easy meatball recipe

Baked Turkey Meatballs. Easy to make, tender, and absolutely delicious! Serve with spaghetti, buns, or over zucchini noodles.

Baked Turkey Meatballs

Parmesan cheese (plus additional for serving)

Italian-seasoned breadcrumbs (whole wheat if possible)

herbs

salt

garlic powder

onion powder

oregano

black pepper

red pepper flakes (optional)

turkey (keep

extra-virgin olive oil (plus more as needed)

pasta sauce

whole wheat pasta or zucchini noodles

Creamy Polenta

Split and toasted hoagie buns

brown rice

Preheat your oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.

In a large mixing bowl, add the cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey. In a small bowl, beat the egg, then add it to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.

With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs total. Brush the tops of the meatballs with the olive oil.

Bake for 15 minutes, or until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.

While the meatballs cook, warm the sauce and any other items you’d like to serve them with (pasta, hoagie buns, 1rice, etc.). Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.

These are the best Moroccan meatballs you will make at home Easy, bite-size skillet meatballs, grilled with just a little bit of extra virgin olive oil. But the draw is in big flavors from aromatics and warm Moroccan spices. Serve these meatballs in pita pockets with minty carrot salad, olives, and other fresh items. Or, use them as a little party appetizer.

BEST Moroccan Meatballs 

lb beef lamb

red onion, grated

garlic cloves,

cilantro,

tsp ground ginger (about .87 g)

cayenne,

Salt and pepper

tbsp (about 42 ml) extra virgin olive oil

tbsp (about 48 ml) orange juice

virgin olive oil

mint leaves, torn (about 5 or 6 large leaves)

Cherry tomatoes, halved

shallots or onions, thinly sliced

parsley

Marinated olives

Tztaziki Sauce or plain Greek yogurt

Pita pockets

Make the shaved carrot salad first. Using a peeler, go ahead and peel the carrots into ribbons (or you can slice the carrots very thin sticks.) Place carrots and the remaining carrot salad ingredients into a bowl. Toss by hand to combine. Set aside or in the fridge for now.

If making other fresh sides to serve along, prepare those as well and save in the fridge. Toss the cherry tomatoes and onions with a little olive oil and lemon juice, if you like, and season with salt and pepper. Save in the fridge.

If using, prepare Tzatziki sauce per this recipe; plain Greek yogurt is fine too. Save in fridge for later.

Prepare meatball mixture. Squeeze any liquid out of the bread and place in a large mixing bowl. Add the meat, onions, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle a generous pinch of kosher salt and black pepper. Using clean hands, mix/knead until meat mixture is well combined.

Divide the meat mixture into small meatballs (mine were about 1 tbsp each). The size here is relative, but they're meant to be small bite-sized meatballs. Arrange the meatballs on a tray and cover. Refrigerate for 30 minutes (if you really don't have the time, you can skip this part. See notes.)

When you're ready, heat a cast iron skillet (or a frying skillet) over medium heat. Drizzle the meatballs with some extra virgin olive oil and cook in your hot skillet over medium heat for about 7 minutes or so, turning occasionally, until cooked through and charred. Do this in batches if needed.

Serve meatballs hot in pita pockets. Add the carrot salad and other prepared toppings in. Or, leave meatballs in skillet with the shaved carrot salad and other items on the side, let everyone decide how they'd like to enjoy them!

The meatballs were awesome. Big hit with both kids and adults at a party. Love this site... haven't had one bad recipes yet.

Suzy, I have said before how much I love meatballs.  I have made all of your recipes for them.   I'm a widow and find that 3 or 4 meatballs is just right for me.   I make a full recipe and freeze the meatballs.  Can't decide which recipe is my favorite, but this one was exceptional.

These meatballs were outstanding. We made enough so there were some leftovers. However, they did not last long. The next morning I reheated them in a skillet in a spicy tomato sauce, poached some eggs on top and produced a simple shakshuka breakfast. I usually like merguez in my shakshuka, but with these delicious meatballs, I didn't miss the merguez at all.

This has become one of my go-to recipes. The smell brings me back to the summertime, when I first discovered it, and all of the nice memories that come along with that. It's like aroma therapy, honestly. Thank you for sharing. I love your blog very much :)

Much love from Canada!

This was a total hit at my house! I used ground venison for these meatballs, and they were fantastic! I also love how simple these are to make. Thank you for another wonderful recipe.

https://content.jwplatform.com/videos/PCuWip9T.mp4

Easy Moroccan Meatballs! Loaded with flavor. 

Moroccan Meatballs Video Tutorial 

We had these tonight with homemade pita and your tzatziki. Our fave kind of dinner. Very tasty meatballs.  Thank you.

With Italian-style meatballs, sliced baby potatoes, and a few fresh vegetables, this Sheet Pan Baked Meatballs is a complete meal in one. And you&#039;ll love the big flavors in this easy dinner! Be sure to review my full post for more tips!

Sheet Pan Baked Meatballs and Vegetables (Italian-Style)

red onion ((large, halved and thinly sliced (1/4-inch)))

baby potatoes ((quartered

baby bell peppers

garlic ((minced))

Kosher salt and black pepper

extra virgin olive oil

San Marzano tomatoes ((whole, peeled with their juices))

beef

yellow onion ((small, very finely chopped))

parsley ((chopped))

mint

Parmesan

bread crumbs

Heat the oven to 400 degrees F and position a rack in the center.

In a large mixing bowl, combine the vegetables, garlic, oregano, salt and pepper. Drizzle 2 extra virgin olive oil and toss to combine. Transfer the vegetables to a large lightly oiled sheet pan and spread them out.

In the same large bowl, combine the meat, onions, garlic, parsley, oregano, mint, Parmesan, bread crumbs and egg. Season with a big pinch of kosher salt and black pepper. Drizzle with a little olive oil (about 1 tbsp). Mix until everything is well-combined. Form the meat mixture into 1-inch meatballs and lightly press the center of the meatballs with your thumb (do not completely flatten).

Arrange the meatballs (or patties) in the same sheet pan with the vegetables. Pour the canned tomatoes all over. Season with kosher salt and drizzle the top of the tomatoes generously with extra virgin olive oil.

Cover the sheet pan with foil and bake in the heated oven for about 15 minutes, then uncover and bake for another 4 to 5 minutes or until the meatballs are fully cooked through.

Transform beef mince into a comforting Russian-style meatball stew with mushrooms, paprika and soured cream

Meatball stroganoff

beef mince

red onion

garlic

pack small button mushrooms

tomato purée

tbsp sweet paprika

plain flour

beef stock cube stock

soured cream

potato

Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.

Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.

This Loaded Mashed Potato and Meatball Casserole tender meatballs in marinara with mozzarella, and creamy, loaded mashed potatoes.

Loaded Mashed Potato and Meatball Casserole

pork

onion

eggs

pepper

fresh garlic, minced

parsley,

parmesan cheese

potatoes

fresh parsley, minced

bacon,

garlic,

cheddar cheese

olive oil

¼ cup onion, diced

tomato sauce

basil leaves, minced (or 1 tablespoon dried basil)

sugar

thyme

mozzarella cheese

Preheat the oven to 350°F. Spray a cookie...

Preheat the oven to 350°F. Spray a cookie sheet or cake pan with nonstick cooking spray, or line with parchment paper.

In a large mixing bowl, combine all the...

In a large mixing bowl, combine all the meatball ingredients and mix until well-combined.

Using a large ice cream scoop, divide the...

Using a large ice cream scoop, divide the meat into 12 even pieces, and roll between your hands to form meatballs.

Place on the cookie sheet, and bake for...

Place on the cookie sheet, and bake for 28 - 30 minutes, until cooked through.

Remove from oven and set aside.

Spray a 9x13 pan with nonstick spray. Set...

Spray a 9x13 pan with nonstick spray. Set aside.

In a large mixing bowl, combine all the loaded mashed potato ingredients, and mix well.

Using a large ice cream scoop, scoop 12...

Using a large ice cream scoop, scoop 12 large balls of mashed potato mixture, and line them up in the baking dish in rows of 3.

Using a small scoop or spoon, create a...

Using a small scoop or spoon, create a dip in the center of each potato ball for the meatball to sit on top.

Place the baked meatballs in the hole on...

Place the baked meatballs in the hole on top of the potato balls.

In a large saucepan, heat the olive oil...

In a large saucepan, heat the olive oil over medium heat and add the onions. Cook the onions for 5 minutes, until softened, and then add the garlic. Cook for an additional 60 seconds. 

Pour in the tomato sauce, and stir. Add...

Pour in the tomato sauce, and stir. Add the basil to the sauce and cook the sauce for 10 minutes. 

Add the salt, sugar, pepper, thyme, and oregano,...

Add the salt, sugar, pepper, thyme, and oregano, and continue cooking for an additional 5 minutes.

Place a scoop of sauce on top of...

Place a scoop of sauce on top of each meatball, and top each mound with a slice of mozzarella cheese.

Place the pan in the oven and bake...

Place the pan in the oven and bake for 10 minutes.

Turn on the broiler to 500°F, and move...

Turn on the broiler to 500°F, and move the casserole to the top rack. Broil until the cheese is lightly browned, about 3 - 5 minutes. NOTE: Broiling is safest in metal baking pans. Glass and ceramic pans may break under high heat.

Remove and serve with your favorite side dish...

Remove and serve with your favorite side dish and bread.

https://mediavine-res.cloudinary.com/video/upload/xa6nzfmj1p2swpbrqab1.mp4

This Loaded Mashed Potato and Meatball Casserole combines two family-friendly favorites into one irresistible dinner! Tender meatballs in marinara are topped with mozzarella, and baked over creamy, loaded mashed potatoes.

The easiest and tastiest greek chicken meatballs you will ever have! They are loaded with dry spices and can be made in under 30 minutes. They are topped over a refreshing lemon orzo pasta.

Easy Greek Chicken Meatballs with Lemon Orzo

chicken

egg (large)

feta (crumbled, chopped small)

tsp of each: basil, onion powder, garlic powder, dill, parsley

½ tsp pepper

orzo (cook orzo according to the package)

lemon zested

lemon juice

½ tsp of each: oregano, garlic powder, salt and pepper

dill

In a large bowl, add all your meatball ingredients. Mix with your hands just until combined. Form the mixture into 15 meatballs.

In a large pan over medium heat, add 1 tbsp olive oil or spray it with cooking spray. Add your meatballs, make sure they have enough room to cook and brown evenly. Use tongs to continuously flip the meatballs until they are fully browned. About 5-6 minutes.

Add a lid and cook the meatballs for another 5-6 minutes until fully cooked through. The internal temperature of the meatball should reach 165 degrees. Do not over cook as this will dry out the meatballs! Remove from heat and set aside while you assemble the lemon orzo.

In a large bowl, add all the lemon orzo ingredients: cooked orzo, fresh lemon juice, lemon zest, olive oil OR butter, parmesan cheese, and seasonings. Mix until fully combined.

Serve the cooked meatballs over the warm lemon orzo and enjoy!

These cheesy meatballs with garlic bread are the ultimate winter comfort.

Oven-roasted chorizo meatballs with tomato ragu recipe

raw chorizo sausages,

pork mince

breadcrumbs

egg, lightly beaten

(60 milliliters) Worcestershire sauce

cheese

1kg overripe tomatoes, roughly chopped

garlic cloves, crushed

tsp caster sugar

tomato paste

(60 milliliters) extra virgin olive oil

herbs, leaves

unsalted butter, softened

sourdough baguette, halved lengthways

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6263479582001&=domain=del

5348771529001-6263479582001

These classic all-purpose meatballs have the best blend of ground meat, breadcrumbs, and seasonings. Easy to customize to your tastes and adjust serving sizes!

Best Meatballs

panko breadcrumbs

smoked paprika

chili powder

beef (*)

pork (*)

eggs (lightly beaten)

Preheat oven to 350 degrees F. Line two baking sheets with aluminum foil, then set aside.

In a large bowl, whisk together panko breadcrumbs, smoked paprika, chili powder, salt, and pepper.

Add ground beef, ground pork, eggs, olive oil, and garlic to bowl with dry ingredients. Using a spatula (or even just your hands), mix or knead meat into dry ingredients until thoroughly combined.

Scoop out 1-2 tablespoons of meat mixture and work it with your hands. For best results, gently press meat as you roll it into a ball; doing this will help meatballs keep their shape. If there are any seams along meatball surface, pinch them closed, then roll meatball between your hands until smooth. Take about 10-20 seconds for each meatball to ensure they&#039;re rolled correctly. Once finished, place meatballs on prepared baking sheet; it&#039;s okay if meatballs are placed close together, but ensure they&#039;re not touching. Repeat this step until all meat mixture has been used.

Bake meatballs for 15-20 minutes or until cooked through.

Serve as desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1528567498/nfym7ujwl6ryjptfgsu3.mp4

The Best Meatballs! Whether you're prepping for dinner or planning a party, this all-purpose recipe for the best meatballs can fit any occasion. Easy to adjust to your tastes and serving size!

Top 9 easy meatball recipe recipes from across the web

The most viewed easy meatball recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Turkey Meatballs

BEST Moroccan Meatballs

BEST Moroccan Meatballs

Sheet Pan Baked Meatballs and Veget...

Meatball stroganoff

Loaded Mashed Potato and Meatball C...

Easy Greek Chicken Meatballs with L...

Oven-roasted chorizo meatballs with...

Best Meatballs

Top 9 easy meatball recipe recipes from across the web

The most viewed easy meatball recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Turkey Meatballs

BEST Moroccan Meatballs

BEST Moroccan Meatballs

Sheet Pan Baked Meatballs and Veget...

Meatball stroganoff

Loaded Mashed Potato and Meatball C...

Easy Greek Chicken Meatballs with L...

Oven-roasted chorizo meatballs with...

Best Meatballs

The most viewed easy meatball recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine