Name: Homemade Meatballs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 pound ground beef or turkey; 1 egg; 1 1/2 teaspoons dried parsley; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon onion powder; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 small yellow onion, diced small; ¼ cup breadcrumbs

I absolutely love sharing this Homemade Meatballs Recipe because it brings me so much joy every time I make it. The meatballs come out juicy, packed with herbs, and perfectly seasoned—truly comforting in the best way. Whether I’m making a cozy dinner for my family or prepping something quick and satisfying after a long day, this recipe never fails to impress. Plus, it’s easy enough to whip up on a weeknight, yet special enough to feel like a little celebration at the table.

Why You'll Love This Homemade Meatballs Recipe

What I find truly special about this Homemade Meatballs Recipe is how the flavor balances beautifully between savory and aromatic herbs with a subtle hint of garlic and onion. The blend of dried parsley and oregano alongside garlic and onion powders creates a depth of flavor that feels both familiar and elevated at the same time. I think these meatballs are bursting with personality without being overpowering, perfect for pairing with my favorite marinara or enjoying just as they are.

Another thing I really appreciate is how simple the preparation is. I don’t need to spend hours in the kitchen to get amazing results. Once I mix those straightforward ingredients together, the oven does most of the work, baking the meatballs until they turn a gorgeous golden brown. It’s one of those recipes where your hands do the fun work of shaping the meatballs, making it feel truly homemade and rewarding.

This recipe shines on so many occasions, too. I love serving these meatballs for casual family dinners because they’re comforting and easy to eat. They also work wonderfully for holidays or parties when I want a crowd-pleaser that can be made ahead of time and served with a variety of sauces or sides. Overall, they’re a delicious classic that never goes out of style.

Ingredients You'll Need

A white bowl sits on a white marbled surface filled with several distinct layers of ingredients arranged side by side without mixing. On the left is a mound of light beige breadcrumbs with a rough texture. Next to it, there is a section of finely chopped white onions followed by a large portion of raw ground meat that is reddish-pink with a soft, moist texture. Over the meat, there are dark green dried herbs scattered in two patches and two small white powdery spots of seasoning. At the bottom left corner of the bowl, a bright yellow egg yolk rests with a smooth and shiny surface. Around the bowl on the surface are some brown onion skins and garlic cloves partly visible. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Homemade Meatballs Recipe are simple but essential, each playing a special role in the final dish. The ground beef or turkey forms the hearty base, while the seasonings add depth and balance. Breadcrumbs keep the texture tender, and that diced onion adds a subtle sweetness and moisture that really elevates the meatballs.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Ground beef or turkey: I use either for rich flavor or a leaner option, both work beautifully.
Egg: This acts as the glue, keeping all the meatball ingredients together perfectly.
Dried parsley: Adds a fresh, herbaceous note that brightens the dish.
Dried oregano: Gives a lovely Mediterranean touch that pairs wonderfully with the meat.
Garlic powder: For that warm, savory punch without the hassle of fresh garlic.
Onion powder: Boosts the savory depth complementing the fresh diced onion.
Salt and black pepper: Simple seasonings that make every other ingredient shine.
Diced yellow onion: Adds moisture and a slight sweetness for tender meatballs.
Breadcrumbs: Key for texture, ensuring the meatballs are soft but hold their shape.

Directions

Step 1: Preheat your oven to 400 degrees Fahrenheit. This high temperature helps the meatballs get a nice golden crust without drying out.

Step 2: Prepare a baking sheet by lining it with foil or spraying it lightly with cooking spray so the meatballs don’t stick during baking.

Step 3: In a large bowl, combine your ground meat, egg, dried parsley, dried oregano, garlic powder, onion powder, salt, pepper, diced onion, and breadcrumbs. I like to use my hands or a silicone spatula to mix until everything is evenly combined but not overworked, which keeps the meatballs tender.

Step 4: Shape the mixture into 2-inch balls using a cookie scoop or your hands. I wet my hands slightly to prevent sticking and space the meatballs about 1 inch apart on the prepared baking sheet so they cook evenly.

Step 5: Bake the meatballs in the oven for 18 to 20 minutes, checking that they are golden brown and cooked through (internal temperature should be at least 160°F for beef or turkey). The savory aroma filling the kitchen is always a sure sign they’re ready!

Step 6: Serve the meatballs hot with your favorite marinara sauce over spaghetti, alongside a crisp salad, or simply enjoy them on their own as a satisfying snack or appetizer.

Servings and Timing

This recipe makes about 4 generous servings, perfect for a family dinner or a small gathering. The prep time is around 10 minutes since the ingredients are straightforward and require minimal chopping. Bake time is roughly 18 to 20 minutes, bringing the total time to about 30 minutes from start to finish. There’s no resting time needed, but I like to let the meatballs cool for a few minutes after baking so they hold their shape nicely when plated.

How to Serve This Homemade Meatballs Recipe

The image shows three cooked meatballs placed on a dark, slightly shiny cooking surface with small pools of oil around each meatball, highlighting their browned and textured outer layer. The meatballs have a round shape with a golden-brown crust, with small bits of seasoning visible on the surface. The foreground meatball is in sharp focus, showing the moist and slightly uneven texture, while the other two meatballs are blurred in the background, creating depth. The white marbled texture is not visible as the meatballs are directly on the cooking pan. photo taken with an iphone --ar 4:5 --v 7

I love serving these meatballs in a variety of ways depending on the occasion. For a classic dinner, I pile them high on a plate of spaghetti with plenty of marinara sauce and a sprinkle of freshly grated Parmesan. It feels like a warm hug after a long day. If I’m aiming for a lighter meal, I serve them alongside steamed vegetables or a crisp green salad drizzled with balsamic vinaigrette for freshness.

Presentation-wise, I like to garnish with a handful of freshly chopped parsley or basil to add color and a hint of brightness. For parties, they also work wonderfully as finger food on a platter, paired with toothpicks and a variety of dipping sauces—think marinara, garlic aioli, or a tangy mustard sauce. It’s a crowd-pleaser every time!

When it comes to drinks, these meatballs pair wonderfully with a medium-bodied red wine like Chianti or a fruity Zinfandel. For non-alcoholic options, a sparkling water with lemon or a chilled iced tea complements the rich flavors without overpowering. I often serve these meatballs warm, right out of the oven, to fully enjoy their juicy texture and comforting taste.

Variations

One of the great things about my Homemade Meatballs Recipe is how flexible it is. If you want to tweak the flavor, adding fresh herbs like rosemary or thyme can add a fragrant twist that’s delightful. For a spicy kick, I sometimes stir in red pepper flakes or incorporate finely chopped jalapeño for a nice heat level.

If you’re looking to make this recipe gluten-free, simply swap the regular breadcrumbs for gluten-free ones or even crushed gluten-free crackers. For a lighter, leaner version, I enjoy using ground turkey instead of beef, which still yields juicy meatballs but with less fat. And for my vegetarian friends, although this recipe is for meatballs, I’ve experimented with lentil or mushroom bases that mimic the taste and texture, combined with similar herbs and spices.

In terms of cooking methods, while baking is my go-to for its simplicity and clean-up, you can also pan-fry these meatballs in a skillet for a crispier exterior or simmer them gently in sauce on the stovetop for melt-in-your-mouth tenderness. Each method has its charm, and I love switching it up depending on my mood and schedule.

Storage and Reheating

Storing Leftovers

When it comes to storing leftovers, I transfer any leftover meatballs into an airtight container once they’ve cooled to room temperature. I keep them refrigerated where they will stay fresh for up to 3 days. Using a shallow container helps keep them in a single layer so they don’t get squished and lose their shape.

Freezing

This Homemade Meatballs Recipe freezes beautifully. To freeze, I arrange the cooked and cooled meatballs on a baking sheet in a single layer and freeze them uncovered until solid (about 1-2 hours). Then I transfer them into a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. Freezing this way makes it easy to take out just what you need for quick meals later on.

Reheating

To reheat, I prefer warming the meatballs in a covered skillet over low heat with a splash of sauce or a little water to keep them moist. This method helps retain juiciness and reheats them evenly. Alternatively, reheating in a microwave is fine for convenience, but I recommend covering the dish to trap steam and prevent drying out. Avoid overheating which can make them tough.

FAQs

Can I use ground pork or a mix of meats for this recipe?

Absolutely! Ground pork adds richness and moisture, and mixing beef, pork, or even veal can create wonderfully tender and flavorful meatballs. Feel free to experiment with ratios to find your perfect blend.

How can I tell when my meatballs are fully cooked?

The best way is to use a meat thermometer to check for an internal temperature of 160°F for beef or turkey. Visually, they should be nicely browned on the outside and no longer pink inside when cut open.

What can I use as a substitute for breadcrumbs?

If you don’t have breadcrumbs, crushed crackers, oats, or even cooked rice can be great alternatives. Each will slightly alter the texture but still help bind the meatballs effectively.

Can I prepare the meatballs ahead of time?

Yes! You can mix the meatball ingredients and shape them a day ahead, then cover and refrigerate. Baking fresh just before serving ensures the best texture and flavor, but they’re perfectly fine chilled and baked later.

Are these meatballs suitable for freezing before cooking?

Definitely. You can shape the raw meatballs and freeze them on a baking sheet before transferring to a container. When ready to cook, bake them straight from frozen – just add a few extra minutes to the baking time.

Conclusion

I can’t recommend this Homemade Meatballs Recipe enough. It’s a joyful, comforting dish that’s simple to make and always satisfying to eat. Whether you’re new to cooking meatballs or a seasoned pro, this recipe will quickly become a favorite in your kitchen as it has in mine. Grab your ingredients, have fun shaping the meatballs, and enjoy every flavorful bite—you won’t regret it!