Savory Nothings logo

menu icon
subscribe
search icon

How To Make Meatballs from Scratch

Jump to recipe ⟩ by · Updated
4.73 from 33 votes
38 Comments

A good homemade meatball recipe is something every home cook needs! These meatballs are juicy, flavorful, and super easy to make. Whether you’re serving them over pasta, in a sub, or as an appetizer, they’re always a hit. 🍝✨

overhead view of baked meatballs on oval platter

How I make the best meatballs

I’ve tested and tweaked this recipe to make sure it turns out perfect every time:

  • Tender & juicy – A mix of breadcrumbs, milk, and egg keeps these meatballs moist and soft. I highly recommend using your hands to mix the ingredients—gently! Overmixing makes tough meatballs. I also like to wear disposable gloves for easy cleanup.
  • Packed with flavor – Onion, Parmesan, Dijon mustard, and garlic powder add just the right depth.
  • Two cooking methods – Choose between pan-frying for a crispy crust or baking for easy hands-off cooking. If you prefer smaller meatballs, roll them into 1-inch balls and adjust the cooking time. If you like them bigger, just add a few extra minutes!
Recipe Card
overhead view of baked meatballs on oval platter

Homemade Meatballs

4.73 from 33 votes
tap the stars to review!
These homemade meatballs are tender, juicy, and packed with flavor! Whether pan-fried for a crispy crust or baked for an easy hands-off method, they’re perfect for pasta, sandwiches, or appetizers.
by Nora from Savory Nothings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Makes 4 servings
PRINT

Ingredients
 

  • 1 pound ground beef
  • ½ medium onion (finely minced (about ½ cup))
  • ⅓ cup breadcrumbs
  • 2 ½ tablespoons milk
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 2 tablespoons freshly chopped parsley (optional (OR use 1 teaspoon dried))
  • ¼ cup finely shredded Parmesan cheese (optional)

Instructions
 

  • Combine:
    Add all ingredients to a medium-large mixing bowl. Use a sturdy spatula or hands (I use hands and wear disposable latex gloves) to mix thoroughly. Do not overmix or meatballs will be tough/dry, but make sure mixture sticks together.
    1 pound ground beef, ½ medium onion, ⅓ cup breadcrumbs, 2 ½ tablespoons milk, 1 large egg, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon ground black pepper, 2 tablespoons freshly chopped parsley, ¼ cup finely shredded Parmesan cheese
    overhead view of meatball mixture in bowl
  • Shape:
    Roll mixture into 1 ½ inch balls (about 1 tablespoon per meatball) – I use a cookie scoop for easy portioning. Place on a lightly oiled plate or lined baking sheet.
    overhead view of uncooked meatballs on baking sheet
  • Cook:
    In a skillet: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs and cook until browned from all sides and cooked through, around 10-12 minutes. If your skillet is not large enough to fit all meatballs in a single layer, cook them in batches.
    In the oven: Preheat the oven to 400°F. Bake meatballs for around 20-25 minutes, or until the meatballs are cooked all the way through. (Photo)
    overhead view of baked meatballs in round bowl
Hide

Notes

For a large batch:
If you’re multiplying the ingredients (you can scale up as much as you like, but I wouldn’t recommend making more than 5 pounds of meat in one go), it’s easier to knead the meat in a stand mixer with the dough hook attachment.
To freeze raw meatballs:
Wrap the sheet tightly with foil and freeze the meatballs until they’re solid. This will take a couple of hours, depending on the freezer you have.
Then, pack the meatballs into freezer bags in the portion size you usually need. Make sure to label the bags with „homemade raw beef meatballs“ and today’s date! The meatballs keep in the freezer for up to 6 months.
To cook frozen raw meatballs:
Allow the meatballs to thaw in the fridge for 12-24 hours, then cook them as you would freshly made ones.
To freeze cooked meatballs:
Cook the meatballs as instructed below, either in the oven or in a large skillet.
Drain the meatballs on paper towels and place them on clean, freshly lined baking sheets. Allow the meatballs to cool completely.
Once the meatballs are cold, tightly cover the baking sheets with foil. Freeze the meatballs until solid before transferring them to large freezer bags. Make sure to label them with „homemade cooked beef meatballs“ and today’s date!
The meatballs keep in the freezer for up to 6 months.
To reheat frozen cooked meatballs:
No need to defrost, simply plop the meatballs into a simmering sauce and cook until the meatballs are fully heated through. I usually do at least 10 minutes.
To cook the meatballs in a skillet:
Heat 1 tablespoon of oil in a large skillet. Add the meatballs and cook until browned from all sides and cooked through, around 6-7 minutes. If your skillet is not large enough to fit all meatballs in a single layer, cook them in batches.
To bake the meatballs:
Preheat the oven to 425°F.
Drizzle the meatballs with oil and bake them for around 10 minutes. Carefully flip them, then finish baking for another 5-10 minutes or until the meatballs are cooked all the way through.
Hide
Nutrition is an estimate!

Nutrition

Serving: 1servingCalories: 352kcalCarbohydrates: 9gProtein: 23gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 123mgSodium: 466mgPotassium: 379mgFiber: 1gSugar: 2gVitamin A: 76IUVitamin C: 1mgCalcium: 59mgIron: 3mg
Did this dish make your kitchen smell like home?
↓ Tap the stars to add your rating! ↓
4.73 from 33 votes
Your rating truly helps more than you know – and it makes my day every single time.

My best tips for perfect meatballs

  • Don’t overmix – Just combine everything until it sticks together; overworking the meat makes tough meatballs.
  • Even size = even cooking – Use a cookie scoop or a tablespoon to portion them out evenly.
  • Pan-fry for extra flavor – Browning the meatballs in a skillet gives them a crispy crust and rich taste.
  • Baking is hands-off – If you don’t want to babysit the stove, baking works great and keeps things easy.

I like these ingredients

  • Ground meat – Sometimes I use a mix of ground pork and beef for extra juiciness, or I swap in ground turkey or ground chicken for a lighter option. All works! I do add a couple extra tablespoons breadcrumbs for the turkey/chicken though, because that meat retains more water.
  • Cheese – Parmesan adds great flavor, but you can leave it out or swap for Pecorino Romano. I usually leave it out if I need meatballs for Swedish meatballs or something similar that doesn’t really need that hint of cheese.
  • Breadcrumbs – Panko works in place of regular breadcrumbs, just soak it in the milk for a few minutes first.
  • Herbs – Fresh parsley is great, but dried works too. Try oregano or basil for an Italian twist! When my herb garden is in full bloom? leafage? in the summer, I will often add a whole bunch of mixed herbs.
overhead view of ingredients to make meatballs with text labels

Recipe FAQs

Why are my meatballs dry?

Overmixing or using too little fat in the meat can lead to dry meatballs. Make sure to use at least 15% fat ground beef and don’t overwork the mixture.

How do I keep meatballs from falling apart?

Make sure the mixture is combined just enough to hold together. If it feels too loose, add a little more breadcrumbs.

Can I make these ahead of time?

Yes! You can mix and shape the meatballs ahead of time and store them in the fridge for up to 24 hours before cooking.

How to store & freeze meatballs

Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat or in the microwave in 30-second bursts.

Freezing: Let the cooked meatballs cool completely, then freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Reheat straight from frozen in sauce or in a 350°F oven for 15 minutes.

overhead view of raw meatballs

Recipes to use your meatballs in

You can also browse all of my meatball recipes, or all of my ground beef recipes.

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

profile savory nothings
About Nora
I married a chef and learned to cook for both comfort and quality. Now I share our favorite family recipes – simple, reliable, and a little bit special.

Reader Interactions

4.73 from 33 votes (12 ratings without comment)

Add a Review or Ask a Question

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. Jennifer says

    5 stars
    Thank-you for this recipe! I rewrote it on my recipe card to be a go to staple in my home and my children’s someday. I appreciate you! God bless you and your family!💕

    Reply

  2. Donna Paarlberg says

    5 stars
    My family couldn’t get enough! I made 15 meatballs and my son-in-law said they were super!!! Thank you

    Reply

  3. June L Meier says

    5 stars
    mmmmm thank you

    Reply