Homemade meatballs are incredibly fast and easy to make. And yet, many people are intimidated by the process. Rest assured, it is not difficult and they are much better than store bought.

This recipe is a fantastic base recipe. It allows for easy customization:

• If you are sensitive to nutmeg, leave it out
• If you love garlic, add more. Don’t have fresh garlic, use 1/2 teaspoon garlic powder
• Add other spices like cayenne pepper for an added kick
• Use ground pork or beef, or a combo of the two

I like to bake my meatballs because it requires much less babysitting than pan frying them. Not to mention the fact that pan frying can make a huge mess.

Baking in the oven only requires a rimmed baking sheet and flipping them over halfway through the cooking. I do this at about the 10 – 15 minute mark.

Make it Gluten Free

This recipe calls for breadcrumbs, but can easily be made gluten free:

• Use ground up puffed rice, quinoa or millet
• Use ground gluten free Chex cereal
• Opt for dried and ground gluten free bread

Measure out 1/4 cup of your favourite gluten free breadcrumbs and you are good to go.

Freezing For Later

The best thing about this recipe is that it goes with so many different sauces. Whether Asian sauces like Teriyaki or tomato-based pasta sauces – they all work with these meatballs.

This is why making big batches of meatballs and freezing them is a great option.

• Form the meatballs
• Lay them out on a rimmed baking sheet
• Freeze
• Transfer into labeled freezer bag or container
• Take out what you need for a meal, bake them, and add them to your chosen sauce

When you want to cook the frozen meatballs, there is no need to thaw them. Just put them on an ungreased pan and bake at 350 °F (180 °C) for about 30 minutes. Once they reach an internal temperature of 165 °F (74 °C), they are done.

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Classic Homemade Meatballs Recipe

Print Recipe

Servings	Prep Time	Cook Time
20 Meatballs	15 minutes	30 minutes

DIRECTIONS