easy meatballs recipe

Delicious and cozy Meatball Soup prepared in just 30 minutes with hearty meatballs gently simmered in a rich tomato broth loaded with aromatics and leafy vegetables. 

Meatball Soup

olive oil

yellow onion, (diced)

carrots,

celery ribs,

parsley

chopped fresh thyme, (you can also use 1/2 teaspoon dried thyme)

chopped fresh oregano, (you can also use 1/2 teaspoon dried oregano)

salt

black pepper, (or to taste)

garlic, (minced)

pre-cooked meatballs

(28 ounces) no sugar

chicken

baby kale leaves

grated fresh parmesan cheese, (for serving)

Heat olive oil in a dutch oven or soup pot set over medium-high heat.

To the heated oil add chopped onions, carrots, celery, and parsley; cook for 3 to 4 minutes, or until veggies are just tender, stirring frequently.

Stir in thyme and oregano; season with salt and pepper and cook for 30 seconds.

Add minced garlic and cook for 20 seconds, or until fragrant.

Add in the frozen meatballs and continue to cook for 4 minutes, stirring occasionally.

Stir in the tomatoes and cook for 1 more minute.

Stir in the broth and bring to a boil.

Reduce heat to medium; continue to simmer, uncovered, stirring occasionally, for 10 to 12 minutes, or until meatballs are tender and soup is hot.

Stir in kale and cook for 2 more minutes.

Remove from heat and taste for salt and pepper; adjust accordingly.

Add grated fresh parmesan cheese.

Serve.

Meatballs can be used in so many different and delicious dishes, why not make and freeze extra and use them in all your favorite recipes?

Easy Meatballs Recipe (and How to Freeze Them!)

lb turkey

garlic (minced)

onion

green onion (finely chopped)

tsp salt

Italian seasoning

tsp red chili flakes

dry bread crumbs

Preheat oven to 400 degrees F. Spray a large oven-safe baking sheet or casserole dish with non-stick cooking spray or line a large rimmed baking sheet with parchment paper. Set aside.

In a large bowl mix together all of the ingredients until fully combined (using your hands may be helpful to get everything combined evenly). Shape into approximately 24 evenly sized meatballs (optional - use a large cookie scoop to scoop the meat mixture into equal portions).

Transfer the meatballs to the prepared baking dish or baking sheet arranged in a single layer. Bake for approximately 15-20 minutes, or until internal temperature registers 160 degrees F.

How to Make Meatballs

Remove the cooked meatballs from the oven and allow them to cool to room temperature. Once at room temperature, place meatballs on a small tray or cookie sheet lined with parchment paper and place the tray in the freezer. Allow meatballs to freeze for at least 2 hours.

Once frozen, transfer the meatballs to a freezer bag or freezer container with as much air removed as possible. Use a permanent pen to label the bag with the meatball type and the date. Store at the back of the freezer until ready to use.

To thaw: For best results, thaw your meatballs in the refrigerator overnight. You may also transfer the bag with the meatballs into a bowl filled with warm water to help speed up thawing (just make sure there are no holes!) Feel free to simmer frozen meatballs in your favorite sauce, soups, or casseroles (note that additional cooking time will be required when starting with frozen (vs. thawed) meatballs). You may also thaw frozen meatballs in the microwave. Microwave at 30-second increments, turning the meatballs often to ensure even cooking.

How to Freeze Meatballs

The secret to these homemade beef meatballs is a trifecta of ground beef, ground pork, and Italian sausage. They're extremely easy to make and can be made ahead of time for an easy weeknight dinner.

Italian Meatballs

bread crumbs

c. milk

beef

lb. pork

lb. Italian sausage,

onion,

garlic,

Kosher salt

black pepper

eggs,

c. Parmesan

c. parsley

(32-oz.) jar marinara sauce, or homemade marinara

Do you always add Parmesan to your meatballs?

Thank You for the effort & care today. My husband, who only ever cooks BBQ steak, watches award winning Chef & Cooking programs, & has a developed palate, despite never cooking himself, loved these.  Thankyou & I am sure I am thanking you from every one else that loves this recipe, that takes a well thought of & tested recipe & shares with others.  I am thankful to Pinterest, Google & YouTube for all the people that take an effort to make someone else's life richer, most often from pure intent to share a great thing.  I hope, when I retire, I am able to help someone else, who finishes their 9 hours that day & thinks, "Oh my god, what can I cook them for dinner that they will love" & they appreciate this help along the way. 'Yes these were lovely & yes I altered a couple of things because I love heat in food & adore way too much garlic', but your base ingredients & clear instructions are to be celebrated. Thanks from an Aussie in QLD for making the effort and thanks from everyone else that shares this recipe. Please Internet uses can we refrain from nasty & bullying comments, every time someone does something a little different. I have seen on YouTube someone make all their effort to show a new skill in Beading, or Jewellery or cooking or sewing & someone returns with a comment about their long nails are or their clothes or house or how they don't like the sound track, or worse body shaming forget to appreciate what someone has done for everyone. Thank You and Yum Yum!

I baked my meatballs for 30 minutes at 350 degrees. They came out nice and brown and I never had to turn them. I also used Italian seasoning and dry flavored bread crumbs. Delicious!  Loved the taste of these meatballs.

These came out amazing! Definitely will be making again! Thank you!

I've made these at home - and I NEVER cook- my kids and my husband LOVED the way I made it... I did make some modifications because I didn't have the exact ingredients but, these turned out SO GOOD!!! I am allergic to black pepper so I had to make modifications and my kids and my husband loved it SO much, they want me to make it more often...

These are excellent! I add 1/4 cup of freshly minced onion and a bit more of fresh breadcrumbs to soak up the moisture. My son-in-law loves onions! :)

OMG, these were so good. I used heavy cream instead of milk and panko flakes instead of breadcrumbs so only used half a cup but these are so good I will be making these forever and ever might even use it for a meatloaf recipe!

Nice recipe. The meatballs came out tender with great flavor. I recommend not adding milk to the breadcrumbs, just add them directly to the meat mixture and blend, then add the milk.  I used this recipe as a base for venison and eliminated the cheese because of lactose issues.  I also used homemade Italian sausage which adds a ton of flavor over store bought.  Since I used venison and I need to add ground pork to add some addition fat any to keep the mixture moist once cooked.  Searing in cast iron was a big help as well.  Try this recipe!

The concept of the recipe is fantastic! I did put sausage in but didn't put in ground pork. I did pour in a few shots of Pinot noir. I think that was the cherry on top! Great great recipe!

Excellent! Havent been able to make or buy decent meatballs. We all loved them. I didnt have the pork or sausage so I just used hamburger.  Even the fussy ones in my house devoured them. Saving the recipe.

This is the first time I've seen this recipe, but it's pretty much the same recipe I've used to make meatballs since my mom taught me 50+ years ago!  We're not Italian, but they (and the sauce) have always been a hit with Italian friends. I've used breadcrumbs with milk, and have also soaked Pepperidge stuffing mix in milk to mis into the meat mixture. I cook them in the oven until they start to brown, and then they go into the homemade sauce to simmer for hours.

Reading people's reviews.... come on guys. Lot of unnecessary comments.  This recipe was perfect. Equal or if not better in taste to any meat ball dishes in restaurants. My only personal preference would be not to soak the bread crumbs in milk,  just add  crumbs.  Thank you !!

https://streaming.hearstdigitalstudios.com/efb7eece-218b-4a62-a3e5-74ac0adba341/video_rover_16x9_1080p_hd_1582238148_58840.mp4

Italian Meatballs made with fresh breadcrumbs makes the perfect, light and airy meatball.

These Italian Meatballs Are So Perfect You'll Cry

You can&#8217;t beat proper homemade meatballs cooked in a rich tomato sauce. This is our go-to recipe; it may look simple but it tastes incredible. It&#8217;s a perfect dinner party recipe for everyone to tuck in to. Once you&#8217;ve mastered this simple recipe, try our Italian baked meatballs with garlic baguettes.

Beef meatballs in tomato sauce

spring onions, finely chopped

beef mince

flour,

can chopped tomatoes

tsp cumin

tomato purée

Put 1 tbsp of the oil into a pan, add the spring onion and cook for about 5 minutes until soft. Remove from the heat and set aside to cool.

Put the beef mince and half the onion into a large bowl. In a small bowl, lightly whisk the egg with a fork, then add to the meat and onion. Season and mix everything together with your hands – you can use a fork but it is more fun using your hands.

Divide the mixture evenly into 8 balls. Sprinkle the flour onto a plate, then roll each meatball in the flour. Chill for 10 minutes.

Heat the remaining oil in a frying pan, add the meatballs and cook for 5 minutes without moving them. Using tongs, carefully turn them over and cook for another 5 minutes.

Mix the tomatoes, cumin and tomato purée and remaining spring onion together, then add to the pan. Cover and cook gently for 25 minutes until the meatballs are cooked.

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