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
There’s nothing easier or more satisfying than a plate of spaghetti with red sauce and meatballs, but that’s not the only way to eat meatballs! Here are some other things you can do with homemade meatballs:
- Make meabtall subs (hoagie rolls, red sauce, meatballs, mozzarella)
- Add the meatballs to a soup (they’d be great in Minestrone)
- Use them in place of plain beef in Stroganoff
- Serve on top of mashed potatoes with a brown gravy
- Toss with pesto and serve on veggie noodles
- Stuff inside of a calzone or slice and use to top a pizza
- Add to a bowl meal (rice, veggies, any sauce)
- Add to baked pasta (like Roasted Vegetable Baked Ziti)
What Else Can I Add?
If you want to take your meatballs up a notch and make them a little fancier, there are several things you can add. Try adding some fresh minced onion or garlic for an extra punch of flavor. Or try using some flavor add-ins like crumbled bacon, sun-dried tomatoes, or fresh herbs (basil, parsley, oregano). You can also try swapping out the milk for a different flavored liquid, like broth or even some of your red sauce. And I’m always a fan of adding a pinch of crushed red pepper to just about anything!
Goes great with Slow Cooker Spaghetti Sauce (also freezer-friendly)!
Easy Homemade Meatballs
Servings 8 about 4 meatballs eachIngredients
- 1/2 cup plain breadcrumbs ($0.32)
- 1/2 cup grated Parmesan ($0.88)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1/2 tsp Italian seasoning ($0.05)
- 1/4 tsp salt ($0.02)
- 1/4 tsp pepper ($0.03)
- 2 large eggs ($0.42)
- 1/4 cup whole milk ($0.11)
- 1 lb. bulk Italian sausage ($3.00)
- 1 lb. ground beef ($5.99)
Instructions
- In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
- Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
- Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 meatballs, approximately 2 Tbsp in volume each.
Oven Cooking Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
- Bake the meatballs for about 15 minutes, or until lightly browned.
- Transfer the meatballs to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until the meatballs are cooked through.
Stove Top Cooking Instructions
- Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
- Cook the meatballs, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch of meatballs.
- Transfer the cooked meatballs to a pot of red sauce and simmer for a few minutes more before serving.
Freezing instructions
- You can freeze the meatballs either cooked or uncooked. I prefer freezing them already cooked so they can go straight from the freezer into a pot of red sauce and then just simmer until heated through. Cooked meatballs should be completely cooled before placing in a gallon-sized freezer bag and transferred to the freezer.
- To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag for longer storage. Thaw completely before cooking.
See how we calculate recipe costs here.
Nutrition
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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
I want to make homemade meatballs this will be my first time to make them
I tried this recipe and was very pleased. I used ritz crackers in place of breadcrumbs, real minced onion and all ground beef – 3lbs. I baked them for 15 minutes and then threw them in my favorite spaghetti sauce, simmered for 1/2 hour to 1 hour. They were the perfect texture. Not soggy or tough. It made 40 meatballs,
Very good recipe! I like to use crushed up ritz crackers to give it extra texture, but this was great. Thank you for sharing.
Could I pop these raw into your slow-cooker red sauce recipe, or would you recommend that I cook them through first?
You can put them raw into the slow cooker, but I would sear them first to develop flavor. XOXO -Monti
I used ground beef only, and Italian seasoned bread crumbs. I also didn’t measure my seasonings. It turned out great! (I’m not a fan of Italian sausage.) I love vodka sauce, so I used that and I found a great way to cook spaghetti noodles directly in the sauce. It turned out AMAZING. I love this recipe!
Better review your prices. The ingredients are a lot more now.
Hi Todd! We live in Nashville, TN. The prices in the recipe reflect exactly what we paid for the ingredients at our local stores. However, I just moved here from Los Angeles, and I know that everything there costs way more. I’m not sure where you live, but I’m sorry you seem to be in a similar situation as I found myself in California. It’s def frustrating. Thank you for being here! XOXO -Monti
Thanks for this easy recipe! The meatballs were super delicious! I didn’t have Italian sausages, so I subbed it with ground pork and doubled the seasoning. They turned out great!
These were so easy and delicious! I doubled the onion powder, garlic powder and Italian seasonings. Thank you for this easy, flavorful recipe!
I came across this while searching for a recipe to make homemade meatballs. This was so easy and inexpensive!! My 4 yr old grandson absolutely loves them!!
Was just wondering how to properly store cooked meatballs in the refrigerator?
Any air-tight food storage container should work fine. :)
I never would have thought to add Parmesan to the meatball mix. I can only imagine how much flavor that adds. Delicious recipe!
Best meatballs I’ve ever made! Why did I wait so long to bake them? I was short on breadcrumbs so I put French Fried Onions in the food processor and added to the breadcrumbs! Turned out marvelous! Going to start another batch to freeze tomorrow
Ooooh, I bet those onions tasted so good in there!
If I do the recipe exactly and want to use them in stroganoff another time, will that taste good because of the Italian sausage?
I think it would be great. :)
What percent fat for the ground beef?
LOVE having meatballs in the freezer! I’ll never go back to breadcrumbs, though, after discovering some chefs’ secret of soaking a slice of bread, generally white (I use sourdough for its heft), in enough milk to make it completely soggy, for ten minutes or so. About a slice per pound of meat. If I’m making these on the fly and only have lower-fat meat(s), like ground sirloin and/or lean ground poultry, I’ll use whole milk, cream or half and half, just because I prefer the texture of a somewhat fattier meatball.
Gotta run — now I have to get some ground sirloin. If the price hasn’t made it enough to buy a car with …
This is very similar to how I make meatballs. I like the addition of cheese. I usually grate in an onion but I followed your recipe exactly. I also made some sauce from our home canned tomatoes. Tonight: meatballs subs 😋
Meatballs are freezer gold–chicken, turkey, beef, pork or mixed meats! I make mine a bit smaller, and always cook in the oven before freezing. This particular beef/sausage combo is both versatile and absolutely wonderful!