Easy Homemade Meatballs made in just 25 minutes that are moist and juicy- crispy on the outside and tender on the inside, and freeze well!
Perfect for all your meatball recipes, and easy to freeze! I love easy ground Beef Recipes like my Easy Classic Beef Meatloaf and Meatloaf Muffins.
Sabrina’s Easy Homemade Meatballs Recipe
Easy Homemade Meatballs are one of the core recipes you’ll come back to time and time again. For me, meatballs are an easy way to quickly make dinner, and I’ve leaned on them for the school year because they also work well with meal prepping.
Recipe Card
Ingredients
- 3 slices bread
- 1/3 cup milk
- 1/2 cup yellow onion , minced
- 2 tablespoons unsalted butter , (4 tablespoons if cooking immediately)
- 2 pounds ground beef , (80/20)
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon Worcestershire Sauce
Instructions
- In the bowl of your stand mixer add the milk to the slices of bread.
- Melt the butter in a pan and add the minced yellow onions.
- Cook them on medium low until translucent but not browned.
- Remove from heat and let cool.
- In your bowl with the milk soaked bread add the rest of the meatball ingredients including the cooked onions.
- Mix it on low until the bread is broken apart and the meat is combined with the ingredients (using the stand mixer and not your hands helps keep the mixture cold and tender).
- Using a meatballer/ice cream scoop or your hands, scoop them into balls about the size of a ping pong ball.
- Freeze on a cookie sheet if possible.
- If cooking immediately, add the rest of your butter to your skillet and cook on medium high on all sides for a total of 4-5 minutes. You'll likely have to cook in a few batches.
- Remove the meatballs from the pan and serve with your favorite sauce.
Nutrition
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Note from Sabrina
I suggest using a meatballer or ice cream scoop to shape your meatballs instead of your hands. The heat from your hands will break down the fat in the meat, making a tougher meatball.
Table of contents
About this Recipe
People have emailed me asking how to make meatballs without breadcrumbs in the past, and as you can see in this recipe, I prefer to use soaked bread (yes, like regular sliced bread). The soaked bread slices add a good amount of extra moisture to your meatballs. Instead of hydrating super dry breadcrumbs, the bread itself has moisture too. It results in the most flavorful, juicy meatballs ever.
Serving Ideas
These meatballs are so versatile, you can use them in all sorts of meals. You can add them to pasta for spaghetti and meatballs, serve with Mashed Potatoes, or use them in a Meatball Sandwich. You can even serve them as an appetizer for a gathering or party.
Frequent Questions
-If fully uncooked, add them (in a covered pot) on low-medium heat for 25-30 minutes.
-If already browned, you can simmer them for 10 minutes.
-If frozen and raw, cook them (in a covered pot) on medium heat for 30-35 minutes.
-If frozen, but you’ve just browned them, cook them (in a covered pot) on medium heat for 15 minutes.
Following this method the meatballs brown evenly and maintain their ball shape. They keep their interior moist as they are still only about half cooked in the middle by the time the gravy is added. Plus, they take almost no time at all to cook on the day you want to make them because you just cook the meatballs for 5-7 minutes, add gravy, and serve.
Variations
- Italian Meatballs: To the recipe, add ¼ cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and 3 minced cloves of garlic.
- Salisbury Steak Meatballs: To the recipe, add ¼ cup brown mustard, ¼ cup ketchup, and 2 teaspoons beef, better than bouillon base, to the meatballs.
- Greek Meatballs: Use olive oil instead of butter, add 3 cloves minced garlic, swap half the meat for lamb if you’d like, 1 tablespoon each of oregano, coriander, cumin and ½ tablespoon of cinnamon.
- Perfect Swedish Meatballs
- Korean Beef Meatballs: Add 1 tablespoon minced garlic and 1 tablespoon minced ginger, 2 tablespoons soy sauce, 2 tablespoons brown sugar, and only 3 tablespoons milk instead of ⅓ cup.
Related Recipes
More Delicious Meatball Recipes
Photos used in previous version of post:
Super yummy. I had to substitute gluten-free oats (3/4 cup) for the bread.
I also added some dried mushroom powder, dried green onion top powder and dried garlic scape powder, plus a spoonful of my homemade tomato paste. I did this to use them up, not because of need.
My mom dies not like meatballs but really liked these. They were moist and the flavor was great.
I can’t wait to make these. Thank you for sharing.
Is there anyway to make these without the egg? My son has an egg allergy.
Yes but they might be more crumbly. Might be better to make them as small patties.
Great recipe! I’m making these for your garlic meatball bites. Thank You for sharing your talents with someone(me) who doesn’t always make food my man likes. I try and keep trying! Been cooking since I was a kid( with a talented Mom to teach me). Some things I like, some things he likes. 🙂 Have a Great Day!
Thank you so much for the kind words!
I add a raw finely grated potato and parsley. Makes them tender. Dry bread crumbs and beaten egg
So easy, so fast and absolutely delicious! They are extra moist and juicy which I love!!!!
Thanks for the 5 star rating, Victoria. I’m happy to know you enjoyed it so much.
I don’t eat dairy products. Can I skip the milk or add something else?
Thanks
I would suggest substituting it with a non dairy milk like almond milk.
Just made a 1/2 batch as a test. SO easy! Cooked one to taste…oh wow! This is now my go-to recipe for meatballs. Can’t wait to try Italian and other seasonings. Thanks!
So glad to have passed the test. 🙂 Thanks for the 5 stars.
not clear on the freeze/cook/use cycle. I want to make these ahead, even precook them, then freeze them for later use. But not freeze them raw (which requires more cook time when I need them) and want to be food.safe. So, what are the steps for this then please? scoop into balls, brown and cook all the way? or partially and if so, to what point? or soemthing else? thanks!
You’ll want to cook them all the way, let them cool down and freeze. I like to flash freeze mine on a baking sheet for about and hour and then store them in freezer-safe storage bags. It helps to keep their shape better. Hope this helps!
Can they be baked in oven?
Yes, bake them in a preheated 400-degree oven for 18-22 minutes. Enjoy!
Hi, would multigrain bread work as well? Thanks!
Sure 🙂
How long do they need to freeze before cooking?
You’ll want to freeze them about an hour before cooking. If you don’t have time, just start with a lower heat to brown to help maintain the roundness. Enjoy!!
There are so many delicious ways you can enjoy meatballs! And everyone seems to love them right?! These look so delicious! Saving!
I need to make a lot of these meatballs and freeze them! I use meatballs in a lot of dishes!
They’re so perfect to have on hand and ready to go!
It’s so crucial to have a great meatball recipe in your back pocket!
Definitely! They can be used in so many ways!
These meatballs look perfect! Saving this post!
Thank you!
These look incredible, and now I’m craving meatballs!
I love how easy these are!