Homemade Baked Meatballs – a traditional foolproof meatball recipe that is easy to make and sure to please the senses.
Years ago, I was a single mom and my time for cooking was limited. Basically, what I mean is that we ate a lot of grab and go meals (ew…gross, not really but life is different now). The one thing however, I always made were me meatballs! My son and I would spend time together on a Sunday just talking and rolling meatballs. It was awesome and looking back I miss those times with Mr. Chris. I found that during that time he would open up and talk about things going on in his world; AND I got help making meatballs!
This recipe is my go-to and has been for years. I spend time preparing them and then bake them in the oven. The best part is that thanks to the high yield amount, once they cool a bit I can divide them up in zip-lock bags and freeze them. Hence ready to go when I need them – just defrost, heat and serve! Perfection in my book!
- 1 pound ground beef
- 1 pound spicy ground pork
- 2 eggs
- 1 cup milk
- 2 Tbsp grated parmesan cheese
- ½ cup plain breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 small sweet onion, diced small
- 1 Tbsp minced garlic
- 1 Tbsp dried Italian seasoning
- Preheat oven to 450°F.
- Line 2 baking sheets with foil (helps for easy clean up) and set aside.
- Place all ingredients into a large bowl and mix together with your hands. Just squish it all together a few times to combine.
- Using a cookie scoop or your hands, divide meat mixture into desired size meatballs - As long as they are uniform, they can be as large or small as you like.
- Bake in the preheated oven for 15-20 minutes, depending on the size. Be sure to check for doneness.
- Serve hot with your favorite sauce over spaghetti, on a sub or however you like them.
- TO FREEZE: Allow meatballs to cool completely on the baking sheets. Once cool, seal tightly in a freezer safe bag or air tight container and place in the freezer.