The best homemade meatballs. Easy to make and incredibly versatile, this meatball recipe will become a family favorite. Learn how to make meatballs either on the stovetop or baked in the oven to serve a variety of ways - over pasta, as an appetizer, etc.
I know many people buy frozen meatballs, but I far prefer homemade meatballs. Especially because they are so easy to make and taste much better than store bought.
This easy meatball recipe is our family's favorite. We love to serve it in many ways, some of which include: with marinara sauce over pasta, in soups, and as an appetizer in barbecue sauce.
Watch the video and follow our step-by-step instructions to learn how to make meatballs in two ways: 1) on the stovetop or 2) baked in the oven. You can even make a double or triple batch to freeze for later.
Homemade Meatball Recipe: Ingredients & Substitutions
- Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey with great results (or check out these healthy turkey meatballs).
- Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce) for a dairy-free version with great results.
- Worcestershire Sauce. In a pinch you could substitute BBQ sauce, lemon juice or omit it all together.
- Minced Garlic. ½ tsp garlic powder can be substituted for 1 tsp minced garlic.
- Onion. ½ tsp onion powder can be substituted for the diced onion.
- Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
- Parmesan cheese. I don't suggest omitting or changing this ingredient at all - it adds to the flavor and texture and is critical for the dish.
- Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.
How to make Meatballs
We'll walk through making this meatball recipe in two ways: 1) on the stovetop and 2) baked in the oven. Don't forget to watch the video!
Make the meatball mixture:
No matter which method you choose, you being by making the meatball mixture. To do this, combine ground beef, egg, milk and Worcestershire sauce in a large bowl.
Then, add the breadcrumbs, parmesan cheese, sea salt, pepper, garlic and onion and stir until evenly distributed.
Next, use a small cookie scoop or measuring spoon and measure out 1 TBS portions of the meatball mixture, then roll it with your hands.
To cook on the stovetop:
If you prefer to cook the meatballs on the stovetop, being by heating 1-2 TBS olive oil in a nonstick fry pan over medium heat.
Then, add half of the meatballs (12) and cover.
Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.
To bake in the oven:
If you'd prefer to make baked meatballs, preheat the oven to 400 degrees F. Grease a large baking sheet, set aside.
Then, place the meatballs on a greased baking sheet evenly spread out.
Next, bake the meatballs in the preheated oven for 10-15 minutes. Meatballs should reach an internal temperature of 160 degrees F.
Serve
I recommend serving this meatball recipe with your favorite tomato sauce, homemade basil pesto or avocado pasta sauce.
Serving Suggestions
So many people ask the question, "What should I serve with meatballs?" So here are some suggestions!
- With your favorite store-bought pasta, or your own homemade whole wheat pasta!
- With a side of balsamic roasted vegetables
- As an appetizer!
- On top of a bed of zucchini noodles (aka: zoodles).
- Make them into a meatball sub!
- With a side of roasted broccoli, roasted Brussels sprouts or parmesan roasted green beans!
- Oh, and definitely make this recipe for the best tiramisu for dessert!
Store
Store any leftover homemade meatballs in an airtight container in the refrigerator for up to 5 days.
Freeze
To freeze this meatball recipe:
- Place baked meatballs in an even layer on a baking sheet.
- Flash-freeze in the freezer until hardened.
- Transfer to an airtight container and freeze for up to two months.
- Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.
Recipe FAQs
Cooking the meatballs using one of these two methods before adding them to your sauce of choice is the best way to ensure they do not fall apart. This way they are nice and browned and hold up very well when you add sauce to serve them!
This is purely preference. I prefer to bake the meatballs because they all cook at once and it's less time consuming.
Milk makes the meatballs moist.
I often substitute our favorite pasta sauce in place of milk with great results.
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Best Homemade Meatballs Recipe
Ingredients
- 1 lb ground beef
- 1 egg whisked
- ½ cup whole milk or pasta sauce
- 1 TBS Worcestershire Sauce
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 tsp minced garlic
- 2 TBS finely diced onion
- ½ cup breadcrumbs or quick cooking oatmeal
- ½ cup parmesan cheese
- Olive oil for frying
- Optional: ¼ cup finely diced fresh basil or parsley
Instructions
Make the meatball mixture:
- In a large bowl combine ground beef, egg, milk and Worcestershire sauce.
- Add breadcrumbs, parmesan, sea salt, pepper, garlic and onion and stir until evenly distributed.
- Use a small cookie scoop or measuring spoon and measure out 1 TBS portions of the meatball mixture, then roll it with your hands.
To cook on the stovetop:
- Add 1-2 TBS olive oil to a nonstick fry pan and turn heat to medium.
- Add half of the meatballs (12) and cover.
- Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
- Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.
To cook in the oven:
- Preheat oven to 400 degrees F. Grease a large baking sheet, set aside.
- Place meatballs on a greased baking sheet evenly spread out.
- Bake in preheated oven for 10-15 minutes. Meatballs should reach an internal temperature of 160 degrees F.
- Serve with pasta sauce, over noodles, etc.
Video
Notes
Ingredient substitutions
- Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey with great results (or check out these healthy turkey meatballs).
- Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce) for a dairy-free version with great results.
- Worcestershire Sauce. In a pinch you could substitute BBQ sauce, lemon juice or omit it all together.
- Minced Garlic. ½ tsp garlic powder can be substituted for 1 tsp minced garlic.
- Onion. ½ tsp onion powder can be substituted for the diced onion.
- Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
- Parmesan cheese. I don't suggest omitting or changing this ingredient at all - it adds to the flavor and texture and is critical for the dish.
- Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.
Store
Store any leftovers in an airtight container in the refrigerator for up to 5 days.Freeze
- Place baked meatballs in an even layer on a baking sheet.
- Flash-freeze in the freezer until hardened.
- Transfer to an airtight container and freeze for up to two months.
- Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.
Nutrition
Photos in this post were taken by Jamie from Dishing Out Health.
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Francesca
Hi, I just finished making these meatballs and they look absolutely delicious! I just have one question on freezing them. What does flash freezing mean and would it be better to put them directly into the freezer to freeze? Thank you!
Laura
Flash-freezing is when you lay the meatballs out on a baking sheet or in a baking dish and put them in the freezer until they are frozen. Then, transfer them to an airtight container or plastic bag to store.
Kait
Made them easily and everyone was a huge fan! Even subbed the oats for the bread crumbs bc the store was out and they were a big hit! My 8, 6, & 4 year old devoured them and they’re usually such picky eaters!! I went light on the garlic and onion for them and they were still so flavorful!!! Will be a weekly staple in our home! Thank you!
Laura
Thank you so much Kait!
N. Briggs
Without a doubt, meatball perfection.