I love hamburgers. I have many fun recipes on the website for meatballs recipes. But I wanted one simple homemade recipe that could be used in multiple meals. You can make a batch of meatballs and freeze them for quick weeknight meals. I love making it easy and simple!

This homemade meatball recipe can be made in a few minutes and is great for when you want something simple and quick. This makes these meatballs more versatile. These meatballs can be paired with many sauces and meals because of their simple flavour profile.

I have a few upgrade options below for those who want to make these meatballs a bit fancier.


To help meatballs hold together, egg and breadcrumbs can be added. This combination gives meatballs a tender texture. Although I have made meatballs with eggs and breadcrumbs before, the meat doesn’t hold together and has a firmer texture, similar to a hamburger.

You can substitute the egg or breadcrumbs if you have dietary restrictions. Try a flax egg (one tablespoon ground flaxseed and three cups water). Then, use oatmeal, rice or crushed gluten-free crackers instead of the breadcrumbs.


You can make meatballs with many different kinds of ground meat. However, keep in mind that different types and amounts of ground meat have different fats and moisture. Therefore, substituting meat for meat could change the texture or flavour of the meatballs.

This recipe uses Italian sausage, which is rich in herbs and spices. The meatballs needed only a little more seasoning. If you use Italian sausage instead, increase the seasoning of the meatballs.


A plate of spaghetti with red sauce, meatballs and meatballs is the best way to enjoy meatballs. These are just a few of the many things you can do when making homemade meatballs.

  • Subs with red sauce, hoagie rolls, meatballs, and mozzarella are great options.
  • Make a soup with the meatballs.
  • These can be used in Place of plain beef in Stroganoff.
  • Serve with brown gravy over mashed potatoes.
  • Mix pesto with vegetable noodles
  • Place the ingredients in a slice or calzone and top your pizza.
  • Add to a bowl with rice, vegetables, or any other sauce.
  • Baked pasta can be added.


There are many things you can do to make your meatballs more delicious. Add some minced garlic or fresh onion for an extra kick of flavour. You can also add flavourings such as sun-dried tomatoes or crumbled bacon to your recipe. Alternately, you can substitute milk for broth or some of your favourite red sauce. A pinch of crushed red pepper is always a good addition to any.


These meatballs can be frozen and used in many different ways. You can freeze a few batches for quick weeknight meals later.

Prep time: 25 minutes

Cooking Time: 20 minutes

Total Time: 45 minutes


  • 1/2 cup plain breadcrumbs ($0.32)
  • 1/2 cup grated Parmesan ($0.88)
  • 1/2 teaspoon garlic powder ($0.05).
  • 1/2 teaspoon onion powder ($0.05).
  • 1/2 tsp Italian Seasoning ($0.05).
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp pepper ($0.03)
  • 2 large eggs ($0.42)
  • 1/4 cup whole milk ($0.11)
  • 1 lb. Bulk Italian sausage $3.00
  • 1 lb. Ground beef ($5.99


  • Combine the breadcrumbs with Parmesan, garlic powder and onion powder in a small bowl. Season with salt and pepper. Lightly whisk the eggs in a separate bowl.
  • Combine the breadcrumbs, milk, Italian sausage, ground beef, and eggs in a large bowl. Mix the ingredients until well combined. Do not overmix the meat.
  • Allow the mixture to rest for five minutes to soften the breadcrumbs. Divide the meat into 40 balls, each about 2 Tbsp.


  • Preheat the oven to 400°F Place the parchment on a baking sheet. Place the meatballs about an inch apart on the parchment.
  • Bake the meatballs in the oven for 15 minutes or until lightly browned.
  • Add the meatballs and red sauce to a saucepan. Let it simmer for 5 minutes. You can add 3-5 minutes to your baking time if you don’t use a red sauce.


  • Heat a tablespoon of oil in a large skillet on medium heat. Once the oil is hot, swirl it to coat the skillet. Half of the meatballs should be added to the skillet.
  • Turn the meatballs every few minutes until they are browned on all sides. Repeat the process with the second batch.
  • Add the meatballs to a saucepan of red sauce. Let it simmer for a few more minutes before you serve.


  • The meatballs can be frozen, either uncooked or cooked. I prefer to freeze them cooked so that they can be put in a saucepan of red sauce and simmered until heated through. The cooked meatballs must be completely cooled before being placed in a gallon-sized freezer bag.
  • For frozen uncooked meatballs, place them on a parchment-lined baking tray and let cool on the sheet for 1-2 hours. Then transfer to a gallon-sized freezer bag to store the meatballs longer. Thaw thoroughly before you cook.