Classic Meatballs
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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!
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Heather’s Notes
- Baking the meatballs instead of frying keeps them juicy inside while giving the outside a golden crust with less mess.
- A splash of beef broth adds extra flavor and moisture, keeping the meatballs tender instead of dry.
- Using a mix of garlic, herbs, and spices layers in that classic Italian-style flavor you expect from a hearty meatball.
- The breadcrumbs and eggs help bind everything together while keeping the texture light and airy.
- Freshly grated cheese melts into the mixture, creating rich, savory bites perfect for pasta, subs, or enjoying on their own.
Ingredients in Classic Beef Meatballs
- Ground beef – I like to use 80/20 for meatballs as it adds lots of flavor but any ration will work
- Breadcrumbs – Italian, plain, or panko breadcrumbs
- Milk and Beef Broth – milk will help keep the meatballs tender
- Romano Cheese – or parmesan
- Garlic – fresh minced garlic
- Fresh Herbs – basil and Italian parsley, chopped
- Spices – oregano, basil, crushed red pepper flakes, nutmeg, Kosher salt, and black pepper
- Eggs – to help hold the meatballs together while they bake
Find the printable recipe card with exact measurements and step-by-step 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.
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.
More Weeknight Dinner Recipes We Love
- Baked Swedish Meatballs
- Homemade Hamburger Helper
- Easy Beef Stroganoff
- Cheesy Skillet Chilaquiles
- Vin Rouge Pot Roast
Classic Meatballs
Ingredients
- 2 lbs ground beef
- 1 cup unseasoned breadcrumbs
- ¾ cup Romano cheese, finely grated, or parmesan
- ½ cup milk
- 1 ½ cups beef broth, or stock, divided
- ½ cup Italian parsley, chopped
- 3 large eggs, beaten
- 2 tbsp dried oregano
- 1 tbsp garlic, minced
- 1 tbsp Kosher salt
- 1 tbsp black pepper, fresh cracked
- 2 tsp dried basil
- 1 tsp 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.
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Nutrition
* Nutritional information is not guaranteed to be accurate.
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Co-Founder at Spiceology | More About Heather…
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.