Easy Homemade Meatballs

I love meatballs and have several recipes for fun meatball recipe variations on the website already, but I wanted to have one good basic and easy homemade meatball recipe that could be used in several different meals. That way you can keep a batch of these tasty meatballs in your freezer and use them in different quick weeknight meals later. I’m all about making things easy and uncomplicated!

This homemade meatball recipe is super simple, pared-down, and basic for when you need something fast, easy, and uncomplicated. The other advantage to keeping these meatballs simple is that it makes them more versatile! Because the flavor profile is simple, you can pair these meatballs with a variety of sauces and meals.

And as always, I’ve got a couple of upgrade options for you below if you do want to take these meatballs up a notch and make something a little fancier.

Why Do Meatballs Have Egg and Breadcrumbs?

Egg and breadcrumbs are added to meatballs to help hold together, and the combination helps give the meatballs a slightly more tender texture. While I have made some meatballs without eggs and breadcrumbs in the past (see my Beef Kofta Meatballs), they don’t hold together quite as well and the meat has a more firm texture, similar to that of a hamburger.

If you need to replace the egg or breadcrumbs for dietary reasons, you can experiment with using a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) for the egg, and using oatmeal, rice, or crushed gluten-free crackers in place of the breadcrumbs.

Can I Use Different Meat?

Yes, meatballs work great with several different types of ground meat. Just keep in mind that different types of ground meat contain different amounts of fat and moisture, so substituting the meat can change the texture and flavor of the meatballs.

The recipe below uses Italian sausage, which has a ton of herbs and spices already in the meat. Because of that, the meatballs only needed a small amount of extra seasoning added. So if you substitute the Italian sausage with a different type of ground meat, make sure to increase the seasoning in the meatballs accordingly.

How to Use Homemade Meatballs

Goes great with Slow Cooker Spaghetti Sauce (also freezer-friendly)!

How to Make Homemade Meatballs – Step by Step Photos

Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.

Add the whisked egg, breadcrumb mixture, ¼ cup milk, 1 lb. Italian sausage, and 1 lb. ground beef to a bowl. Use your hands to mix the ingredients together.

Let the meatball mixture sit for five minutes to allow the breadcrumbs to absorb some of the moisture.

Divide and shape the meatball mixture into about 32 meatballs, 2 Tbsp each. I have small hands, so this may actually look bigger than they were. I used a 2 Tbsp measuring cup to portion the meat.

To bake the meatballs, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the meatballs on the baking sheet with about one inch between each.

Bake the meatballs for about 15 minutes, or until lightly browned, then transfer to a pot of red sauce and simmer for an additional 5 minutes. If not using a red sauce, bake for 3-5 minutes longer, or until cooked through.

To cook the meatballs in a skillet, heat one tablespoon cooking oil in a large skillet over medium. Once hot, swirl to coat the skillet in oil, then add the meatballs. Cook for 1-2 minutes on each side or until browned on all sides and cooked through.

Whether you cook your meatballs in the oven or on the stove top, finishing them off with a brief simmer in red sauce adds an extra dose of flavor and helps keep the meatballs nice and tender.

To freeze the cooked meatballs, cool them completely in the refrigerator first, then place them in a freezer bag and transfer to the freezer for longer storage (about 3 months). Once frozen they can be dropped straight from the freezer into a pot of red sauce and simmered until heated through.

Try These Other Meatball Recipes:

• Creamy Chicken Meatballs
• Swedish Meatballs
• Porcupine Meatballs
• Turkey Meatballs
• BBQ Meatballs with Cheese Grits
• Teriyaki Meatball Bowls
• Spinach Feta Turkey Meatballs
• Chicken Parmesan Meatballs
• Giant Slow Cooker Meatballs
• Turkey and Stuffing Meatballs
• Sheet Pan BBQ Meatballs
• Slow Cooker Meatball Subs
• Gluten-Free Meatballs by MamaKnowsGlutenFree