A Big Batch Meatball Recipe Worth Saving
This Meatball Recipe makes tender, juicy homemade meatballs with a rich, savory flavor that’s perfect for pasta with homemade marinara sauce, on meatball subs, or as meal prep.
Ingredients · Servings 12
- 1 pound lean ground beef
- 1 pound lean ground pork (or additional ground beef)
- ½ cup seasoned bread crumbs
- ⅓ cup milk
- ¼ cup finely diced onion (*see note, or ½ teaspoon onion powder)
- ¼ cup chopped fresh parsley (or 1 tablespoon dried parsley)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning (optional)
- ½ teaspoon garlic powder
- ½ teaspoon salt (more to taste)
- ½ teaspoon black pepper
Method · 40 min
- Preheat the oven to 400°F. Line a 9 x 13-inch baking pan with parchment paper.
- In a medium bowl, add beef, pork, breadcrumbs, milk, onion, parsley, parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Gently mix until combined.
- Shape the meat mixture into 48 meatballs, approximately 1 ½ tablespoons each, and place on the prepared baking pan.
- Bake for 18 to 20 minutes or until the meatballs reach 160°F.
- Serve with tomato sauce if desired.
Holly’s Recipe Highlights: Meatball Recipe
- Flavor: Tender and juicy with a savory, well-seasoned flavor, balanced by hints of Parmesan, garlic, herbs, and onion.
- Freezing: You can bake these meatballs right away or make a big batch and freeze them for easy weeknight dinners.
- Serving Suggestions: Serve with tomato sauce over spaghetti, in a meatball pasta bake, or on their own as a hearty appetizer.
Total Time: 40 Minutes Makes: 48 Meatballs Cooking Method: Baked.
- Meat: Use a combination of beef and pork. A little fat keeps them juicy, so I recommend lean ground beef (80/20). Try them with ground turkey or chicken, or swap in veal, lamb, or even a bit of Italian sausage for extra flavor.
- Breadcrumbs: Seasoned breadcrumbs add flavor, but you can use any breadcrumbs or cracker crumbs.
- Onion: Finely dice the onion so it blends evenly into the meat mixture. For a milder flavor, sauté it until softened first, or substitute ½ teaspoon of onion powder.
- Italian Seasoning: Adds an extra layer of herb flavor, but the meatballs are still delicious without it, especially if you’re using seasoned breadcrumbs.
How to Make Meatballs
- Add all ingredients to a medium bowl.
- Gently mix until well combined.
- Shape 48 meatballs, about 1 ½ tablespoons each.
Storing Homemade Meatballs
- Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat them in sauce on the stovetop, in the microwave, or covered in the oven until heated through.
- Freezing Baked Meatballs: Place them on a baking sheet and freeze until firm, then transfer them to a freezer bag or freezer-safe container for up to 4 months.
- Baking Raw Frozen Meatballs: Add 6 to 10 minutes to the baking time and cook to 160°F. To reheat cooked frozen meatballs, simmer them in a covered skillet with a little water or sauce until heated through.
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*Onion: For a milder flavor, soften the onion in a skillet with a little bit of butter before adding it to the meatballs or replace it with ½ teaspoon of onion powder.
Sauce: To serve with pasta sauce, stir the cooked meatballs into the desired amount of sauce and simmer for 3 to 4 minutes on the stovetop.
- To freeze, prepare as directed and freeze on a baking sheet before or after baking. Transfer to a freezer bag for up to 4 months.
- To bake raw frozen meatballs, add 6 to 10 minutes to the cooking time and ensure the meatballs reach 160°F.
- To heat cooked meatballs from frozen, add them to a skillet with ½ cup of water. Cover and simmer until heated through, for 10 to 12 minutes, adding more water as needed.
- To heat cooked meatballs in pasta sauce, add ½ cup of water to the sauce and simmer for 15 to 20 minutes or until the meatballs are heated through.
