Try these easy meatballs next time you want a simple, satisfying meal. Ground beef and pork are combined with seasonings and a binder, shaped into balls, and baked until juicy and cooked through.
Meatballs are a versatile kitchen favorite. They’re classic with spaghetti and sauce, but they also work in sandwiches, soups, casseroles, or served as an appetizer. They’re inexpensive to prepare and rely on a handful of pantry ingredients.
First, the Meat
Different meats make different textures and flavors. Chicken, pork, Italian sausage, or beef each have their place. For a reliable, tender meatball I like a mix of ground beef and ground pork—the pork adds fat and keeps the meatballs moist.
You Need a Binder
To prevent meatballs from falling apart, use a binder like breadcrumbs and egg. The breadcrumbs soak up moisture without making the mixture loose, while the egg helps everything hold together.
Homemade breadcrumbs work great and are easy to make from leftover bread. They store well in the freezer and are handy for recipes like this.
Mix it All Together
Mixing by hand is quick and gentle, helping you combine ingredients evenly without overworking the meat. Overmixing can make dense, tough meatballs. If you’d rather not touch the raw mixture, wear disposable gloves or use a utensil, but hand mixing is ideal.
Forming the Meatballs
A good size for serving is about 1½ to 2 inches in diameter—big enough to be satisfying but small enough to eat in a bite or two. You can form them by hand or use a cookie scoop to keep them uniform.
Baking the Meatballs
For large batches, baking is convenient. Arrange meatballs in a single layer on a prepared baking sheet and roast until no longer pink in the center. Baking is hands-off and produces evenly cooked meatballs you can refrigerate for a few days after cooling.
Freezing for Later
Making a big batch and freezing extras saves time later. Freeze meatballs individually on a tray until solid, then transfer to freezer-safe containers or bags. This prevents them from sticking together and lets you pull out only what you need. You can freeze before or after baking; thaw a few hours before cooking if frozen.
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Easy Meatballs
Ingredients
- 1 cup breadcrumbs
- ¾ cup milk
- 1 pound ground beef
- 1 pound ground pork
- 2 cloves garlic minced
- 1 large egg slightly beaten
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dry mustard
- 2 tablespoons fresh minced parsley
Instructions
To bake the meatballs:
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Preheat oven to 350°F (175°C).
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Combine breadcrumbs and milk in a large bowl. Let sit 5–10 minutes until the breadcrumbs are softened.
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Add the remaining ingredients and mix gently until combined. Use your hands or a spoon, taking care not to overwork the meat.
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Prepare a baking sheet with cooking spray. Roll the mixture into about 1½-inch balls and arrange in a single layer without touching.
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Bake 15–20 minutes until cooked through and no longer pink in the center.
To freeze the meatballs:
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Place formed meatballs on a tray and freeze until solid. Transfer to freezer-safe bags or containers. Thaw a few hours before cooking or cook from frozen, adding a bit more time as needed.