Homemade Meatballs Recipe
These easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later!
Servings: 8 about 4 meatballs each
Calories: 490kcal
Equipment
- Small Bowl
- Baking Sheet or Large Skillet
- Saucepan
Ingredients
- ½ cup plain breadcrumbs 70g, $0.17*
- ½ cup grated Parmesan 50g, $1.92
- ½ tsp garlic powder $0.05
- ½ tsp onion powder $0.05
- ½ tsp Italian seasoning $0.05
- ¼ tsp salt $0.02
- ¼ tsp black pepper freshly cracked, $0.03
- 2 large eggs $1.58**
- ¼ cup whole milk 4 oz., $0.04
- 1 lb. bulk Italian sausage 454g, $3.57***
- 1 lb. ground beef 454g, $4.98
Marinara Sauce (optional)
- 1 small yellow onion $0.70
- 2 garlic cloves $0.08
- 2 Tbsp olive oil $0.44
- 2 Tbsp tomato paste $0.18
- 28 oz. crushed tomatoes 1 can, $1.67
- ½ tsp dried basil $0.05
- ½ tsp dried oregano $0.05
- 1 tsp brown sugar optional, $0.02
- 1 tsp salt or to taste, $0.03
Instructions
- In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
- Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
- Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 balls, approximately 2 Tbsp in volume each.
Oven Cooking Instructions
- Preheat the oven to 400ºF / 200C / 180 C fan or Gas Mark 6. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
- Bake for about 15 minutes, or until lightly browned.
- Once browned, transfer them to a pot of red sauce (see below) and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until they're cooked through (internal temp of 160°F).
Stovetop Cooking Instructions
- Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
- Cook them, turning every couple of minutes, until browned on all sides and cooked through (internal temp of 160°F/71C). Repeat with the second batch.
- Once cooked, transfer them to a pot of red sauce (see below) and simmer for a few minutes more before serving, if desired.
Marinara Sauce Instructions
- Meanwhile, make your marinara sauce (optional)****. Start by dicing the onion and mincing the garlic. Add both to a sauce pot with the olive oil and cook over medium heat, stirring now and then, until the onions are soft and translucent, about 5 minutes.
- Stir in the tomato paste and let it cook for another 3 to 5 minutes, stirring often, until it darkens slightly. This step helps mellow the acidity and brings out a subtle sweetness.
- Pour in the crushed tomatoes, then add the basil, oregano, brown sugar, and salt. Stir well, making sure to scrape up any bits of tomato paste stuck to the bottom of the pot.
- Bring the sauce to a gentle simmer, then lower the heat to medium-low. Partially cover the pot and let it simmer for about 30 minutes, giving it a stir every so often.
- After 30 minutes, give the sauce a taste and adjust the seasoning as needed. If it still tastes a little sharp, let it simmer longer or add a touch more sugar.
- Add the cooked meatballs and simmer for a few more minutes until they're fully cooked through (internal temp of 160°F/71C). Serve and enjoy!
See how we calculate recipe costs here.
Video
Notes
*The breadcrumbs, along with the eggs, help hold everything together. While I have made recipes without them (see my beef kofta meatballs), they don't hold together quite as well, and the meat has a firmer texture, similar to that of a hamburger. For gluten-free, try using oatmeal, rice, or crushed gluten-free crackers in place of the breadcrumbs.
**If you need to replace the eggs for dietary reasons, you can experiment using a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water per egg).
***I only use a small amount of extra seasoning in this recipe as the Italian sausage already has herbs and spices added. I mix this with ground beef, which adds more flavor and moisture. You can use different types of ground meat, but you'll need to increase the seasonings accordingly, as the texture and flavor may be different.
****Marinara sauce is an optional (but delicious) serving suggestion. You can either make it from scratch as I'm showing here, or use a store-bought red sauce. I recommend prepping your homemade sauce before you make the balls so it has time to cook. If using store-bought, bring it up to a gentle simmer before adding the meatballs.
Nutrition
Serving: 1serving (with sauce) | Calories: 490kcal | Carbohydrates: 16g | Protein: 24g | Fat: 36g | Sodium: 1159mg | Fiber: 3g