These meatballs are incredibly easy to make and taste way better than store-bought. They’re moist, flavorful, and versatile enough to pair with a variety of sauces. Whether you’re meal prepping for the week or making dinner for the family, this recipe is quick, freezer-friendly, and always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef (or a mix of beef ) breadcrumbs milk egg grated Parmesan cheese garlic (minced) onion (grated or finely minced) Italian seasoning salt black pepper fresh parsley (optional) olive oil (for pan-frying, optional) your choice of marinara sauce or other sauce
Directions
Preheat the oven to 400°F (200°C), or heat oil in a skillet over medium heat if pan-frying.
In a large bowl, combine breadcrumbs and milk. Let sit for 2 minutes to soften.
Add ground meat, egg, Parmesan, garlic, onion, Italian seasoning, salt, pepper, and parsley. Mix gently with your hands or a fork until just combined—avoid overmixing.
Form the mixture into 1 ½-inch meatballs and place them on a baking sheet or plate.
To bake: Arrange meatballs on a parchment-lined baking sheet and bake for 18–20 minutes, until browned and cooked through. To pan-fry: Heat olive oil in a skillet and cook meatballs in batches, turning occasionally, until browned on all sides and fully cooked (about 10–12 minutes).
If desired, simmer cooked meatballs in marinara sauce for 5–10 minutes to soak up extra flavor before serving.
Servings and timing
Makes approximately 20 meatballs (serves 4–6) Prep Time: 10 minutes Cook Time: 15–20 minutes Total Time: 25–30 minutes
Variations
Use ground turkey or chicken for a leaner version.
Add a pinch of red pepper flakes for subtle heat.
Swap Italian seasoning for fresh herbs like basil or oregano.
Use gluten-free breadcrumbs to make it gluten-free.
Add a touch of mustard or Worcestershire sauce for extra depth.
Storage/Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a little sauce or in the microwave. To freeze, let meatballs cool completely, then freeze in a single layer before transferring to a bag or container. Reheat directly from frozen in sauce or the oven.
FAQs
Can I use only beef for this recipe?
Yes, ground beef alone works well, but a mix of beef adds extra flavor and tenderness.
Do I need to cook the onion first?
No, finely grating or mincing the onion allows it to cook through while the meatballs bake or fry.
How do I keep the meatballs from being tough?
Don’t overmix the meat and handle the mixture gently when forming the balls.
Can I make these meatballs ahead of time?
Yes, shape them ahead and refrigerate for up to 24 hours before cooking, or freeze for later.
Should I bake or fry the meatballs?
Both methods work. Baking is easier and less messy, while pan-frying gives a crispier exterior.
Can I cook the meatballs directly in sauce?
Yes, after browning or partially cooking, you can finish them by simmering in sauce for extra flavor.
What sauce goes best with these meatballs?
Classic marinara is great, but they also pair well with BBQ sauce, Swedish cream sauce, or teriyaki glaze.
How can I make them more moist?
Soaking breadcrumbs in milk and not overcooking are key to moist meatballs.
Can I double the recipe?
Absolutely. Just ensure your pan or baking sheet isn’t overcrowded to allow even cooking.
Are these good for meal prep?
Yes, they reheat well and can be frozen for future meals, making them perfect for prepping ahead.
Conclusion
This Easy Homemade Meatball Recipe is a go-to staple for busy weeknights, cozy dinners, or crowd-pleasing appetizers. With simple ingredients and customizable options, these meatballs deliver on taste, texture, and convenience. Whether served with pasta, on a sub, or in a savory sauce, they’re sure to become a favorite in your kitchen.
These easy homemade meatballs are tender, flavorful, and perfect for pairing with a variety of sauces. Quick to prepare and freezer-friendly, they’re ideal for weeknight dinners, meal prep, or entertaining.
Ingredients
1 lb ground beef (or a mix of beef )
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup onion, grated or finely minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped (optional)
Olive oil for pan-frying (optional)
Marinara sauce or sauce of choice, for serving
Instructions
Preheat oven to 400°F (200°C), or heat oil in a skillet over medium heat if pan-frying.
In a large bowl, combine breadcrumbs and milk. Let sit for 2 minutes to soften.
Add ground meat, egg, Parmesan, garlic, onion, Italian seasoning, salt, pepper, and parsley. Mix gently until just combined.
Form mixture into 1½-inch meatballs and place on a baking sheet or plate.
To bake: Arrange meatballs on a parchment-lined baking sheet and bake for 18–20 minutes, until browned and cooked through.
To pan-fry: Heat olive oil in a skillet and cook meatballs in batches, turning occasionally, for 10–12 minutes until browned and fully cooked.
If desired, simmer cooked meatballs in marinara sauce for 5–10 minutes before serving.
Notes
Use ground turkey or chicken for a leaner version.Red pepper flakes add a mild kick.Swap Italian seasoning for fresh basil or oregano.Use gluten-free breadcrumbs for a gluten-free version.Add mustard or Worcestershire for extra depth of flavor.
