This homemade meatball recipe is easy to make and customize for any occasion.
Cook up a batch (or two or three!) of these meatballs using ground beef, milk, breadcrumbs, an egg, and an onion soup mix for tender, juicy, and flavorful meatballs that go with anything.
Your Family Will Love These Homemade Meatballs Because…
- Meatballs make delicious appetizers, hearty sandwiches, or additions to soups, stews, and sauces.
- Make this homemade meatballs recipe but switch up the seasonings to match the menu.
- These savory morsels are perfect appetizers kept warm in a crockpot with a side of sauces so guests can help themselves.
- Double or triple the recipe and freeze, before or after baking, for fast weeknight meals.
What’s in Homemade Meatballs?
Meat: Ground beef (an 80/20 blend) is best for moist and tender meatballs, but chicken and turkey will also work for lower calories and less fat. Try a 50/50 ratio of Italian sausage to the meat for extra juicy meatballs.
Eggs, Breadcrumbs & Cheese: These are important binding ingredients that also keep meatballs moist and airy. Crushed saltines can be used in place of the breadcrumbs and for a lower-carb meatball, swap out the breadcrumbs for crushed pork rinds.
Seasonings: French onion soup mix adds savory flavor to homemade meatballs. No onion soup mix? No problem. Use 1 tablespoon onion flakes, 1 tablespoon onion powder, ½ teaspoon garlic powder, and ⅛ teaspoon of paprika.
Variations: For a boost of nutrition and extra moisture, add some shredded zucchini. For a zesty-flavored meatball, try this Cajun blend.
How to Make Homemade Meatballs
- Mix milk, breadcrumbs, parsley, egg, and soup mix in a bowl. (Full recipe below.)
- Add meat and parmesan.
- Shape into evenly sized meatballs and bake.
Ways to Use Homemade Meatballs
Add homemade meatballs to sauce, tomato orzo, in an Italian chopped salad, or thread them on skewers and brush them with a tangy teriyaki sauce or a sweet and sour sauce for a quick and easy appetizer.
Storing Meatballs
- Homemade meatballs should be stored in a covered container in the refrigerator for up to 4 days. Reheat them in the microwave in a bowl with a little water covered with plastic wrap to keep them moist.
- Toss leftovers in a hearty vegetable soup or add them to a meatball hoagie, pita, or wrap.
- Freeze cooked leftovers in zippered bags for up to 4 months, but first freeze them on a baking sheet so they don’t stick together in the bags once frozen. Freeze overnight or pop them frozen in spaghetti sauce.
- Freeze raw meatballs on a parchment-lined baking sheet and freeze, then transfer to a freezer bag for up to 4 months. Bake from frozen until they reach 160°F.
Meatball Mania
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Homemade Meatballs Recipe
Ingredients
- ⅓ cup milk
- ¼ cup breadcrumbs
- 3 Tablespoons chopped fresh parsley or 1 Tablespoon dried parsley
- 2½ Tablespoons french onion soup mix *
- 1 egg
- 1 pound lean ground beef
- ¼ cup shredded parmesan cheese optional
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
- In a medium bowl, combine milk, breadcrumbs, parsley, egg, and onion soup mix. Mix until well combined.
- Add beef, parmesan if using, salt, and pepper, and combine until just mixed through, being careful not to overmix.
- Using a 1½ Tablespoon cookie scoop (or a spoon), make 24 meatballs. Gently roll in your palms to create round balls. Lay the meatballs about an inch apart on baking tray.
- Bake meatballs for 12-15 minutes, or until meatballs reach an internal temperature of 160°F.
Notes
- 1 Tablespoon onion flakes
- 1 Tablespoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon paprika
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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