Homemade Meatballs

These homemade meatballs are so versatile. They can go in sauce over noodles or be served solo. They are full of flavor.

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These homemade Italian meatballs are bursting with flavors and perfect when served with sauce, over spaghetti, or on their own. This recipe only has six simple instructions. Making meatballs at home has never been so easy.

Here are a couple of our other favorite meatball recipes. This Meatball Parmesan recipe can be used to make a saucy, flavorful meatball sub. Our Crockpot Swedish Meatballs are perfect to serve over noodles for a hearty dinner.

MORE MEATBALL RECIPES:
Easy Buffalo Meatballs | Easy Sweet and Sour Meatballs

INGREDIENTS FOR HOMEMADE MEATBALLS

You will need:

• 2 pounds lean ground beef
• 1 large egg
• ½ cup Italian breadcrumbs
• ¼ cup milk
• 2 cloves minced garlic
• ½ cup shredded Parmesan cheese
• ¼ cup white onion, diced
• 28g package dry Ranch seasoning mix

SUBSTITUTIONS AND ADDITIONS

Ground Beef: You can use a mild ground Italian sausage or ground turkey if you prefer this to ground beef in your meatballs.

Ranch Seasoning: You can use any brand and style of dry ranch seasoning that you prefer for your homemade meatballs.

HOW TO MAKE THIS HOMEMADE MEATBALLS RECIPE

STEP ONE: Preheat the oven to 425 degrees F.

STEP TWO: Line two baking sheets with parchment paper.

STEP THREE: In a large bowl, stir together all of the ingredients until they are well mixed.

STEP FOUR: Using a 1.5 tablespoon size cookie scoop, scoop mixture into balls, using hands to pack them tightly into ball shapes.

STEP FIVE: Space them about an inch apart on parchment-lined cookie sheets.

STEP SIX: Bake in an oven for 10 minutes, then remove from the oven and turn each meatball over. Place the tray back in the oven and bake for an additional 10 minutes. Serve warm and enjoy!

STORAGE

IN THE FRIDGE: You can store leftover meatballs in a sealed food storage container, such as a Ziploc bag or airtight container, in the fridge for 4-5 days.

IN THE FREEZER: To freeze meatballs you will want to place them in the freezer before cooking them and leave them there until they harden up. Then, transfer them to a large Ziploc freezer bag. Seal the bag and remove as much air as possible. Freeze for up to 3 months until ready to cook.

These homemade meatballs are so versatile. They can go in sauce over noodles or be served solo. They are full of flavor. Best of all, they are easy to make. In just six simple steps, you have delicious homemade Italian meatballs.

MORE RECIPES YOU’LL LOVE

• Baked Spaghetti and Meatballs
• Buffalo Chicken Mac and Cheese
• Grape Jelly Meatballs (Crockpot Recipe)
• Baked Spaghetti

Homemade Meatballs

5 from 1 vote

These homemade meatballs are so versatile. They can go in sauce over noodles or be served solo. They are full of flavor.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 36 meatballs

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Ingredients

  

1x2x3x

• 2 lb lean ground beef
• 1 large egg
• 1/2 cup Italian breadcrumbs
• 1/4 cup milk
• 2 cloves minced garlic
• 1/2 cup parmesan cheese shredded
• 1/4 cup white onion diced
• 28 g package dry ranch seasoning mix

Instructions

 

• Preheat oven to 425F degrees.
• Line two baking sheets with parchment paper.
• In a large bowl, stir together all ingredients until well mixed.
• Using a 1.5 tablespoon size cookie scoop, scoop mixture into balls using hands to pack them tightly into ball shapes.
• Space them about an inch apart on parchment lined cookie sheets.
• Bake in oven for 10 minutes then remove from oven and turn each meatball over. Place tray back in oven and bake for an additional 10 minutes.
• Serve hot.

Nutrition

Calories: 52kcal | Carbohydrates: 2g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 122mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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