Homemade Meatballs Recipe
Cost $12.46 recipe / $1.56 servingThese easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later! Step-by-step photos can be seen below the recipe card.
Ingredients
- ½ cup plain breadcrumbs ($0.17*)
- ½ cup grated Parmesan ($1.92)
- ½ tsp garlic powder ($0.05)
- ½ tsp onion powder ($0.05)
- ½ tsp Italian seasoning ($0.05)
- ¼ tsp salt ($0.02)
- ¼ tsp black pepper (freshly cracked, $0.03)
- 2 large eggs ($1.58**)
- ¼ cup whole milk ($0.04)
- 1 lb. bulk Italian sausage ($3.57***)
- 1 lb. ground beef ($4.98)
Video
Instructions
- In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
- Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
- Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 balls, approximately 2 Tbsp in volume each.
Oven Cooking Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
- Bake for about 15 minutes, or until lightly browned.
- Once browned, transfer them to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until they're cooked through.
Stove Top Cooking Instructions
- Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
- Cook them, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch.
- Once cooked, transfer them to a pot of red sauce and simmer for a few minutes more before serving.
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Notes
*The breadcrumbs, along with the eggs, help hold everything together. While I have made recipes without them (see my beef kofta meatballs), they don't hold together quite as well, and the meat has a firmer texture, similar to that of a hamburger. For gluten-free, try using oatmeal, rice, or crushed gluten-free crackers in place of the breadcrumbs.
**If you need to replace the eggs for dietary reasons, you can experiment using a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water per egg).
***I only use a small amount of extra seasoning in this recipe as the Italian sausage already has herbs and spices added. I mix this with ground beef, which adds more flavor and moisture. You can use different types of ground meat, but you'll need to increase the seasonings accordingly, as the texture and flavor may be different.
Nutrition
Serving: 1servingCalories: 415kcalCarbohydrates: 7gProtein: 22gFat: 33gSodium: 703mgFiber: 0.4g
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