We make homemade meatballs several times a month. We use them when we make spaghetti, in a meatball sub or use as an appetizer like Swedish Meatballs. When I make homemade meatballs I like to double and triple-up the below recipe. I let them fully cool and then freeze some of them for later use. Yes, they freeze well. When needed, I can thaw in the refrigerator or in the microwave using the defrost setting. They’ll keep up to 12 months in your freezer if you package them correctly.
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Classic Homemade Meatballs Recipe
1 lb. lean ground beef
1 large egg
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp. basil flakes
3 tsp. garlic powder
3 tsp. Italian seasoning blend
1/4 tsp. salt
1/8 tsp. ground black pepper
2 tsp. olive oil
In a large mixing bowl combine together the lean ground beef, large egg, seasoned bread crumbs, grated Parmesan cheese, basil, garlic powder, Italian seasoning blend, salt and ground black pepper until everything is mixed together. Using your hands…form the meat mixture into 1 1/2″ to 2″ balls.
Place the olive oil into a skillet. Heat up the olive oil using medium to medium-high heat. Place the meatballs into the hot oil. Simmer for 6-9 minutes or until the centers are no longer pink. You’ll need to stir them a few times to get all sides of the meatball browned. Remove from heat.
You can use these meatballs in your favorite recipes. Store all leftovers in the refrigerator in an airtight container.
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