5/5 - (2 votes)

$10.92 RECIPE / $1.82 SERVING

I adore meatballs and have numerous recipes on the site for interesting meatball variations, but I wanted to have one nice basic and quick homemade meatball recipe that could be used in a variety of meals.

This way, you can freeze a batch of these delicious meatballs and utilize them in a variety of simple weekday meals later. I’m all in making things simple and straightforward!

When you need something quick, straightforward, and uncomplicated, this homemade meatball dish is ideal.

Another benefit of keeping these meatballs basic is that they are more adaptable! These meatballs can be paired with a number of sauces and dishes due to their simple flavor profile.

And, as always, if you want to kick these meatballs up a level and make something a bit fancier, I’ve got a few upgrade options for you below.


To assist meatballs to hold together, egg and breadcrumbs are added, and the combination gives the meatballs a somewhat more soft feel.

While I’ve made meatballs without eggs or breadcrumbs before, they don’t stick together as well and the flesh has a firmer texture, comparable to a hamburger.

If you need to substitute an egg or breadcrumbs due to dietary restrictions, try a flax egg (1 tablespoon ground flaxseed combined with 3 tablespoons water) for the egg and oats, rice, or crushed gluten-free crackers for the breadcrumbs.


Yes, meatballs can be made with a variety of different ground meats. Keep in mind that different types of ground meat have varying quantities of fat and moisture, thus changing the meatballs’ texture and flavor may be affected.

The recipe below uses Italian sausage, which already has a lot of herbs and spices. As a result, the meatballs only required a modest bit of additional spice.

If you use a different type of ground meat instead of Italian sausage, please be sure to adjust the seasoning in the meatballs accordingly.


Source: Homemade Meatballs Recipe

Nothing beats a plate of spaghetti with red sauce and meatballs for convenience and satisfaction, but that’s not the only way to enjoy meatballs! Other things you can do with homemade meatballs include:

  • Substitute meatball (hoagie rolls, red sauce, meatballs, mozzarella)
  • Add the meatballs to a soup (Minestrone would be delicious).
  • Stroganoff can be made with them instead of regular meat.
  • Serve with brown gravy over top of mashed potatoes.
  • Serve on a bed of vegetarian noodles with pesto.
  • Fill a calzone or slice and use it as a pizza topping.
  • Make a bowl dinner out of it (rice, veggies, any sauce)
  • Toss with baked pasta (like Roasted vegetable baked ziti)


There are various things you can add to your meatballs to kick them up a level and make them a little nicer. For a taste boost, try adding some fresh minced onion or garlic.

Use flavor enhancers like crumbled bacon, sun-dried tomatoes, or fresh herbs (basil, parsley, oregano).

You can also try substituting a different flavored liquid for the milk, such as broth or even some of your red sauce. And I’m a big admirer of a pinch of crushed red pepper in almost everything!


These easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings:  about 5 meatballs each


  • 1/2 cup plain breadcrumbs ($0.32)
  • 1/2 cup grated Parmesan ($0.88)
  • 1/2 tsp garlic powder ($0.05)
  • 1/2 tsp onion powder ($0.05)
  • 1/2 tsp Italian seasoning ($0.05)
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp pepper ($0.03)
  • 2 large eggs ($0.42)
  • 1/4 cup whole milk ($0.11)
  • 1 lb. bulk Italian sausage ($3.00)
  • 1 lb. ground beef ($5.99)


  1. Combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper in a small mixing bowl. Lightly whisk the two eggs in a separate small bowl.
  2. In a large mixing bowl, combine the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef. Mix the ingredients together with your hands until they are uniformly distributed. Don’t overmix the meat.
  3. Allow the meatball mixture to sit for five minutes to soften the breadcrumbs. Divide the meat into roughly 40 meatballs, each about 2 tablespoons in volume.


  1. Preheat the oven to 400 degrees Fahrenheit. Using parchment paper, line a baking sheet. Place the meatballs on the baking sheet approximately one inch apart.
  2. Bake for 15 minutes, or until the meatballs are lightly browned.
  3. Transfer the meatballs to a pot of red sauce and cook for an additional five minutes. If you’re not using a red sauce, increase the bake time by 3-5 minutes, or until the meatballs are cooked through.


  1. In a large skillet, heat a tablespoon of cooking oil over medium heat. Swirl the oil to coat the skillet’s surface once it’s hot. Half of the meatballs should be added to the skillet.
  2. Cook until the meatballs are browned on all sides and cooked thoroughly, rotating every couple of minutes. Repeat with the remaining meatballs.
  3. Before serving, add the cooked meatballs to a pot of red sauce and cook for a few minutes more.


  1. The meatballs can be frozen either cooked or raw. I prefer to freeze them already cooked so that they can be thrown into a pot of red sauce straight from the freezer and heated through. Cooked meatballs should be allowed to cool completely before being placed in a gallon-sized freezer bag and frozen.
  2. Place raw meatballs on a parchment-lined baking sheet and freeze until solid (1-2 hours), then transfer to a gallon-sized freezer bag for prolonged storage. Before cooking, thaw fully.


  • Serving: 5 meatballs
  • Calories: 418 kcal
  • Carbohydrates: 6 g
  • Protein: 23 g
  • Fat: 33 g
  • Sodium: 691 mg
  • Fiber: 1 g


  1. In a small bowl, lightly whisk two big eggs. 1/2 cup breadcrumbs, 1/2 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp Italian seasoning, 1/4 tsp salt, and 1/4 tsp pepper in a separate small bowl. Pre-mixing these ingredients ensure that they are uniformly distributed throughout the meat without the need to overmix them.
  2. In a mixing bowl, combine the whisked egg, breadcrumb mixture, 1/4 cup milk, 1 pound Italian sausage, and 1 pound ground beef. Mix the ingredients together with your hands.
  3. Allow five minutes for the breadcrumbs to absorb some of the moisture from the meatball mixture.
  4. 2 Tbsp. each, divide and shape the meatball mixture into around 40 meatballs. Because I have small hands, this may appear to be larger than it was. To portion the meat, I used a 2 tbsp. measuring cup.
  5. Preheat the oven to 400°F before baking the meatballs. Using parchment paper, line a baking sheet. Place the meatballs one inch apart on the baking sheet.
  6. Bake the meatballs for 15 minutes, or until lightly browned, then transfer to a pot of red sauce and continue to cook for 5 minutes more. If not using a red sauce, bake for an additional 3-5 minutes, or until well done.
  7. In a large skillet over medium heat one tablespoon of cooking oil to fry the meatballs. When the skillet is heated, swirl it to coat it in oil, then add the meatballs. Cook for 1-2 minutes on each side or until cooked through and browned on all sides.
  8. Whether you cook your meatballs in the oven or on the stove, a quick simmer in red sauce at the end adds extra flavor and keeps them soft.

Cool the cooked meatballs thoroughly in the refrigerator before placing them in a freezer bag and transferring them to the freezer for extended storage (about 3 months).

They can be thrown straight from the freezer into a saucepan of red sauce and cooked until thoroughly hot.