A quick and easy recipe for how to make homemade meatballs from scratch using simple ingredients. Baked in the oven, a fuss-free recipe giving you soft and juicy meatballs every time.
Meatballs are such a convenient dish, and our basic recipe will show you just how easy it is to make meatballs from scratch.
This recipe for how to make meatballs is a terrific recipe! It's really easy and you will most likely have the ingredients to hand.
We're showing you a very basic recipe for how to make meatballs from scratch, and it's adaptable to suit your taste, so if there are any seasonings you don't have or others you prefer, feel free to swap them.
Meatballs can be very versatile, often made into smaller balls for party food, or larger for main meals, such as dinner, serving them with mashed potato and gravy.
What goes with meatballs?
If you'd like to make a tomato sauce to go with the meatballs, we've got an easy basic tomato sauce recipe on our sister site, Lovefoodies which would go nicely.
How do you keep meatballs moist?
Some add egg to meatballs.
We haven't done this, instead, we've added tomato puree and some balsamic vinegar.
These will add much more flavor than eggs and keep the meatballs tender and juicy.
Be sure to not overcook the meatballs as this will cause them to dry out, as with any meat which is overcooked.
Is it better to bake or fry meatballs?
As you know, frying meatballs will add extra calories, and baked meatballs are a healthier option.
For ease, baking is simpler as the meatballs can simply be placed in the oven and cooked without any frying and cleaning your cooker after from all the fat!
Do you put eggs in meatballs?
We haven't used eggs in these meatballs.
Eggs are used as a binding agent, so the meatballs don't fall apart when cooking.
They're also sometimes used to add extra moisture to the meatballs.
Since these meatballs are baked, you shouldn't need to keep turning them constantly, and they have a few other tasty ingredients to keep them juicy
Ingredients you'll need
Ground Beef - try and go for ground beef which is not too low in fat content as this will dry out the meatballs. You can also use ground pork, or lamb
Add some seasonings! For this recipe, we've used thyme, paprika, onion powder, garlic powder and balsamic vinegar. Feel free to add other herbs and spices you like. This will give the meatballs added flavor
Some recipes suggest you add egg and breadcrumbs.
These act as binding agents and also can add extra moisture to the meatballs.
We haven't used either of those ingredients, so these meatballs are egg-free and naturally gluten-free.
Instead, we've used tomato puree (which will bind the meatballs, and balsamic vinegar, which packs a great flavor and adds a little moisture.
If cooked correctly and for the right amount of time, these meatballs should not be dry at all.
See the recipe card below for quantities.
Preheat oven to 350 F, 180 C.
Take a 7 - 8 inch oven dish and add the olive oil.
All all the ingredients in a mixing bowl EXCEPT the olive oil.
Using your hand, mix everything together until well combined.
Take a tablespoon of the mixture and shape into a golf-sized ball.
Repeat until all the meat mixture has been shaped.
Transfer to the oven dish
Place in the oven for 20 - 25 minutes, turning halfway through to brown evenly.
When done, use a slotted spoon and scoop the meatballs out on to a serving dish.
- ½ Lb or 250 g Ground Beef
- 1 Teaspoon Paprika
- 1 Teaspoon Thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 Tablespoon Tomato Puree
- 1 Tablespoon Balsamic Vinegar
- Salt and Pepper to season
- 1 Tablespoon Olive Oil
- Preheat oven to 350 F, 180 C.
- Take a 7 - 8 inch oven dish and add the olive oil.
- Add all the ingredients to a mixing bowl EXCEPT the olive oil.
- Using your hand, mix everything together until well combined.
- Take a tablespoon of the mixture and shape in to a golf-sized ball. Place in the dish.
- Repeat until all the meat mixture has been shaped.
- Place in the oven for 20 - 25 minutes, turning halfway through to brown evenly.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 418Total Fat: 29gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 111mgSodium: 267mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 34g
Nutrition information isn’t always accurate