Easy Homemade Meatballs

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 09/8/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Prep: 17 mins
Cook: 30 mins
Total: 47 mins
Servings: 4 servings
Yield: 14 to 16 meatballs

Meatballs are easy and fun to make from scratch. This recipe is very simple and uses just a few ingredients to create classic homemade meatballs. They're perfect for all your favorite recipes, including spaghetti and meatballs, sandwiches, soups, and game-day snacks.

Meatballs with tomato sauce on white oval serving plate

The Spruce Eats / Diana Chistruga 

In a basic meatball, the egg and breadcrumbs act as a binder that holds the ground beef together. The onion, salt, and pepper add just enough flavor, so they'll work in a variety of dishes. You can also add other herbs and seasonings or use different types of ground meat. To avoid tough, chewy meatballs, do not overmix the meat, pack the meatballs too tightly, or use meat that's too lean.

The best part is that these meatballs freeze beautifully after they're baked. They can replace store-bought frozen meatballs in any recipe and save your family money. Make as many batches as you want by scaling up the recipe, then keep them on hand in the freezer for easy meal prep at any time.

Tips for Making Meatball Recipe

  • Same-size meatballs - Make sure the meatballs are the same size so they all cook evenly.
  • Use a kitchen scale - A standard meatball is 1 inch in diameter, which is a good size for most uses. To be more precise, weigh the meat on a kitchen scale; each meatball should be about 1 ounce or between 26 and 30 grams.
  • Make big meatballs - Make them a little larger if serving the meatballs alone (e.g., as an appetizer) or smaller for bite-sized meatballs in soup.
  • Use an ice cream scoop - You can also use a cookie or ice-cream scoop to get uniform meatballs.
What You'll Need To Make This Meatball Recipe
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
A Big Mixing Bowl
Rachael Ray 16" x 13" Roaster with Dual-Height Rack
A Broiling Pan
Cuisinart CSG-200 Infrared and Folding Grilling Thermometer
An Accurate Meat Thermometer

"These meatballs were easy to prepare, had great flavor, and used basic ingredients many people have on hand. We enjoyed them in pasta sauce over spaghetti. They would be great in sweet and sour or barbecue sauce as an appetizer or main dish, or in marinara sauce for sandwiches." —Diana Rattray

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Ingredients

  • 1 egg

  • 2 tablespoons water

  • 1/2 cup breadcrumbs

  • 1/4 cup minced onion

  • 1/2 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 pound lean ground beef

Steps to Make It

  1. Gather the ingredients. Heat the oven to 350 F.

    Ingredients for easy homemade meatballs recipe gathered

    The Spruce Eats / Diana Chistruga 

  2. In a large bowl, combine 1 egg, 2 tablespoons water, 1/2 cup breadcrumbs, 1/4 cup minced onion, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper and combine. Break 1 pound lean ground beef into chunks, then add it to the bowl. Mix gently, but thoroughly, with your hands to combine. Don't overmix.

    Ground beef combined with egg, water, breadcrumbs, and condiments in a bowl

    The Spruce Eats / Diana Chistruga 

  3. Form the mixture into meatballs about 1 inch in diameter and place on a broiler pan or a pan with sides topped with a wire rack.

    Raw meatballs evenly spaced on a wire rack on top of jellyroll pan

    The Spruce Eats / Diana Chistruga 

  4. Bake at 350 F for 25 to 30 minutes until meatballs register 165 F on a meat thermometer.

    Browned cooked meatballs on wire rack placed on top of jellyroll pan

    The Spruce Eats / Diana Chistruga  

How to Store and Freeze Meatballs

  • Let the meatballs cool, then store them in the refrigerator in an airtight container for up to 3 days.
  • To freeze cooked meatballs, chill in the fridge, then place them on a cookie sheet and freeze solid. Pack meatballs into freezer containers or zipper bags, label and date, and freeze for up to a year. You can use them straight out of the freezer in many recipes or thaw them in the fridge overnight first.

Feeling Adventurous? Try This:

  • Try other meats - Make this recipe with ground pork, chicken, turkey, or a combination of any of those meats. With leaner meats, you'll likely have to reduce the cooking time.
  • Add more flavor - If you prefer a bit more flavor, add some dried herbs: Basil, oregano, thyme, and/or marjoram are all good choices. Minced garlic and scallions are great additions as well.
  • Broil them - Broiled meatballs are also quick (about 10 minutes) and turn out crispy and browned.
  • Cook in sauces - When using right away, another option is to let the raw meatballs simmer in a gravy or sauce. Many recipes brown them in the skillet first.
Nutrition Facts (per serving)
338 Calories
16g Fat
11g Carbs
36g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 338
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 30%
Cholesterol 147mg 49%
Sodium 480mg 21%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 36g
Vitamin C 1mg 4%
Calcium 54mg 4%
Iron 4mg 24%
Potassium 559mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)