Nilsson
This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the most beautiful color ever.

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • ½ cup Italian breadcrumbs
  • cup milk
  • ¼ cup onion diced
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 egg
  • ¼ cup parsley chopped
  • ¼ cup parmesan shredded
  • salt and pepper to taste

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Instructions

  • Preheat oven to 400°F. 
  • In a medium bowl, mix all ingredients until just combined.
  • Shape mixture into 48 meatballs, approximately 1 ½ tablespoons each. 
  • Bake 18-20 minutes or until cooked through. 

Nutrition Information

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.)

Keyword asian meatballs, meatball recipe
Course Appetizer, Main Course
Cuisine American

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Classic Meatballs on baking sheet with a title

Classic Meatballs with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating




Comments

  1. Should really saute diced onions in butter until they ate transparent, add to your mix including the butter they were cooked in.

  2. Very tasty. I used 2 to 1 beef/pork ratio. The only other thing I would change is adding fresh garlic rather than powder. Will be making again.4 stars

  3. Just made these for dinner and my picky SO loved them! Quick question – if I freeze the extra for later, how would i reheat? Defrost overnight and then boil? Boil from frozen? How long? Thanks!!!5 stars

    1. I love freezing the leftover meatballs, Samm. Depending on what I am making I will let them defrost overnight and toss them in the pasta sauce to simmer for spaghetti, pop them in the oven to bake until heated through, or even in a crockpot with sweet and sour sauce for supper!

    1. You could try ground chicken or turkey as substitutes or use all beef for the meatballs!

    1. Hi Lynn, Italian breadcrumbs are preseasoned so if you replace them with regular ones your meatballs may have a little less flavor. So you could add a little extra Italian seasoning to balance it out.

  4. Made these tonight, they are delicious! I accidentally added minced garlic instead of garlic powder but the taste was great otherwise I followed the recipe. Highly recommend!5 stars

  5. Delicious! Made a few changes – added some onion powder (along with chopped onion) and my meatballs were slightly bigger – made tbsp-sized meatballs- made for 35 meatballs. Cooked at 400°F for 15 minutes and they were amazingly good – moist and full of flavour. Keeping this recipe.

  6. I understand you can add salt/pepper “to taste” with a sauce, but how do you add salt/pepper “to taste” with meatballs? Once you bake the meatballs, you can’t add any salt/pepper to them.

    1. If you prefer less salt and pepper in general, you’ll want to add only a small amount, but if you prefer a more salt. An average amount would be approximately ½ teaspoon salt and ¼ teaspoon black pepper. Hope that helps. Enjoy the meatballs Spencer!