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Whether you're making subs or spaghetti, these classic oven-baked meatballs are perfect for all of your favorite recipes. They're perfectly juicy and flavored with delicious spices and parmesan cheese!
These Homemade Meatballs are delicious on their own, but covered in a tasty sauce is even better! Try themSwedish meatballsor topped with homemadeAlfredoorHummerSauce.
Oven baked meatballs recipe
If you've been looking for your favorite meatball recipe, this is it. These classic homemade meatballs are not only so juicy and flavorful, they're a breeze to make! You can make a batch of these in just about 30 minutes from start to finish. They can then be served as an appetizer, for meatballs, or on a bed of pasta along with your favorite sauce! (I have some delicious recommendations below!) No matter how you serve these delicious meatballs, they're sure to be a smash hit with your friends and family.
Each meatball is packed with flavor from all the delicious herbs and Parmesan cheese. Say goodbye to those dry, tasteless meatballs you've had in the past! The meatballs in this recipe are grilled, giving them a delicious, golden brown exterior (with just a hint of crispiness!) and a tender, juicy interior. These incredible Homemade Meatballs will be a game changer for all of youItalian inspired dishes. You must try them with your next batchSpaghetti!
Ingredients for homemade meatballs
As simple as the ingredients for these amazing meatballs are, you'll want to make them from scratch every time! Their juicy, savory flavor will definitely get you hooked. If you are looking for ingredients, you can find them all in the recipe card at the end of the post.
- White bread: I used torn crust white bread to add a bit of texture to my meatballs, but you can definitely switch this outfresh breadcrumbsas well as!
- Milch: Keeps your meatballs juicy and tender!
- ground beef: I used ground beef, but feel free to use ground pork! Also a mixture of both works! If you want leaner meatballs, you can also substitute ground beef for the beefTurkey.
- Owner: Help give structure to the meatballs and bind all the ingredients together.
- Grated parmesan cheese: Parmesan simply makes every Italian dish better! If possible, use freshly grated parmesan. It adds the best flavor!
- Spices and Seasonings:Time to break out the spice rack! For this recipe, I used a mixture of basil, oregano, parsley, garlic powder, and onion powder along with salt and pepper to taste.
How to make classic homemade meatballs
It is so easy! You'll be able to cook up a lot of these in no time! If your family is similar to mine, you might want to do a double batch. Homemade meatballs always fly off the table!
- Prepare baking sheet:Line a baking sheet with foil or parchment paper for easy cleanup! Put aside.
- Prepare bread:Place the torn bread and milk in a small bowl. Let the bread soak and absorb the milk while you mix the remaining ingredients.
- Combine Beef, Eggs and Seasonings:In a large bowl, add ground beef, eggs, cheese, basil, oregano, parsley, garlic powder, onion powder, salt, and pepper.
- Add bread:Next, add the soaked bread to the meat mixture. Squeeze the milk out of the bread slightly before adding it to the bowl of ingredients.
- Combine:Mix all the ingredients together until well combined. This is where the hands are at their best!
- Preheat oven:Turn the oven to broil and let it heat for a few minutes while you roll the meatballs.
- Form:Divide mass and roll into 14 meatballs. Place on the prepared baking sheet.
- The grill:Grill meatballs for 12 minutes. You can flip the meatballs halfway through if you like.
- Surcharge:Serve withHomemade marinara sauce, or use in recipes like mineMeatball soupor meatball sub.
Tips and Tricks
These are just a few extra tips to help you make the best homemade meatballs ever! Your family won't be able to get enough.
- Use fatty meat:Sorry diet - the key to tender, juicy patties is using high-fat meats. YoumayUse leaner meats like ground turkey, but it requires more moisture and the addition of things like olive oil to stay soft and moist. You can find my full Turkey Meatballs recipeHere!
- Mix carefully:If you pack your meatballs too tightly when you form them, they can become dense and rubbery after cooking. You don't want to overexert them! I always like to use my hands to mix and shape my meatballs so I know exactly how much pressure I'm applying. A gentle hand is the secret ingredient to melt-in-your-mouth meatballs!
Delicious sauces for serving
Don't get me wrong - these homemade meatballs are incredible on their own, but it never hurts to top them with a flavorful sauce!Homemade marinarais always a good idea, but be sure to try these other tasty options too! Find my full list of sauces and dipsHere.
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The Best Homemade Alfredo Sauce Recipe Ever!
How Long Do Homemade Meatballs Last?
You'll want to save these for meatball subs! Here's how to store them to keep them fresh and tasty.
- In the refrigerator:in a (nairtight container, your homemade meatballs will keep for up to 3 days.
- In the freezer:Store in a freezer bag or airtight container for 1-2 months. Thaw overnight in the refrigerator before reheating.
- post-heating:I like to reheat these meatballs in the oven at 350 degrees Fahrenheit for 10-15 minutes.
Delicious Meatball Recipes
Now that you have a delicious batch of homemade meatballs ready to make, here are a few more recipes to try! These meatballs are so versatile, you can use them in many different dishes! I always like to make a double batch of these and then stick them in the freezer to finish!
soup recipes
Delicious meatball soup
Dinner
Meatballs stuffed with mozzarella
Appetizers
Easy Grape Jelly Meatballs
Dinner
Slow Cooker Honey Buffalo Meatballs
Classic Homemade Meatballs
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Whether you're making subs or spaghetti, these classic oven-baked meatballs are perfect for all of your favorite recipes. They're perfectly juicy and flavored with delicious spices and parmesan cheese!
preparation time20 Protocol
cooking time15 Protocol
total time35 Protocol
AuthorAlyssa Rivers
Servings:4
Ingredients
- 2 slices White bread, torn, crust cut off
- 1/2 Taxes Milch
- 2 Pound ground beef
- 2 Owner
- 1/2 Taxes Parmesan cheese, grated
- 3 TL dried basil
- 3 TL dried oregano
- 3 TL dried parsley
- 1 TL garlic powder
- 1 tablespoon granulated onion powder
- 1 TL kosher salt
- 1/2 TL Pfeffer
instructions
Line a baking sheet with foil or parchment paper for easy cleanup! Put aside.
Place the torn bread and milk in a small bowl. Let the bread soak and absorb the milk while you mix the remaining ingredients.
(Video) Rao's Classic MeatballsIn a large bowl, add ground beef, eggs, cheese, basil, oregano, parsley, garlic powder, onion powder, salt, and pepper.
Next, add the soaked bread to the remaining ingredients. Squeeze the milk out of the bread slightly before adding it to the bowl of ingredients.
Mix all the ingredients together until well combined. This is where the hands are at their best!
Turn the oven to broil and let it heat for a few minutes while you roll the meatballs.
Divide mass and roll into 14 meatballs. Place on the prepared baking sheet.
Grill meatballs for 12 minutes. You can flip the meatballs halfway through if you like.
Serve with your favorite marinara or use in recipes like my Meatball Soup or Meatball Sub.
Video
Remarks
Spices and herbs are used very liberally to add lots of flavor. You can also use about 2 tablespoons of dried Italian herbs in place of the dried basil, oregano, and parsley if you prefer.
Nourishment
serves:4
calories732kcal(37%)carbohydrates13G(4%)protein49G(98%)Fett53G(82%)Saturated Fatty Acids21G(105%)Polyunsaturated fat2GMonounsaturated fatty acids22GTrans fats3Gcholesterol257mg(86%)Sodium1064mg(44%)Potassium801mg(23%)Phases2G(8%)Zucker3G(3%)Vitamin A311IE(6%)Vitamin C1mg(1%)calcium269mg(27%)Eisen7mg(39%)
All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary per household based on the brands you use, measurement methods, and serving sizes.
Courseappetizer, dinner
KitchenItalian
keywordHomemade Meatballs, Meatballs Recipe
Tried this recipe?Mention@alyssa_therecipecriticor tag#therecipecritic
FAQs
How do you make Rachael Ray's meatballs? ›
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Is it better to bake or fry homemade meatballs? ›Baking them gives the meatballs a little more flavor without additional oil since you are searing the outside under the broiler in your oven.
What are classic meatballs made of? ›- 1 lb lean (at least 80%) ground beef.
- 1/2 cup Progresso™ Italian-style bread crumbs.
- 1/2 teaspoon Worcestershire sauce.
- 1/4 teaspoon pepper.
- 1 small onion, finely chopped (1/4 cup)
- 1 egg.
American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!
What do you put in meatballs so they don't fall apart? ›Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.