Beef
A standby From-scratch Meatballs
You'll be amazed at how flavorful and tender these baked from-scratch meatballs are. Make a double batch to freeze!
At a glance
What stands out: You’ll be amazed at how flavorful and tender these baked from-scratch meatballs are. Make a double batch because meatballs are so handy to have in the freezer for speedy dinners!
How long it takes: 35 minutes
Equipment you’ll need: large bowl, baking dish or pan
Servings: makes 40 meatballs, depending on size
Straightforward Baked Meatballs
Tender, flavorful, and straightforward to mix … what more can you ask from a meatball recipe? No more tough, chewy meatballs, or meatballs that won’t stick together, this is a wonderful no-fail recipe you’re going to love.
Classic meatballs can be used in so many ways. Simmer them in your favorite sauce for spaghetti and meatballs. Add them to soup, like this straightforward meatball soup with orzo. Creamy Swedish meatballs are always a hit and a meatball sub with marinara and melted cheese is a mighty fine sandwich (see the recipe below). Meatballs are popular appetizers, too, especially with cherry bourbon sauce.
With this straightforward meatball recipe, you can make all your favorites. Let’s get started!
Best Features
Not difficult to make. You can whip up this recipe in fifteen minutes or so. There’s no mincing or chopping. A food processor does most of the work for you.
Makes a big batch. This recipe makes eight servings, about 5 meatballs each, so it’s a pretty large batch, about 40 meatballs! The recipe can be doubled or halved pretty easily, too.
Baked, not fried. The meatballs are baked on a sheet pan which is so much less hassle than frying. Since they don’t need to be flipped, there’s no worry about the meatballs falling apart. They brown nicely on all sides as they bake. Plus, since it’s hands-free, you can do other things while they bake! No messy stove to clean up, either.
P.S. Meatballs can be air fried, too. Take a look at our recipe for air fryer meatballs.
Sommer Said:
“These just came out of the oven and they are rich! We're planning to cook them in a marinara for spaghetti and meatballs or subs, but even if you just ate them as a standalone item they are so tasty! Great recipe! Will be using this as a staple!”
See More Reader ReviewsWhat goes in
- Ground Beef and Ground Pork: A combination of ground meat is best. You want to have some fat in the meat because it adds flavor and juiciness. Buy lean ground beef to balance the fattier pork to make these beef and pork meatballs. A combination of lean ground turkey and pork works well, too.
- Seasoning: Garlic, dried Italian seasoning, salt and pepper
- Bread Crumbs, softened with Milk: This combination makes meatballs tender. Make sure you soak the bread crumbs in the milk a couple minutes before adding them to the meatloaf mixture. It makes a world of difference!
- Eggs: They’re the glue to help everything cohere.
- More flavor: Worcestershire sauce, brown sugar, Parmesan cheese.
How it comes together
Soak. Combine the breadcrumbs and milk to soak for a few minutes while you prepare the rest of the ingredients. Use a large bowl that is big enough to hold all of the ingredients.
Combine all ingredients. Add the remaining ingredients to the bowl with the bread mixture.
Roll up your sleeves, take off your rings, and squeeze, mush, and play until everything’s combined. Don’t go crazy here — it doesn’t have to be evenly blended, just enough so everything holds together.
How To Avoid Tough Meatballs
Overworking the meat mixture contributes to tough, chewy meatballs. Use your hands to combine the ingredients until they’re just mixed. Soaking the breadcrumbs in milk makes a difference, too.
Roll out the meatballs. You’re ready to roll. Use a scoop or spoon to form the meatballs or you can shape them with your hands. Make them whatever size you like: baseballs, marbles, or in between. Ours are about two tablespoons.
Tip: If the mixture is sticking to your hands, rinse your hands off and try this trick. Keep a shallow bowl of water nearby and when the meat starts to stick, just dip your fingertips into the water. It makes a huge difference.
Don’t worry about evenly uniform balls. Who cares? You’re not a meatball making machine. Your from-scratch meatballs are going to taste 100 times better than those evenly round frozen meatballs.
Place the meatballs in a baking pan as you go.
Bake. When you’re finished, pop them in the oven. Tada! Meatball magic.
If you’re planning on cooking them further in a sauce, take the meatballs out of the oven before they’re completely done, after about 12 to 15 minutes. If you want fully cooked meatballs, bake them a few minutes longer.
Sauce Suggestions
- From-scratch Spaghetti Sauce
- Crockpot Spaghetti Sauce (make it without meat)
- Arrabbiata Sauce
- From-scratch Pizza Sauce
- Swedish Meatballs
- Cherry Bourbon Sauce
- BBQ Sauce
Make-Ahead Ideas
Form the meatballs and freeze individually on a baking pan. When the meatballs are frozen, put them into a resealable bag to bake later. Alternatively, bake the meatballs, cool completely, and freeze in a resealable bag or freezer container.
Keeping leftovers
Refrigerate/Freeze: Store baked meatballs in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months.
Reheat: Microwave meatballs on high for 1 minute or just until heated through. Avoid overheating them. Baked frozen meatballs can be added to sauces unthawed. Simmer in the sauce until heated through.
Leftover Love
Make meatball subs with leftover meatballs. Toast buttered buns, put a few meatballs in there, add a few spoonfuls of marinara, cover everything with mozzarella or provolone cheese, and broil until melted. You might need a fork for this sandwich!
- Yield: 8
- Prep: 15 minutes
- Cook: 18 minutes
- Total: 33 minutes
Ingredients
- 1 cup Italian herb seasoned bread crumbs (see note #1)
- ¾ cup whole milk
- 1 pound ground pork (see note #2)
- 1 pound lean ground beef
- 1 teaspoon garlic paste (or minced garlic)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon coarse black pepper
- ¼ teaspoon coarse sea salt
- 1 teaspoon Worcestershire sauce
- 1 tablespoon light brown sugar
- 2 large eggs
- ½ cup grated Parmesan cheese
- fresh Italian parsley for garnish
Method
- Preheat oven to 425°F. Grease a baking dish or rimmed pan with oil or non-stick cooking spray.
- In a large bowl, combine bread crumbs and milk. Stir together so that the breadcrumbs soak up the milk. This makes for a moist meatball.
- To the breadcrumb/milk mixture, add ground pork, ground beef, garlic paste, Italian seasoning, black pepper, salt, Worcestershire sauce, brown sugar, eggs, and Parmesan cheese. Use hands to mix the ingredients thoroughly but do not overmix.
- Use a 2 tablespoon scoop to form balls from the meat mixture. You can roll them in your hands for a tighter, more uniform meatball if desired. The recipe should yield around 40 meatballs.
- Place meatballs in prepared pan, close together but not touching.
- Bake for 12 to 15 minutes for meatballs that will be cooked additionally in a sauce or casserole, or for 15 to 18 minutes, until the internal temperature reaches at least 165°F and the tops are browned (see note #3).
- Serve as desired. Garnish with chopped fresh parsley.
Notes
Breadcrumbs: Use unseasoned breadcrumbs or panko instead of Italian seasoned breadcrumbs, especially if you’re not looking for “Italian meatballs.” Crushed saltine crackers or Ritz crackers is another popular option. Try speedy oats for a gluten-free option.
Ground meat: Try different combinations of ground meat. Beef, pork, veal, turkey, or chicken will all work well. For best results, mix a leaner meat with a meat with higher fat content. If you’re making all beef meatballs, use an 80/20 blend but if you’re mixing it with ground pork, 90/10 is best.
Baking tip: Baking time depends on the size of meatballs. Large meatballs take longer to bake, small meatballs less time.
Storage: Store baked meatballs in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Raw meatballs can be frozen, too. Flash freeze them in a single layer until firm, then store in a freezer bag or container.
Air fryer meatballs: Instead of baking the meatballs, try air fryer meatballs. It’s the same meatball recipe, with a different cooking method.
