Easy Meatball Recipe

5 from 207 votes

Easy Meatball Recipe

This easy meatball recipe delivers juicy, flavorful perfection with minimal effort, perfect for busy weeknights or casual gatherings.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Main Course

Cuisine: American

Servings: meatballs

Author: Kristyn Merkley

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.

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.

Prep ahead. 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).

Store baked meatballs in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

Nutrition