Simple meatball recipe-step by step (+video)
This simple meatball recipe is much better than store-bought, and it’s also very simple-they take a few minutes to assemble! It is made by mixing ground beef with parmesan cheese, salt, pepper, onion and garlic powder, milk and eggs.
Delicious homemade meatballs can be made for dinner or even as an appetizer. You will not believe that they are so easy to make, and you will love them like our Crockpot Meatballs and Grape Jelly Meatballs!
Quick and easy homemade meatballs
I’m Kristin from Yellow Bliss Road, today I have a delicious and super simple meatball recipe to share with you!
Until about a year ago, I was a little afraid to make meatballs at home because I thought they were super complicated or difficult. I hardly knew they were really very simple! If you don’t mind getting your hands dirty, you can make your own meatballs in a few minutes.
The key is not to over-process the meat, which is why mixing by hand is so important. It’s fun, and it’s the perfect recipe for kids to participate in it. Children can even help when making these barbecue balls for recipes such as meatball soup.
There are many different meatball recipes on the market, and it is difficult to know which is best. But this recipe has proven time and time again to be my family’s favorite.
You can make and freeze them as you like, so you can have meatballs ready at any time-you will never eat store-bought things again! A simple meatball recipe can make about 50 meatballs, and they freeze beautifully. When your recipe calls for meatballs, you will always have them ready.
How to make meatballs in the oven
The beauty of cooking meatballs in the oven is that you can make a large batch of meatballs at a time, which is faster than frying small batches of meatballs in a pan.
This recipe made about 50 meatballs in less than an hour, which is only a fraction of the time it takes to make so many meatballs! The following are the ingredients needed to make these meatballs:
- Ground beef
- Grated parmesan cheese
- Bread crumbs
- Garlic powder
- Onion powder
- Kosher salt
- black pepper
Fortunately, these are staples in the pantry for us, which means we can make them at any time. Follow these simple steps to make these ground beef balls:
- Set aside the 2 rows of baking sheets with tin foil.
- Put all the ingredients in a large bowl and stir gently with your hands. Just squash them all a few times to mix them, otherwise you will over mix!
- To make sure they cook evenly, I use a biscuit spoon to divide the meat into balls, and then I put them on a biscuit lined with foil, close together. (They can be closer than these pictures show, as long as they don’t touch.) As long as they are all the same size, their size doesn’t matter!
- Depending on the size, bake in a preheated oven for 10-14 minutes. Be sure to check the maturity. Serve hot with your favorite sauce.
Tip-How to make even meatballs? One trick to make all ground beef balls the same size is to use a cookie scoop. Cookie spoons are usually 1 inch in size and can be made into small meatballs of the right size. Easy?
Meatball Tips, Techniques + Frequently Asked Questions
Can I make meatballs without breadcrumbs? You can use some items instead of breadcrumbs. Raw rice and flour, crushed biscuits, crushed corn flakes, oatmeal.
No matter what substitute you use, be sure to include raw eggs as it helps to combine the dry ingredients with the meat. For ¼ cup of fine dry breadcrumbs, replace any of the following items:
- ¾ cup soft breadcrumbs
- ¼ cup cookie crumbs
- ¼ cup crushed corn flakes
- ⅔ cup ordinary oatmeal
Can the center of the yakiniku ball be pink? Because meatballs can be made from a variety of different meats, if the center of the meatballs is still pink, it is generally unsafe to eat meatballs.
However, if you know that the meatballs are made entirely of beef, they may be a little pink in the center, and you can eat them as long as the internal temperature reaches 160 degrees Fahrenheit.
How to store homemade meatballs? You can store the meatballs in the refrigerator in an airtight container for 2-3 days.
Can homemade meatballs be frozen? You can freeze homemade meatballs raw or cooked and frozen.
Arrange the meatballs side by side on the grill pan and put them in the refrigerator. Once the meatballs start to freeze, you can transfer them to a freezer-safe storage container. Mark the container and add the date. Raw meatballs can be stored for 3-4 months. The cooked meatballs can be stored for 2-3 months.
When you are ready to use them, remove the required amount from the refrigerator and thaw in the refrigerator.
How to make homemade meatballs in CrockpotTon? Some people like to brown the meatballs before adding them to Crockport, but you can skip this step and put the raw meatballs directly into Crockport.
Add the selected sauce and cook for 6-8 hours on low or 4-6 hours on high. You can go faster in the Instant Pot, so be sure to check out these IP Cranberry Meatballs.
What meat is best for meatballs? For the most tender and delicious meatballs, you need to stick to fatter meat. The most popular meat option is ground beef (80/20 or 70/30), you can also use ground pork or veal.
Ground turkey and chicken are also good choices, but they are not as fat as beef, so the meatballs will be drier. In addition, you can mix meats such as ½ ground beef and ½ pork.
How many meatballs should each person make? It all depends on the size of the barbecue balls. For larger meatballs, it is planned to serve 3 per person. If your meatballs are on the smaller side (one inch), plan to serve 5-6 per person.
More meatball recipes
Now that you know how to make basic homemade meatballs, you can make many recipes with them! Here are some of our favorite versions we have tried!
We like to eat these meatballs in soups and pasta, but they are just as delicious in their own sauce! I am glad we have such a large batch in our refrigerator because we pass them very fast!
If you want to try the chicken version, check out our chicken pesto meatballs-they are also great!
What to serve with meatballs:
Course appetizer, main course
Preparation time 10 minutes
Cooking time 10 minutes
Total time 20 minutes
A serving of 50 meatballs
Calories 57 kcal
Author Little Luna
- 2 pounds ground beef I use 85/15
- 2 eggs
- 1c milk
- 2 TB grated Parmesan cheese
- 1/2 c regular breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Preheat the oven to 450 degrees Fahrenheit. In row 2 the rimmed baking pan (if you don’t have a rimmed cookie pan, the baking pan is fine) and foil are set aside.
Put all the ingredients in a large bowl and stir gently with your hands, being careful not to over-mix. Just squash them all a few times to combine.
Using a cookie spoon or your hands, divide the meat mixture into meatballs of the desired size. As long as they are unified, they can be as big or small as they want.
Depending on the size, bake in a preheated oven for 10-14 minutes. Be sure to check the maturity. Serve hot with your favorite sauce.
- Freezing: Let the meatballs cool completely on the grill pan. After cooling, scrape off the fat on the meatballs, then seal them in a freezer safety bag or airtight container, and put them in the freezer.
- When you are ready to use them, thaw them in the refrigerator, or put the frozen meatballs directly into the soup or sauce. *Note that for cream sauce, completely thaw the meatballs before adding.
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