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These baked meatballs are tender and tasty. I also freeze these meatballs and take out how many servings I need for each meal.
If you've never baked meatballs before, you're in luck! This easy baked meatball recipe is quick, mess-free, and full of Italian flavor.
How to Bake Meatballs In the Oven
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Baked Meatballs Ingredients
These are the ingredients you'll need to make this recipe for baked meatballs:
· Bread crumbs: Buy Italian-seasoned bread crumbs at the store or make your own at home.· Cheese: This recipe calls for Romano cheese, but you can use Parmesan if what you have on hand.· Parsley: Fresh parsley adds a welcome pop of color and flavor.· Seasonings: These baked meatballs are seasoned with salt, black pepper, onion powder, and garlic powder.· Eggs: Whole eggs lend moisture and help bind the meatballs together so they don’t fall apart.· Beef: This classic recipe calls for ground beef, but you can use ground turkey if you’d rather.
How to Bake Meatballs
Here's a brief overview of what you can expect when you make homemade baked meatballs:
1. Mix the bread crumbs, cheese, parsley, and seasonings together.2. Stir in the water and eggs, then add the ground beef.3. Form the mixture into balls and place them on a baking sheet.4. Bake the meatballs until cooked through and evenly browned.
Tip: If serving in sauce, add baked meatballs 20 minutes before serving time.
How Long to Bake Meatballs?
In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.
How to Store Baked Meatballs
Store your leftover baked meatballs in a shallow, airtight container in the refrigerator for up to four days.
Can You Freeze Baked Meatballs?
Yes! These baked meatballs freeze well. Flash freeze the cooked meatballs on a baking sheet for a few hours or up to overnight, then transfer the frozen meatballs to a freezer-safe container. Freeze for up to three months.
If you like, you can also freeze the meatballs before cooking. Cook them from-frozen on the stove whenever you want to whip up a quick dish.
Cookdap Community Tips and Praise
"I love the nice crispy brown bottom of these and won't fry meatballs again," according to ljonesma. "Everyone loved them!"
“Absolutely delicious,” says Deborah Terrill. “I didn’t have pre-seasoned bread crumbs so I used what I had in my pantry to season them. A nice flexible recipe as far as seasonings go. I love that they bake in the oven for 30 minutes — time to prepare everything else while they cook.”
“Great flavor,” says Rebecca Bosch. “These are excellent and so easy to make. This recipe will be my go to for meatballs.”
Ingredients
- 1 cup Italian-seasoned bread crumbs
- ¼ cup grated Romano cheese
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup water
- 2 eggs, beaten
- 1 ½ pounds ground beef
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together in a large bowl; stir in water and eggs. Add ground beef and mix until well combined. Form mixture into balls and place on a nonstick baking sheet.
Step 3
Bake in the preheated oven cooked through and evenly browned, about 30 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 343 | |
| % Daily Value * | |
| Total Fat20g | 26% |
| Saturated Fat8g | 39% |
| Cholesterol135mg | 45% |
| Sodium612mg | 27% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein24g | |
| Vitamin C2mg | 9% |
| Calcium100mg | 8% |
| Iron3mg | 18% |
| Potassium213mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I really liked how quick and easy these meatballs were to make! A few ingredients, and you’ve got a delicious entree that you can serve as-is, with pasta, and with any sauce you want! I did use my own homemade Italian bread crumbs, and in the future, I think I’d use freshly minced garlic over garlic powder. I got 17 meatballs out of this (they were about 1 1/2″ in size). I also didn’t use the full 1/2 cup of water, because I think it would’ve been too wet with that amount. I’m not even sure it would be necessary to add in extra water at all. All-in-all though, great meatballs! Thank you!
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looked at this and some things missing …. use a onion and 5 cloves of garlic blend them up to a paste. Add a pound of ground pork and use parmesan reggiano If the onion will not blend add some stock till in does.. you can put the spices onion and garlic a little fry in olive oil brfore blendin if you feel like cleaning another pan no water in meatballs the onion and garlic add the moisture
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Use the trinity of meats instead of just beef. a half pound each of ground pork, veal, and beef. Will make them much more tender and tasty.
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Use the trinity of meats instead of just beef. a half pound each of ground pork, veal, and beef. Will make them much more tender and tasty.
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I made it exactly as the recipe said ( I always do the first time). It was good not great. Next time I will probably double the spices, it was kind of bland for our taste.
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I made it exactly as the recipe said ( I always do the first time). It was good not great. Next time I will probably double the spices, it was kind of bland for our taste.
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It tasted great and I made them again !
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It tasted great and I made them again !
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I didn’t have eggs. The eggs help these stick together better, but they worked fine without them. I didn’t measure the spices exactly, but I think I would have liked them better if I double the spice.
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I didn’t have eggs. The eggs help these stick together better, but they worked fine without them. I didn’t measure the spices exactly, but I think I would have liked them better if I double the spice.
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Turned out pretty well. Easy recipe with great flavor
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Turned out pretty well. Easy recipe with great flavor
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Really good! Would definitely made it again.
I used italian seasoning in lieu of parsley and parmesan instead of romano.
Super easy and quick to make. Definitely going in the rotation.
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Really good! Would definitely made it again.
I used italian seasoning in lieu of parsley and parmesan instead of romano.
Super easy and quick to make. Definitely going in the rotation.
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This was fabulous! After baking the meatballs, I put them in spaghetti sauce to simmer for awhile. Excellent!
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This was fabulous! After baking the meatballs, I put them in spaghetti sauce to simmer for awhile. Excellent!
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these were great. I had to more then double it because i have 5 children and they eat a lot, but they loved them, I will be making more of these thank you for sharing your recipe.
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these were great. I had to more then double it because i have 5 children and they eat a lot, but they loved them, I will be making more of these thank you for sharing your recipe.
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This is my Mom?s basic recipe and it?s fantastic ( I did grow up eating these). I play a little with the recipe now. I sometimes use a mixture of beef, veal and pork. Sometimes I use a mixture of basil and parsley. It?s all good! I actually like them better when they aren?t in the tomato sauce. Very tasty and addictive.
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This is my Mom?s basic recipe and it?s fantastic ( I did grow up eating these). I play a little with the recipe now. I sometimes use a mixture of beef, veal and pork. Sometimes I use a mixture of basil and parsley. It?s all good! I actually like them better when they aren?t in the tomato sauce. Very tasty and addictive.
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Very easy and I froze some as was mentioned.
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Very easy and I froze some as was mentioned.
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Turned out very good.
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Turned out very good.
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My teenager and I loved these meatballs! I used dried parsley in place of fresh and added some pork as other reviewers have suggested. The Italian bread crumbs and spices add a nice flavor, plus I splurged on fresh Romano, yum. Bonus for us is no “icky bits”–i.e., little pieces of onion or pepper that my son’s persnickety palate rejects. We didn’t even add sauce or manage to get them onto rolls for sandwiches, just ate them straight from the oven. 10/10 will make again!
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My teenager and I loved these meatballs! I used dried parsley in place of fresh and added some pork as other reviewers have suggested. The Italian bread crumbs and spices add a nice flavor, plus I splurged on fresh Romano, yum. Bonus for us is no “icky bits”–i.e., little pieces of onion or pepper that my son’s persnickety palate rejects. We didn’t even add sauce or manage to get them onto rolls for sandwiches, just ate them straight from the oven. 10/10 will make again!
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AMAZING!
* Substituted 1 Tbs Oregano for Parsley
* Substituted 1 cup fresh mozzarella pearls & got that melted goodness inside -
AMAZING!
* Substituted 1 Tbs Oregano for Parsley
* Substituted 1 cup fresh mozzarella pearls & got that melted goodness inside -
Great flavor …these are excellent and so easy to make. This recipe will be my go to for meatballs. Thank you so much for sharing your recipe!!!
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I Didn?t use eggs or water…. I added a splash of Worcestershire sauce and they were really good. I?ve made meatballs way ?fancier?and my family loves these they can eat them without any sauce.
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I Didn?t use eggs or water…. I added a splash of Worcestershire sauce and they were really good. I?ve made meatballs way ?fancier?and my family loves these they can eat them without any sauce.
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Perfect, quick,reliable
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Perfect, quick,reliable
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I used 1/2 ground pork and 1/2 ground beef. They came out excellent! I also added fresh chopped garlic with really made the flavors come alive. Super easy, super delicious, quick, and tender. Will definitely use this recipe again!
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I used 1/2 ground pork and 1/2 ground beef. They came out excellent! I also added fresh chopped garlic with really made the flavors come alive. Super easy, super delicious, quick, and tender. Will definitely use this recipe again!
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This was awesome with a few tweaks. I added 1 heaping teaspoon each of salt, garlic powder, onion powder, and Italian seasoning. I just eyeballed a big shake of black pepper in. Also, used panko instead of seasoned breadcrumbs.
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This was awesome with a few tweaks. I added 1 heaping teaspoon each of salt, garlic powder, onion powder, and Italian seasoning. I just eyeballed a big shake of black pepper in. Also, used panko instead of seasoned breadcrumbs.
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Thought they were excellent. I didn?t have fresh parsley so I used dried. Instead of water I used milk . Super moist and delicious!!!
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Thought they were excellent. I didn?t have fresh parsley so I used dried. Instead of water I used milk . Super moist and delicious!!!
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These were tasty! Would suggest going light on the salt if you are using seasoned breadcrumbs.
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These were tasty! Would suggest going light on the salt if you are using seasoned breadcrumbs.
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We absolutely loved these!!! Now husband considers himself the meatball king lol Definitely worth trying.
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We absolutely loved these!!! Now husband considers himself the meatball king lol Definitely worth trying.
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I just made but exchanged the parsley for 1/2
teaspoon of ground dried red Basil. I doubled the recipe, made bigger sized balls…1.5-2″ and baked at 3 50? 40minutes. Going in sause. If wasn’t, would back time up to 26 minutes.
Delish! -
I just made but exchanged the parsley for 1/2
teaspoon of ground dried red Basil. I doubled the recipe, made bigger sized balls…1.5-2″ and baked at 3 50? 40minutes. Going in sause. If wasn’t, would back time up to 26 minutes.
Delish! -
No changes. Delicious as is.
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No changes. Delicious as is.
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Overall, I enjoyed this recipe. The meatballs came out soft and moist. The flavor was milder than I prefer, even though I added 1/2 teaspoon of chili pepper flakes. Next time, I might use 1/2 beef and 1/2 pork and add more seasoning.
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Overall, I enjoyed this recipe. The meatballs came out soft and moist. The flavor was milder than I prefer, even though I added 1/2 teaspoon of chili pepper flakes. Next time, I might use 1/2 beef and 1/2 pork and add more seasoning.
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Basically followed the recipe except used dried parsley seasoning instead of fresh. My daughter raved about them. I passed this recipe onto a few people:) Will make again.
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Basically followed the recipe except used dried parsley seasoning instead of fresh. My daughter raved about them. I passed this recipe onto a few people:) Will make again.
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I would have liked to know how big the balls should be. They were very good, as much like an Italian could be. I made a couple of burgers for freezing too.
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I would have liked to know how big the balls should be. They were very good, as much like an Italian could be. I made a couple of burgers for freezing too.
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These turn out fabulous. I used fresh grated parmesan cheese since that’s all I had. I made them a bit bigger than normal because I was using them for meatball hoagies. I will most likely freeze the leftover ones and toss them in with spaghetti the next time
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These turn out fabulous. I used fresh grated parmesan cheese since that’s all I had. I made them a bit bigger than normal because I was using them for meatball hoagies. I will most likely freeze the leftover ones and toss them in with spaghetti the next time
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I used twice as much cheese. They are good, but could use more Italian seasoning.
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I used twice as much cheese. They are good, but could use more Italian seasoning.
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Amazing recipe! My family loves it.
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Amazing recipe! My family loves it.
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Yum
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Yum
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I ‘m a terrible meatball maker (they usually come out like hockey pucks), but I made these and they came out perfect. Moist and juicy on the inside and crunchy on the outside. I used parmesan and added some extra, also 1/8 tsp extra garlic and onion powder.
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I ‘m a terrible meatball maker (they usually come out like hockey pucks), but I made these and they came out perfect. Moist and juicy on the inside and crunchy on the outside. I used parmesan and added some extra, also 1/8 tsp extra garlic and onion powder.
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We made this recipe for our vegetarian family with some fake “ground beef” (some soy-based stuff), and it worked great! The only substitution was 1/2 a minced onion in place of the onion salt. The texture was good, and the meatballs kept their shape without falling apart as usually happens with homemade veggie meatballs.
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We made this recipe for our vegetarian family with some fake “ground beef” (some soy-based stuff), and it worked great! The only substitution was 1/2 a minced onion in place of the onion salt. The texture was good, and the meatballs kept their shape without falling apart as usually happens with homemade veggie meatballs.
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The recipe was easy to follow and I had everything on hand. They were delicious. Next time I will only cook them for 20 minutes, they were a little over done but still good once I put them in my marina sauce. Will make them again.
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These meatballs turned out just right and not too dry! We did not have Italian seasoned bread crumbs, so I used plain and added some basil, oregano and parsley to make up for that.
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These meatballs turned out just right and not too dry! We did not have Italian seasoned bread crumbs, so I used plain and added some basil, oregano and parsley to make up for that.
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Delicious. Easy to make. I substituted the fresh ground pepper and garlic powder and salt with groun garlic& pepper. I was out of the garlic powder. Still turned out.
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Delicious. Easy to make. I substituted the fresh ground pepper and garlic powder and salt with groun garlic& pepper. I was out of the garlic powder. Still turned out.
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Great recipe. Quick and easy. Taste like they’ve been simmering all day.
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Great recipe. Quick and easy. Taste like they’ve been simmering all day.
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Deeeelicious
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Deeeelicious
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Not a terribly great recipe at all. Meatballs came out somewhat gritty and not much flavor. Notice that most comments are from folks who added or substituted a thing or two on their own, and for good reason!
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Not a terribly great recipe at all. Meatballs came out somewhat gritty and not much flavor. Notice that most comments are from folks who added or substituted a thing or two on their own, and for good reason!
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Turned out slightly dry but tasty.
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Turned out slightly dry but tasty.
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We use equal parts of Beef, Veal & Pork, also with the bread crumbs I use bread cubes, but what give it more Flavor I use 1 cup of Beef Broth.
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We use equal parts of Beef, Veal & Pork, also with the bread crumbs I use bread cubes, but what give it more Flavor I use 1 cup of Beef Broth.
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Absolutely delicious. I didn’t have pre-seasoned bread crumbs so used what I had in my pantry to season them, and it worked just fine. A nice flexible recipe as far as seasonings go. I love that they bake in the oven for 30 minutes – time to prepare everything else while they cook.
I think these could easily be adapted to be Swedish meatballs, with a change to the seasonings.
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I love the nice crispy brown bottom of these and won’t fry meatballs, again. Everyone loved them! I did substitute just a little, but still believe the basic recipe is great. I used a little dried Italian seasoning in place of the fresh parsley because I didn’t have any, and I substituted milk for the water. I used a technique learned elsewhere to add the milk to the breadcrumbs first and let them soak a minute then add the rest of the ingredients.
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I love the nice crispy brown bottom of these and won’t fry meatballs, again. Everyone loved them! I did substitute just a little, but still believe the basic recipe is great. I used a little dried Italian seasoning in place of the fresh parsley because I didn’t have any, and I substituted milk for the water. I used a technique learned elsewhere to add the milk to the breadcrumbs first and let them soak a minute then add the rest of the ingredients.
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Great recipe! Quick and easy. Tasty and tender (melt in your mouth) Very close to my moms that she brought from northern Italy. I substituted a half pound of mild Italian sausage for a half pound of the ground beef for a little more flavor. I also put them into a pot of warm (not simmering so as not to overcook them) marinara sauce for about a half hour while preparing the rest of the meal. Our guests all thought that they were the most authentic tasting meatballs they’ve ever had. Will definitely be making these for all of our pasta nights.
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Great recipe! Quick and easy. Tasty and tender (melt in your mouth) Very close to my moms that she brought from northern Italy. I substituted a half pound of mild Italian sausage for a half pound of the ground beef for a little more flavor. I also put them into a pot of warm (not simmering so as not to overcook them) marinara sauce for about a half hour while preparing the rest of the meal. Our guests all thought that they were the most authentic tasting meatballs they’ve ever had. Will definitely be making these for all of our pasta nights.
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My family loved it. I have used them 2 ways. (1) baked and served over linguini pasta topped with a nice marinara sauce. (2) I have also used them in my barley-vegetable-beef soup. In the soup, I sear them in the soup pot before temp removing them to saut? the onion, carrot, and celery that I include in my veggie mixture.
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My family loved it. I have used them 2 ways. (1) baked and served over linguini pasta topped with a nice marinara sauce. (2) I have also used them in my barley-vegetable-beef soup. In the soup, I sear them in the soup pot before temp removing them to saut? the onion, carrot, and celery that I include in my veggie mixture.
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This is a nice tasting meatball. I added a TBSP. of chopped basil and two mild italian sausages with the casings removed. I will probably add more italian seasonings the next time I make it. I can’t wait to try it after it has simmered in my homemade sauce.
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This is a nice tasting meatball. I added a TBSP. of chopped basil and two mild italian sausages with the casings removed. I will probably add more italian seasonings the next time I make it. I can’t wait to try it after it has simmered in my homemade sauce.
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I just switched out the ground beef with a veal, pork, and beef mixture. Plus I use garlic instead of garlic powder.
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I just switched out the ground beef with a veal, pork, and beef mixture. Plus I use garlic instead of garlic powder.
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I think they turned out really great! Lots of flavor!!
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I think they turned out really great! Lots of flavor!!
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Amazing!!! Used with Vodka Sauce. I will use leftovers for Meatball subs! Can’t wait!!
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Amazing!!! Used with Vodka Sauce. I will use leftovers for Meatball subs! Can’t wait!!
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Would not change it thing.
These meatballs were perfect! -
Would not change it thing.
These meatballs were perfect! -
I used fresh onion & garlic instead of powdered. I think the recipe could use about 2x more salt & perhaps more cheese. I like the overall flavor & ease of baking the meatballs.
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I used fresh onion & garlic instead of powdered. I think the recipe could use about 2x more salt & perhaps more cheese. I like the overall flavor & ease of baking the meatballs.
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I HAD TO MAKE A SMALL AMOUNT BUT THEY WERE DELICIOUS
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I HAD TO MAKE A SMALL AMOUNT BUT THEY WERE DELICIOUS
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Messy to make but worth it! Whole family liked them. They brown very quickly in the skillet. After I browned them, I baked them in a pyrex dish covered in the sauce. 20 minutes at 350. Delicious!
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Oh man these are some good meatballs! I was going to make my regular meatballs but tried this recipe instead and my family was not disappointed 🙂
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Oh man these are some good meatballs! I was going to make my regular meatballs but tried this recipe instead and my family was not disappointed 🙂
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I loved this recipe. I used 2 parts turkey ground and 1 part pork. I added a packet of onion soup mix (Lipton) for the added flavor instead of the onion flakes. It came out delicious! The family loved them!
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I loved this recipe. I used 2 parts turkey ground and 1 part pork. I added a packet of onion soup mix (Lipton) for the added flavor instead of the onion flakes. It came out delicious! The family loved them!
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I grew up with two Italian grandmother who always used1/3 ground beef, 1/3 ground pork, 1/3 ground veal, and used stale italian bread, instead a bread crumbs. I have had beef meatballs. They are not good. If you are making your own ‘gravy’, put the cooked meatballs into the gravy and let simmer.
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Did anyone think 30 minutes was too long in the oven – because then I put it in sauce to heat it up.
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Did anyone think 30 minutes was too long in the oven – because then I put it in sauce to heat it up.
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This recipe is basically correct, but, I’m Italian, so of course, I made changes, based upon what my grandmother taught me. Use real onions chopped fine and real garlic. Use milk instead of water, and soak the bread crumbs for about ten-fifteen minutes, then forum your meatballs, which should be baked, then cooked in tomato sauce, better know as ragu, or Sunday gravy (or sauce), for at least five-seven hours. Then, you have real Italian meatballs.
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This recipe is basically correct, but, I’m Italian, so of course, I made changes, based upon what my grandmother taught me. Use real onions chopped fine and real garlic. Use milk instead of water, and soak the bread crumbs for about ten-fifteen minutes, then forum your meatballs, which should be baked, then cooked in tomato sauce, better know as ragu, or Sunday gravy (or sauce), for at least five-seven hours. Then, you have real Italian meatballs.
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Baking meatballs is the only way to go. But I use milk, not water and real diced onions. I cook the onion in a little butter then add them to the meat mixture. Some one asked about the cooking time and 30 minutes is correct at 350 degrees. I do mine at 400 degrees for 20 minutes. If you simmer on low in sauce it will cook them a bit, but I want them fully cooked before adding to sauce.
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Used shredded mozzarella/cheddar as the cheese and 1 tbsp dried parsley flakes instead of fresh. When serving topped with Classico Sweet Basil sauce and extra cheese blend
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Used shredded mozzarella/cheddar as the cheese and 1 tbsp dried parsley flakes instead of fresh. When serving topped with Classico Sweet Basil sauce and extra cheese blend
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This was good for in a hurry.. Came together easily..I didn’t have the parsley, so used Italian seasoning instead. Nice flavor, with pantry staples.. Definitely will do again.
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I basically followed the recipe, adding saut?ed onion and garlic. I had neither in powdered form. Honestly if you want to add the pork and veal, go ahead. No one in my house even noticed. We thought it was great!
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I thought they were a bit dry and tasteless. Needs a lot more spice and something to make it more moist, like my great grand mothers recipe where she uses saltpork.
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It is an excellent recipe that eliminates frying the meatballs, so waaayy less messy than traditional cooking method. Delicious, tender meatballs that you can then throw into a sugo.
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It is an excellent recipe that eliminates frying the meatballs, so waaayy less messy than traditional cooking method. Delicious, tender meatballs that you can then throw into a sugo.
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Great recipe! Very tasty!
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Great recipe! Very tasty!
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Easy and delicious ??
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I’ve been ordered by the wife and kids to bake these three times in the last month!
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Very good. I used 1 lb ground beef and 1 lb ground pork. Next time I will adjust the other ingredients for 2 lbs of ground meat.
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Very good. I used 1 lb ground beef and 1 lb ground pork. Next time I will adjust the other ingredients for 2 lbs of ground meat.
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Meatballs turned out perfect.
I added 1fresh onion and 3-4 cloves of minced garlic. -
Meatballs turned out perfect.
I added 1fresh onion and 3-4 cloves of minced garlic. -
I also added a bit more mozzarella and no water. Baked them and then cooled in freezer. Divided them up in bags and placed in freezer to use on nights when we needed a quick meal. Great flavor!
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I also added a bit more mozzarella and no water. Baked them and then cooled in freezer. Divided them up in bags and placed in freezer to use on nights when we needed a quick meal. Great flavor!
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I liked this. It was so easy. I used 1lb of ground beef and 1\2lb of sausage. Italian seasonings instead of parsley.
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Very easy & delicious! I used to fry the meatballs this was the 1st time I baked them & they were a hit! Everyone loved them.
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Very easy & delicious! I used to fry the meatballs this was the 1st time I baked them & they were a hit! Everyone loved them.
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No changes. Easy and delicious. My family was very pleased with thaws meatballs.
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No changes. Easy and delicious. My family was very pleased with thaws meatballs.
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Very tasty. I used one pound hamburger and one pound mild sausage.
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Love this recipe! My daughter has made it for us and persuaded me to switch to it – we all loved it. She makes it without the Romano cheese due to lactose intolerance. That didn’t bother us at all. One can always sprinkle with grated cheese after the fact.
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Love this recipe! My daughter has made it for us and persuaded me to switch to it – we all loved it. She makes it without the Romano cheese due to lactose intolerance. That didn’t bother us at all. One can always sprinkle with grated cheese after the fact.
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This is definitely the best meatball recipe I’ve tried. I make them all the time now!
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This is definitely the best meatball recipe I’ve tried. I make them all the time now!
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Really good recipe, always comes out amazing, and a huge hit for me and my family. After a few times making these, I started tweaking the recipe a bit for my taste:
– Added 4 cloves of fresh garlic instead of the garlic powder
– Added 1 tsp. dry mustard
– Added 1 Tbls. smoked paprika (Hungarian if you can get it)I sometimes roll half the meatballs in hot Cajun seasoning if I want a bit of a zing! in them, for meatball sandwiches or subs.
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Really good recipe, always comes out amazing, and a huge hit for me and my family. After a few times making these, I started tweaking the recipe a bit for my taste:
– Added 4 cloves of fresh garlic instead of the garlic powder
– Added 1 tsp. dry mustard
– Added 1 Tbls. smoked paprika (Hungarian if you can get it)I sometimes roll half the meatballs in hot Cajun seasoning if I want a bit of a zing! in them, for meatball sandwiches or subs.
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Very bland. If I make them again I’ll use a lot more seasonings.
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I have made meatballs using 3 types of meat & fresh garlic. I would put these meatballs right up there with them. Easy to do and better on the budget Everyone loved them. I will keep using this recipe’
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I have made meatballs using 3 types of meat & fresh garlic. I would put these meatballs right up there with them. Easy to do and better on the budget Everyone loved them. I will keep using this recipe’
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Very easy to make!
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Very easy to make!
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pour some sauce over the meatballs while they are baking and they will be more moist then if you bake them dry.
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pour some sauce over the meatballs while they are baking and they will be more moist then if you bake them dry.
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Very plain, didn?t hold together well. Initially ate without sauce, but needs sauce for any kind of flavor.
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The meatballs turned out tasty and delicious. I froze the leftovers and will try making Swedish meatballs with them next.
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The meatballs turned out tasty and delicious. I froze the leftovers and will try making Swedish meatballs with them next.
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Very easy fast and they were delicious! I doubled the recipe and froze half of the baked meatballs.
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awesome. The leftovers will be meatball subs!!
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awesome. The leftovers will be meatball subs!!
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I took advice to add fresh garlic and onions. I had Wagu chopped meat and they came out MARVELOUS!
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I took advice to add fresh garlic and onions. I had Wagu chopped meat and they came out MARVELOUS!
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My husband and daughter raved over these meatballs. I must say, these are the best meatballs l have ever made.
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My husband and daughter raved over these meatballs. I must say, these are the best meatballs l have ever made.
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My husband doesn’t like Parm. So I left it out and I didn’t add the Italian spice. Turned out great. Put it with some mashed potatoes and a little gravy over. Yummy!
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My husband doesn’t like Parm. So I left it out and I didn’t add the Italian spice. Turned out great. Put it with some mashed potatoes and a little gravy over. Yummy!
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So moist
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Very much like I make them here at home. It get’s changed with what ever you might want to put in at the moment!! Thank you!!
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Very much like I make them here at home. It get’s changed with what ever you might want to put in at the moment!! Thank you!!
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This is my first time making meatballs. They turned out great. The recipe is easy and I will definitely make them again.
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Ok, I made adjustments. I know that’s wrong. I added garlic and onion. I also had italian seasoning but didn’t think it would make enough flavor on it’s own without using the entire jar. So I also included a packet of Italian Dressing. Other than that I did what the receipe said. They came out a little crisp on the outside, but tender inside. I am still baking the rest of the batch. Can’t wait to have it with pasta this week after the flavors get through.
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Ok, I made adjustments. I know that’s wrong. I added garlic and onion. I also had italian seasoning but didn’t think it would make enough flavor on it’s own without using the entire jar. So I also included a packet of Italian Dressing. Other than that I did what the receipe said. They came out a little crisp on the outside, but tender inside. I am still baking the rest of the batch. Can’t wait to have it with pasta this week after the flavors get through.
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These were great meatballs. Husband approved. I prefer using fresh garlic and onion, but the powder works well. Use italian seasoning if you only have plain breadcrumbs.
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These were great meatballs. Husband approved. I prefer using fresh garlic and onion, but the powder works well. Use italian seasoning if you only have plain breadcrumbs.
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Really Really great! Loved it!
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Really Really great! Loved it!
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These are so delicious and easy to make!
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These are so delicious and easy to make!
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WAY too much bread crumbs for me. When I cut into the meatballs after baking it felt like they had bread filling. Maybe use half or a quarter as much. Would reduce the calories too.
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WAY too much bread crumbs for me. When I cut into the meatballs after baking it felt like they had bread filling. Maybe use half or a quarter as much. Would reduce the calories too.
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Had to substitute mozzarella for the romano and dried parsley for the fresh as I didn’t have them on hand, but we all still loved it! Will be making it again.
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Had to substitute mozzarella for the romano and dried parsley for the fresh as I didn’t have them on hand, but we all still loved it! Will be making it again.
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Very solid basic meatball recipe. I cut out the sauce and finished them in the oven instead (350 for 30 minutes) Whole family likes them, even the picky ones!
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Great recipe although I use half ground beef and half Italian sausage. Less breadcrumbs and lots of Romano cheese. Added onions and garlic
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Great recipe although I use half ground beef and half Italian sausage. Less breadcrumbs and lots of Romano cheese. Added onions and garlic
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