Easy Meatball Recipe – Spend With Pennies

An easy Meatball Recipe is a kitchen staple with easy-to-prep.

This recipe makes all-purpose meatballs that are tender and juicy with lots of flavor. Serve them with spaghetti and tomato sauce, as Swedish meatballs, or as an appetizer with grape jelly meatballs.

Taking a meatball off a plate of them with a fork

A Mealtime Hero – Easy Meatballs

This easy meatball recipe is a classic that’s perfect in soups, casseroles, or meatball sandwiches. 

  • Family Friendly. These are loved by kids and adults alike!
  • Versatile. I like to prepare these easy meatballs with beef and pork for the perfect blend of flavors.  Use any type of ground meat and swap out the seasonings to match your meal.
  • Make ahead. Prepare big batches of meatballs and freeze them. They can be added directly to a pot of boiling soup or Marinara Sauce.
Homemade Meatballs

Ingredients in Meatballs

  • Meat: Use ground beef in this recipe or add in a little bit of ground pork if you’d like – try veal, lamb, ground turkey, or lean Italian sausage.
  • Binders: Egg and bread crumbs are binding agents to help the meatballs keep their shape.
  • Liquid: Milk adds moisture.
  • Flavor: Italian Seasoning,  Parmesan cheese, onion, and garlic powder add flavor to these easy meatballs. This Italian meatball flavor pairs well with spaghetti, but you can change the seasonings or add fresh herbs to match the other flavors in your meal.
Homemade meatball ingredients in a clear glass bowl

How to Make Meatballs

These easy meatballs are quick to prepare. Line the pan with foil or parchment paper (according to the recipe below) or spray the pan (or foil) with cooking spray for easy cleanup. Mix the ingredients and form 48 meatballs, 1½ inch in diameter. Place them ½-inch apart.

I like to bake these meatballs but you can cook them by pan frying, dropping them into boiling soup or sauce. The oven is easy with no splattering, no flipping the meatballs, they’re juicy with a nice crust every time!

Precooked meatballs on a baking sheet

Tips for Great Meatballs

  • Do Not Overmix: To keep meatballs tender and juicy, do not overmix when combining the ingredients. Overmixing can make the meat dense and tough.
  • Size Matters: Ensure the meatballs are the same so they cook evenly; a cookie scoop makes this job easy!
  • Don’t be Lean: Ensure you choose lean meat and not extra lean. A little bit of fat keeps meatballs tender and juicy. If you’re using extra lean meat, a bit of olive oil or chopped bacon can be added.
  • Season and Flavor: This recipe is seasoned with Italian-style flavors. Replace the Italian flavors based on how you’re serving them – try ginger and garlic for a sweet and sour sauce.
Meatballs on a baking sheet

How Long To Bake Meatballs

When you make this meatball recipe, bake them at 400°F for 18-20 minutes. I usually break one open to check for any pink color. A meat thermometer inserted into a meatball should read 160°F.

Meatballs are pretty forgiving when it comes to oven temperature. If you have something else in the oven at a different temperature, you can add them in and keep an eye on the meatball temperature.

How to Freeze Meatballs

This meatball recipe makes about 48 meatballs which is perfect for parties. I like to batch cook them and put them in the freezer in a plastic bag. They can be reheated in the oven quickly to be enjoyed again!

Once cooked and cooled, these meatballs can be frozen for quick meals on busy weekdays!  Simply place them on a baking sheet and freeze for a few hours. Once frozen, transfer to a plastic freezer bag and keep them frozen for up to a few months.

More Easy Meatball Recipes

Taking a meatball off a plate of them with a fork

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Easy Meatball Recipe

This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the most beautiful color ever.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

  • Preheat the oven to 400°F. 

  • In a medium bowl, add all ingredients and gently mix just until combined.

  • Shape the meat mixture into 48 meatballs, approximately 1 ½ tablespoons each. 

  • Bake for 18-20 minutes or until cooked through.

For a milder onion 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.
Meatballs should reach an internal temperature of 160°F.
These meatballs can be prepared and frozen, either raw or baked. 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.

Serving: 4meatballs | Calories: 300 | Carbohydrates: 6g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 301mg | Potassium: 423mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 3.5mg | Calcium: 136mg | Iron: 2.6mg

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

Course Appetizer, Main Course
Cuisine American

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Classic Meatballs on baking sheet with a title
Classic Meatballs with a title

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