Meatballs are a convenience food in our house, but I can never seem to find a frozen brand I actually love. So instead of buying store-bought frozen meatballs, I started making my own and keeping them on hand.

Time: 1 hour | Total Meatballs: 64 | Difficulty: Easy

sheet pan full of cooked homemade beef meatballs ready for the freezer

Jump to:

Why You'll Love These Homemade Beef Meatballs
Ingredients You'll Need
How to Make
Storage & Freezing
What to Serve With Them
Get the Recipe
Comment

I usually make a double batch of these homemade beef meatballs on a weekend when I have a little extra time, then stash them in the freezer for easy dinners later. They last about two months (or longer, honestly), and having them ready to go makes slow cooker meals, pasta nights, and last-minute dinners so much easier. I also love knowing exactly what's in them.

These are essentially the homemade version of those frozen meatballs from the store, just way better.

Why You'll Love These Homemade Beef Meatballs

Made with simple, everyday ingredients
Make a big batch once and use them in multiple meals
Work for slow cooker recipes, sauces, soups, and sandwiches
Kid-friendly and party-friendly when you need something easy

Ingredients You'll Need

big mixing bowl with ground beef, onions, garlic, eggs, soy sauce, parsley and parmesan on a marble surface.

Olive oil: Used to sauté the onion and garlic, softening them and mellowing the flavor before they go into the meatball mixture.
Swap: Any neutral cooking oil works.

Small yellow onion, finely diced: Adds moisture and flavor to the meatballs. Finely dicing is key so you don't end up with crunchy onion bits.
Swap: White onion works, or skip it entirely for a smoother, kid-friendlier texture.

Garlic, minced: Gives the meatballs a solid savory base.
Swap: 1 teaspoon garlic powder if that's what you have.

Full-fat ricotta cheese: This is the secret to tender, juicy meatballs. Ricotta keeps them soft even after freezing and reheating.
Swap: Cottage cheese (blended smooth).

Grated Parmesan: Adds saltiness and depth without needing extra seasoning.
Swap: Pecorino Romano or another hard grated cheese.

Panko breadcrumbs: Helps bind the meatballs and keeps them light instead of dense.
Swap: Regular breadcrumbs, crushed crackers, or gluten-free breadcrumbs.

Eggs: Acts as the binder that holds everything together.
No great swap here.

Ground beef: The base of the recipe. I like 80/20 for flavor and moisture.
Swap: Use half beef and half ground turkey or pork for variety.

Low-sodium soy sauce: This adds umami and enhances the beefy flavor without making the meatballs taste "soy-y."
Swap: Worcestershire sauce or coconut aminos.

Chopped parsley: Adds freshness and color.
Swap: Basil, Italian seasoning, or leave it out if needed.

Salt: Essential for bringing all the flavors together.
Tip: Always adjust after cooking your test meatball.

How to Make

Start by heating the olive oil in a small skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant. Remove from the heat and let the mixture cool slightly.

onions and garlic being cooking in olive oil to soften

Mix all of the ingredients in a large bowl until just combined including the onions and garlic.

Before committing to the whole batch, scoop out about a tablespoon of the mixture and cook it in a skillet until cooked through. This quick test lets you taste and adjust the seasoning now, so you don't end up with a freezer full of under seasoned meatballs later. I swear this step is worth the extra two minutes.

raw homemade beef meatball mix being scooped and formed into meatballs

Once the seasoning tastes right, use a cookie scoop to portion the meatballs onto a parchment-lined baking sheet. I usually use a 1-inch scoop for most of the batch, then switch to a tiny scoop for mini meatballs to stash for soups and kid meals. They take a little extra time, but they're adorable and surprisingly useful.

Bake at 400°F for about 15 minutes (10 minutes for the baby meatballs), until cooked through. Let the meatballs cool completely, then freeze them right on the baking sheet. Once solid, transfer to a freezer bag or container and keep them tucked away for future dinners.

Storage & Freezing

Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.

Freezer: Freeze meatballs in a single layer on a baking sheet, then transfer to freezer bags once solid. They'll keep well for up to 2 months. You can use them straight from frozen!

What to Serve With Them

These meatballs are a jumping-off point for so many meals! Toss them with marinera for some classic spaghetti and meatballs. Add them to the slow cooker with some BBQ sauce or any of you favorite sauces. Make meatball subs or sliders. Add them to soups for some extra protein.

homemade beef meatballs in gravy over mashed potatoes

Get the Recipe