This post may contain affiliate links. Please read our disclosure policy.
This easy homemade meatballs recipe is so simple, you’ll never eat store-bought frozen again. Toss them in your favorite sauce, serve as an appetizer or serve them for dinner!
Homemade meatballs are the most juicy and tender meatballs, and so easy to customize in size and flavor. I always make an extra batch to freeze for later for Meatball Sliders, Meatballs and Gravy, or to toss with pasta and my easy Homemade Marinara Sauce.
And for more classic Italian favorites try my Pizza Lasagna, One Pot Chicken Alfredo, and Baked Italian Subs.
Table of Contents
Why Make Meatballs from Scratch?
- Homemade Tastes Better – They are so flavorful and delicious, and taste super fresh, unlike frozen from a bag.
- Kid Friendly – Meatballs are fun to make and a great way to get kids involved in the kitchen. They love eating them too!
- Make Ahead and Freezer Friendly – They freeze beautifully so you can always have some homemade meatballs on hand!
Ingredients for Homemade Meatballs
To make this simple homemade meatball recipe, you’ll need the ingredients listed below. The parmesan cheese is optional but goes great when you’re adding the meatballs to Homemade Spaghetti Sauce. If you using them in my Crockpot Meatballs or Sweet and Sour Meatballs, leave out the cheese.
- Lean Ground Beef – I like to use an 85/15. It’s got a great flavor but isn’t overly greasy.
- Eggs – This helps to bind the meat together and keep the meatballs moist.
- Milk – Whatever you have on hand.
- Grated Parmesan Cheese – Freshly grated or pre-grated; either will work.
- Plain Breadcrumbs – If you don’t have regular breadcrumbs, Panko works, or even crushed crackers. For Italian meatballs, you could use Italian seasoned breadcrumbs.
- Seasonings – Garlic powder, onion powder, salt, and pepper.
How To Make the Best Meatballs
See recipe card below for ingredient quantities and full instructions.
- Prep. Preheat the oven to 450 degrees F. Line two rimmed baking sheets with foil and set aside.
- Hand-Mix. Combine all of the ingredients into a large bowl and gently mix together with your hands, careful not to over-mix. Just squish it all together a few times to combine. Your hands have a lighter touch than a spoon or spatula, and incorporates all of the ingredients without crushing the meat.
- Form the meatballs. Divide the meatball mixture into your desired size. As long as they are uniform, they can be as large or small as you like. PRO TIP: To ensure that they cook evenly, I use a medium cookie scoop to divide the meat into uniform sized 2-inch balls, roll them, then place them fairly close together on a foil lined cookie sheet. They can be even closer together than this, as long as they’re not touching; you just need air flow around them to ensure even cooking.
- Bake. Bake in the oven for 10-14 minutes, depending on the size. Be sure to check for doneness. Use an instant read thermometer to check that the internal temperature reads at least 165 degrees F. Serve hot with your favorite sauce.
FAQs
Cooking them in a pan on the stovetop requires additional olive oil for frying, and baking doesn’t. Baking them is a healthier alternative since you aren’t adding any extra oil. If you want a crispier exterior, you can place them under the broiler for a few minutes at the end. You’ll still get that golden brown and crispy outside without any extra fat.
When meatballs fall apart, it’s usually the binder that’s the culprit. The ingredients you use can make a difference. The binder helps to hold the meat together; and in this recipe, that’s an egg and breadcrumbs. Over-mixing can actually make your meatballs fall apart! Use your hands to lightly mix and form them.
The egg used in most formed ground beef recipes like meatballs or meatloaf, is part of what holds the meat together. You can substitute the eggs with plain yogurt or ricotta cheese if you need to.
You can! Just replace the ground beef with the same amount of lean ground turkey and bake as directed. You could also use my Homemade Turkey Meatballs Recipe which is similar to this one.
Storing Leftovers
Storage: Any leftover meatballs can be stored on their own or with a sauce in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat frozen or thawed meatballs, simmer with your favorite pasta sauce on the stove top over medium heat. Or you can reheat in the microwave for 30-60 seconds on high.
Can I Freeze Baked Meatballs?
Absolutely! This meatball recipe will freeze beautifully if you follow these steps, so I always make a double batch.
To freeze baked meatballs:
- Cool just enough so they are easy to handle, then scrape any fat clinging to the bottom of the meatball.
- Freeze in a single layer on a baking sheet, then store in an airtight container or freezer bag or freezer container for up to 3 months.
To freeze raw meatballs: Mix your ingredients together then place in a single layer on a cookie sheet. Freeze, then store in an airtight container or freezer bag for up to 6 months. To cook meatballs from frozen, place on a foil lined cookie sheet and bake at 375°F for 30-40 minutes.
Variations
Meat – Try using a 50/50 combination of ground beef and ground pork or ground turkey.
Seasonings – For Italian meatballs, add 2 teaspoons of Italian seasoning or a teaspoon of parsley, basil, and oregano to the meat mixture. Fresh herbs are great, too.
Breadcrumbs – If you don’t have breadcrumbs on hand you can use crushed crackers. Or make your own by toasting a few slices of bread and then pulsing them in your food processor.
Serving Suggestions
This meatball recipe is great to use in a variety of ways. Serve them drenched in marinara sauce over pasta and topped with plenty of Parmesan cheese, in a sub roll topped with melty cheese, or even in soup! Sometimes we just like to enjoy plain meatballs with a copycat Olive Garden Salad and some Garlic Bread to just keep it simple.
- Use rimmed sheets because the meatballs will release juices as they bake and you want to keep it all on the pan. If you don’t have rimmed baking sheets you can bake the meatballs in a baking dish.
- Make sure to line your pan with foil or parchment paper for easier clean up.
- Use a cookie scoop or ice cream scoop to portion out the meatballs so they are even in size.
- Don’t over-mix or you risk the meatballs becoming tough.
- If your meat mixture is too dry, add a tablespoon or two of milk.
More Ground Beef Recipes
- Meatball Marinara Poppers Appetizer
- Ground Beef & Noodle Stir Fry
- Chopped Steaks with Mushroom Gravy
- Instant Pot Chili Recipe
- Ground Beef Enchiladas
Easy Homemade Meatballs
Ingredients
- 2 pounds ground beef I use 85/15
- 2 eggs
- 1 cup milk
- 2 tablespoons grated parmesan cheese
- ½ cup plain dried breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 450 degrees F. Line 2 rimmed baking sheets (baking pans will work if you don’t have rimmed cookie sheets) with foil and set aside.
- Place all ingredients into a large bowl and gently mix together with your hands, careful not to over-mix. Just squish it all together a few times to combine.
- Using a cookie scoop or your hands, divide meat mixture into desired size balls. As long as they are uniform, they can be as large or small as you like.
- Bake in the preheated oven for 10-14 minutes, depending on the size. Be sure to check for doneness. Serve hot with your favorite sauce.
- TO FREEZE: Allow meatballs to cool completely on the baking sheets. Once cool, scrape the fat away from each ball and seal tightly in a freezer safe bag or air tight container and place in the freezer.
Notes
Nutrition
These were outstanding! I stopped making meatballs years ago because mine were always hard and tasteless. So I’ve been buying frozen meatballs for over 25 years. I was visiting my daughter in Brooklyn and making meatball subs for dinner, and frozen wasn’t available in her grocery store, only pre-made ones from the deli department at $7.99/lb! So I bought ground beef and decided to try again. I found this recipe and made a few changes: increased the Parmesan to 1/2 C, also increased the breadcrumbs (Italian seasoned) to 1 C. I like that they’re baked vs. fried. My daughter and son-in-law loved them, we did too. Will be making these from now on!
Nice! Fantastic feedback SIgne. Thanks for stopping by.