Name: Meatball Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 pound lean ground beef; 1 pound lean ground pork (or additional ground beef); ½ cup seasoned bread crumbs; ⅓ cup milk; ¼ cup finely diced onion (*see note, or ½ teaspoon onion powder); ¼ cup chopped fresh parsley (or 1 tablespoon dried parsley); ¼ cup grated Parmesan cheese; 1 large egg; 1 teaspoon Italian seasoning (optional); ½ teaspoon garlic powder; ½ teaspoon salt (more to taste); ½ teaspoon black pepper

Meatball Recipe

Holly’s Recipe Highlights: Meatball Recipe

Flavor: Tender and juicy with a savory, well-seasoned flavor, balanced by hints of Parmesan, garlic, herbs, and onion.

Freezing: You can bake these meatballs right away or make a big batch and freeze them for easy weeknight dinners.

Serving Suggestions: Serve with tomato sauce over spaghetti, in a meatball pasta bake, or on their own as a hearty appetizer.

Total Time: 40 Minutes Makes: 48 Meatballs Cooking Method: Baked

Ingredient Notes

seasoning , milk , garlic powder , parsley , onion , breadcrumbs ,g round beef , parmesan ,egg , salt and pepper with labels to make Easy Meatball Recipe

Meat: Use a combination of beef and pork. A little fat keeps them juicy, so I recommend lean ground beef (80/20). Try them with ground turkey or chicken, or swap in veal, lamb, or even a bit of Italian sausage for extra flavor.

Breadcrumbs: Seasoned breadcrumbs add flavor, but you can use any breadcrumbs or cracker crumbs.

Onion: Finely dice the onion so it blends evenly into the meat mixture. For a milder flavor, sauté it until softened first, or substitute ½ teaspoon of onion powder.

Italian Seasoning: Adds an extra layer of herb flavor, but the meatballs are still delicious without it, especially if you’re using seasoned breadcrumbs.

How to Make Meatballs

adding ingredients to bowl to make Easy Meatball Recipe

Add all ingredients to a medium bowl.

mixed ingredients in bowl to make Easy Meatball Recipe

Gently mix until well combined.

meatballs on a sheet pan before cooking to make Easy Meatball Recipe

Shape 48 meatballs, about 1 ½ tablespoons each.

cooked Easy Meatball Recipe on a sheet pan

Bake until cooked through.

Don’t Overmix: Mix the meatball mixture gently. Overmixing can make meatballs firm or tough.
Use a Cookie Scoop: This helps to portion the meatballs evenly so they finish baking at the same time.
To Prevent Crunchy Onions: Finely dice the onion or soften it first so there are no crunchy onion bits.
Roll Meatballs Gently: Do not pack the meatballs too tightly when rolling. A light hand keeps them tender.
Use Parchment: Bake on parchment for easy cleanup and to keep the meatballs from sticking.
Use a Thermometer: Check doneness with an instant-read thermometer. Ground beef and pork meatballs should reach 160°F.

To freeze raw meatballs: Place meatballs on a parchment-lined baking sheet and freeze. Once frozen, transfer to a freezer bag for up to 4 months.

To bake raw meatballs from frozen, add 6 to 10 minutes to the cooking time or until they reach an internal temperature of 160°F with an instant-read thermometer.

To freeze cooked meatballs: Bake as directed and cool on the baking sheet. After cooling, transfer meatballs to a clean, parchment-lined baking sheet and freeze. Once frozen, transfer to a freezer bag and store for up to 4 months. Meatballs can be thawed in the fridge overnight or simmered in marinara sauce until heated (see recipe notes).

Storing Homemade Meatballs

Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat them in sauce on the stovetop, in the microwave, or covered in the oven until heated through.

Freezing Baked Meatballs: Place them on a baking sheet and freeze until firm, then transfer them to a freezer bag or freezer-safe container for up to 4 months.

Baking Raw Frozen Meatballs: Add 6 to 10 minutes to the baking time and cook to 160°F. To reheat cooked frozen meatballs, simmer them in a covered skillet with a little water or sauce until heated through.