This Easy Meatball recipe is way better than store bought, and easy too – they take minutes to put together! Made from ground beef mixed with parmesan cheese, salt, pepper, onion and garlic powder, milk, and eggs. These ground beef meatballs are perfect alone or mixed in with pasta!
Quick and Easy Homemade Meatballs
I’m Kristin from Yellow Bliss Road and today I’ve got a delicious and super easy Meatball recipe to share with you. Until about a year ago, I had always been a little intimidated of making meatballs at home, because I thought they were super complicated or difficult. Little did I know just how incredibly easy they really are!
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If you don’t mind getting your hands a little dirty, you to can make homemade meatballs in just minutes. The key is not to overwork the meat, which is why mixing with your hands is so important. It’s fun, and it’s a perfect recipe to get kids involved in. The kids can even help when making these baked meatballs for recipes like Meatball Soup.
There are so many different meatball recipes out there, it’s hard to know which is best. But this recipe has proven time and time again to be my family’s favorite. You can make as many as you like and freeze them so you always have meatballs ready – you’ll never eat store bought again! The easy meatball recipe makes about 50 meatballs and they freeze beautifully. When your recipe calls for meatballs, you’ll have them readily on hand.
How to Make Meatballs in the Oven:
The beauty of cooking the meatballs in an oven is that you can do a large batch all at once, which makes it TONS faster than frying small batches in a skillet. This recipe makes about 50 meatballs in less than an hour, which is a fraction of the time it would take to make that many otherwise! Here are the ingredients needed to make these meatballs:
- ground beef
- grated Parmesan cheese
- bread crumbs
- garlic powder
- onion powder
- kosher salt
Fortunately, these are all pantry staples for us, which means we can make them at any time. Follow these simple steps to make these ground beef meatballs:
- Line 2 baking sheets with tinfoil and set them aside.
- Place all the ingredients in a large bowl and gently mix with your hands. Just squish it all together a few times to combine it, otherwise you’ll over-mix!
- To ensure that they cook evenly, I use a cookie scoop to divide the meat into balls, and then I place them fairly close together on a foil lined cookie sheet. (They can be even closer together than these pictures show, as long as they’re not touching.) As long as they are all the same size, it doesn’t matter how big or small they are!
- 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.
TIP – How to make uniform meatballs? One trick to make all your ground beef meatballs the same size is to use a cookie scoop. Cookie scoops are generally 1” and make a perfectly sized smaller meatball. Easy right?
Can I make meatballs without breadcrumbs?
There are a few items you can use instead of breadcrumbs. Uncooked rice & flour, crushed crackers, crushed cornflakes, rolled oats. No matter what substitute you use be sure to include the raw egg as it will help bind the dry ingredient to the meat. For 1/4 cup fine, dry bread crumbs, substitute any of these items:
- 3/4 cup soft bread crumbs
- 1/4 cup cracker crumbs
- 1/4 cup crushed cornflakes
- ⅔ cup regular rolled oats
Can baked meatballs be pink in the center?
Because meatballs can be made from a variety of different meats it is generally not safe to eat a meatball if the center is still pink. However, if you KNOW the meatball is made entirely with beef the center can be a little pink and still be alright to eat as long as the internal temperature has reached 160 degrees F.
How to store homemade meatballs?
You can store meatballs in an airtight container in the refrigerator for 2-3 days.
Can homemade meatballs be frozen?
You can freeze your homemade meatballs raw or after they’ve been cooked. Lay out the meatballs side by side on a baking pan and place in the freezer. As soon as the meatballs begin to freeze you can transfer them into a freezer safe storage container. Label the container and add the date. Raw meatballs can be stored for 3-4 months. Cooked meatballs can be stored for 2-3 months. When you’re ready to use them pull the desired amount out of the freezer and thaw in the refrigerator.
How to make homemade meatballs in the crockpot?
Some people like to brown their meatballs before adding them to the crockpot, but you can skip this step and put the raw meatball straight into the crockpot. Add the sauce of choice and cook on low for 6-8 hours or on High for 4-6 hours
What are the best meats to use for meatballs?
For the most tender and flavorful meatballs you’ll want to stick with fattier meats. The most popular meat choice is Ground Beef (80/20 or 70/30) you can also use ground pork or veal. Ground Turkey and chicken are options as well, but they don’t have as much fat as the beef which leads to a drier meatball. Also, you can combine your meats such as ½ ground beef and ½ pork.
How many meatballs should I make per person?
It completely depends on the size of the baked meatballs. For larger meatballs, plan to serve 3 per person. If your meatball is on the smaller side (one inch) plan to serve 5-6 per person.
We love eating these meatballs in soups and pastas, but they’re just as good on their own dipped in a sauce! I’m glad we have such a big batch in the freezer, because we go through them pretty fast! If you’d like to try a chicken version, check out our Chicken Pesto Meatballs – they’re amazing too!
what to serve with meatballs:
For more meatball recipes, check out:
- Sweet and Sour Meatballs
- Buffet Meatballs
- Buffalo Chicken Meatballs
- Asian Meatballs
- Crockpot Meatballs
- Meatball Marinara Poppers
Basic Meatball Recipe
This Homemade Meatball recipe is way better than store bought, and easy too - they take minutes to put together! Made from ground beef mixed with parmesan cheese, salt, pepper, onion and garlic powder, milk, and eggs. These ground beef meatballs are perfect alone or mixed in with pasta!
- 2 lbs ground beef I use 85/15
- 2 eggs
- 1 c milk
- 2 TB grated parmesan cheese
- 1/2 c plain breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
Preheat oven to 450 degrees 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 together 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 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.
- TO FREEZE: Allow meatballs to cool completely on the baking sheets. Once cool, scrape the fat away from the meatballs and seal tightly in a freezer safe bag or air tight container and place in the freezer.
- When you're ready to use them, defrost them in your fridge, or put the frozen meatballs right into a soup or sauce. *Note, for cream based sauces, defrost the meatballs completely before adding.
These look sooooo good. I can already think of a handful of recipes I’d love to try these homemade meatballs in! Thank you for sharing this recipe with us, Kristin!! Head over to Yellow Bliss Road to see more of her amazing recipes!