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
Video
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
easy and wonderfully yummy. And I just used the ground beef. I did add some minced fresh parsley
Great recipe.
Easy to make, I am just baking them now.
“Such a spicy meat-a-ball!”
Such an easy and delicious recipe! Meatballs were tender and hubby loved them! I even froze the rest for repeat dinners!
I’m not a gd meatball maker. I figured I try this recipe and they smell amazing!!. I cant wait to cook them. I didn’t have pork so I just used hamburger. My mom has been bugging me about making hamburgers but I REALLY suck at that. I should’ve read thru all ur notes about the seasonings. Next time I’ll have sausage. But they still smell amazing. Can’t wait to cook them. Tomorrow .When I make my sauce. Ty
These came out amazingballs!!! I used my Meatball Maker from Bakenfry and made them perfectly shaped. Also we ate them and I stuck the other half in the freezer. It was a big hit!
I couldn’t wait to taste one!
The kitchen smells like an Italian restuarant! Thay are super easy to make and are delicious.
I love homemade meatballs!
Easy recipe and it was a hit! I made a double batch for a party and everyone loved them!
Can it be made with just ground beef as I don’t have pork on hand
Here’s our commentary on using different meat, from the blog post:
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.
My family really liked this recipe. Thanks for sharing!
These remind me of being a kid, they are really good 😊 Thanks
Thank you for this recipe!. I’m tired of store bought meatballs 😊
Consistently a good recipe. In addition to being tasty, the prep and cook times are spot on – as are all the BB recipes. I really appreciate that feature. Been using BB as a go to recipe card for years
My husband made these and they were delicious! We intended on freezing the remaining meatballs but by the end of the evening, they were almost completely gone! I think the combination of the ground beef and Italian sausage was the key. Such a great flavor!