Easy Homemade Meatballs

Easy Meatballs
The Spruce
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
334 Calories
15g Fat
11g Carbs
36g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 334
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 29%
Cholesterol 153mg 51%
Sodium 218mg 9%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Protein 36g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple recipe for delicious homemade easy meatballs uses very few ingredients, but yields fantastic results. The best part is, these meatballs freeze beautifully after they have been cooked. You can make as many batches as you want, by scaling up the recipe, and keep them on hand in the freezer for easy meal prep any time. We definitely recommend baking them first so they're ready to be defrosted and then used in your chosen recipe.


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  • 1 pound lean ground beef
  • 1 egg
  • 2 tablespoons water
  • 1/2 cup bread crumbs
  • 1/4 cup onion (minced)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Steps to Make It

  1. Gather the ingredients.

    Easy Meatballs Recipe
    ​The Spruce
  2. Preheat oven to 350 F.

  3. In a large bowl combine the egg, water, bread crumbs, onion, salt, and pepper and combine. Add the ground beef that has been broken into chunks, and mix gently, but thoroughly, with your hands to combine.

    Easy Meatballs Recipe
    The Spruce
  4. Form this mixture into meatballs about 1-inch in diameter and place on a broiler pan or a pan with sides topped with a wire rack.

    Easy Meatballs Recipe
     The Spruce
  5. Bake at 350 F for 25 to 30 minutes until meatballs register 165 F on a meat thermometer.

    Easy Meatballs Recipe
     The Spruce
  6. When they are frozen or have finished baking, use in your favorite recipe.

Recipe Tip

  • You can either cool and store in the fridge up to 3 days, use in recipes right away, or freeze for later use.
  • To freeze, cool for about an hour, then chill in the fridge until cold. Place the meatballs on a cookie sheet and freeze solid. Then pack into hard-sided freezer containers, label with the recipe name and date, and freeze up to a year. You can use them straight out of the freezer in many recipes, or thaw in the fridge overnight and then use.
  • This recipe can easily be doubled; just make sure you make the meatballs about 1-inch in diameter so they all cook at the same time.

Recipe Variation

  • If you prefer a bit more flavor, add some dried herbs: basil, oregano, thyme, and/or marjoram are all good choices. 
  • You can also make this recipe with ground pork or ground chicken or turkey or a combination of any of those meats. 

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