These easy homemade meatballs are tender, juicy, flavorful, and simple enough for a weeknight dinner. Made with ground beef, breadcrumbs, Parmesan cheese, garlic, herbs, and a few basic ingredients, they come together quickly and cook beautifully in the oven.
Serve them with spaghetti and marinara sauce for a classic Italian-American dinner, tuck them into toasted rolls for meatball subs, or serve them as a party appetizer with warm marinara for dipping.
The meatballs can also be made ahead and frozen, making this recipe a convenient option for busy families.
Why You’ll Love These Easy Homemade Meatballs
- Tender and juicy
- Easy beginner-friendly recipe
- Simple pantry ingredients
- Baked instead of fried
- Great for pasta night
- Excellent for meatball subs
- Freezer-friendly
- Make-ahead friendly
- Perfect for meal prep
- Family-friendly
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/3 cup whole milk
- 3 cloves garlic, finely minced
- 1/4 cup finely chopped yellow onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons olive oil
For Serving
- Warm marinara sauce
- Cooked spaghetti
- Grated Parmesan
- Fresh parsley or basil
How to Make Easy Homemade Meatballs
1. Preheat the Oven
Preheat your oven to 400°F.
Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. Make the Breadcrumb Mixture
Add the breadcrumbs and milk to a large mixing bowl.
Stir gently and let the mixture sit for about 5 minutes.
This creates a soft breadcrumb mixture that helps keep the meatballs tender.
3. Add the Remaining Ingredients
Add the ground beef, ground pork, Parmesan cheese, egg, minced garlic, finely chopped onion, parsley, Italian seasoning, salt, black pepper, and red pepper flakes if using.
4. Mix Gently
Using clean hands or a wooden spoon, gently mix everything until just combined.
Don’t overwork the meat mixture.
Overmixing can make meatballs dense and tough.
5. Shape the Meatballs
Use a cookie scoop or tablespoon to portion the mixture.
Roll each portion gently between your palms to form meatballs approximately 1 1/2 inches wide.
Try to keep them similar in size so they cook evenly.
Place the meatballs on the prepared baking sheet with a little space between each one.
6. Add Olive Oil
Lightly brush or drizzle the meatballs with olive oil.
This helps the outside develop a delicious golden-brown color while baking.
7. Bake
Place the baking sheet in the preheated oven.
Bake for approximately 18–22 minutes, depending on the size of the meatballs.
They should be browned on the outside and fully cooked in the center.
For food safety, the center should reach 160°F when using a ground beef and pork mixture.
8. Warm the Marinara Sauce
While the meatballs bake, warm your favorite marinara sauce in a saucepan over low to medium heat.
You can use homemade or store-bought marinara.
9. Finish the Meatballs in Sauce
Once the meatballs are cooked, transfer them gently into the warm marinara sauce.
Simmer for about 5 minutes so the meatballs absorb some of the sauce.
10. Serve
Serve the meatballs over spaghetti with plenty of marinara sauce.
Finish with freshly grated Parmesan and chopped parsley or basil.
How Do I Keep Meatballs Tender?
The most important thing is to avoid overmixing the meat.
The breadcrumb and milk mixture also helps maintain moisture.
Handle the mixture gently when shaping the meatballs and don’t pack them too tightly.
Should I Use Beef and Pork Together?
A combination of ground beef and pork creates flavorful, tender meatballs.
Beef provides rich flavor while pork adds extra moisture and tenderness.
You can use all beef if preferred.
Can I Use Ground Turkey?
Yes.
Ground turkey can be used instead of beef and pork.
Because turkey is leaner, be careful not to overcook it.
Adding a little extra milk or olive oil can help maintain moisture.
Can I Fry the Meatballs Instead?
Yes.
Heat a small amount of olive oil in a large skillet over medium heat.
Brown the meatballs on several sides, then finish cooking them in marinara sauce.
Baking is generally easier because you can cook the entire batch at once.
Can I Put Raw Meatballs Directly Into Marinara Sauce?
Yes.
Traditional recipes sometimes simmer raw meatballs directly in sauce.
However, baking them first makes it easier to develop a browned exterior and allows you to handle the meatballs more easily.
Easy Homemade Meatball Variations
Italian Meatballs
Use beef and pork with Parmesan, garlic, parsley, and Italian seasoning.
Spicy Meatballs
Add red pepper flakes and a pinch of crushed chili pepper.
Turkey Meatballs
Replace the beef and pork with ground turkey.
Chicken Meatballs
Use ground chicken with Parmesan, garlic, parsley, and Italian herbs.
Mozzarella-Stuffed Meatballs
Place a small cube of mozzarella in the center of each meatball before shaping completely.
Garlic Parmesan Meatballs
Add extra Parmesan and minced garlic to the mixture.
Swedish-Style Meatballs
Use warm spices such as nutmeg and allspice and serve with a creamy sauce instead of marinara.
Can I Make Meatballs Ahead of Time?
Yes.
You can shape the meatballs up to one day ahead.
Place them on a covered baking sheet and refrigerate until you’re ready to cook them.
You can also freeze uncooked meatballs for longer storage.
How to Freeze Homemade Meatballs
Arrange uncooked meatballs in a single layer on a parchment-lined baking sheet.
Freeze until firm.
Transfer them to a freezer-safe bag or container.
Freeze for up to 3 months.
You can also freeze fully cooked meatballs.
How to Cook Frozen Meatballs
Frozen uncooked meatballs can be baked directly from frozen.
Place them on a lined baking sheet and add extra cooking time.
Check the center with a meat thermometer to make sure they are fully cooked.
How to Store Leftover Meatballs
Allow cooked meatballs to cool before transferring them to an airtight container.
Refrigerate for up to 4 days.
Store them with marinara sauce to help maintain moisture.
How to Reheat Meatballs
Warm meatballs gently in marinara sauce over medium-low heat.
You can also microwave individual portions.
If reheating in the oven, cover the meatballs with sauce and foil to prevent them from drying out.
What to Serve With Homemade Meatballs
Classic
Serve with spaghetti, marinara sauce, and Parmesan.
Meatball Subs
Place meatballs inside toasted hoagie rolls, cover with marinara and mozzarella, then broil until the cheese melts.
Appetizer
Serve smaller meatballs with warm marinara sauce for dipping.
With Vegetables
Serve meatballs with roasted vegetables, sautéed spinach, or a simple green salad.
With Garlic Bread
Warm garlic bread is an excellent side for meatballs and marinara.
Frequently Asked Questions
Can I use only ground beef?
Yes. Use 1 1/2 pounds of ground beef if you don’t want to use pork.
Can I use panko breadcrumbs?
Yes. Panko gives the meatballs a slightly lighter texture.
Can I use dried parsley?
Yes. Use a smaller amount because dried herbs are more concentrated.
Why are my meatballs tough?
Overmixing the meat mixture or overcooking the meatballs can make them tough.
Why are my meatballs falling apart?
The egg and breadcrumb mixture help bind the meatballs. Make sure the ingredients are evenly combined and don’t make the meat mixture excessively wet.
Can I make gluten-free meatballs?
Yes. Use certified gluten-free breadcrumbs and check your other ingredients.
Can I make dairy-free meatballs?
Yes. Replace Parmesan with a dairy-free alternative and use a suitable milk substitute.
Recipe Card
Easy Homemade Meatballs
Prep Time: 15 minutes
Cook Time: 20–22 minutes
Total Time: About 40 minutes
Servings: 6
Course: Dinner / Appetizer
Cuisine: Italian-American
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese
- 1 large egg
- 1/3 cup whole milk
- 3 cloves garlic
- 1/4 cup finely chopped onion
- 2 tablespoons fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Red pepper flakes, optional
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F.
- Combine breadcrumbs and milk and let them sit for 5 minutes.
- Add beef, pork, Parmesan, egg, garlic, onion, parsley, herbs, salt, and pepper.
- Gently mix until just combined.
- Shape into approximately 1 1/2-inch meatballs.
- Arrange on a lined baking sheet.
- Lightly brush with olive oil.
- Bake for 18–22 minutes until browned and cooked through.
- Warm marinara sauce in a saucepan.
- Add cooked meatballs to the sauce.
- Simmer for about 5 minutes.
- Serve with spaghetti, Parmesan, and fresh herbs.