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4.83 from 23 votes

Easy Homemade Meatballs

Tender, juicy homemade meatballs baked in the oven with simple pantry ingredients. Ready in 30 minutes and freezer-friendly for easy weeknight dinners.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Italian
Servings: 48 meatballs
Author: Kristin Maxwell

Ingredients

  • 2 pounds lean ground beef 85/15
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons grated parmesan cheese optional
  • 1/2 cup plain dried breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  • Preheat the oven to 450°F. Line two rimmed baking sheets with foil and set aside.
  • Combine the ground beef, eggs, milk, parmesan, breadcrumbs, garlic powder, onion powder, salt, pepper, and parsley in a large bowl. Mix gently with your hands just until combined. Do not overmix.
    mixed meatball mixture in a bowl
  • Use a cookie scoop or your hands to divide the mixture into even-sized balls. Place on the prepared baking sheets close together but not touching.
    uncooked meatballs on a tray
  • Bake for 10-14 minutes, depending on size, until the internal temperature reaches 165°F on an instant-read thermometer.
    cooked meatballs on a tray
  • Serve hot with your favorite sauce.

Notes

  • Don't overmix. Use your hands and mix just until combined. Overworking the meat makes meatballs tough and dense.
  • Use a cookie scoop. It keeps the meatballs uniform so they bake evenly. A medium scoop makes standard 1.5-inch meatballs.
  • Parmesan is optional. Great for Italian-style meatballs with marinara or spaghetti sauce. Skip it if you're using the meatballs in a sweeter or Asian-inspired sauce.
  • Size and bake time. Small (1-inch): 8–10 minutes. Medium (1.5-inch): 10–12 minutes. Large (2-inch): 12–14 minutes. Always verify with a thermometer.
  • The mixture will feel loose. That's normal. It firms up as it bakes.
  • Refrigerator storage. Store cooked meatballs in an airtight container for up to 4 days. Reheat in sauce on the stovetop or microwave for 30-60 seconds.
  • Freezer (cooked). Cool completely, scrape the bottoms, and flash freeze on a baking sheet. Transfer to a freezer bag and store up to 6 months. Add frozen meatballs directly to simmering sauce.
  • Freezer (raw). Freeze shaped meatballs in a single layer, then transfer to a bag. Bake from frozen at 375°F for 30-40 minutes until internal temp reaches 165°F.
  • Meat swaps. Substitute the ground beef with ground turkey, chicken, or pork. A 50/50 beef and pork blend is great for a richer Italian-style flavor.

Nutrition

Calories: 58kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 65mg | Vitamin A: 25IU | Calcium: 15mg | Iron: 0.5mg

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