This easy meatball recipe is so quick and delicious and the meatballs always come out juicy! This recipe makes the best meatballs for parties and easy dinners!
These delicious meatballs are delicious served as spaghetti and meatballs with marinara sauce, BBQ sauce, and so much more. They are freezer-friendly making them perfect to reheat and serve. You’ll turn to this crowd-favorite recipe again and again.
Table of Contents
How to Make the Best Meatballs Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Ground beef – I prefer to use all ground beef for my meatballs when possible, but you can also use a mixture of 1/2 pound each of two types of meat. For example: ground beef and pork, chicken and turkey, chicken and lamb, venison and bison, etc.
- Breadcrumbs – I love to use plain breadcrumbs. You can use homemade or your favorite store-bought such as Panko. If you need gluten-free, look for certified gluten-free breadcrumbs.
- Onion – while optional, a finely chopped onion adds so much flavor to these meatballs. If you don’t have fresh onion on hand, you can also use 1 tablespoon dried minced onion.
- Egg – The egg serves as a binder for the meatballs, holding them together as they bake.
- Stone House Seasoning – my favorite house seasoning blend of salt, pepper, and garlic. If you don’t already have it on hand, you can use 2 cloves fresh garlic (minced), 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper.
- Italian seasoning – I use my homemade Italian seasoning blend. Storebought also works great!
- Parsley – optional, but so delicious in these meatballs. It adds a fresh flavor and brightness to the meatballs.
Step-by-Step Instructions
- Prep. Preheat the oven to 425º F. Line a baking sheet with parchment paper.
- Make the meatballs. Mix together the ground beef, bread crumbs, onion (if using), eggs, Stone House Seasoning, Italian Seasoning, and parsley. Carefully mix all of the ingredients together with clean hands until mixed together well. Be sure not to overmix. Use a medium cookie scoop or spoon and roll the meatball mixture into two tablespoon-sized balls. Place the balls onto the prepared baking sheet.
- Bake. Bake the meatballs until an instant-read thermometer reads 160º F, about 10-12 minutes. Remove from the oven and allow to cool for a few minutes. Serve.
Meatball Meal Prep!
Make a double batch of these meatballs and store half in the freezer for easy dinner recipe meal prep on busy weeknights, for the holidays, game days, and parties! Reheat in a skillet of marinara sauce, BBQ sauce, or your favorite sauce! Enjoy!
Meatballs for a Crowd (or the Freezer)
This recipe makes 12 two-tablespoon-sized meatballs. You can adjust this recipe to make a larger batch of meatballs for meal prep and to serve a crowd.
Storage Tips
To store leftovers. Store in an airtight container in the refrigerator for up to 4 days.
To make ahead. Prepare the meatballs and store them in the refrigerator on the parchment-lined baking sheet covered tightly with the baking sheet cover or plastic wrap and foil. Beef meatballs last 3 to 4 days while poultry and other meats last less time. Check all after 2 days.
To freeze. Freezing meatballs is the best way to store them! They freeze beautifully! Bake and cool the meatballs completely. Flash freeze on a parchment-lined baking sheet and then transfer to an airtight, freezer-safe container and freeze for up to 2 months.
Frequently Asked Questions
Ground chuck makes the most flavorful, juicy, and tender meatballs that hold their shape during cooking.
Meatballs freeze beautifully. Bake according to the instructions and then cool completely. Flash freeze the meatballs on a parchment-lined baking sheet and then once individually frozen, transfer the meatballs to an airtight, freezer-safe container and freeze for up to 2 months.
Here’s my Easy Meatball recipe. I hope you enjoy them as much as we do!
Easy Meatball Recipe
Equipment
- Cookie Scoop (Medium) 2-tablespoon size preferred
Ingredients
- 1 pound ground beef
- 2 tablespoons diced onion, optional
- 1 large egg
- 2 tablespoons plain breadcrumbs
- 1 teaspoon Worcestershire sauce, or coconut aminos
- 1 teaspoon Stone House Seasoning, or 2 cloves garlic, minced, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground black pepper
- 1 teaspoon Italian Seasoning, optional
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Prep. Line a rimmed baking sheet with parchment paper. Preheat the oven to 425º F.
- Make the meatballs. Mix together all of the ingredients for the meatballs. Use a medium cookie scoop or a spoon and roll the meatball mixture into 2 tablespoon-sized balls. Place onto the prepared baking sheet.
- Bake and serve. Place the meatballs in the preheated oven and bake until an instant-read thermometer reaches 160º F, about 10 – 12 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
Notes
Storage Tips
To store leftovers. Store in an airtight container in the refrigerator for up to 4 days. To make ahead. Prepare the meatballs and store them in the refrigerator on the parchment-lined baking sheet covered tightly with the baking sheet cover or plastic wrap and foil. Beef meatballs last 3 to 4 days while poultry and other meats last less time. Check all after 2 days. To freeze. Freezing meatballs is the best way to store them! They freeze beautifully! Bake and cool the meatballs completely. Flash freeze on a parchment-lined baking sheet and then transfer to an airtight, freezer-safe container and freeze for up to 2 months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
