This post may contain affiliate links. Please read our disclosure policy.
This easy meatball recipe delivers juicy, flavorful perfection with minimal effort, perfect for busy weeknights or casual gatherings.
We Love Homemade Meatballs!
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 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-to’s). Any way you have them, they’re sure to be loved.
WHY WE 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.
Ingredients
PREP TIME: 10 minutes
BAKE TIME: 12 minutes
- 2 pounds ground beef – For tender and flavorful meatballs, stick with fattier meats. The most popular meat choice is ground beef (80/20 or 70/30). You can also try ground pork, veal, or even Italian sausage or a combination of 2 different types of meat.
- Ground turkey and chicken are options, but they don’t have as much fat as beef which leads to a drier meatball. Try this Turkey Meatball recipe which is formulated to balance the lean meat.
- 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/liquids in the meat.
- 1 teaspoon garlic powder – It adds just a hint of flavor that makes them even more delicious.
- 1 teaspoon onion powder – or use minced onion or even real onions.
- 1 teaspoon seasoning salt or garlic salt
- ½ teaspoon black pepper
How to Make Homemade Meatballs
- MIX. Place all ingredients, 2 pounds ground beef, 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, ½ teaspoon black pepper 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.
- SCOOP. Scoop and divide the meat mixture into desired-size meatballs.
- To make them more uniform: Use a cookie scoop and gently roll it to smooth out the shape. Cookie scoops are generally 1” and make a perfectly sized smaller meatball.
- BAKE. 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 sauce. This makes about 50 meatballs!
Crockpot Instructions
- Add the raw meatballs directly to the crock pot.
- Add your sauce or soup of choice and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
If you are worried about them falling apart, brown them first. Add a little olive oil to a skillet and brown each ball to form a thin crust.
Complete The Meal
Side Dishes
SAUCES
More Meatball Recipes
More Collections
Easy Meatball Recipe
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
- Crockpot Instructions. Add the raw meatballs directly to the crock pot. Add your sauce or soup of choice and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
- If you’re worried about them falling apart, brown them first. Add a little olive oil to a skillet and brown each ball to form a thin crust.
- 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.
- From frozen. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Spices. Easily adjust the flavor of these meatballs by adding different spices. Italian seasoning is a classic spice.
Add heat. Use chili powder, paprika, or red pepper flakes to add heat.
Fresh herbs. Remember that when using fresh herbs like basil, oregano, or parsley you need twice as much as when you use dry herbs.
Binder ratio. The beaten eggs and bread crumbs both act as binding agents. It is important not to add too much or not enough or the ratio of binding ingredients to the meat will be off and you won’t get the desired texture.
Sauce. To add the meatballs to a sauce like Marinara Sauce or tomato sauce or to cook them in the crock pot, brown them first in a frying pan. This will form an outer crust which will help them keep their shape as they finish cooking.
Additions. Be careful adding extra chopped veggies as they will alter the ratio and the meatballs may not hold together.
You will need to substitute the breadcrumbs with another binding agent such as:
¼ cup cracker crumbs
¼ cup crushed cornflakes
⅔ cup regular rolled oats
Keep homemade meatballs in an airtight container in the refrigerator for 2-3 days.
Freeze meatballs raw or after they’ve been cooked. Lay out the meatballs side by side on a baking pan and place them in the freezer. As soon as the meatballs begin to freeze, transfer them into a Ziploc freezer bag or another freezer 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.
I don’t have a cookie scoop. Would a tablespoon work?
Absolutely! I’d do a heaping tablespoon.
Delicious, and my whole family loves!
Love this recipe though looking at pictures of the meat mixture mine looks like there’s too much milk. I followed the recipe exactly. But it looks as if there’s nit enough hamburger itself though I used 2 pounds
Hmmm… hopefully they still turned out alright! I’m not sure if the type of ground beef (fat percentage) may have made a difference? Fingers crossed they still worked for you!
Can you use ground turkey instead of ground beef?
Absolutely!!
Easiest recipe I have ever used, and they are absolutely delicious. Thank you
You are very welcome! Thank you for trying them & letting me know!
Simple to make and delicious.
Glad you think so 🙂 Thank you for letting me know what you thought!
This is a keeper! These meatballs were full of flavor and super easy.
Glad you think so 🙂 Thank you for trying them!
I made these tonight and they turned out awesome. Thank you for the great recipe. I’ll be adding this into our regular menu rotation!
Happy to hear that! Thank you for trying them!
These are so easy to make. They are my go to when my GRANDKIDS ask for “sketti”. They love to help and this is a perfect recipe to teAch.
Cute! I am so glad they love helping! Thank you for letting me know!
I have never made meet balls but this recipe seemed easy enough. Well, this recipe was extraordinary❣ Better than most meet balls I’ve ever had❣ Thank you❣
Awe, I am so glad!! Thank you for letting me know that!