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This easy meatball recipe is a family FAVORITE main dish. We’ve made them for years and love them for so many reasons.
Not only are they an easy dinner recipe, but they can also be served as an appetizer! We also like to use them as a base for Crock Pot Meatballs and Grape Jelly Meatballs. This easy meatball recipe is also perfect in soups and pasta, but they’re just as good on their own, dipped in a sauce (Alfredo Sauce and Marinara are our go-tos).
Any way you have them, they’re sure to be loved!
Why we think you’ll love it:
- Beyond simple! If you don’t mind getting your hands a little dirty, you too can make these meatballs in just minutes.
- They’re a quick dinner idea. From start to finish, these guys can be made in 20 minutes.
- Easy to make ahead and freeze. Make several batches and freeze them so you always have meatballs ready to use in other recipes like Spaghetti, Meatball Soup, or Sweet and Sour Meatballs.
Easy Meatball Ingredients And Substitutions
- 2 pounds ground beef – We use 80/20 ground beef. You can also try ground pork, veal, or even Italian sausage, or a combination of 2 different types.
- 2 whole eggs – They act as part of the binding agent to hold the meatballs together.
- 1 cup milk
- 2 tablespoons grated parmesan cheese – Freshly grated works best!
- ½ cup plain breadcrumbs – This is the other part of the binding agent (with the eggs). It also helps absorb the juices and liquids in the meat.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt – or seasoning salt or garlic salt
- ½ teaspoon black pepper
- extra spices – Add some heat by including chili powder, paprika, or red pepper flakes.
How to Make Easy Meatballs
- MIX. Place all ingredients into a large bowl and gently mix with your hands, careful not to over-mix. Just squish it all together a few times to combine.
- BAKE. Scoop and divide the meat mixture into desired-size meatballs and place on a lined baking sheet. Using a cookie scoop to make a uniform size.
- Bake in the preheated oven for 10-14 minutes, depending on the size. Be sure to check for doneness.
- SERVE hot or simmer and serve in your favorite marinara sauce. This makes about 50 meatballs!
Kristyn’s Recipe Tips
- For tender and flavorful meatballs, stick with fattier meats. The most popular meat choice is 80/20 ground beef.
- An easy way to form uniform sizes is to use a cookie scoop and gently roll it to smooth out the shape. You can make them any size and adjust the baking time.
- We love to make a double batch and freeze some to cook later. You can even bake them directly out of the freezer!
- These meatballs can be used to make saucey meatball appetizers or in a variety of dinner dishes.
Crock Pot Directions
- Briefly brown the meatballs in a skillet with a bit of olive oil.
- Place them in the crock pot along with ½ cup of beef broth and cook on LOW for 3-4 hours, or HIGH for 2 hours.
- If cooking in sauce, increase the time to 6-8 hours on LOW or 3-4 hours on HIGH.
Easy Meatball Recipe
This easy meatball recipe delivers juicy, flavorful perfection with minimal effort, perfect for busy weeknights or casual gatherings.
Ingredients
- 2 pounds ground beef, I use 80/20
- 2 eggs
- 1 cup milk
- 2 tablespoons grated parmesan cheese
- ½ cup plain breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, seasoning salt or garlic salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 450°F. Line 2 rimmed baking sheets (baking pans will work if you don't have rimmed cookie sheets) with foil and set aside.
- Place all ingredients into a large bowl and gently mix with your hands, careful not to overmix. Just squish it all together a few times to combine.
- Using a cookie scoop or your hands, divide the meat mixture into desired-size meatballs. As long as they are uniform, they can be as large or small as you like.
- Bake in the preheated oven for 10-14 minutes, depending on the size. Be sure to check for doneness. Serve hot with your favorite sauce.
Video
Notes
Recipe tips.
- For tender and flavorful meatballs, stick with fattier meats. The most popular meat choice is 80/20 ground beef.
- An easy way to form uniform sizes is to use a cookie scoop and gently roll it to smooth out the shape. You can make them any size and adjust the baking time.
- Make a double batch and freeze some to cook later; you can even bake them directly out of the freezer!
- These meatballs can be used to make saucey meatball appetizers or in a variety of dinner dishes.
Nutrition
Serving: 1meatball, Calories: 57kcal, Carbohydrates: 1g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 74mg, Potassium: 60mg, Vitamin A: 20IU, Calcium: 14mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prep ahead of time?
Form the meatballs the day before and keep them covered in the fridge until baking, or freeze them for up to 3 months. You can thaw them overnight and bake according to recipe directions, or bake straight out of the freezer at 375°F for 25-35 minutes (depending on the size).
How to store?
Baked meatballs can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
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This recipe was originally published May 2017.
This is my go to recipe for meatballs. My kids love them!!!
It’s always so nice to find a recipe that is a hit with kids! We also love them because they can be eaten alone, or in a variety of sauces.
These were so good-thanks for sharing!!
Happy to share!! Thanks for trying them!
Don’t know if I should thank you or not Kristyn. My granddaughter loves these so much I make a double batch every month. We have a Food Saver so I put about 8-10 in a bag, vacuum seal it and throw in the freezer. She just snips off the top and microwaves on defrost and has a great snack or even a meal. We’ve made spaghetti and meatball subs… delicious. This recipe is perfect the way it is and I love that Krogers has the fresh Italian seasoning herbs. I’m making another batch tomorrow but wanted to drop you a note to let you know how great, and easy, these are.
Have a beautiful holiday season.
Easy and delicious. This is my go to meatball recipe and the one I recommend to others.
When these have been made can they be frozen before cooking? Also does the cooking time change
These recipes are awesome. The videos are also super. Keep bringing more and more recipes to my PC please. Thanks!
Al
Thank you!!
I used 85/15 ground chuck. I followed the recipe exactly. To much egg, to much milk. . With the level of those two liquids this really turned into a mush. I had never worked with a meatball mix like this. After you cook them and refrigerate them, squeeze them. There is no semblance of ground beef. It’s a Pâté at best. A waste of two pounds of beef.
Thanks for the feedback and for giving the recipe a try.
I totally agree. First thing I thought was “one CUP of milk?!?” Turned out to be way too mushy. I would recommend 2 eggs and a 1/4 cup of milk
Thanks for the feedback!!
In these situations, I add more meat and an egg. Problem solved, enough for another meal in the freezer!
My family loves this recipe! This is such an easy and quick recipe, you will never buy frozen meatballs again! Love it!
great easy recipe – thank you
You’re welcome!! Glad you enjoyed!