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5 from 11 votes

Easy Meatball Recipe

These homemade Meatballs are so simple and quick to make, you will never use store bought meatballs again! Delicious and perfect as an appetizer, over spaghetti or with mashed potatoes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 28
Calories: 60kcal


  • 1 pound ground beef extra lean
  • 3/4 cup breadcrumbs I used Italian style
  • 1 small onion finely chopped or grated
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 cup milk
  • 2 large eggs
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste


  • Prepare oven and baking sheet: Preheat your oven to 400 F degrees (200 C degrees). Line a baking sheet with parchment paper. 
  • Prepare meat mixture: In a medium bowl, mix all the ingredients together until well combined.
  • Shape into meatballs: Shape the mixture into 24 meatballs, approximately 1 1/2 tbsp each. Place them onto the prepared baking sheet.
  • Bake: Bake for 20 minutes or until cooked through and golden brown on top.


Store meatballs in an airtight container anywhere from 3 to 5 days.
Meatballs freeze really well after they've been cooked, so you can reheat and add to any sauce or dish!
Since meatballs are made with ground meat, the best way to preserve them for long is to freeze them. But before you do that, place the meatballs in airtight containers and freeze them for up to 3 months.
You can also flash freeze your meatballs first by placing them on a baking sheet in a single layer and freeze them for a couple hours or until completely frozen. Then simply store them in an airtight container and freeze for up to 3 months. This will ensure that the meatballs don't stick together.


Serving: 1meatball | Calories: 60kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 121mg | Potassium: 62mg | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.6mg