An easy Meatball Recipe is a kitchen staple with easy-to-prep.

This recipe makes all-purpose meatballs that are tender and juicy with lots of flavor. Serve them with spaghetti and tomato sauce, as Swedish meatballs, or as an appetizer with grape jelly meatballs.

A plate filled with an easy meatball recipe topped with parsley.

A Mealtime Hero – Easy Meatballs

This easy meatball recipe is a classic that’s perfect in soups, casseroles, or meatball sandwiches. 

  • Family Friendly. These are loved by kids and adults alike!
  • Versatile. I like to prepare these easy meatballs with beef and pork for the perfect blend of flavors.  Use any type of ground meat and swap out the seasonings to match your meal.
  • Make ahead. Prepare big batches of meatballs and freeze them. They can be added directly to a pot of boiling soup or Marinara Sauce.
Homemade Meatballs

Ingredients in Meatballs

  • Meat: Use ground beef in this recipe or add in a little bit of ground pork if you’d like – try veal, lamb, ground turkey, or lean Italian sausage.
  • Binders: Egg and bread crumbs are binding agents to help the meatballs keep their shape.
  • Liquid: Milk adds moisture.
  • Flavor: Italian Seasoning,  Parmesan cheese, onion, and garlic powder add flavor to these easy meatballs. This Italian meatball flavor pairs well with spaghetti, but you can change the seasonings or add fresh herbs to match the other flavors in your meal.
Homemade meatball ingredients in a clear glass bowl

How to Make Meatballs

These easy meatballs are quick to prepare. Line the pan with foil or parchment paper (according to the recipe below) or spray the pan (or foil) with cooking spray for easy cleanup. Mix the ingredients and form 48 meatballs, 1½ inch in diameter. Place them ½-inch apart.

I like to bake these meatballs but you can cook them by pan frying, dropping them into boiling soup or sauce. The oven is easy with no splattering, no flipping the meatballs, they’re juicy with a nice crust every time!

Precooked meatballs on a baking sheet

Tips for Great Meatballs

  • Do Not Overmix: To keep meatballs tender and juicy, do not overmix when combining the ingredients. Overmixing can make the meat dense and tough.
  • Size Matters: Ensure the meatballs are the same so they cook evenly; a cookie scoop makes this job easy!
  • Don’t be Lean: Ensure you choose lean meat and not extra lean. A little bit of fat keeps meatballs tender and juicy. If you’re using extra lean meat, a bit of olive oil or chopped bacon can be added.
  • 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.
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 160°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

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!

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 Easy Meatball Recipes

A plate filled with an easy meatball recipe topped with parsley.
4.98 from 509 votes↑ Click stars to rate now!
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Easy Meatball Recipe

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


  • 1 pound lean ground beef
  • 1 pound lean ground pork or additional ground beef
  • ½ cup Italian seasoned breadcrumbs
  • cup milk
  • ¼ cup onion diced
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 large egg
  • ¼ cup fresh parsley chopped
  • ¼ cup shredded Parmesan cheese
  • ½ teaspoon each salt and pepper more to taste


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



For a milder onion flavor, soften the onion in a skillet with a little bit of butter before adding to the meatballs or replace it with ½ teaspoon of onion powder.
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.
4.98 from 509 votes

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.

Course Appetizer, Main Course
Cuisine American

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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


  1. Thanks for helping me make my first meatballs last year. Your recipe is now my go-to for delicious meatballs everyone like with plenty of leftovers for lunches.5 stars

  2. I want to make sweet and sour meatballs for New Years Eve. How much ginger should I use if replacing the Italian seasoning?5 stars

    1. If using fresh ginger, I would suggest about 2 teaspoons per pound. If using dried ginger, I would suggest about ¼ teaspoon.

  3. Undoubtedly the best meatballs I have ever made or eaten!! So flavorful! So easy to make! I used parchment paper to bake them on, so cleanup was a breeze! Definitely will make again!

  4. Holly- Your recipes are superb! They are not only tasty but time efficient to prepare and practical.
    I’ve made a number of recipes with the latest being Swedish meatballs just yesterday. Excellent- I used ground almonds as a substitute for breadcrumbs to deal with my wife’s gluten intolerance.5 stars

  5. Thank you for this delicious recipe! My only edit was I used Italian sausage with the ground beef. Will certainly make this again!5 stars

  6. I made this recipe and used ground turkey instead of what it called for. I was both surprised and amazed at how easy it was to make them and how delicious they came out. I recommend this 100%5 stars

  7. These are great meatballs. I love making a big batch to freeze. They make great meat accompaniment, for leftover sides when you don’t want to cook. Pop a few out of the freezer, heat and eat. I do use “milk soaked”, bread instead of breadcrumbs because I think that makes a moister meatball, and on occasion, I make them without any Italian seasoning or cheese, (instead I use some other basic seasonings), so they will be a bit more versatile for other type meals.

    Do yourself a favor and freeze a batch or two. You’ll be glad you did.5 stars

    1. I definitely second freezing a batch or two. It is so nice to have on hand and they freeze perfectly. Glad you enjoyed them too, Jesse!

      1. Hi! These are my favourite meatballs! I was wondering if you would freeze them raw or cooked?
        Thanks :)5 stars

      2. I freeze them cooked. I am so glad you are enjoying this recipe Sophie!

  8. Oh my goodness! Who knew I could make meatballs! Probably made them at least 6 times now – even brought them to our Christmas (finger – food) at the in-laws! Thank you so much for sharing! Love all your recipes!

  9. These are REALLY GOOD!! I substituted 2 slices of day-old bread for the Italian crumbs and used fresh minced garlic rather than powdered. Used a Ice cream scoop for the meatballs (about golf-ball size) 19 total. These are some if not the best I have ever had/made!! Defiantly a Keeper5 stars

      1. Hi Olivia, we bake these for 18-20 minutes as listed in step 4. Hope that helps!

  10. Can I make this recipe with just ground beef and no Pork?? Does that change the measurements of the rest of the ingredients?

      1. Yes, you will need 2 pounds of ground meat in this recipe. So if not using ground pork you will want to increase the amount of ground beef you are using instead.

  11. Excellent meatballs. I only changed it by using 2 garlic cloves. The flavor is amazing. Fresh parsley certainly added to the flavor!5 stars

  12. Best meatballs ever. To make them lower carb i used 2 slices of 1 net carb bread toasted. Minced dried onions. Half and half instead of milk. 1 T. of Italian seasoning(I misread the recipe) 2 T of minced garlic,1/8 cup of dried parsley. So good and quicker than I thought. It made 48 meatballs. I used a 1T measuring spoon and just mounded it a little. I used a low carb marinara and soy bean pasta. I couldn’t make myself put those delicious meatballs in the sauce to simmer, so we ate them on the side. I just had a meatball sandwich for lunch. 10 star recipe even though I didn’t have the exact ingredients5 stars