budgetbytes.com
Homemade Meatballs Recipe
These easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later!
Prep
25 min
Cook
30 min
Total
55 min
Serves
8
Instructions
- 01
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.
- 02
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.
- 03
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.
- 04
Preheat the oven to 400ºF / 200C / 180 C fan or Gas Mark 6. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
- 05
Bake for about 15 minutes, or until lightly browned.
- 06
Once browned, transfer them to a pot of red sauce (see below) 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 (internal temp of 160°F).
- 07
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.
- 08
Cook them, turning every couple of minutes, until browned on all sides and cooked through (internal temp of 160°F/71C). Repeat with the second batch.
- 09
Once cooked, transfer them to a pot of red sauce (see below) and simmer for a few minutes more before serving, if desired.
- 10
Meanwhile, make your marinara sauce (optional)****. Start by dicing the onion and mincing the garlic. Add both to a sauce pot with the olive oil and cook over medium heat, stirring now and then, until the onions are soft and translucent, about 5 minutes.
- 11
Stir in the tomato paste and let it cook for another 3 to 5 minutes, stirring often, until it darkens slightly. This step helps mellow the acidity and brings out a subtle sweetness.
- 12
Pour in the crushed tomatoes, then add the basil, oregano, brown sugar, and salt. Stir well, making sure to scrape up any bits of tomato paste stuck to the bottom of the pot.
- 13
Bring the sauce to a gentle simmer, then lower the heat to medium-low. Partially cover the pot and let it simmer for about 30 minutes, giving it a stir every so often.
- 14
After 30 minutes, give the sauce a taste and adjust the seasoning as needed. If it still tastes a little sharp, let it simmer longer or add a touch more sugar.
- 15
Add the cooked meatballs and simmer for a few more minutes until they're fully cooked through (internal temp of 160°F/71C). Serve and enjoy!
Nutrition
per serving · 1 serving (with sauce)
- Calories
- 490
- Protein
- 24g
- Carbs
- 16g
- Fat
- 36g
- Fiber
- 3g
- Sodium
- 1159mg
Variations & swaps
Variations to Try!
- Switch out the seasonings in this recipe for nutmeg and allspice, and serve them with a creamy, savory sauce to make Swedish meatballs!
- Or, if you want to supersize this recipe AND make it in a crockpot…my giant slow cooker meatballs are a fun twist on this classic dish.
- Try adding fresh minced onion, garlic, crumbled bacon, sun-dried tomatoes, or fresh herbs (basil, parsley, oregano).
- You can also try swapping out the milk for a different liquid, like broth or even some of your red sauce.
- Swap the breadcrumbs for rice and make porcupine meatballs (a super easy way to make this recipe gluten-free friendly).
- Following on from what I said earlier about using different meat, turkey meatballs are a tasty alternative to the beef and Italian sausage used in this recipe.
- Serve with a different sauce! Teriyaki sauce, garlic butter, creamy Parmesan (like the sauce in our chicken meatballs recipe), sweet and sour sauce, spicy peanut sauce, or vodka sauce would all be AH-MAZING alternatives to a traditional red pasta sauce.
- And I’m always a fan of adding a pinch of crushed red pepper to just about anything!
- Like I said, I love a good meatball recipe. Here are some super easy variations you can try when making this dish:
Substitution Tips and Recommendations From Our Audience
- One of my favorite things about sharing my recipes is hearing the clever swaps and tweaks you all come up with! Here are some recommendations from our readers so you can see how flexible this recipe can be:
- Use all ground beef: I do love the Italian sausage and ground beef combo in this recipe, but some of our audience have used all ground beef and still ended up with tender, flavorful meatballs. Some added more seasoning to make up for the missing sausage flavor, while others kept it simple and enjoyed them as-is. I personally would increase the seasonings a bit to keep the same depth of flavor!
- Add Worcestershire sauce: One reader said they mixed some Worcestershire sauce into the meat mixture as a personal preference. And I get it! It adds a savory flavor that makes the meat taste richer. I like using it in my meatloaf, too. Try adding 1-1½ tsps of Worcestershire sauce to taste.
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