Meatball Recipe

Holly’s Recipe Highlights: Meatball Recipe
Ingredient Notes
Storing Homemade Meatballs
Recipes to Use These Meatballs In

This Meatball Recipe makes tender, juicy homemade meatballs with a rich, savory flavor that’s perfect for pasta with homemade marinara sauce, on meatball subs, or as meal prep. Baked in the oven for easy cleanup, they’re simple to make and always a family favorite.

Holly’s Recipe Highlights: Meatball Recipe

Flavor: Tender and juicy with a savory, well-seasoned flavor, balanced by hints of Parmesan, garlic, herbs, and onion.
Freezing: You can bake these meatballs right away or make a big batch and freeze them for easy weeknight dinners.
Serving Suggestions: Serve with tomato sauce over spaghetti, in a meatball pasta bake, or on their own as a hearty appetizer.

Total Time: 40 Minutes Makes: 48 Meatballs Cooking Method: Baked

Ingredient Notes

seasoning , milk , garlic powder , parsley , onion , breadcrumbs ,g round beef , parmesan ,egg , salt and pepper with labels to make Easy Meatball Recipe

Meat: Use a combination of beef and pork. A little fat keeps them juicy, so I recommend lean ground beef (80/20). Try them with ground turkey or chicken, or swap in veal, lamb, or even a bit of Italian sausage for extra flavor.
Breadcrumbs: Seasoned breadcrumbs add flavor, but you can use any breadcrumbs or cracker crumbs.
Onion: Finely dice the onion so it blends evenly into the meat mixture. For a milder flavor, sauté it until softened first, or substitute ½ teaspoon of onion powder.
Italian Seasoning: Adds an extra layer of herb flavor, but the meatballs are still delicious without it, especially if you’re using seasoned breadcrumbs.

Don’t Overmix: Mix the meatball mixture gently. Overmixing can make meatballs firm or tough.
Use a Cookie Scoop: This helps to portion the meatballs evenly so they finish baking at the same time.
To Prevent Crunchy Onions: Finely dice the onion or soften it first so there are no crunchy onion bits.
Roll Meatballs Gently: Do not pack the meatballs too tightly when rolling. A light hand keeps them tender.
Use Parchment: Bake on parchment for easy cleanup and to keep the meatballs from sticking.
Use a Thermometer: Check doneness with an instant-read thermometer. Ground beef and pork meatballs should reach 160°F.

To freeze raw meatballs: Place meatballs on a parchment-lined baking sheet and freeze. Once frozen, transfer to a freezer bag for up to 4 months.

To bake raw meatballs from frozen, add 6 to 10 minutes to the cooking time or until they reach an internal temperature of 160°F with an instant-read thermometer.

To freeze cooked meatballs: Bake as directed and cool on the baking sheet. After cooling, transfer meatballs to a clean, parchment-lined 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 simmered in marinara sauce until heated (see recipe notes).

Storing Homemade Meatballs

Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat them in sauce on the stovetop, in the microwave, or covered in the oven until heated through.
Freezing Baked Meatballs: Place them on a baking sheet until firm, then transfer them to a freezer bag or freezer-safe container for up to 4 months.
Baking Raw Frozen Meatballs: Add 6 to 10 minutes to the baking time and cook to 160°F. To reheat cooked frozen meatballs, simmer them in a covered skillet with a little water or sauce until heated through.

Recipes to Use These Meatballs In

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Preheat the oven to 400°F. Line a 9 x 13-inch baking pan with parchment paper.
In a medium bowl, add beef, pork, breadcrumbs, milk, onion, parsley, parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. 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 it to the meatballs or replace it with ½ teaspoon of onion powder. Sauce: 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.

Leftovers, keep leftovers in an airtight container in the refrigerator for up to 4 days.
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 them to a skillet with ½ cup of 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.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Beef, Dinner, Entree, Main Course

Cuisine American

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