Classic Meatballs recipe is just as you’d imagine, tender Italian style meatballs. They are baked in the oven for 25 minutes and it’s easy to cook them all perfectly. Drop them into red sauce and ladle over cooked spaghetti and serve with warm bread and dinner is ready.
I first starting making this classic meatballs recipe when my kids were little. My daughter loved making them with me and for a time they were renamed to “Jordan’s Meatballs” because she loved them so much. Because you bake them in the oven, you can whip up a quick marinara sauce (or use jarred) and boil some spaghetti noodles and dinner can be on the table in around 30 minutes. Because they are so quick, there’s no reason not to make them from scratch!
Ingredients in classic beef meatballs
- Ground beef
- Breadcrumbs
- Milk and Beef Broth
- Romano cheese
- Garlic
- Basil and Italian parsley
- Spices: oregano, basil, crushed red pepper flakes, nutmeg, Kosher salt, and black pepper
- Eggs
Find the printable recipe card with exact measurements and instructions below.
How to make this meatball recipe
Stir all of the ingredients, except for 1 cup of the beef broth, together in a large bowl. Spray a rimmed baking sheet with cooking spray or drizzle with olive oil. Form meatballs into 2″ balls using a hinged scoop or meatballer (or eyeball them the best you can) and place on the prepared baking sheet. Pour the remaining broth around the meatballs. Bake 25 minutes at 450ºF. Reserve the juices and add to your favorite red sauce.
Classic Meatballs
Ingredients
- 2 lbs ground beef
- 1 cup unseasoned bread crumbs
- ¾ cup Romano cheese finely grated
- ½ cup milk
- 1 ½ cups beef broth or stock, divided
- ½ cup Italian parsley chopped
- 3 eggs beaten
- 2 tablespoons dried oregano
- 1 tablespoon garlic minced
- 1 tablespoon Kosher salt
- 1 tablespoon black pepper fresh cracked
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes or to taste
- 1 pinch ground nutmeg
Instructions
- Preheat oven to 450ºF. Spray a large rimmed baking sheet with cooking spray or drizzle with olive oil. Set aside.
- Stir all ingredients and 1/2 cup of beef broth (reserve remaining 1 cup for later) together in a large bowl. Using a large hinged scoop or meatballer, make 2" uniform meatballs and place on prepared baking sheet. You should have 30-33 meatballs.
- Pour reserved 1 cup of beef broth around the meatballs and bake for 25 minutes. Remove and reserve juices. Pour the juices into your preferred red sauce (optional). Add the meatballs and stir gently to coat. Serve on cooked spaghetti noodles.
Nutrition
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Tips for Storing
- Store in an airtight container in the fridge for up to 4 days.
- To reheat: warm slowly on a low flame or in short bursts in the microwave until desired internal temperature.
- Freeze the raw or cooked meatballs on a clean rimmed baking sheet covered with parchment paper until frozen solid. Transfer to an airtight container or zip top bag and freeze for up to 4 months.
Recipe By:
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
