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 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.
I added some sazon, Sorento, more garlic (fresh), small pieces of fresh green pepper and onions. Delicious. I’m picky, I like my food to have a lot of flavor. Thank you for the recipe.
Those sound like delicious additions! Glad you enjoyed the recipe, Elisa :)
I had never made meatballs before and this recipe was so simple and tasteful! I made a few tweeks to the recipe. I added a tsp of Italian Seasonings and 3 tsps of milk. Used parchment paper without cooking spray instead of aluminum foil. I also mixed all the ingredients together except the meat. After all the ingredients were well blended I mixed the two together by hand. Clean up was a breeze. Served the meatballs over egg noodles and brown mushroom gravy. Fabulous! This one is a keeper! I
Yumm, love the idea of serving them over egg noodles with mushroom gravy. Going to try that soon! I’m so glad you loved the recipe and that your substitutions worked out well. Thanks for your comment and review, Barry!
Doubled the egg & bread crumbs, and used 1/3 cup of parmesan cheese instead of 1/4 cup. Perfect.
I’m so glad your substitutions worked out well! Thanks for the comment and review, Adam.
These were the best meatballs I’ve ever made. Thank you so much for sharing.
Yay! I’m so glad you enjoyed them Joanna :)
This recipe is amazing. The best meatballs ever
Ah, so glad to hear!
Dairy free gluten free subbed with coconut milk and corn meal. Everyone loved it.
I’m so happy those substitutions worked well for you! Thank you for sharing :)
Oops, not coconut milk but nutritional yeast! (Also made chicken Marsala and mixed up my subs.)
Really good I used 80% ground beef next time I’ll try using some ground pork. But everyone loved them
This is fabulous! Everyone enjoyed this dish, even the super picky eaters. I found it so easy to make. This is now my go to meatball recipe!!
I am so happy to hear that, Anita! :)
I’m making them right now. They are in the oven the smell is wonderful. You’ll have to wait to find out how they taste.
I hope you loved them! :)
Easy and so good ….. Thank you !!!! I make extra up and freeze a bunch then pull them out and bake them for my 6 year old grandson who loves meatballs …. it’s so easy to put them on a sheet pan flash freeze them for a hour then put them in a freezer zip lock bag …
I’m so glad the recipe is a hit with your grandson, Donna! We love freezing them too :)
Very bad doesn’t tell the temperature of the oven. So I rate it 1
Hi Ron, if you click the “jump to recipe” button at the top of the page, it will take you to the printable recipe card with all of the specific measurements and recipe instructions including the oven temperature (400°F).
can you let me know the oven temp. for this recipe?
400°F. If you click the “jump to recipe” button at the top of the page, it will lead you to the recipe card with the full instructions :)
Thank you so much for this recipe! As someone who is starting to cook, I appreciate this recipe and it’s the only meatball recipe I use. I stuff mine with cheddar cheese and it’s just so good.
I’m so glad you like it! I’ll have to try stuffing with cheddar cheese…that sounds delicious!
This meatball recipe is very easy and flavorful. I will definitely be makingvagain. I served them in a brown mushroom gravy with white rice.
So glad you liked it! A brown mushroom gravy sounds delicious :)
Good and Juicy Highly recommended
Yay! So glad they were a hit :)
I doubled this recipe for my family and got 24 2in size meatballs!!! These are some of the best I’ve ever had!! Thank you for sharing this recipe! It is delicious and super easy for a quick weeknight meal!
Oh, I forgot, i baked mine on parchment paper (even easier clean up!) at 400 for 25min
Yay – so glad you loved the recipe! Thanks for your comment, Cari :)
Quick, easy and so good! I had to omit the onion as my daughter has a phobia about it, and didn’t have fresh parley but oh, did they turn out amazing! I used my copper screen that I usually use for bacon or oven fries, so no mess or grease!
I’m going to use this recipe for burgers at a cookout this Saturday. Thank you so much for taking the time to post!
I’m so glad you loved them! Thanks so much for leaving a comment, Shannon :)
These are great! We have made them before and then just pop them in the oven when you are ready for dinner! We have eaten them plain over rice, with noodles and in a spaghetti bake! Definitely recoemnd!
Love hearing all the different ways you serve them! Thanks for your comment, Lacey!