• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • About
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Easter
  • Holidays & Occasions
  • About
  • Subscribe
×

Home / Kitchen Tips / How to Cook / How To Make Meatballs From Scratch (With Freezer Instructions)

How To Make Meatballs From Scratch (With Freezer Instructions)

30 mins
| 16 Comments |
4.55 from 11 votes
Jump to Recipe 10/26/16 | Updated: 05/25/20 | by Nora
photo collage of homemade meatballs

Do you always buy them in the frozen aisle, but secretly wish you knew how to make meatballs from scratch? Don’t worry, these are the easy instructions you’ve been looking for!

 Finished meatballs in skillet.

* I make a commission for purchases made through these links.

The mix is made with ground beef, breadcrumbs, egg and seasoning. You can either cook them in a skillet on the stovetop or bake them in the oven.

Or freeze them to always have some homemade ones on hand for all the spaghetti sauce (Italian Meatballs, yay!), soups and crock pot/slow cooker recipes your family loves to eat!

close up photos of meatballs in cast iron skillet

Equipment notes

Here’s what you need to make your own meatballs:

  • a large bowl
  • a hand mixer with hook attachments (OR just use clean hands – it’s just more work)
  • OR if you’re making a double or triple batch of meatballs, use your stand mixer with the dough hook attachment.
  • Baking sheet lined with parchment
  • Tablespoon-sized measuring spoon OR a small sized cookie scoop (mine is similar to this one on Amazon*)

Ingredients you’ll need

ingredients for meatballs in bowl
Ingredients for meatballs: Ground beef, onion, breadcrumbs, egg, mustard, salt and pepper.

Ingredient notes

  • Seasoning: feel free to use additional seasoning suited for the recipe you want to use the meatballs in. Italian seasoning is perfect for meatballs in tomato sauce! Ground paprika, garlic powder and dried parsley works perfectly for homestyle dishes!
  • Breadcrumbs: I just use regular breadcrumbs here. Panko or ripped up dry white bread work as well. You can also use crushed saltines.
  • Meat: You can make meatballs with any ground meat, I often use a mix of pork and beef.

Using a different meat

By the way, this technique is the same for ground pork meatballs and ground turkey meatballs, too! When I make turkey meatballs I often like adding extra flavor and texture to keep them interesting, like in my Greek Turkey Meatballs.

Place all ingredients in a large bowl. Using a hand mixer with the dough hooks attached, mix the ingredients together very well.

Step by step photos

Think of it as if you were making bread: Just like a yeast dough, the meat „dough“ needs to be kneaded thoroughly to stick together. If you don’t knead it until the protein sticks together, your meatballs will be crumbly and not holding their shape later.

close up of hand mixer over bowl of meatball ingredients
bowl with meat mix for meatballs

For a large batch:

If you’re multiplying the ingredients (you can scale up as much as you like, but I wouldn’t recommend making more than 5 pounds of meat in one go), it’s easier to knead the meat in a stand mixer with the dough hook attachment.

Once the mix is kneaded thoroughly, scoop out tablespoon-sized balls of meat.

close up of tablespoon over bowl of ground beef

Cup the meat between your palms and roll it into a tight ball.

female hand with ground beef for meatballs in palm
female hands rolling a meatball
female hand holding shaped meatball

Place the meatballs in a single layer on a lined baking sheet.

top down view on meatballs on baking sheet

Freezer instructions

How to freeze raw meatballs

Wrap the sheet tightly with foil and freeze the meatballs until they’re solid. This will take a couple of hours, depending on the freezer you have.

Then, pack the meatballs into freezer bags in the portion size you usually need. Make sure to label the bags with „homemade raw beef meatballs“ and today’s date!

The meatballs keep in the freezer for up to 6 months.

How to cook frozen raw meatballs

Allow the meatballs to thaw in the fridge for 12-24 hours, then cook them as you would freshly made ones.

How to freeze cooked meatballs

Cook the meatballs as instructed below, either in the oven or in a large skillet.

Drain the meatballs on paper towels and place them on clean, freshly lined baking sheets. Allow the meatballs to cool completely.

Once the meatballs are cold, tightly cover the baking sheets with foil. Freeze the meatballs until solid before transferring them to large freezer bags. Make sure to label them with „homemade cooked beef meatballs“ and today’s date!

The meatballs keep in the freezer for up to 6 months.

To reheat frozen cooked meatballs:

No need to defrost, simply plop the meatballs into a simmering sauce and cook until the meatballs are fully heated through. I usually do at least 15 minutes.

Cooking instructions

Skillet

top down view on cooked meatballs in skillet

Heat 1 tablespoon of oil in a large skillet. Add the meatballs and cook until browned from all sides and cooked through, around 6-7 minutes.

If your skillet is not large enough to fit all meatballs in a single layer, cook them in batches.

Read more on cooking meatballs on the stove here.

Oven

female hand drizzling oil over uncooked meatballs

Preheat the oven to 425°F.

Drizzle the meatballs with oil and bake them for around 10 minutes. Carefully flip them, then finish baking for another 5-10 minutes or until the meatballs are cooked all the way through.

Read more on baked meatballs here.

close up of finished meatballs

Watch the recipe video

Side dishes for meatballs

Find general ideas for sides for meatballs in this post.

Ideas for what to pair with BBQ meatballs are here.

And what goes with spaghetti and meatballs you can find in this post!

Recipes to use your meatballs in

  • Easy Swedish Meatballs
  • Easy Italian Meatballs
  • Sticky BBQ Slow Cooker Meatballs
  • Teriyaki Meatballs

You can also browse all of my meatball recipes, or all of my ground beef recipes.

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
nine raw meatballs on parchment
Pin Recipe

How To Make Meatballs From Scratch

Do you always buy them in the frozen aisle, but secretly wish you knew how to make meatballs from scratch? Don’t worry, these are the easy instructions you’ve been looking for!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.55 from 11 votes
Print Add Review

Recipe details

Prep 15 mins
Cook 15 mins
Total 30 mins
Difficulty Easy
Servings 4 servings
Nutrition 218 kcal

Equipment

  • Cookie Scoop
  • Hand Mixer
  • Large Mixing Bowl
  • Stand Mixer
  • Baking Sheet

Ingredients
 

Get your ingredients ready:

  • 1 pound ground beef
  • 1 onion finely chopped
  • ⅓ cup breadcrumbs
  • 1 large egg
  • 1 teaspoon mustard
  • Salt & pepper to taste

Instructions
 

  • Place all ingredients in a large bowl. Using a hand mixer with the dough hooks attached, mix the ingredients together very well.
  • Once the mix is kneaded thoroughly, scoop out tablespoon-sized balls of meat. Cup the meat between your palms and roll it into a tight ball. Place the meatballs in a single layer on a lined baking sheet.
Want to save this recipe?Create an account for free and start your personal Savory Nothings recipe box. Save any recipe by tapping the heart in the bottom right corner.
Join Now

Notes

For a large batch:
If you’re multiplying the ingredients (you can scale up as much as you like, but I wouldn’t recommend making more than 5 pounds of meat in one go), it’s easier to knead the meat in a stand mixer with the dough hook attachment.
To freeze raw meatballs:
Wrap the sheet tightly with foil and freeze the meatballs until they’re solid. This will take a couple of hours, depending on the freezer you have.
Then, pack the meatballs into freezer bags in the portion size you usually need. Make sure to label the bags with „homemade raw beef meatballs“ and today’s date!
The meatballs keep in the freezer for up to 6 months.
To cook frozen raw meatballs:
Allow the meatballs to thaw in the fridge for 12-24 hours, then cook them as you would freshly made ones.
To freeze cooked meatballs:
Cook the meatballs as instructed below, either in the oven or in a large skillet.
Drain the meatballs on paper towels and place them on clean, freshly lined baking sheets. Allow the meatballs to cool completely.
Once the meatballs are cold, tightly cover the baking sheets with foil. Freeze the meatballs until solid before transferring them to large freezer bags. Make sure to label them with „homemade cooked beef meatballs“ and today’s date!
The meatballs keep in the freezer for up to 6 months.
To reheat frozen cooked meatballs:
No need to defrost, simply plop the meatballs into a simmering sauce and cook until the meatballs are fully heated through. I usually do at least 10 minutes.
To cook the meatballs in a skillet:
Heat 1 tablespoon of oil in a large skillet. Add the meatballs and cook until browned from all sides and cooked through, around 6-7 minutes.
If your skillet is not large enough to fit all meatballs in a single layer, cook them in batches.
To bake the meatballs:
Preheat the oven to 425°F.
Drizzle the meatballs with oil and bake them for around 10 minutes. Carefully flip them, then finish baking for another 5-10 minutes or until the meatballs are cooked all the way through.

Nutrition

Serving: 1servingCalories: 218kcalCarbohydrates: 9gProtein: 27gFat: 7gSaturated Fat: 3gCholesterol: 111mgSodium: 172mgPotassium: 465mgFiber: 1gSugar: 2gVitamin A: 59IUVitamin C: 2mgCalcium: 39mgIron: 3mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

white bowl filled with pumpkin oatmeal topped with pecans and cranberries

< Previous Post

top down view on female hands holding black skillet with apple stuffing

Next Post >

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. Djuana Guillory says

    July 22, 2018 at 6:09 pm

    5 stars
    Hi!! Wanted to know can you add a little onion and bell pepper to the meatballs?

    Reply
    • Nora says

      July 27, 2018 at 1:13 pm

      Hi Djuana, yes! You definitely can. Just chop them very finely so your meatballs don’t fall apart while cooking. Hope that helps 🙂

      Reply
  2. Kayren says

    June 09, 2018 at 3:12 am

    Do you use plain bread crumbs or Italian bread crumbs? Can’t wait to try!

    Reply
    • Nora says

      June 09, 2018 at 10:59 am

      Plain! But depending on what you use the meatballs for, you can also use Italian! Hope you’ll like the meatballs just as much as we do!

      Reply
  3. Vlada says

    March 10, 2018 at 5:59 pm

    Absolutely delicious !

    Reply
    • Nora says

      March 12, 2018 at 1:07 pm

      Glad you liked the meatballs, Vlada!

      Reply
  4. Karen says

    March 02, 2018 at 8:04 pm

    Instead of breadcrumbs, how would oats work. I am going to make them tonight and do not have breadcrumbs.

    Reply
    • Nora says

      March 03, 2018 at 7:38 pm

      Hi Karen, sorry for my late reply! I was away at a work conference and had barely any time to catch up on comments. My apologies. For the record, oats would absolutely work. Either pulse them a few times through a food processor or soak them in some milk beforehand – delicious!

      Reply
  5. Teresa says

    January 25, 2018 at 7:14 am

    Would this work with ground chicken?

    Reply
    • Nora says

      January 26, 2018 at 5:53 pm

      Hi Teresa! I know some readers have successfully made these with ground turkey before, so I’m sure ground chicken would be fine! Let me know how it goes if you end up trying it!

      Reply
  6. Jasmine says

    January 19, 2018 at 2:44 am

    Going to try this for a party this weekend!!! I don’t have breadcrumbs; is it a must have or is it okay to try without?!

    Reply
    • Nora says

      January 20, 2018 at 11:09 am

      Hi Jasmine! They hold their shape much better with the bread crumbs. They do work, you just have to be a bit more careful. But you can also use some stale bread or crushed crackers if you have any of those? Hope that helps! – Nora

      Reply
  7. Marissa says

    November 23, 2017 at 4:03 am

    5 stars
    I just made these to go with spaghetti and they are absolutely delicious! My husband and I even enjoyed them plain right after coming out of the oven!

    Reply
    • Nora says

      November 23, 2017 at 12:07 pm

      I’m very happy to hear you liked the meatballs, Marissa! Thank you so much for coming back to leave a review – I appreciate it very much!

      Reply
  8. Morgan says

    October 17, 2017 at 1:47 am

    5 stars
    I was searching for a good meatball recipe with easy ingredients but still tasty. I’m so glad I came across this one. I had all the ingredients and it came out wonderful.. I wouldn’t change a thing. The mustard was also a nice touch! 5/5⭐

    Reply
    • Nora says

      October 18, 2017 at 1:34 pm

      I am so happy to read this – you did a wonderful job, Morgan! Thank you for leaving your sweet review, I appreciate it so much.

      Reply

Primary Sidebar

Nora Rusev from Savory Nothings

welcome to

logo for the Savory Nothings brand

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Easter Recipes

  • Strawberry Rhubarb Pie
  • Glazed Lemon Loaf Cake
  • Honey Roasted Carrots
  • Green Bean Casserole from Scratch

see all >

Popular

  • Garlic Parmesan Crispy Oven Fried Chicken
  • Oven Baked Chicken Breast
  • Crispy Oven Fried Chicken
  • TikTok Baked Oats: 6 Ways!
  • One Pot Rigatoni Bolognese
  • Southwestern Crockpot Chicken Tacos
  • Homemade Shepherd’s Pie
  • Whole Wheat Cinnamon Crunch Banana Bread

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak
  • About
  • Contact

Footer

Footer

Follow Along













Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2023

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix