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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Classic homemade meatballs and spaghetti in a bowl

Homemade Meatballs

Posted by: ari | well seasoned

Classic homemade meatballs are a staple in our home! Broiled or oven baked, these are juicy, quick to make, and leave no mess on your stove top. Can't beat that! Serve with spaghetti for a simple weeknight meal the whole family will love! Freezer-friendly!

recipe +-

Posted by: ari | well seasoned
Classic homemade meatballs and spaghetti in a bowl
Print Recipe
5 from 2 votes

Homemade Meatballs

Classic homemade meatballs are a staple in our home! Broiled or oven baked, these are juicy, quick to make, and leave no mess on your stove top. Can't beat that! Serve with spaghetti for a simple weeknight meal the whole family will love! Freezer-friendly!
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Dinner
Cuisine: American
Keyword: meatballs in oven, spaghetti and meatballs
Servings: 10 servings
Calories: 270kcal
Author: ari | well seasoned

Equipment

  • 2 tablespoon cookie scoop
  • Baking sheet

Ingredients

  • 2 lbs ground beef
  • 2 large eggs
  • ½ cup traditional breadcrumbs see note (add 1 cup breadrcumbs for a more dense meatball)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • Thinly sliced basil optional, for serving

Instructions

  • Preheat oven to 375 F (if baking meatballs). Whisk eggs in a large mixing bowl, then add ground beef.
    Egg and ground beef in a bowl
  • Add seasonings and breadcrumbs. Pour in the breadcrumbs, garlic powder, onion powder, salt, and pepper. Use your hands to thoroughly combine (disposable kitchen gloves help!), trying hard not to overwork the meat. As soon as it's fully combined, stop.
    Mixing beef meatballs in a mixing bowl
  • Portion the meatballs. Use a standard 2 tablespoon cookie scoop to portion out equal size meatballs onto a rimmed baking sheet. Once formed, use your hands to gently roll them into uniform balls.
    Scooped out meatballs on a rimmed baking sheet
  • Cook the meatballs. To bake: cook meatballs in the center or top ⅓ of the oven for 12-14 minutes. To broil: place meatballs on the highest rack and broil on high for 10 minutes. For either cooking method, meatballs are done when an internal temperature of 155-160 F is reached. Serve immediately with your favorite pasta, mashed potatoes, or polenta! Top with basil, if desired.
    Rolled meatballs on a baking sheet

Notes

  • These meatballs are tender and juicy. If you prefer a more dense meatball, add the full 1 cup of breadcrumbs. Otherwise, ½ cup is fine. 
  • Use traditional breadcrumbs (either plain or Italian), not Panko breadcrumbs. Panko will give the meatballs a coarse texture.
  • To freeze meatballs: Allow cooked meatballs to cool completely, then transfer to a large freezer-safe Ziploc bag. Make sure all air is removed before sealing. Meatballs will keep in a freezer for up to 6 months if stored properly.
  • To reheat frozen meatballs: Either allow to defrost overnight in a refrigerator or on a counter until thawed, then place on a microwave safe plate and heat on high for 1-2 minutes, until fully defrosted and warm throughout. You can also add thawed meatballs directly to your favorite marinara sauce and warm on a stove top in a sauce pan.
  • To reheat refrigerated meatballs: Hands down, the best way to reheat meatballs is to slice them in half, then griddle cut side down in a skillet. Heat 1 Tbsp olive oil or canola oil over medium-high heat in a small skillet. When hot, add meatballs cut side down and cook 1-2 minutes until browned and crispy. Flip each halved meatball over and cook another 1 minute. Serve and enjoy!
  • To make gluten-free, substitute with gluten-free breadcrumbs. 

Nutrition

Serving: 3meatballs | Calories: 270kcal | Carbohydrates: 5g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 580mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!