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 recipe is easy and very good. I may have had a heavy hand when pouring the grated parmesan cheese….didn’t regret it at all.
Haaa, love it! Extra parmesan for the win!
I made these tonight in a hurry to sit down from a busy day. The portions of seasonings was spot on and I’m glad I used my own parsley and onions. The spices alone smelt like fresh Italian food! My meatballs came out full of flavor, juicy with a textured outside crunch. I will use this a lot! Thank you for helping me find the right ingredients that set these meatballs apart from what I’m used to. Wonderfully tasty! Ps) just added to my elbow macaroni and tomato pasta with an added Parmesan cheese topper. Thanks! Also, my 1st review on many tried recipes on the web. 👏
This makes us so happy to hear! So glad you enjoyed them!
These are the only meatballs I make now! Simple and delicious. My very picky 9 year old asks for them weekly! Thank you!
Yeah for a dinner win! So glad you (and your family!) enjoys them.
Best, easiest recipe ever! Rather than frying or oven baking, I simmered them stovetop in pasta sauce for 30 minutes until done. They were phenomenal and brought my jarred sauce to a new level! Husband still raving this morning!
Yum! Thanks for letting us know how you made them.
Came out great didn’t have egg so I used flaxseed to make egg substitute. This will be my new go to meatball recipe. Thanks so much.
So glad to hear!
So easy and so delicious! I make a double or triple batch and freeze for numerous meals! Love these meatballs!
Very simple and great flavor! I ate a small one and froze the rest. Perfect size for a tailgate appetizer or to throw in spaghetti or add a few on as pizza toppings!
I’m so glad you enjoyed the meatball recipe Daveh!!
Easy to make, spectacular results. Love it!
Best I’ve made! I wasn’t quite sure with no milk in the recipe, but they were great & family approved! Followed exactly as is, but I doubled the recipe, for our family of 5. I’m Type II diabetic, so I only ate the meatballs and it barely moved my levels. FINALLY found the perfect meatball recipe! Thank you!
I love to hear this! I’m so happy you and your family enjoyed the meatballs Gina!
This was so easy. I made it as written with the addition of 1T milk. So flavorful and tender. They were so delicious.
Thanks for the review!
Hi! I want to make these tomorrow’s busy sports day….is it possible to entirely cook these in the crockpot with a sauce?
You will need to pre-cook them first.
They were delicious! I made them for my diabetic grandson, so I left out the breadcrumbs. It probably would have been ok to use them, and maybe the fresh parmesan wouldn’t have made a puddle LOL. Otherwise, they held together well, and I liked baking instead of frying. Much easier.
So glad you enjoyed them! For a lower carb option a little ground pork rinds or almond flour could be added.
I liked the recipe but I had no clue how much because the recipe never said so I just winged it.
The view recipe button at the top jumps to the recipe card at the bottom with all quantities and directions as well as the table of contents will allow you easily to jump to the recipe card.
I watch the nutritional values but this recipe does not show yield so not sure how your 5 meatballs compare to mine. I also caramelized the onions to give it a slight richness
Sounds delicious on the caramelized onions! You should get about 24+ meatballs rolling them about 1 1/2 inches (or using a small scoop).
Can I prepare these and freeze them without cooking them first ?
I prefer to cook them and then freeze them to just make it easier on busy nights but you can definitely freeze them raw (unbaked). Flash freeze first on a parchment lined baking sheet. When ready to use, thaw in the refrigerator overnight then proceed with cooking directions.
I have 1 1/2 lbs hamburger. Do I increase any of the ingredients?
Yes, if you adjust the serving size to 7 or 8 it should be more accurate for increasing each ingredient.
sooooo good and so simple too! i did 2.5x the recipe and it turned out great (if you do the same, use 2 eggs instead of 3 since you can’t 2.5 eggs 😉😂) i also cooked mine a little longer than recommended to get that nice crispy outside. definitely saving this recipe for the future!
Thanks for the review and what a way to meal prep! Yeah!
If you double the recipe, would the cooking time change?
Hi Desirae! Great question! The cooking time would be the same :)
Can I use panko breadcrumbs for this recipe?
That should be fine to use Panko.