This easy meatball recipe is so easy to make and come out juicy and flavorful every time. They’re perfect for appetizers, subs or on top of spaghetti!
If you’re a fan of Italian food, you’re going to love this easy meatball recipe for dinner! It’s a staple and is so simple to whip up in just 30 minutes. You’ll also love my homemade bolognese, crockpot lasagna and meatloaf recipe.
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Family Favorite Dinner
These baked meatballs are always on our monthly rotation. Spaghetti and meatballs are one of my kid’s favorite dinners…they request them almost every week. And because they are one of my favorite easy ground beef recipes plus super flavorful, I have no problem with that! If there’s leftovers, we usually make meatball sliders.
I love that you can bake them in the oven…it makes them so simple to whip up and keeps the meatballs juicy. Once they cook in the oven, all you have to do is simmer them for a couple of minutes with marinara sauce while you cook the pasta.
Sometimes I’ll even make my own homemade tomato sauce if I have some fresh tomatoes on hand. We also love to serve with roasted vegetables and garlic bread.
Ingredients
To make these homemade meatballs, you’ll need the simple ingredients below.
Find the full printable recipe with measurements below.
- Ground beef – I typically use 80% lean ground beef. It’s not overly greasy, while still containing enough fat to make the meatballs moist and juicy. You could also use half beef and half Italian sausage.
- Egg – This is used as a binder to hold the meat mixture together. Whisk the egg first before combining with the beef.
- Breadcrumbs – These help absorb the juices in the meat, so that your meatballs stay juicy and flavorful on the interior.
- Parmesan cheese – Freshly grated parmesan cheese will give you the best flavor.
- Onion – Fresh chopped onion is my preference, but onion powder is also a great substitute if you don’t have any on hand.
- Garlic – Fresh minced garlic adds a robust flavor. You may also swap with garlic powder if you’d like.
- Salt and pepper – Kosher salt and freshly ground black pepper are a simple way to elevate the flavor.
- Parsley – This is optional, however I love to add fresh chopped Italian flat leaf parsley to my homemade meatballs. It adds a slightly peppery taste and makes the flavor more vibrant.
How To Make Homemade Meatballs
- Combine: Place all ingredients in a large bowl and stir until combined. If needed, add a Tablespoon of milk to keep mixture wet.
- Shape: Scoop the meat from the bowl and form into 1 1/2″ balls. Then place meatballs on baking sheet.
- Bake: Place onto prepared baking sheet and bake meatballs uncovered for 17-20 minutes, or until middle is no longer pink. Flip halfway through.
- Simmer: If desired, simmer with marinara sauce for 10 minutes and serve over cooked pasta.
Cooking Tips
Once these meatballs are baked and ready to eat, this will be the best way to enjoy meatballs when you are ready to eat. Place these meatballs in a slow cooker to make cranberry meatballs or Hawaiian meatballs for added flavor!
- Don’t over mix! Over-mixing can make the meat tough.
- Use a cookie scoop (an ice cream scoop works too) to make the meatballs equal in size. This will ensure they all cook the same.
- If your mixture is too dry when combining, add a Tablespoon of milk to keep it wet.
- Make sure to flip the meatballs halfway through so that the bottoms don’t burn!
- If you don’t have fresh garlic or onion on hand, sub with garlic and onion powder.
- Got an air fryer? Make air fryer meatballs instead.
Can You Freeze Leftover Meatballs?
Yes, you can definitely freeze the leftovers, or make a double batch for later. All you need to do is allow them to cool. Then transfer the meatballs to a clean baking sheet and freeze for 1 hour. Once they harden in the freezer, transfer to a ziptop bag or freezer container. Label and place them back in the freezer for up to 3 months.
To thaw, place the in the refrigerator overnight. I like to take them out of the freezer and add the meatballs to the slow cooker with marinara sauce. I just cook them on low for 2-3 hours for an easy dinner later on!
FAQs
One of my favorite tips for making moist meatballs is to use half ground beef and half pork. Since pork is a bit fattier, it makes the meatballs super tender. You can also add a Tablespoon or two of milk if you find the mixture is too dry
If I’m making a classic Italian meatball recipe, I like to use lean ground beef. Sometimes I’ll add in ground pork to make them a little juicier. I save ground sausage for breakfast meatballs. If you’d rather use ground turkey, check out this healthy turkey meatball recipe or browse all my easy meatball recipes.
I like to use breadcrumbs in this baked meatball recipe because they absorb the natural juices and help the meatballs to keep their shape. If you don’t have breadcrumbs in your pantry you can use crushed crackers. You can also make homemade breadcrumbs by toasting a few slices of bread. Then place in a food processor and pulse into crumbs.
Yes, you can make them up to 3 days advance. Simply allow them to cool and then place in an air tight container. Rewarm in the oven or stove for a few minutes, tossing occasionally until heated through.
More Delicious Meatball Recipes
- Swedish meatballs
- Meatball soup
- Teriyaki meatballs
- Chicken meatballs
- Instant pot meatballs
- Crockpot meatballs
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Easy Meatball Recipe
Video
Ingredients
- 1 pound 80% lean ground beef (could sub with half ground pork)
- 1 large egg , beaten
- ¼ cup breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup finely chopped onion
- 2 teaspoons minced garlic
- ¾ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 Tablespoons chopped fresh Italian flat leaf parsley , optional
Optional serving: 2 cups marinara sauce, cooked noodles, grated parmesan cheese, basil, or parsley
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick cooking spray.
- In a large bowl, combine the meat, egg, breadcrumbs, cheese, onion, garlic, salt, pepper, and parsley, if using.
- Use a medium cookie scoop or spoon to scoop the meat mixture. Form into 1 1/2-inch balls and place on the baking sheet.
- Bake uncovered 17 to 20 minutes, or until no longer pink in the middle. Turn halfway through, so the bottoms don't brown.
Optional Way to Serve
- Simmer meatballs with marinara sauce, if desired, for 10 minutes.
- Serve meatballs on their own or serve over spaghetti noodles. Top with parmesan cheese and fresh herbs, if desired.
Notes
- You can use 1/2 teaspoon garlic powder and onion powder if you do not have fresh garlic and onions. You may also use 2 teaspoons dried parsley if you do not have fresh.
- If I have pork on hand, I like to use 1/2 pound ground beef and 1/2 pound ground pork. It creates juicier meatballs. You can also do half ground beef and half ground turkey to cut back on fat.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Beef, Dinner, Freezer-Friendly, Italian, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This is my first time making meatballs (!!) and they turned out so great. Thank you for this easy to follow and make recipe! I used hot Italian ground elk meat and some dried parsley and oregano because I couldn’t find fresh at the store. Yum! Can’t wait to make again. Thank you!
I’m so glad the meatballs turned out! :)
These were delicious. Made them Christmas Eve as a last minute addition to the menu and now they are likely to be a family favourite! Thank you!
I’m so happy you enjoyed the meatballs Nancy :)
I put ricotta cheese in mine. Makes em’ more flavorful.
Sounds yummy! Thanks for sharing Jim :)
These are quick and easy. They taste great with powder when you are in a rush. I asked my child if she would take them for school lunch. She said yes. And that is the same as 5 stars!!
Thanks for the review Cindy! I’m so glad you and your famly like the meatballs :)
I’m making it now and it looks like it’s gonna be good 👍
We love them! Always double the recipe and freeze half!
Family favorite!
This is our go-to meatball recipe! Now that I’ve tried these, we can’t go back to frozen prepackaged anymore. These are so easy and so good.
Hello! can i make these on the stovetop? my oven is broken but they sound delicious.
Yes yes can cook them in a skillet. Cook meatballs in a pan with 2 Tablespoons oil over medium-high heat for 7 to 10 minutes, or until cooked through. Flip every few minutes to prevent burning.
Just made these meatballs and boy are they delicious as well as easy to make! I followed the recipe, but needed to make the substitution of granulated garlic and dehydrated onions as I was in a pinch for time. I made them super small using a melon baller spoon for ease of eating with a toothpick. I’ll be serving the meatballs warm on a bed of hot marinara sauce with a toothpick in each one and sprinkled with grated Parmesan for an appetizer potluck.
Keeping this recipe for future because they are sooo good!
This was such an easy recipe! I already had all of the ingredients so there was no fuss. I even quadrupled the recipe since I had 4 pounds of ground beef, and the meatballs turned out delicious! I think I’ll try to sub in half of the meat with sausage or pork next time just to switch things up a bit!
Used equal portions of beef and pork. Added fresh romano/percocino cheese. Fresh garlic and onions. Dry basil. After baking, I added them to Mariana sauce and simmered for 20 minutes. I used artisan bread and cut enough to fill with meatballs,sauce and provolone cheese. I broiled for 2 minutes, the bun will burn quickly so keep a close eye on it. OMG super moist and tasty! Will make these my go to meatballs for Italian night.
I am not a salt person so I found these to be great but salty. I didn’t want to alter the recipe since it was my first time making it. I kept questioning myself because the cheese should provide more than enough salt but I added it just the same. I wish I listened to my gut. I’ll make them next time without salt.
First time making homemade meatballs and this was so easy and so delicious will be making again!
Best meatballs ever. I use a tad more meat and garlic and a tad less breadcrumb and parm just because of personal preference but this is 100% my go to. Thank you.
This is my first time making meatballs and it seems like they turned out pretty good. I tripled the recipe and used 3lbs of beef. I don’t eat meat so it’s hard to tell when I can’t taste something, but my son asked if I’ll make them again so that’s a good sign. I didn’t have fresh onion and garlic so I used the powder form as well as dried parsley. I used them in a Hawaiian roll spaghetti and meatball slider recipe as well as just with spaghetti and they were good with both.
Lightly crisp on the outside, juicy tender on the inside makes a great meatball texture. The onion, garlic, salt and pepper are proportioned to make a nice balance of flavors! And it really IS easy and quick to put together! This has become my favorite meatball recipe. Thank you, Jamielyn!
These meatballs are so delicious and so delicious! I simmered them with spaghetti sauce over spaghetti with garlic bread. I have also used them for your crockpot cranberry meat balls. Thanks so much for sharing!