This recipe for the BEST Homemade Meatballs is a classic that’s super easy to make! These meatballs are tender, juicy, and are perfect served over pasta, as an appetizer, and in subs. They’re baked and ready to serve with a simple, flavorful marinara sauce in just 30 minutes.
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Over the years, these easy homemade meatballs have become somewhat famous. Well, at least in my house. They are meaty, perfectly seasoned, tender, juicy, and crazy delicious. I’ve lost count on all the ways I’ve served them.
Not only do they knock it out of the park in the flavor category, they are incredibly easy to make. They are made with just a few, but very important ingredients that go beautifully together. With a bit of mixing, scooping and rolling, you are on your way to meatball heaven!
These Homemade Meatballs are baked in the oven so there’s no standing over the stove and clean up is painless. For an incredible finish, simmer these babies in marinara sauce and you’ve got a comfort food masterpiece!
Ingredients For This Recipe
- Ground Beef
- Panko Bread Crumbs
- Parmesan Cheese
- Eggs
- Sour Cream
- Parsley
- Garlic Powder
- Salt and Pepper
How To Make Homemade Meatballs
The process for making easy homemade meatballs is uncomplimented and easy. There are a few tips to making this recipe successful, though. Here’s what to do:
- First, mix all the ingredients together. I use a stand mixer. If that’s not an option, use your hands. The key here is to be careful not to over mix.
- Next, scoop out the meat mixture using a #40 scoop. Using your hands, gently press the mixture together and roll into a ball.
- Place the balls on a parchment or foil lined baking sheet. Cook in the oven for 30 minutes until the meatballs are slightly browned.
How To Serve These Scrumptious Meatballs
After you’ve baked the meatballs, it’s time to serve them. There are so many ways to enjoy them! Whether you go the traditional route and simmer them in sauce then pile ’em high over spaghetti or get creative, they will be delicious.
Here’s a few of my favorite ways to serve them:
- Crock Pot Hawaiian Meatballs
- Slow Cooker Game Day Meatballs
- Meatball Subs
- Simmered in homemade marinara sauce. You’ll find the ingredient list and instructions in the recipe card below.
How To Store And Freeze Meatballs
If you are lucky enough to have leftovers, you can store them in an airtight container in the fridge for up to 3 days.
To freeze, follow them directions for making the meatballs. Bake them, let cool then store in freezer bags or a freezer safe container for up to 3 months. To serve, let the meatballs thaw in the fridge then add to your favorite sauce and simmer until heated through.
As I said, these meatballs have become a favorite not only with my family but the Southern Soul readers as well!
“This recipe is our family and friend’s favorite meatball and marinara sauce recipe. The recipe is easy to follow. The ingredients are always on hand. The hardest part of this recipe is trying not to eat them all at one time. I usually make a double batch – they freeze extremely well. Another “A Southern Soul” Winner.“ Hope
“My family LOVED these! This is a 5-star recipe.” Natalie
What To Serve With Meatballs
Last but not least…
If you make this Eas Homemade Meatball recipe, be sure to leave a comment and a rating. I always love hearing from you! Also, if you make it, snap a pic and tag me on Instagram. I’d love to see your photo.
Ingredients
Meatballs
- 2 lbs ground beef
- 1 cup panko bread crumbs
- 1 cup grated Parmesan cheese
- 2 eggs – beaten
- ¼ cup chopped fresh parsley
- ½ teaspoon garlic powder
- ½ cup sour cream
- salt and pepper
Marinara Sauce
- 2 cans of San Marzano crushed tomatoes
- 1 cup diced onion
- 2 cloves minced garlic
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons fresh basil – torn
Instructions
Meatballs
- Place all ingredients in the bowl of a stand mixer. Using the dough hook, mix until all ingredients are incorporated being careful not to over mix. Or mix gently with your hands being careful not to overwork.
- Using a #40 ice cream scoop, or a tabspoon, scoop out the meat mixture and roll into balls. Place on a parchment-lined baking sheet and cook at 375 degrees for 30 minutes or until brown.
- To serve, place meatballs in marinara sauce and simmer for 15 minutes.
Sauce
- Heat olive oil in a large stockpot. Add onion and cook on medium-low heat until onions are translucent. Add garlic and cook for approximately 2 minutes being careful not to burn.
- Add tomatoes, sugar, red pepper flakes, and salt. Simmer on low for 15 minutes. This can be done while meatballs are cooking in the oven.
- Right before serving, add fresh basil and serve with or without pasta and lots of grated Parmesan cheese.
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Hi, Donya! I love these meatballs, but need to make some that are gluten and dairy free. I have gluten free panko crumbs, and wondered if I used some like coconut cream or avocado oil for the sour cream.
This is great! And, thanks for the outstanding rating.
~Donya
Hi Donna,
Which ground beef will make the best meatballs? Lean or one with more fat?
Hey there Annette!
Thank you for your interest in this recipe, that’s a fantastic question! I’ve found that if you use 80/20 you end up having to drain off a lot of excess fat after the meatballs bake, so I normally go with 90/10. It doesn’t make a significant difference, apart from draining the fat, so you can really use what you have or what’s on sale. I hope this helps, let me know what you think of the recipe if you end up giving it a try. I hope you enjoy!
~Donya
My Mother was of italian descent and cooked meatballs and gravy all the time but I “never” heard anyone Italian using sour cream in their gravy or
“sauce”! is that strictly southern or strictly your recipe?
Hey there Carol!
That’s a really good question! I don’t actually put the sour cream in my sauce, I put it in my meatball mixture along with parley, parmesan, and panko. This recipe is definitely not a traditional Italian meatball recipe, it’s just my personal favorite way to make them. I was experimenting one day and I just found that adding a little sour cream made the meatballs so much more juicy and tender after baking. It’s not necessarily a southern thing, we love sour cream here in the south so that’s probably what made me think to add it, but it is my original recipe. I’m curious to see what you think so if you give them a try, please let me know, I hope you enjoy!
~Donya
These sound sooo good! Would subbing oatmeal for the panko be an awful idea?
Hey there Janet!
Thank you so much for your interest in this recipe, that’s a good question! I wouldn’t necessarily recommend oatmeal as a substitute, it will definitely change the texture of the meatballs, but it wouldn’t change the flavor all that much. Instead I suggest using breadcrumbs, you can make your own breadcrumbs from your favorite kind of bread, it works with gluten free bread and can cater to any allergies. Let me know how this turns out if you end up giving the recipe a try, thank you for your support!
~Donya
Hi Donya!
I love meatballs. I love tomato sauce. My favorite is meatball subs. Second is pasta and meatballs. So I had to try this for meatball subs. I made half a batch since it’s just me and my husband. I don’t have a #40 scoop… I got 12 meatballs. I thought I would have some leftover!! 😀 that didn’t happen! HAH! Very tasty! I was wondering if the sour cream or the parmesan would make these meatballs so tasty, but I couldn’t tell! No matter, I will make this again! Thank you!
Diane
Hey there Diane!
Always great to hear from you! I am so happy to hear you’ve enjoyed this, I swear by these meatballs. I’ve always thought it was the sour cream that really made this recipe, sour cream really does make everything better. Thank you so much for your constant support, I love hearing from you! I hope you’re having a great week!
Best,
Donya
What size cans of San Marzano tomatoes?
Hey there Erin!
That’s a great question! Personally, I use two of the large cans. The recipe still works either way, but when you use 2 15oz cans, the flavor of the onions and garlic will come through stronger, so it just depends on what your prefer. I hope this helps, let me know how it turns out!
~Donya
Do you have a macaroni and cheese Recipe that doesn’t taste like the boxed stuff? Some thing like Moma made?
Hey there Faye!
Great question, and the answer is yes I do! My instant pot Pepper Jack Macaroni and Cheese is up on the site, but I’ll copy the link down below. I hope you enjoy this recipe, let me know how it turns out!
~Donya
https://www.asouthernsoul.com/instant-pot-pepper-jack-mac-cheese/
how do i save this recipe
Hey there!
Great question! The best way to save the recipes is to type in their name on Pinterest, you’ll find the corresponding Pinterest post and you can just save that. I hope this help, enjoy!
~Donya
Meatball and Marinara Sauce:
Can you tell me how many meatballs does this recipe make?
Hey there.
I don’t count how many I make. It’s probably around 35 to 40. The recipe calls for 2 pounds of ground beef and to use a #40 scoop. You can use a heaping tablespoon of meat mixture to make the meatball.
The number of meatballs really depends on the size.
Have a great day,
~Donya
This recipe is our family and friends favorite meatball and marinara sauce recipe. The recipe is easy to follow. The ingredients are always on hand. The hardest part of this recipe is trying not to eat them all at one time. I usually make a double batch – the freeze extremely well. Another “A Southern Soul” Winner.
My family LOVED these! This is a 5-star recipe.
That is so awesome!! You’ve made my day, Natalie.
Have a great afternoon,
~Donya