Best 14 Homemade Meatballs Recipes

EASY HOMEMADE MEATBALLS

Steps:

• Combine beef and egg in a large bowl. Add bread crumbs, Parmesan cheese, garlic powder, and Italian seasoning. Mix together, but do not overmix, as it will get tough.
• Shape into 1- to 2-inch balls.
• Heat oil in a skillet over medium heat. Cook meatballs in the hot skillet until browned and no longer pink in the centers, 3 to 5 minutes per side.
• Meanwhile, heat marinara sauce in a pot over medium-low heat. Add cooked meatballs to sauce and let simmer for added flavor, about 15 minutes.

HOMEMADE SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
• Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
• Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
• Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Serve sauce and meatballs over cooked spaghetti.

BBQ GLAZED HOMEMADE MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
• In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
• Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).

HOMEMADE BAKED SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix eggs and bread crumbs together in a bowl. Add ground beef. Add 1/2 of the oregano, garlic powder, black pepper, and basil. Mix well. Shape into meatballs that are about 1 inch in diameter.
• Heat oil in a skillet over medium-low heat. Cook meatballs in the pan with onion until golden brown, 7 to 10 minutes. Add tomato sauce, tomato paste, mushrooms, and remaining oregano, garlic powder, black pepper, and basil. Simmer for about 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Place spaghetti into a 9x13-inch baking pan and pour sauce evenly over the top. Top with Parmesan cheese and cover with aluminum foil.
• Bake in the preheated oven until bubbly and and cheese is melted, about 30 minutes.

PORK FRIED RICE MEATBALLS WITH HOMEMADE SWEET AND SOUR SAUCE

Steps:

• Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
• Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
• While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
• Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
• Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.

HOMEMADE ITALIAN SPAGHETTI SAUCE AND MEATBALLS

Steps:

• 1. This makes a lot of sauce, so you will need a very large soup pot with a good weight to it.
• 2. Cover the bottom of the pan with olive oil (you want just enough to barely cover the bottom of the pan) begin to warm the oil gently.
• 3. Place peeled garlic cloves in oil, on low heat cook cloves until just starting to lightly blister. Do not let the garlic brown or burn. Remove garlic.
• 4. Add tomato paste, one can at a time, thoroughly incorporating the olive oil into the tomato paste each time. I find this is easier to do with a wire whisk.
• 5. Add tomato puree mixing thoroughly. Add tomato sauce and mix well.
• 6. At this point, some water can be added, as the sauce will be cooking for at least 6 hours and will thicken as it cooks. I wouldn't add more than 2 of the paste cans full of water. Mix well.
• 7. Add Italian seasoning, garlic powder, bay leaves, and salt. Additional cloves of garlic can be added. depends on how garlicky you want the sauce.
• 8. Cover pan with lid cocked and simmer on low for at least 6 hours. Stirring occasionally, to keep the sauce from sticking to the bottom. While the sauce is getting hot, mix together the meatballs, see below.
• 9. My mother used veal in her meatballs. The price of veal is so expensive I have started using ground sirloin and ground chuck. The rule of thumb here is to use 2 parts lean veal or sirloin to 1 part ground chuck.
• 10. Mix together, ground sirloin (or veal), ground chuck, finely diced onion, garlic, Italian seasoning, ground black pepper, parsley, bread crumbs, Parmesan cheese, and eggs.
• 11. Using a spoon (I like to use my large cookie scoop), take a good amount of meat mixture and roll in the palm of your hand, forming a ball. The meatballs should hold together and be about the size of a golfball. I like to get a plateful of meatballs made then drop them into the hot sauce. Then go back and make another plateful to be dropped in the sauce. Repeat until all meatballs have been added to the sauce. Gently, so as not to break up meatballs, push and stir the sauce to get the meatballs down into the sauce.
• 12. Cover with lid cocked, so steam can escape and thicken the sauce. Simmer on low on the stovetop. After about 1/2 hour check the meatballs and stir carefully, making sure the meatballs do not stick. The sauce and meatballs should cook for at least 6 hours or longer if you like. About 1 hr before serving add a pinch of sugar and stir well, being careful not to break up the meatballs. Add the Parmesan cheese. Mom never stirred the cheese into the sauce, she just let it melt into the sauce. Be careful after adding the sugar and cheese, as they could cause the sauce to stick on the bottom. Remove bay leaves before serving.
• 13. Serve sauce and meatballs over hot cooked pasta and a sprinkle of Parmesan cheese on top.

HOMEMADE HORSERADISH MEATBALLS - YUMMY!

Steps:

• 1. crumble your beef and sausage into a large bowl, add the panko breadcrumbs, egg, horseradish and a little salt and pepper. Form into meatballs. I made about 18 meatballs. The size is up to you.
• 2. Drizzle enough olive oil to cover the bottom of your skillet and brown the meatballs, both sides, on medium heat. Remove from pan and keep warm.
• 3. Drain some of the excess oil off but not all as you will be need some to saute your mushrooms and onions. This will take only a few minutes. Next stir in about 2 1/2 tablespoons of flour, 2 tablespoons of paprika, cook for an additional 2 minutes and then add your beef broth and bring to a boil. Season with more pepper and add the meatballs and cook for about 8 minutes or until the broth gets slightly thick remove from heat and mix in the sour cream. Serve over noodles, rice or mashed potatoes.
• 4. Left camera at home, will post picture tomorrow. :)

HOMEMADE SPAGHETTI SAUCE & MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients for meatballs, shape into walnut-sized balls and place on oil-sprayed baking sheet.
• Bake 30 min (turning halfway).
• While meatballs are baking saute' onion and garlic in oil until transparent about four minutes.
• Combine all the ingredients into either a crockpot (if simmering all day, recommended)or a stockpot, along with sauteed' mixture.
• Once meatballs are done ensure the grease is drained and discarded, then add the Meatballs.
• Once ready to serve prepare with your favorite pasta, however thin or standard spaghetti is the best noodle.

PARTIALLY HOMEMADE MEATBALLS AND MARINARA

Steps:

• Mix beef, onion, green pepper, breadcrumbs, parmesan cheese, egg and spices together in large bowl.
• Heat marinara sauce on Med-Low.
• Form meatballs by hand and drop into sauce (raw). Mixture should yield 12 - 20 meatballs (depending on size).
• Let meatballs cook in sauce at least fifteen minutes before stirring, so as not to break the meatballs up in the sauce.
• Allow to simmer, covered, at least one hour, stirring occasionally.
• Cook pasta according to box directions, drain and serve. Top with meatballs and sauce.

HOMEMADE MEATBALLS & SAUCE

Steps:

• 1. Preheat oven to 400 degrees. Cube the bread removing the crust and soak in the milk in a large bowl.
• 2. Add pork, beef, egg, onion powder, garlic powder, parsley, cheese, salt, and pepper; mix well.
• 3. Roll meatballs and put in a baking dish.
• 4. Add 1/4 cup of chicken stock and cover with foil. Bake for 35 minutes or until meatballs are fully cooked.
• 5. While the meatballs are baking make the sauce. Add all ingredients to a large pot (or Crock Pot) except the basil. If you are not using a Crock Pot then simmer the minced garlic cloves for about 2 minutes on low then add to the sauce.
• 6. Add meatballs to the sauce when they are finished. (In a Crock Pot set to low heat for 4-6 hours). Add basil to sauce and meatballs 5-10 minutes before serving.
• 7. These meatballs can be used for meatballs subs and with pasta.

THE BEST HOMEMADE MEATBALLS

Steps:

• Preheat the oven to 400. Coat 2 large, rimmed baking sheets with cooking spray.
• In a large bowl, mix together all the ingredients until well incorporated. Try not to overmix.
• Pinch off a teaspoon or so of the meat mixture and gently roll it into a 1-inch ball. Repeat, arranging the balls 1/2 inch apart on the baking sheets.
• Bake the meatballs until lightly browned and cooked through, 20 to 25 minutes.
• *Eat 'em right away: Toss warm meatballs with your favorite bar-b-que sauce and serve them on toasted sandwich rolls with a side of coleslaw or as an appetizer.
• *Freeze 'em for later: Arrange cooled meatballs evely spaced on a baking sheet and freeze them for 20 minutes. Transfer them to ziplok freezer bags and store them for up to three months.

HOMEMADE MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease rimmed baking sheets lightly.
• Heat bacon fat in a pan over medium heat. Saute onion and garlic in the hot pan until soft, 5 to 7 minutes. Remove from heat and allow to cool.
• While mixture cools, cut the loaf of bread in half horizontally. Scoop out the white bread, leaving a boat-like shell of crust; save crust for pizza bread or garlic toast. Tear white bread into pieces (should yield 5 to 6 cups) and place into a bowl.
• Combine milk, chicken broth, and eggs in a bowl. Pour over the torn bread. Mash bread into small pieces with your fingers. Stir in cooled onion and garlic; mix well. Add parsley, salt, Worcestershire, mustard, Italian seasoning, and pepper. Mix very well.
• Combine ground beef and sausage in a large mixing bowl using your hands. Add bread mixture, about 1 cup at a time, mixing well with your hands between each addition, until all is combined evenly.
• Form meatballs and place on the prepared baking sheets.
• Bake until meatballs are browned and no longer pink in the centers, about 30 minutes.

EXTRA LARGE HOMEMADE MEATBALLS W PASTA

Steps:

• Preheat oven to 400° F. Finely chop 1/2 an onion, process bread into crumbs in a processor, and combine all ingredients for the meatballs including seasonings. Using washed and clean hands, roll the meatballs into 2-inch diameters and place on foil on rimmed baking sheet (otherwise fat will run off). Continue making meatballs until ingredients are all used up. You should end up with about 16 large meatballs. Place the meatballs on the baking sheet or foil, spacing them 1 inch apart. Bake until they are cooked through, about 25 minutes. . While the meatballs are cooking, bring a large pot of water to a boil with salt for the spaghetti and warm the spaghetti sauce in a saucepan over medium-low heat. Add extra seasoning like Italian, parsley, oregano, and basil. Cook the spaghetti according to package directions; drain and plate accordingly. When meatballs are almost cooked through, add a few sprinkles of mozzarella cheese and broil until browned. Remove from oven and let cool for a few minutes. Sprinkle some parsley flakes on top of the meatballs and serve with readied spaghetti and sauce. Garlic bread would also be a nice addition to this Italian meal!

HOMEMADE MEATBALLS

Steps:

• In a large bowl, combine the eggs, potatoes, onion, salt, celery salt and pepper. Crumble beef and pork over mixture and mix well. Shape into 1-in. balls. , Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until a thermometer reads 160°. Drain on paper towels. , Transfer to a large saucepan. Add spaghetti sauce; heat through. Serve with spaghetti.