Homemade Meatball Recipe (2024)

Ingredients for Homemade Meatballs

To make this simple homemade meatball recipe, you’ll need the ingredients listed below. The parmesan cheese is optional but goes great when you’re adding the cooked meatballs to Homemade Spaghetti Sauce. If you using them in my Crockpot Meatballs or Sweet and Sour Meatballs, leave out the cheese.

• Lean Ground Beef – I like to use an 85/15. It’s got a great flavor but isn’t overly greasy. Feel free to use a different meat or combination of meats, like a 50/50 combination of ground beef and ground pork, ground turkey or ground chicken.
• Eggs – This helps to bind the meat together and keep the meatballs moist.
• Milk – Whatever you have on hand.
• Grated Parmesan Cheese – Freshly and finely grated or pre-grated; either will work.
• Plain Breadcrumbs – If you don’t have breadcrumbs on hand you can use Panko bread crumbs or even crushed crackers. For Italian meatballs, use Italian seasoned breadcrumbs. Or make your own by toasting a few slices of bread and then pulsing them in a food processor.
• Seasonings – Garlic powder, onion powder, salt, and pepper.
• Fresh Parsley

How To Make the Best Meatballs

See recipe card below for ingredient quantities and full instructions.

Prep. Preheat the oven to 450 degrees F. Line two rimmed baking sheets with foil and set aside.

Hand mix. Combine all of the ingredients into a large bowl and gently mix together with your hands, careful not to over-mix. Just squish it all together a few times to combine. Your hands have a lighter touch than a spoon or spatula, and incorporate all of the ingredients without crushing the meat.

Form the meatballs. Divide the meatball mixture into your desired size. As long as they are uniform, they can be as large or small as you like.

PRO TIP: To ensure that they cook evenly, I use a medium cookie scoop to divide the meat into uniform sized 2-inch balls, roll them, then place them fairly close together on a foil lined cookie sheet. They can be even closer together than this, as long as they’re not touching; you just need air flow around them to ensure even cooking.

See Also

Homemade Frozen Meatballs - Recipes That Crock!Chicken Sloppy Joes {Cookbook of the Month Recipe}

Bake. Bake in the 400℉ oven for 10-14 minutes, depending on the size. Be sure to check for doneness. Use an instant read thermometer to check that the internal temperature reads at least 165 degrees F. Serve hot with your favorite sauce.

Is it better to bake or fry meatballs?

Cooking them in a pan on the stovetop requires additional olive oil for frying, and baking doesn’t. Baking them is a healthier alternative since you aren’t adding any extra oil. If you want a crispier exterior, you can place them under the broiler for a few minutes at the end. You’ll still get that golden brown and crispy outside without any extra fat.

How do you keep homemade meatballs from falling apart?

When meatballs fall apart, it’s usually the binder that’s the culprit. The ingredients you use can make a difference. The binder helps to hold the meat together; and in this recipe, that’s an egg and breadcrumbs. Over-mixing can actually make your meatballs fall apart! Use your hands to lightly mix and form them.

Do you need an egg to make meatballs?

The egg used in most formed ground beef recipes like meatballs or meatloaf, is part of what holds the meat together. You can substitute the eggs with plain yogurt or ricotta cheese if you need to.

Can I use different meat?

You can! Just replace the ground beef with the same amount of lean ground turkey, ground chicken or ground pork and bake as directed. You could also use myHomemade Turkey Meatballs Recipe which is similar to this one.

Expert Tips

• Rimmed Baking Sheets. Use rimmed sheets because the meatballs will release juices as they bake and you want to keep it all on the pan and not on the bottom of your oven. If you don’t have rimmed baking sheets you can bake the meatballs in a baking dish.
• Use Aluminum Foil. Make sure to line your pan with foil for easier clean up. Parchment paper can work but will likely get soggy, and silicone mats won’t cover the whole sheet pan. With foil you can wrap it over the edges and just roll it up when you’re done, keeping the mess contained.
• Perfect Portions. Use a cookie scoop or ice cream scoop to portion out the meatballs so they are even in size.
• Don’t be afraid to get your hands dirty. Don’t over-mix or you risk the meatballs becoming tough. Using your hands for gentle mixing will help keep the meatballs tender.
• Add Moisture if Needed. If your meat mixture is too dry, add a tablespoon or two of milk.

Recipe