These homemade meatballs are prepared with simple ingredients and make dinnertime a breeze. Serve with your favorite pasta and sauce for a satisfying meal!
Meatballs are a versatile addition to your weekly dinner menu. They're easy to assemble ahead of time, can be frozen for future meals, and taste great with a variety of pasta sauces.
You only need five main ingredients plus seasoning to get started. They're baked in the oven until perfectly cooked and juicy, and hold their shape well due to the addition of breadcrumbs, parmesan, and egg.
Serve homemade meatballs with your favorite pasta sauce, like marinara sauce or alfredo sauce. Add your favorite pasta shape or a garden salad for a complete meal.
Ingredients and substitutions
- Beef - You'll need one pound of ground beef for this recipe. I recommend 85/15 because it holds together well after baking and has just enough fat to make your meatballs juicy and flavorful. 90/10 can also work, but I don't recommend leaner meats because they dry out easily in the oven. Higher fat meats tend to fall apart due to the fat rendering out while baking.
- Parmesan - Adds flavor and helps bind the meatballs together while baking. I recommend grating your parmesan from a block rather than using pre-shredded parmesan from a canister.
- Breadcrumbs - Acts as a binder to hold the meatballs together. Regular breadcrumbs or Italian breadcrumbs can work in this recipe. If using Italian breadcrumbs, consider reducing the Italian seasoning by half.
- Egg - Adds moisture and acts as a binder to hold the meatballs together.
- Milk - Adds moisture and hydrates the breadcrumbs. I used whole milk, but any milk will work in this recipe.
- Seasoning - Italian seasoning, garlic powder, salt, and pepper add mild, savory flavor to your meatballs.
Tips and tricks
Do not omit ingredients - Each ingredient listed in the recipe serves a purpose. The egg, cheese, breadcrumbs, and milk all help add moisture and structure to the meatballs and should not be omitted.
Use a cookie scoop - For even portioning, use a medium 1.5 tablespoon cookie scoop. This recipe makes 24 meatballs with this size scoop.
Do not overbake your meatballs - This is the number one reason why meatballs turn out dry. Bake your meatballs until they reach 160 degrees Fahrenheit in the center, then immediately remove from the oven.
Use a meat thermometer - I highly recommend using a meat thermometer to test for doneness instead of relying on time alone.
Storage
Cooked meatballs will keep for up to four days in the refrigerator and reheat well.
Meatballs can also be frozen (raw or cooked) for up to three months in a tightly sealed container.
To freeze raw meatballs - Place one inch apart on a parchment lined baking sheet. Freeze the baking sheet for about 1-2 hours, or until meatballs are frozen. This ensures they don't stick together in the freezer. Transfer to to a plastic bag or container, seal tightly, and freeze.
To freeze cooked meatballs - Allow to cool completely to room temperature. Place one inch apart on a parchment lined baking sheet. Freeze for about 1-2 hours, or until meatballs are frozen. Transfer to a plastic bag or container, seal tightly, and freeze.
Frequently asked questions
Yes, meatballs will keep for up to four days in the refrigerator and reheat well in the microwave or oven. To reheat in the oven, preheat to 300 degrees Fahrenheit and bake for up to 15 minutes, or until warmed through. Meatballs (raw and cooked) can also be frozen for up to 3 months.
The breadcrumbs, parmesan cheese, and egg all act as binders in this recipe. Do not omit, reduce, or substitute these ingredients. I also recommend using either 85/15 or 90/10 ground beef for best results. Higher fat meat can fall apart while baking due to the fat rendering out.
Yes, meatballs can be frozen for up to 3 months. To thaw, transfer to the refrigerator to thaw overnight, or add 2-3 minutes to your baking time.
Meatballs turn out dry from overbaking. Perfectly cooked ground beef (cooked to 160 degrees Fahrenheit) is juicy, not dry. Use a meat thermometer and remove your meatballs from the oven as soon as they reach 160 degrees in the center for best results.
Recommended
📖 Recipe
Homemade Meatballs
Ingredients
- 1 pound 85/15 ground beef
- ½ cup breadcrumbs
- ¼ cup parmesan cheese
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add ground beef, breadcrumbs, parmesan cheese, egg, milk, Italian seasoning, garlic powder, salt, and pepper. Mix until incorporated.
- Using a medium (1.5 tablespoon) cookie scoop, or your hands, form mixture into meatballs and place 1 inch apart on prepared baking sheet. Recipe makes about 24 meatballs of this size.
- Bake for about 15-17 minutes, or until internal temperature reaches 160℉ in the center (I highly recommend using a meat thermometer to prevent meatballs from drying out due to overcooking).
- Remove from oven and serve warm.
Equipment Recommendations
Notes
- Leftovers: Leftover meatballs will keep for up to 4 days in the refrigerator.
- Freezing: Raw or cooked meatballs can be frozen for up to 3 months. Place on a parchment lined baking sheet 1 inch apart. Freeze until solid, about 1 to 2 hours. Transfer to a freezer-safe container and seal tightly. Transfer to the refrigerator to thaw overnight or add 2-3 minutes to your baking time if baking from frozen.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!