Juicy, tender, and so easy to make!
This meatball recipe is made with ground beef, seasonings, and breadcrumbs and can be baked right away or prepped in batches and frozen for easy weeknight meals.
- This easy meatball recipe has just 3 steps: mix, shape, and bake!
- These meatballs are perfectly seasoned, tender, and juicy.
- Double or triple this meatball recipe and freeze them for quick weeknight meals.
- They can be served with spaghetti or as an appetizer (like Grape Jelly Meatballs).
What You’ll Need For This Meatball Recipe
- Meat: I love meatballs using beef and pork, but you can use all beef if you’d prefer. I use lean ground beef (80/20)—a little fat keeps them tender and juicy. You can also swap in some veal, lamb, or lean Italian sausage.
- Egg: Binds the meatballs.
- Breadcrumbs: Seasoned breadcrumbs add flavor, but you can use any type of breadcrumbs or finely crushed crackers.
- Milk: Adding a little milk to the breadcrumbs gives these meatballs a tender texture and keeps them from being dense.
- Onion: Adds flavor and can be replaced with ½ teaspoon onion powder.
- Seasonings: Italian seasoning and Parmesan cheese add flavor. Change the seasonings or add fresh herbs to match the other flavors in your meal.
How to Make Meatballs
This easy meatball recipe is quick to prepare.
- Mix the ingredients and form 48 meatballs, 1-½ inches in diameter.
- Place them ½-inch apart on a parchment-lined baking sheet.
- Bake until tender or freeze (full recipe below).
Storing Leftovers
Store leftover meatballs in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave in a dish or simmer them on the stove in pasta sauce (I love this brand, Rao’s).
Did your family love these easy meatballs? Leave us a rating and a comment below!
Easy Meatball Recipe
This easy meatball recipe is so easy to make and they always come out juicy and tender.
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Preheat the oven to 400°F. Line a large rimmed baking pan with parchment paper.
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In a medium bowl, add beef, pork, breadcrumbs, milk, onion, parsley, parmesan cheese, egg, and seasonings. Gently mix until combined.
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Shape the meat mixture into 48 meatballs, approximately 1 ½ tablespoons each, and place on the prepared baking pan.
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Bake for 18 to 20 minutes or until the meatballs reach 160°F.
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Serve with tomato sauce if desired.
To serve with pasta sauce, stir the cooked meatballs into the desired amount of sauce and simmer for 3 to 4 minutes on the stovetop.
- To freeze, prepare as directed and freeze on a baking sheet before or after baking. Transfer to a freezer bag for up to 4 months.
- To bake raw frozen meatballs, add 6 to 10 minutes to the cooking time and ensure the meatballs reach 160°F.
- To heat cooked meatballs from frozen, add to a skillet with 1/2 cup water. Cover and simmer until heated through, for 10 to 12 minutes, adding more water as needed.
- To heat cooked meatballs in pasta sauce, add ½ cup of water to the sauce and simmer for 15 to 20 minutes or until the meatballs are heated through.
Serving: 4meatballs | Calories: 235 | Carbohydrates: 5g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 256mg | Potassium: 259mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Main Course
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