It’s not spaghetti night without meatballs! Use this simple meatball recipe for quick and easy meatballs to go with your favorite pasta or packed in school lunches. Make double and freeze for next time too!
I don’t know about your kids, but whenever we have spaghetti night, my kids always request that we have meatballs to go with it.
Same with Homemade Spaghetti-O’s, Butter Parmesan Zoodles, or even as the main component in their lunch boxes.
To find the best meatball recipe, I tried ground bison, ground turkey, and ground beef. I tested different lean/fat ratios, different greens, and various substitution ideas when I ran out of key ingredients.
After some experimenting, my 15-minute simple meatball recipe is finally ready and kid-tested with two enthusiastic thumbs up! Yes!
BAKED MEATBALL RECIPE
I know you’ll love this recipe because it’s:
- Quick and easy. It takes only 15 minutes for healthy and delicious meatballs that the whole family will love!
- Versatile. Try ground beef or ground turkey (I even tried ground bison!) and use whatever greens and herbs you have on hand.
- Kid-approved. This recipe is a winner because despite having meatballs in their lunch nearly every week for two months, no one has complained.
- Freezer-friendly. Consider batch cooking or making extra and freezing them for future meal plans.
HERE’S WHAT YOU NEED FOR SIMPLE ITALIAN MEATBALLS
These Italian meatballs come together quickly, with just a few fresh ingredients and some dried herbs from your pantry.
- ground beef (or ground bison)
- salt and pepper
- onion powder
- garlic powder
- dried oregano
- dried basil
- fresh spinach or kale
- egg
- flour (I used all-purpose and whole wheat)
- Parmesan cheese
BAKED MEATBALLS RECIPE INGREDIENTS
I’ve realized a few key points that make these baked meatballs recipe a winner all around.
Ground Beef
- When I tested this recipe with ground turkey, it was unanimous that it just wasn’t as tasty as it was with ground beef. So much so, that it wasn’t worth attempting a second round to fix it.
- If you are a ground turkey family, you might like the meatballs just fine. But coming from a family that doesn’t eat much ground meat in general, we much prefer ground beef. I’m not sure we would like chicken meatballs either.
- We also did not try it with ground pork or Italian sausage, however that is an option too.
- We love to buy our ground beef from Butcher Box. They offer high-quality, grass-fed beef for a good price. You can read my review here.
We love to get our ground beef from Butcher Box. They deliver grass-fed beef, pasture-raised and organic chicken, and heritage pork directly to your front door each month. You can read my honest review on Butcher Box here, and my post on how to make Butcher Box worth the cost!
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Low Fat Ratio
- I tested a batch using 80/20 ground beef and then another using 90/10 ground beef. The 80/20 meatballs had a good flavor, but they tasted greasy. The 90/10 ground beef had the same great flavor, but the meatballs weren’t greasy at all. I also thought that these held up better to the rolling and baking process in the end.
- Ground bison has a low-fat content, so it works really well in these Italian meatballs. If you find a good sale on ground bison, feel free to substitute for the ground beef.
Greens
- We’re adding some finely chopped greens to these meatballs not only for flavor but also because it’s an easy way to sneak extra vegetables into the lunch box.
- I tested this meatball recipe using spinach, kale, and even celery leaves and every batch was delicious.
- Why celery leaves, you ask? Because I ran out of spinach and kale! It was merely an experiment to see if I could get away with it, and I did. Cabbage or mustard greens or another leafy green veggie work great too! Feel free to substitute.
Parmesan
- Parmesan is a pricier cheese, but it adds a bit of savory that makes this simple meatball recipe one of the best I’ve ever had.
- You can save money by shredding the rind instead of the cheese itself. Of course, you’ll get a stronger Parmesan flavor with the cheese itself, but I hate throwing away the rind and found that the kids preferred the milder flavor of the rind anyway!
Herbs
- This recipe calls for dried herbs. You CAN use fresh herbs and diced onions and minced garlic, but it’s really not necessary.
- The meatballs are really good with dried herbs, and not having to chop onions or herbs makes the prep process way faster.
Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)
Sauce
- While this simple meatball recipe is absolutely delicious on its own, perhaps the best part is its versatility. Make spaghetti and meatballs with 15 Minute Spaghetti Sauce, or marinara sauce, or pair it with 5 Minute Spinach Pesto. Or do what I’ve been doing and pair them with whatever leftovers you have in the fridge and give them to the kids for lunch.
HOW TO MAKE MEATBALLS
Step 1: Preheat the oven to 375F and line a cookie sheet with a silicone mat.
Step 2: Chop the greens.
Step 3. Add all the ingredients to the bowl of a stand mixer and using the paddle attachment, mix until everything is evenly distributed and mixed well.
Step 4: Use a cookie scoop to evenly portion the meat mixture into balls and place the balls on the prepared cookie sheet.
Gently roll each ball in your hand for about 5 seconds, just to create a uniform ball shape so that the meatballs retain their shape after cooking.
Step 5: Bake for 15 minutes. Serve with your favorite pasta dish.
SIMPLE MEATBALL RECIPE NOTES
I used three tools to make the meatball process faster and recommend using them whenever possible:
- Standing Mixer
I have a 5-quart kitchen aid mixer, and by using the paddle attachment, I can dump everything in the bowl, turn it on low for a minute or two, and the mixture is done. No more mashing meat with my hands or getting all the goop between my fingers. - Cookie Scoop
Just like I like my Sweet and Salty Energy Bites to be uniform in size, I prefer the same for my meatballs too. Thanks to my trusty cookie scoop, each meatball is the same size and same nutrition and it makes serving the kids equally as easy as counting to 4 or 5. - Silicone Baking Mat
I got a set of 3 silicone baking mats, like these, at Costco a couple of years ago and they’ve been invaluable since. I use them for baking (cookies and meatballs, obviously), but I also use them as a surface when I’m kneading bread. Flouring the mat instead of flouring the counter makes less mess and cleaning up really easy. And easy clean-up makes any recipe taste that much better in my opinion.
By the way, these meatballs freeze WONDERFULLY, so make a double batch and get ahead of the game! Making extras and freezing is one of my secrets to keeping real food on the table and NOT spending all of my time in the kitchen! Flash freeze on a baking sheet, and then transfer to a freezer bag or an airtight container. Let thaw overnight in the refrigerator to serve.
SERVE ITALIAN MEATBALLS WITH:
Serve this simple meatball recipe alongside Healthy Baked Ziti or Savory Pasta with Onions and Greens. You could even use my Hamburger Bun Recipe to make sub rolls and have meatball subs!
Don’t forget to try my easy and quick Homemade Spaghetti Sauce. It only takes 15 minutes! If you have Alfredo fans, try this quick and easy Alfredo sauce with your cooked meatballs.
SPAGHETTI MEATBALLS FAQS
What is the secret to good spaghetti meatballs?
The secrets to making good meatballs are the herbs, low-fat ratio, and Parmesan! I talk more about this above, but I will say that with this combination you will end up with delicious savory meatballs!
What do you put in homemade meatballs so they don’t fall apart?
The ingredient that helps bind the meatballs together is the flour! I use all-purpose and whole wheat. Some recipes use breadcrumbs or oats to achieve this. I have not tried this, but it is an alternative.
What can I use instead of Parmesan cheese in meatballs?
An excellent substitute for Parmesan cheese is Asiago cheese! It melts great and adds that delicious cheesy flavor to this simple meatball recipe.
Is it better to fry or bake meatballs?
We prefer baking our meatballs. These baked meatballs turn out great without being overly greasy.
Are these meatballs gluten-free?
This meatball recipe is not gluten free because of the flour, but you could replace the flour with your favorite gluten-free 1-to-1 flour.
MORE YUMMY SIDES FOR YOUR MEATBALLS
- The Best Stovetop Mac and Cheese
- Butter Parmesan Zoodles
- Instant Pot Brown Rice
- Fluffy Dinner Rolls
- Instant Pot Spaghetti Squash
Ground Beef Meal Plan
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15 Minute Italian Meatballs
It’s not spaghetti night without meatballs! Use this simple meatball recipe for quick and easy meatballs to go with your favorite pasta or packed in school lunches. Make double and freeze for next time too!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 36–40 meatballs 1x
- Category: Main Meals
- Method: Oven
- Cuisine: Italian
Ingredients
- 1 lb ground beef (or ground bison)
- 1 ¼ tsp salt
- ¼ tsp pepper
- 1 ½ tsp onion powder
- 1 ½ tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup fresh spinach or kale, loosely packed
- 1 egg
- 2 Tbsp flour (I used all-purpose and whole wheat)
- 2 oz Parmesan cheese, shredded (using the rind, if possible)
Instructions
- Preheat the oven to 375F and line a cookie sheet with a silicone mat.
- Chop the greens as finely as possible.
- Add all the ingredients to the bowl of a stand mixer and using the paddle attachment, mix until everything is evenly distributed and mixed well. Alternatively, combine the ingredients in a large bowl and mix using your hands or a wooden spoon.
- Use a cookie scoop to evenly portion the meat mixture into balls and place the balls on the prepared cookie sheet. Gently roll each ball in your hand for about 5 seconds, just to create a uniform ball shape and so that the meatballs retain their shape after cooking.
- Bake for 15 minutes.
- Serve with your favorite pasta dish.
Notes
Adapted from Raising Generation Nourished.
Nutrition
- Calories: 229
My family loves these meatballs, though we prefer reducing the spices 25% or so. My husband & children love hunting, so we make these with venison burger. We have made them both with and without spinach and enjoy them both ways. I gently mix the ingredients in a large bowl with a spoon versus using my hands and get good results. Thanks so much for a great recipe!!
Tiffany, You are absolute genius. This recipe sounds delicious and the extra vegetables added to it outstanding. My son is 25 years old and lives on his own now. Along with my 2 year old granddaughter Everly. Always looking for adding healthy things for both of them. As well as my husband and I. So Wednesday I will get the stuff to make these.
If you don’t have a cookie scoop, approximately how much meat goes into
each meatball, 2 Tbsps. or less? I’m ordering a scoop just for these, but your
recommendation isn’t available anymore and not sure what size that was.
Thanks. Can’t wait to try your recipe.
Hi Pat,
so sorry for the delay in responding. We will fix that recommended link in the post. I would say it’s about 2 Tbsp. Let us know how this turned out for you! 🙂
thoughts on adding a handful of dry bread crumbs? wouldn’t hurt surely….
Hi William! That’s a great modification to try. We haven’t tested it on this recipe but if you do, please report back and let us know how it goes. 🙂
Looks delicious Tiffany! Do you add onion or garlic by any chance to the recipe? I feel like I see little bits of onion in the pictures but not in the ingredient list. Thank you!
Natasha, you can add finely chopped onions or minced garlic if you would like. In the written recipe section of the post it talks about a couple options you can add if you wanted to.
Natasha, I think you see the Parmesan cheese. (not onion bits) I made these today. So. Good.♥
So simple. Simply wonderful.
Thank you, Anna! We’re so glad you love them!
I have made these several times now, and found that using the 90/10 combination is the best otherwise they taste (and look) to greasy and nobody at home will eat them. Also key is to make them small — to large and they take longer to cook and also makes them drier.
Thanks for the tip Robert!
i’m going to make these today. They look delish! Just wondering if anyone has had success freezing them cooked or uncooked? If yes, what reheat time/temp have you found to be the best?
Hi Nats! I freeze these cooked, and reheat often in the microwave (not ideal, but that’s how it goes sometimes). If you want to reheat in the oven, try 400 for 5-10 minutes!
The meatballs are delicious! A thought to make them quicker – Spread the mixture out on the counter/mat and flatten it to the height of the meatball you want to make. Make it a rectangle. Then take a pizza cutter and make even cuts vertical and then horizontal making a bunch of little squares. Then take the squares and roll them into balls. It goes so fast and they are the same size! (Mostly, if you make the lines even!)
Thank you for a quick easy recipe!
What a great idea Lorraine – thanks for sharing! 🙂 Thanks for glowing review as well; I’m so glad you enjoyed them!
What sauce are you using in the picture? It looks delicious!
Thanks Anna! That is a nothing fancy spaghetti sauce with some dried herbs. 🙂
I have a few questions about this:
1. Will a flax egg work?
2. Will a different cheese work?
3. Will ground beans work? (I’m a vegetarian).
Thank you!
Yes all of these should work according to my knowledge, however they wont come out exactly as the meatballs in the post.
Never throw out a Parmesan rind. I keep mine, freeze them & then use later ito simmer in various Italian soups & sauces. Adds great flavour! Just remember to remove before serving.
Remove!!?? Never, it’s the most delicious little bite, we all go looking for those gooey bits!
Havingsaid that, I always put stale bread (softened in water and squeezed) into my meatballs – makes them nice and soft and is a good way to use up stale bred!
Can these be pan fried instead to cook quicker?
Phelicia, we haven’t tested it but if you do, cook it on a lower temperature and be sure to cover it to help the meat cook more evenly. It will also likely take longer than 15 minutes. Report back and let us know how it goes. 🙂
my sister only makes them with ground pork, and ground veal, (no beef what so ever)
and she also adds parm cheese,
I didn’t think about ground pork Ellen – thanks for the suggestion!
Oh me, oh my.
“my sister only makes them with ground pork, and ground veal, (no beef what so ever)”
Ahem… veal IS beef. In fact, it’s literally baby beef, but sooo delicious and far more tender. Enjoy 🙂
P.S.
I like the ground pork idea, just be sure to get a fattier cut to grind or just ask the butcher at pretty much any grocer because pork nowadays is WAY too lean.