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!
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“Easy recipe and it was a hit! I made a double batch for a party and everyone loved them!”
Hunter
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 this recipe 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 this recipe up a notch and make something a little fancier.
Ingredients
Here’s what you’ll need to make this easy recipe for meatballs:
- Italian Sausage & Ground Beef: I love using a mix of ground Italian sausage and ground beef because they add so much flavor to this recipe. The sausage is already perfectly seasoned, and together, they add the right amount of fat to stay moist and juicy.
- Eggs: I mix in 2 large eggs to bind everything together. If you need to replace the eggs for dietary reasons, you can experiment with using a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water).
- Plain Breadcrumbs: I use both eggs and breadcrumbs to hold everything together and add a more tender texture. While I have made recipes without using either before (see my beef kofta meatballs), they don’t hold together quite as well, and the meat has a firmer texture, similar to that of a hamburger. For gluten-free, try using oatmeal, rice, or crushed gluten-free crackers in place of the breadcrumbs.
- Parmesan: I add a generous amount of grated parmesan cheese for a delicious layer of salty, umami flavor!
- Whole Milk: Adds moisture and helps stop the meat from drying out.
- Seasonings: This recipe is seasoned with garlic powder, onion powder, Italian seasoning, salt, and black pepper, which adds a great flavor without overpowering the meat.
Can I Use Different Meat?
Yes, homemade 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.
The recipe below uses Italian sausage, which has a ton of herbs and spices already in the meat. Because of that, they 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 seasonings accordingly.
What Else Can I Add?
If you want to take this recipe up a notch and make it 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!
Variations to Try!
Like I said, I love a good meatball recipe. Here are some super easy variations you can try when making this dish:
- Switch out the seasonings in this recipe for nutmeg and allspice, and serve them with a creamy, savory sauce to make Swedish meatballs!
- Swap the breadcrumbs for rice and make porcupine meatballs (a super easy way to make this recipe gluten-free friendly)
- Following on from what I said earlier about using different meat, turkey meatballs are a tasty alternative to the beef and Italian sausage used in this recipe.
- Or, if you want to supersize this recipe AND make it in a crockpot… my giant slow cooker meatballs are a fun twist on this classic dish.
Serving Suggestions
There’s nothing easier or more satisfying than a plate of spaghetti with marinara sauce and meatballs, but that’s not the only way I enjoy this recipe! I love making meatball subs from them, but they’d also be delicious added to a simple soup, like minestrone. I’d even serve them as an easy appetizer or add them to pizzas and bowl meals with rice and veggies. And, of course, they’re absolutely delicious served with mashed potatoes, sautéed green beans, and brown gravy. Yum!!
Storing & Reheating
Any leftovers can be stored in an airtight container for up to 3-4 days. You can reheat them in a skillet over medium-low heat, in the microwave, or simmered in a sauce until heated through. I’ve also included instructions for freezing in the recipe card below!
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 balls, 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 for about 15 minutes, or until lightly browned.
- Once browned, transfer them 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 they're 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 them, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch.
- Once cooked, transfer them to a pot of red sauce and simmer for a few minutes more before serving.
Freezing instructions
- You can freeze this recipe 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, 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
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 balls, 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, 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 them 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 them 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 them 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 them nice and tender.
To freeze them once cooked, 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.
After reading the existing comments, I will try this recipe….but the Italian Sausage……well…iiii…..don’t know about that. I bought and tried that 3 weeks ago, and my first reaction….OMG…what is in this extruded stuff……..I made two breakfast patties, ate them, and threw the rest of that…5.00 purchase into the trash. Somebody needs to do something about that product. I could visualize all sorts of DNA in that stuff.
They are Great..
Easy to make using an equal measure; you need another person to spice up the sauce at the same time or make the sauce ahead. I made a double batch.
My family andcI loved these meatballs. They were delicious.
My family lived this recipe!
What’s the milk for?
Moisture!
BEST MEATBALLS EVER
These were SOOO great. Few ingredients, simple, but delicious – my dream recipe. Perfect for a weeknight meal and I was able to freeze more than half. I just dropped a few in my eggs this morning for a protein-filled breakfast… 10/10 as well.
Just made them! Very good. I dislike Italian Sausage so I just did ground beef instead. Tasted amazing. And very easy to make too. Recipe shared.
WOW …these meatballs are great. And so easy to make. I’m not buying frozen meatballs ever again. Thanks
I just made these! They are incredible. Very tender and so flavorful!
Can I double the ingredients for a bigger batch
Yes, you can!