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Easy Meatball Recipe – Spend With Pennies
Juicy, tender, and so easy to make!
This meatball recipe is made with ground beef, seasonings, and breadcrumbs and can be baked right away or prepped in batches and frozen for easy weeknight meals.
This easy meatball recipe has just 3 steps: mix, shape, and bake!
These meatballs are perfectly seasoned, tender, and juicy.
Make them with ground beef or any combination of beef, pork, or sausage.
Double or triple this meatball recipe and freeze them for quick weeknight meals.
Meat: I love meatballs using beef and pork, but you can use all beef if you’d prefer. I use lean ground beef (80/20)—a little fat keeps them tender and juicy. You can also swap in some veal, lamb, or lean Italian sausage.
Egg: Binds the meatballs.
Breadcrumbs: Seasoned breadcrumbs add flavor, but you can use any type of breadcrumbs or finely crushed crackers.
Milk: Adding a little milk to the breadcrumbs gives these meatballs a tender texture and keeps them from being dense.
Onion: Adds flavor and can be replaced with ½ teaspoon onion powder.
Seasonings:Italian seasoning and Parmesan cheese add flavor. Change the seasonings or add fresh herbs to match the other flavors in your meal.
How to Make Meatballs
This easy meatball recipe is quick to prepare.
Mix the ingredients and form 48 meatballs, 1-½ inches in diameter.
Place them ½-inch apart on a parchment-lined baking sheet.
Bakeuntil tender or freeze (full recipe below).
Do not overmix: Combine the ingredients gently with your hands; overmixing can make the meat dense and tough.
Keep it juicy: Choose lean meat (80/20) and not extra lean — a little bit of fat keeps meatballs tender and juicy. If you’re using extra lean meat, add a tablespoon of olive oil or ¼ cup chopped raw bacon.
Swap the seasonings: You can change the seasonings depending on the flavors in your meal. Try crumbled feta in place of parmesan.
Keep it even: Ensure the meatballs are the same size so they cook evenly; a cookie scoop makes this job easy.
Storing Leftovers
Store leftover meatballs in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave in a dish or simmer them on the stove in pasta sauce (I love this brand, Rao’s).
To freeze before baking: Place meatballs on a parchment-lined baking sheet and freeze. Once frozen, transfer to a freezer bag and store for up to 4 months.
To bake raw meatballs from frozen, add 6 to 10 minutes to the cooking time or until they reach 160°F with an instant-read thermometer.
To freeze after baking: Bake as directed and cool on the baking sheet. After cooling, transfer them to a clean baking sheet and freeze. Once frozen, transfer to a freezer bag and store for up to 4 months. Meatballs can be thawed in the fridge overnight or by simmering in a marinara sauce until heated through—see recipe notes.
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Easy Meatball Recipe
This easy meatball recipe is so easy to make and they always come out juicy and tender.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Prevent your screen from going dark
Preheat the oven to 400°F. Line a large rimmed baking pan with parchment paper.
In a medium bowl, add beef, pork, breadcrumbs, milk, onion, parsley, parmesan cheese, egg, and seasonings. Gently mix until combined.
Shape the meat mixture into 48 meatballs, approximately 1 ½ tablespoons each, and place on the prepared baking pan.
Bake for 18 to 20 minutes or until the meatballs reach 160°F.
Serve with tomato sauce if desired.
*Onion: For a milder flavor, soften the onion in a skillet with a little bit of butter before adding to the meatballs or replace it with ½ teaspoon of onion powder. To serve with pasta sauce, stir the cooked meatballs into the desired amount of sauce and simmer for 3 to 4 minutes on the stovetop.
To freeze, prepare as directed and freeze on a baking sheet before or after baking. Transfer to a freezer bag for up to 4 months.
To bake raw frozen meatballs, add 6 to 10 minutes to the cooking time and ensure the meatballs reach 160°F.
To heat cooked meatballs from frozen, add to a skillet with 1/2 cup water. Cover and simmer until heated through, for 10 to 12 minutes, adding more water as needed.
To heat cooked meatballs in pasta sauce, add ½ cup of water to the sauce and simmer for 15 to 20 minutes or until the meatballs are heated through.
Marcella Gucci embodies a warm, inviting, and adventurous spirit. Her tone is friendly yet knowledgeable, blending passion for culinary exploration with a genuine love for travel. She communicates with enthusiasm, inspiring her audience to embrace new flavors and cultures.
As the founder of Travel Foodie, Marcella is a culinary enthusiast and globe-trotter. With a keen eye for detail and an appreciation for diverse food cultures, she curates experiences that connect people through the universal language of food. Marcella’s mission is to transform culinary dreams into reality, guiding her audience on a delectable journey around the world.
Travel Foodie where culinary curiosity meets wanderlust! This site is your passport to a world of flavors, offering a delightful mix of travel tips, authentic recipes, and immersive culinary experiences. Whether you’re planning your next adventure or simply looking to spice up your kitchen, we will serves up inspiration and tasty tidbits that will leave you hungry for more. Bon appétit!
