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.
Hi I was wondering about putting a sweet and sour sauce on meatballs and then vacuum packing them in portion size packages in the freezer for later. Or do you think it would be better to just put the meatballs in without the sauce and put the sauce in after I thaw them to use….
I personally would freeze them without the sauce because it would be less messy, but they will still taste good if frozen with a sauce.
Pretty easy. Family of 7 so I doubled the recipe. thank you for sharing
I’m so glad you enjoyed it :)
These meatballs were amazing! I couldn’t stop eating them right out of the oven. Doubled the recipe and followed it exactly. Can’t wait to make more!
Yay, I am so happy to hear the recipe was such a hit! Thank you for your comment and review, Liz :)
These came out sooooooooooooooooooooooooooo good! I followed the exact recipe. Thanks!
Yay, I’m so happy you enjoyed them Mayra! :)
These turned out so tender and flavourful! However I did cook them in the oven on parchment paper, I don’t like using foil, on a lower temp @375 and only for 15 mins and they were still fully cooked. Then I made meatball subs with homemade sub buns so we did heat them up again in a sauce for 5 mins and toast in the oven with the cheese. This recipe will be printed off and made over and over again. Thank you
I’m so happy you loved the recipe, Candi! Homemade meatball subs sound SO delicious!
This really was easy to make! My kids loved the meatballs (so did I). Directions were easy to follow. I am so glad I came across your blog! I finally have somewhere to turn to for meal ideas!
Yay, I’m so happy to hear they were a hit with your family! Thanks for your nice comment and review, Veronica :)
What would be the best substitute to make these gluten free?
You can use gluten free breadcrumbs or make your own with your favorite gluten free bread :) I saw someone also have success substituting the breadcrumbs for corn meal, although I haven’t tried that myself.
Simple, easy to follow recipe and yet very delicious
I’m so glad you enjoyed the recipe, Joy :)
Approximately how many Meatballs does the recipe make?
About 25 meatballs :)
If you use 2lbs of ground beef, do you simply double to ingredients?
Yep, just double the recipe :)
thx for this great recipe
You are so welcome! Enjoy :)
I tried this recipe an hour ago-they came out great! I altered it a little: I replaced the garlic with cayenne pepper, and added less than a quarter cup for the dry ingredients. Thanks for this great idea !!
You are welcome! So glad you enjoyed :)
What temp does the oven need to be on?
400°F :)
I used this recipe to make dinner tonight and this recipe is spot on. The minor addition/subtraction I make is: I add an 1/8 teaspoon of hot ground pepper and I never add garlic to my meatballs. I only use garlic in my sauce (gravy 🙂).h
So glad you enjoyed it!
Thanks for recipe the meatballs are delicious! I also like how you give notes for frying instead of baking and how much of the spice to use to substitute for the onion and garlic. Thanks!
You are so welcome! Glad you enjoyed them :)
This is my go-to meatball recipe. The whole family loves them! We usually eat them just out of the oven on night one and then use in spaghetti sauce or for meatball subs for leftovers. Delish! Thanks so much!
Sounds so delicious! We love making meatball subs too :)
5 stars. This was soooo good. Best meatballs ive mad ever. I didnt have parm but had some leftover shredded mozzarella, so i put in a couple dashes of that and neaded into the mixture. So good!! Thank you for sharing
This makes me so happy to hear! Glad you loved the recipe, Kim :)
I prepared these as written. Fantastic meatballs. This is now my go-to meatball recipe. Thank you.
You are so welcome! Happy to hear that you enjoyed the recipe, Lisa :)
I subbed onion for onion powder, same with garlic powder and added Italian seasoning. These turned out SO GOOD!
So happy to hear that your substitutions turned out great! :)
I just made these meatballs. They are simple & delicious!
I made them exactly as the recipe is written. Hubby and I served them over cauliflower rice. Thanks for sharing! 🍝
I’m so glad you and your hubby enjoyed them :) Thanks for your comment, Kerri!