Homemade Meatballs

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Homemade meatballs are one of those simple, dependable recipes that every home cook needs tucked away. They are easy enough for a weeknight dinner, but they still feel like something special when you spoon them over pasta or pile them onto toasted rolls with melty cheese.

This version is made with all ground beef, fresh homemade breadcrumbs, Parmesan cheese, garlic, onion, herbs, and a splash of Worcestershire sauce for extra savory flavor. Since these meatballs are baked in the oven, there is no standing over a skillet flipping batches while your kitchen smells amazing and your patience slowly leaves the building.

They come out tender, flavorful, and perfect for spaghetti, meatball subs, or freezing for another meal later on.

Why You’ll Love This Recipe

• These homemade beef meatballs are made with simple pantry ingredients and have so much more flavor than frozen store-bought meatballs.
• They bake on a sheet pan, which keeps cleanup easy and makes this recipe great for busy nights.
• They freeze beautifully, so you can make a batch now and save some for an easy dinner later.
• They work for spaghetti, subs, casseroles, appetizers, or just sneaking one off the pan before dinner. No judgment here.

Ingredients

• 2 pounds ground beef
• 1 small onion, finely diced or grated
• 3 cloves garlic, minced
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 3/4 cup plain breadcrumbs
• 1/3 cup milk
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes, optional

Ingredient Notes

Ground Beef:
I like using 80/20 or 85/15 ground beef for meatballs. A little fat helps keep them juicy and gives them better flavor. Very lean beef can work, but the meatballs may be a little drier.

Breadcrumbs:
Plain breadcrumbs help bind the meatballs and keep them tender. If you only have stale bread on hand, you can pulse it into crumbs and use about 1 cup homemade breadcrumbs in place of the plain breadcrumbs.

Milk:
The milk soaks into the breadcrumbs and creates a simple panade. This helps keep the meatballs tender instead of dense.

Parmesan Cheese:
Parmesan adds salty, savory flavor and helps bind everything together.

Onion:
Finely diced onion works, but grated onion blends in even better and adds moisture.

Garlic:
Fresh garlic gives the best flavor, but you can add a little extra garlic powder if you are a garlic-loving household.

Worcestershire Sauce:
This gives the all-beef meatballs a deeper, savory flavor without making them taste like Worcestershire sauce.

Herbs:
Parsley, basil, and oregano give these meatballs that classic Italian-inspired flavor.

How to Make Homemade Beef Meatballs

Step 1: Preheat the Oven
Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2: Make the Breadcrumb Mixture
Add the breadcrumbs and milk to a large mixing bowl. Stir and let them sit for about 5 minutes so the breadcrumbs can soften.

Step 3: Add the Flavor Ingredients
To the breadcrumb mixture, add the eggs, Parmesan cheese, onion, garlic, Worcestershire sauce, olive oil, salt, pepper, garlic powder, onion powder, parsley, basil, oregano, and crushed red pepper flakes if using.

Step 4: Add the Ground Beef
Add the ground beef to the bowl. Gently mix everything together with clean hands or a fork until just combined. Try not to overmix. Overmixing can make meatballs tough.

Step 5: Form the Meatballs
Shape the mixture into about 1 1/2-inch meatballs and place them on the prepared baking sheet.
You should get around 24 meatballs, depending on size.

Step 6: Bake
Bake for 20 to 23 minutes, or until the meatballs are browned and cooked through.
For extra color, you can broil them for the last 1 to 2 minutes, but keep a close eye on them.

Step 7: Serve
Serve with marinara sauce, over pasta, on toasted rolls, or with your favorite side dishes.
For even more flavor, simmer the baked meatballs in sauce for 15 to 20 minutes before serving.

Helpful Tools

• Large mixing bowl
• Baking sheet
• Parchment paper
• Cookie scoop for evenly sized meatballs
• Meat thermometer

Tips for Success

• Use ground beef with a little fat. Meatballs need some richness to stay tender and flavorful.
• Soak the breadcrumbs in milk before adding the meat. This makes a softer meatball.
• Mix the seasonings, eggs, cheese, and breadcrumb mixture together before adding the beef. This helps distribute the flavor more evenly without overworking the meat.
• Do not pack the meatballs too tightly. Gently shape them so they stay tender.
• Use a scoop if you want all the meatballs to be the same size.
• Bake on parchment paper for easy cleanup.
• Simmer them in sauce after baking if you want softer, saucier meatballs.

Make Ahead

You can prepare the meatball mixture up to 24 hours ahead of time. Cover the bowl tightly and keep it in the refrigerator until ready to bake.

You can also form the meatballs ahead of time and place them on a parchment-lined baking sheet. Cover and refrigerate until ready to bake.

Let them sit at room temperature for about 15 minutes before baking so they cook more evenly.

Storage

• Store leftover cooked meatballs in an airtight container in the refrigerator for 3 to 4 days.
• Reheat them in sauce on the stovetop, in the oven, or in the microwave until warmed through.
• If reheating without sauce, cover them so they do not dry out.

Freezing

These meatballs freeze very well.

To Freeze Cooked Meatballs

Let the cooked meatballs cool completely. Place them on a baking sheet and freeze until solid. Transfer to a freezer bag or freezer-safe container.

Freeze for up to 3 months.

To Reheat Frozen Meatballs

Add frozen cooked meatballs directly to a pot of sauce and simmer until heated through.

You can also thaw them in the refrigerator overnight before reheating.

To Freeze Uncooked Meatballs

Shape the meatballs and place them on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer bag.

Bake from frozen, adding a few extra minutes to the cooking time, or thaw overnight in the refrigerator before baking.

Variations

Party Meatballs:
If you want a saucy appetizer-style meatball, try my Cranberry Chili Meatballs. They are made in the slow cooker with a sweet and tangy sauce and are perfect for holidays, parties, and game day.

Spicy Meatballs:
Increase the crushed red pepper flakes or add a pinch of cayenne pepper.

Saucy Meatballs:
After baking, simmer the meatballs in marinara sauce for 15 to 20 minutes.

Saucy Meatballs:
After baking, simmer the meatballs in marinara sauce for 15 to 20 minutes.

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FAQ

Can I use stale bread for meatball breadcrumbs?
Yes. Stale bread works great for homemade breadcrumbs. Pulse it in a food processor until crumbly, then soak the crumbs with milk before adding the meat. This helps make the meatballs tender.

Can I make these meatballs without milk?
Yes. You can use beef broth, water, or even a little heavy cream in place of the milk.

Can I make these meatballs ahead of time?
Yes. You can mix and shape the meatballs up to 24 hours ahead of time. Keep them covered in the refrigerator until ready to bake.

Can I freeze homemade meatballs?
Yes. You can freeze them cooked or uncooked. Cooked meatballs are the easiest because you can add them straight to sauce from the freezer.

How do I know when meatballs are done?
The meatballs should be browned and cooked through. For best results, use a meat thermometer. Ground beef should reach 160°F in the center.

Can I simmer these in sauce after baking?
Yes, and they are even better that way. Bake the meatballs first, then simmer them in sauce for 15 to 20 minutes before serving.

Can I make these gluten-free?
Yes. Use gluten-free breadcrumbs or gluten-free bread to make the breadcrumbs.

Can I double this recipe?
Yes. This recipe doubles well. Bake the meatballs on multiple sheet pans and rotate the pans if needed.

Homemade Beef Meatballs

These homemade beef meatballs are tender, flavorful, and oven-baked for an easy dinner. Made with ground beef, Parmesan cheese, homemade breadcrumbs, garlic, onion, and herbs, they are perfect for spaghetti, meatball subs, or freezing for later.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 24 meatballs

Course: Dinner

Cuisine: Italian-Inspired

Ingredients Method Notes

Ingredients

  

• 2 pounds ground beef
• 1 small onion finely diced or grated
• 3 cloves garlic minced
• 2 eggs
• 1/2 cup grated Parmesan cheese
• ¾ cup breadcrumbs
• 1/3 cup milk
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes optional

Method

 

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Add breadcrumbs and milk to a large mixing bowl. Stir and let sit for 5 minutes.
3. Add eggs, Parmesan cheese, onion, garlic, Worcestershire sauce, olive oil, salt, pepper, garlic powder, onion powder, parsley, basil, oregano, and crushed red pepper flakes if using. Mix until combined.
4. Add the ground beef and gently mix until just combined. Do not overmix.
5. Form into 1 1/2-inch meatballs and place on the prepared baking sheet.
6. Bake for 20 to 23 minutes, or until browned and cooked through.
7. Serve as desired, or simmer in marinara sauce for 15 to 20 minutes before serving.

Notes

• For extra flavor, simmer the baked meatballs in sauce before serving.
• Meatballs are fully cooked when they reach 160°F in the center.