I love making this easy homemade meatball recipe because it uses simple pantry ingredients and always turns out juicy and full of flavor. I prepare it when I want a comforting, classic meal that works perfectly with spaghetti, in sandwiches, or even on its own. The oven-baked method keeps everything simple while delivering great results every time.
Why You’ll Love This Recipe
I keep this recipe on repeat because it’s quick, reliable, and incredibly satisfying. I like that the meatballs bake instead of fry, which makes cleanup easier and keeps them tender. I also enjoy how versatile they are, since I can serve them with pasta, tuck them into subs, or save leftovers for another meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground beef (80% lean)
1 large egg, beaten
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup finely chopped onion
2 teaspoons minced garlic
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley (optional)
Optional for serving:
Marinara sauce
Cooked spaghetti or other pasta
Extra grated parmesan cheese
Directions
I begin by preheating the oven to 400°F and lining a baking sheet with foil, then lightly coating it with non-stick cooking spray. In a large bowl, I add the ground beef, egg, breadcrumbs, parmesan cheese, onion, garlic, salt, pepper, and parsley if I’m using it. I gently mix everything together just until combined.
Next, I scoop out the mixture and roll it into meatballs about 1½ inches in size. I place them evenly spaced on the baking sheet. I bake them uncovered for 17 to 20 minutes, turning them halfway through so they cook evenly and don’t brown too much on one side.
When I want to serve them with sauce, I transfer the baked meatballs to a pan with marinara sauce and let them simmer for about 10 minutes. I serve them warm over cooked pasta with extra parmesan on top.
Servings And Timing
I usually get about 20 meatballs from this recipe, which serves approximately 4 people. Prep time takes around 10 minutes, baking takes about 20 minutes, and simmering in sauce adds another 10 minutes if I choose that step. The total time is roughly 30 minutes.
Variations
I sometimes add Italian seasoning or a pinch of red pepper flakes for extra flavor. When I don’t have fresh onion or garlic, I use onion powder and garlic powder instead. I also like to use dried parsley when fresh isn’t available.
Storage/Reheating
I store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them on the stovetop in sauce or in the oven until heated through. For longer storage, I freeze fully cooked meatballs in a freezer-safe container for up to 3 months and thaw them overnight in the refrigerator before reheating.
FAQs
How Do I Make Sure The Meatballs Stay Tender?
I avoid overmixing the meat and make sure to include the egg and breadcrumbs, which help keep the meatballs moist.
Can I Prepare These Meatballs In Advance?
I often make them ahead of time and store them in the fridge for a couple of days, then reheat them when I’m ready to serve.
Can These Meatballs Be Frozen?
I freeze them regularly after they’re fully cooked and cooled. They reheat well and are great for quick meals.
What Can I Use If I Don’t Have Breadcrumbs?
I use crushed crackers or homemade breadcrumbs made from toasted bread when I’m out of store-bought breadcrumbs.
Can I Cook These Meatballs On The Stovetop?
I can cook them in a skillet with a little oil over medium-high heat, turning often until they’re fully cooked through.
Conclusion
I love this easy homemade meatball recipe because it’s simple, comforting, and dependable. Whether I’m cooking for family dinner or preparing meals ahead of time, these meatballs always deliver great flavor with minimal effort.
This easy homemade meatball recipe is a comforting classic made with simple ingredients. Baked in the oven for less mess and tender results, these meatballs are perfect for pasta, sandwiches, or as a main dish on their own.
Total Time:30 minutes
Yield:4 servings (about 20 meatballs)
Ingredients
1 pound ground beef (80% lean)
1 large egg, beaten
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 teaspoons minced garlic
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley (optional)
Optional for serving: Marinara sauce
Optional for serving: Cooked spaghetti or other pasta
Optional for serving: Extra grated Parmesan cheese
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly coat with non-stick spray.
In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan cheese, onion, garlic, salt, pepper, and parsley (if using). Mix gently until just combined.
Form the mixture into 1½-inch meatballs and place them evenly spaced on the baking sheet.
Bake uncovered for 17–20 minutes, turning halfway through for even browning.
If serving with sauce, transfer meatballs to a pan with marinara sauce and simmer for 10 minutes.
Serve warm with pasta and extra Parmesan if desired.
Notes
Don’t overmix the meat mixture to keep meatballs tender.
Use onion powder and garlic powder if fresh isn’t available.
Italian seasoning or red pepper flakes can add extra flavor.
Substitute crushed crackers or homemade breadcrumbs if needed.
