12 Easy Meatball Recipes

You're about to discover a collection of meatball recipes that'll transform your dinner routine. Whether you're craving classic Italian flavors or want to explore global variations, these 12 recipes offer something for every palate and skill level. From the rich, creamy Swedish meatballs to zesty Vietnamese Banh Mi-inspired bites, each recipe comes with straightforward instructions and common ingredients. Let's explore these versatile protein-packed options that'll make weeknight cooking both manageable and exciting.

Classic Italian Meatballs in Marinara Sauce

Classic Italian meatballs in marinara sauce represents the heart of traditional Italian-American cooking, combining the richness of ground meats with aromatic herbs and spices. This hearty dish has been passed down through generations, perfected in countless kitchens, and remains a comfort food staple that brings families together around the dinner table.

The key to exceptional meatballs lies in the perfect balance of ingredients and gentle handling of the meat mixture. While many variations exist, this recipe focuses on creating tender, flavorful meatballs that hold their shape without becoming tough or dense, served in a rich, homemade marinara sauce that complements rather than overwhelms.

Ingredients:

• 1 pound ground beef (80/20)
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup milk
• 2 tablespoons olive oil

For the Marinara Sauce:

• 2 (28 oz) cans crushed tomatoes
• 3 cloves garlic, minced
• 1 medium onion, finely diced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste

Begin by combining all meatball ingredients except the olive oil in a large bowl. Mix gently with your hands until just combined, being careful not to overmix. Form mixture into 2-inch meatballs. Heat olive oil in a large skillet over medium heat and brown meatballs on all sides, working in batches if necessary.

For the sauce, sauté onion and garlic in olive oil until softened, add crushed tomatoes and seasonings, and bring to a simmer. Transfer browned meatballs to the simmering sauce, cover partially, and cook on low heat for 25-30 minutes, occasionally basting the meatballs with sauce. The meatballs should reach an internal temperature of 165°F (74°C).

For best results, let the meatballs rest in the sauce for 10-15 minutes before serving. This allows the flavors to meld and the meatballs to absorb more sauce. To prevent tough meatballs, avoid overworking the meat mixture and maintain a gentle simmer rather than a rolling boil. The meatballs can be made ahead and frozen, either with or without the sauce, for up to 3 months.

Swedish Meatballs With Creamy Gravy

Swedish meatballs with creamy gravy is a classic Scandinavian comfort food that has gained worldwide popularity, particularly through IKEA's famous version. These tender, perfectly seasoned meatballs are made with a combination of ground meats and aromatic spices, then smothered in a rich, velvety gravy that's brightened with a touch of sour cream.

The key to authentic Swedish meatballs lies in the blend of spices, particularly allspice and nutmeg, which sets them apart from their Italian counterparts. The gravy is equally important, combining beef broth, heavy cream, and a splash of Worcestershire sauce to create a sauce that's both complex and comforting.

Ingredients:

• 1 pound ground beef
• 1/2 pound ground pork
• 1 cup breadcrumbs
• 1/2 cup milk
• 1 egg
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• Fresh parsley for garnish

Mix breadcrumbs with milk and let stand for 5 minutes. Combine ground meats, soaked breadcrumbs, egg, onion, garlic, and seasonings in a large bowl. Form into 1-inch meatballs. Heat butter in a large skillet and cook meatballs until browned on all sides and cooked through. Remove meatballs and set aside.

In the same pan, make the gravy by whisking flour into the remaining butter and drippings. Gradually add beef broth and cream, stirring constantly until thickened. Add Worcestershire sauce and sour cream, then return meatballs to the pan to heat through.

For best results, chill the meatball mixture for 30 minutes before forming balls to make them easier to shape. The meatballs can be made ahead and frozen raw or cooked. When making the gravy, be sure to scrape up the browned bits from the bottom of the pan as they add tremendous flavor to the sauce. Serve hot over egg noodles, mashed potatoes, or with lingonberry jam for an authentic Swedish touch.

Asian-Style Teriyaki Meatballs

Asian-Style Teriyaki Meatballs combine classic meatball techniques with the sweet and savory flavors of East Asian cuisine. These tender, juicy meatballs are glazed in a homemade teriyaki sauce that delivers the perfect balance of soy, ginger, and honey notes.

The dish works equally well as an appetizer or main course, paired with steamed rice or noodles. The meatballs can be made with ground pork, chicken, or turkey, though pork provides the most authentic Asian flavor profile and optimal texture.

Ingredients:

• 1 pound ground pork
• 1/4 cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 green onions, finely chopped
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon white pepper

Teriyaki Sauce:

• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1/4 cup water

Mix all meatball ingredients in a large bowl until well combined, being careful not to overmix. Form into 1-inch balls and arrange on a lined baking sheet. Bake at 400°F for 15-18 minutes until cooked through.

While meatballs are baking, prepare the teriyaki sauce by combining all sauce ingredients in a saucepan over medium heat, whisking until thickened.

Once meatballs are done, transfer them to a large skillet and pour the teriyaki sauce over them. Toss gently to coat and simmer for 2-3 minutes until the sauce is sticky and glossy. Garnish with sesame seeds and chopped green onions before serving.

For best results, chill the meat mixture for 30 minutes before rolling into balls – this helps them hold their shape better during cooking. Avoid using lean meat as the fat content helps keep the meatballs moist and flavorful. If the mixture feels too wet, add more panko breadcrumbs one tablespoon at a time until it reaches the right consistency.

Mediterranean Lamb Meatballs

Mediterranean Lamb Meatballs embrace the vibrant flavors of the Mediterranean region, combining ground lamb with aromatic herbs and warm spices. These succulent meatballs are infused with garlic, mint, and oregano, creating a perfect balance of traditional Mediterranean cuisine.

This versatile dish can be served as an appetizer, added to pasta, or enjoyed as a main course with rice or flatbread. The addition of fresh lemon zest and crumbled feta cheese elevates these meatballs beyond ordinary, making them a crowd-pleasing option for both casual dinners and special occasions.

• 1 pound ground lamb
• 1/2 cup breadcrumbs
• 1 large egg
• 4 cloves garlic, minced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh mint, chopped
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon lemon zest
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Combine all ingredients except olive oil in a large bowl, mixing gently with your hands until just combined. Avoid overmixing to ensure tender meatballs. Form the mixture into 1.5-inch balls, placing them on a parchment-lined baking sheet.

Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown and cooked through, about 8-10 minutes. Alternatively, bake in a preheated 400°F oven for 20-25 minutes until internal temperature reaches 160°F.

For best results, chill the meatball mixture for 30 minutes before forming balls to help them hold their shape better. If the mixture feels too wet, add more breadcrumbs one tablespoon at a time. These meatballs can be made ahead and frozen for up to three months – simply thaw overnight in the refrigerator before cooking.

Turkey Meatballs With Herbs

Turkey meatballs with herbs offer a lighter alternative to traditional beef meatballs while maintaining rich flavor and satisfying texture. These versatile meatballs can be served with pasta, in sandwiches, or as appetizers, making them perfect for both casual family dinners and entertaining guests.

The combination of fresh herbs and lean ground turkey creates a delicate balance of flavors, while breadcrumbs and eggs help bind the mixture together, ensuring the meatballs stay moist during cooking. This recipe yields approximately 24 medium-sized meatballs that can be baked or pan-fried to perfection.

Ingredients:

• 2 pounds ground turkey
• 1 cup plain breadcrumbs
• 2 large eggs
• 1/4 cup milk
• 1/3 cup fresh parsley, finely chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 4 cloves garlic, minced
• 1 medium onion, finely diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Mix all ingredients except olive oil in a large bowl until well combined, being careful not to overmix. Form mixture into 1.5-inch balls, placing them on a lined baking sheet. If baking, preheat oven to 400°F and cook for 20-25 minutes until internal temperature reaches 165°F. For pan-frying, heat olive oil in a large skillet over medium heat and cook meatballs in batches for 8-10 minutes, turning occasionally until golden brown and cooked through.

For best results, chill the meatball mixture for 30 minutes before forming balls, as this helps them hold their shape better during cooking. The meatballs can be made ahead and frozen raw or cooked for up to 3 months. When reheating, add a splash of broth or sauce to maintain moisture.

Slow Cooker BBQ Meatballs

Slow Cooker BBQ Meatballs combine the comfort of traditional meatballs with the sweet and tangy flavors of barbecue sauce. This effortless dish requires minimal prep time and lets your slow cooker do most of the work, making it perfect for busy weekdays or casual entertaining.

These versatile meatballs can be served as an appetizer, main course, or party food. The slow cooking process allows the meatballs to become tender while absorbing the rich barbecue flavors, creating a crowd-pleasing dish that's both satisfying and convenient.

Place frozen meatballs in the slow cooker. In a medium bowl, whisk together barbecue sauce, grape jelly, diced onion, Worcestershire sauce, garlic powder, black pepper, and red pepper flakes until well combined. Pour the sauce mixture over the meatballs, ensuring they're evenly coated. Cover and cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally to prevent sticking and ensure even coating.

For best results, avoid opening the slow cooker lid too frequently during cooking as this releases heat and extends cooking time. The meatballs should reach an internal temperature of 165°F (74°C). If the sauce becomes too thick during cooking, add a small amount of water or chicken broth to reach desired consistency. These meatballs can be kept warm in the slow cooker for up to 2 hours after cooking.

Ingredients:

• 2 pounds frozen meatballs
• 18 oz barbecue sauce
• 1 cup grape jelly
• 1 onion, finely diced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Greek-Style Chicken Meatballs

These Greek-style chicken meatballs bring Mediterranean flavors to a classic comfort food dish. The combination of ground chicken, fresh herbs, and traditional Greek seasonings creates a lighter alternative to traditional beef or pork meatballs while maintaining all the satisfying qualities you expect from a great meatball.

The dish incorporates classic Greek ingredients like oregano, garlic, and lemon zest, making it perfect for serving with tzatziki sauce, Greek salad, or wrapped in warm pita bread. These meatballs can be baked or pan-fried and are versatile enough to be served as an appetizer, main course, or even in sandwiches.

Ingredients:

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• 1/4 cup finely chopped red onion
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon dried oregano
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup crumbled feta cheese

In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, red onion, herbs, lemon zest, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix. Fold in the crumbled feta cheese. Form the mixture into 1.5-inch meatballs, placing them on a parchment-lined baking sheet. Refrigerate for 30 minutes to help them hold their shape.

Preheat your oven to 400°F (200°C). Brush the meatballs with olive oil and bake for 20-25 minutes, or until they're golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

When preparing these meatballs, keep the meat mixture cold and work with slightly wet hands to prevent sticking. The meatballs can be made ahead and frozen raw for up to 3 months – just thaw in the refrigerator overnight before cooking. For the best texture, avoid overworking the meat mixture, as this can result in tough, dense meatballs.

Spicy Mexican Albondigas

The soup-like consistency of albondigas makes it a perfect comfort food for cold weather, while the combination of mint, cilantro, and chipotle gives it a distinctive Mexican flavor profile. This dish has been passed down through generations and varies from region to region within Mexico.

Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 1 cup cooked rice
• 2 eggs
• 1 onion, finely diced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo sauce
• 2 tbsp fresh mint, chopped
• 1/4 cup fresh cilantro, chopped
• 2 quarts chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tomatoes, diced
• Salt and pepper to taste

Combine the ground meats, rice, eggs, half the onion, half the garlic, one chipotle pepper, mint, and half the cilantro in a large bowl. Mix thoroughly and form into 1-inch meatballs.

In a large pot, bring the chicken broth to a simmer and add the remaining onion, garlic, chipotle pepper, carrots, celery, and tomatoes. Gently drop the meatballs into the simmering broth and cook for 20-25 minutes until they're cooked through and the vegetables are tender.

The key to perfect albondigas lies in not overworking the meat mixture and maintaining a gentle simmer rather than a rolling boil, which could cause the meatballs to break apart. You can adjust the spiciness by varying the amount of chipotle peppers, and the soup can be stored in the refrigerator for up to 3 days, with the flavors actually improving over time.

Sweet and Sour Party Meatballs

Sweet and Sour Party Meatballs are a classic cocktail party dish that combines savory meatballs with a tangy, sweet sauce. These bite-sized treats have been a staple at social gatherings since the 1960s and remain popular due to their simple preparation and crowd-pleasing flavor profile.

The secret to perfect sweet and sour meatballs lies in the balance of flavors and the slow cooking method that allows the sauce to caramelize slightly while keeping the meatballs tender and juicy. This recipe can be made ahead of time and reheated, making it ideal for entertaining.

• 2 pounds ground beef
• 1 cup breadcrumbs
• 2 eggs
• 1/2 cup milk
• 1 small onion, finely diced
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup grape jelly
• 1 bottle (12 oz) chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce

Mix ground beef, breadcrumbs, eggs, milk, onion, garlic powder, salt, and pepper in a large bowl. Form into 1-inch meatballs and place on a baking sheet. Bake at 375°F for 20 minutes until browned.

Meanwhile, combine grape jelly, chili sauce, soy sauce, and Worcestershire sauce in a slow cooker. Add the cooked meatballs to the sauce mixture.

Cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally to ensure the meatballs are evenly coated with sauce. The sauce will thicken slightly as it cooks, creating a glossy coating on the meatballs.

For best results, avoid overcrowding the meatballs when baking, as this can lead to uneven cooking. The meatballs can be frozen before adding to the sauce and stored for up to 3 months. When serving at a party, keep the slow cooker on the "warm" setting to maintain the ideal serving temperature.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs combine the beloved flavors of classic buffalo wings with the convenience and versatility of meatballs. This creative twist on two popular dishes delivers the perfect balance of spicy buffalo sauce, tender ground chicken, and savory seasonings, all rolled into bite-sized portions that are ideal for appetizers, party snacks, or main dishes.

These meatballs offer a healthier alternative to traditional wings while maintaining that signature buffalo taste. The ground chicken creates a lighter texture than beef meatballs, and when combined with buffalo sauce, they deliver the same satisfying kick you'd expect from buffalo wings, minus the mess of bone-in chicken pieces.

• 1 pound ground chicken
• 1 cup breadcrumbs
• 1 large egg
• 1/4 cup finely diced celery
• 1/4 cup finely diced onion
• 2 cloves minced garlic
• 1/2 cup buffalo sauce (plus extra for coating)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup blue cheese crumbles
• 2 tablespoons olive oil

Preheat the oven to 400°F (200°C). In a large bowl, combine ground chicken, breadcrumbs, egg, celery, onion, garlic, 1/4 cup of buffalo sauce, and all seasonings. Mix thoroughly but avoid overworking the meat. Form the mixture into 1-inch meatballs and place them on a lined baking sheet. Brush each meatball lightly with olive oil.

Bake for 15-20 minutes or until the internal temperature reaches 165°F (74°C). Once cooked, transfer the meatballs to a large bowl and toss with the remaining buffalo sauce until well coated. Serve immediately with blue cheese or ranch dressing, celery sticks, and carrots.

For best results, chill the meatball mixture for 30 minutes before forming the balls, as this helps them hold their shape better during cooking. Avoid using lean ground chicken, as some fat content helps keep the meatballs moist. If the mixture seems too wet, add more breadcrumbs gradually until you reach a consistency that allows you to form balls easily without sticking to your hands.

Vietnamese Banh Mi Meatballs

Vietnamese Banh Mi Meatballs combine the iconic flavors of the classic Vietnamese sandwich into delicious, bite-sized portions. These meatballs capture the essence of banh mi with a harmonious blend of Vietnamese and French colonial influences, featuring aromatic lemongrass, fish sauce, and fresh herbs.

The meatballs are typically served with pickled vegetables, fresh cilantro, and crusty bread, mirroring the traditional banh mi sandwich components. While they can be enjoyed as an appetizer or party food, they also make an excellent main course when paired with rice or noodles.

Ingredients:

• 1 pound ground pork
• 2 stalks lemongrass, finely minced
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/4 cup breadcrumbs
• 1 egg
• 2 shallots, finely chopped
• Pickled daikon and carrots
• Fresh cilantro
• Cucumber slices
• French baguette (optional)
• Sriracha mayonnaise for serving

Mix all meatball ingredients (ground pork through shallots) in a large bowl until well combined. Form the mixture into golf ball-sized portions and arrange them on a lined baking sheet. Chill the meatballs for 30 minutes to help them hold their shape. Preheat the oven to 400°F (200°C) and bake for 20-25 minutes until golden brown and cooked through, or pan-fry them in batches over medium heat until evenly browned and fully cooked.

Serve the meatballs hot, garnished with pickled vegetables, fresh cilantro, and cucumber slices. If desired, slice the baguette and serve the meatballs as sliders with sriracha mayonnaise spread.

For best results, don't overwork the meat mixture as this can make the meatballs tough. The lemongrass should be very finely minced to avoid tough pieces in the finished meatballs. If the mixture seems too wet, add more breadcrumbs; if too dry, add a tablespoon of water or stock.

Parmesan Garlic Meatballs

Parmesan garlic meatballs combine the rich flavors of Italian cuisine with the comfort of a classic meatball. These versatile meatballs can be served over pasta, in sandwiches, or as an appetizer, making them perfect for both family dinners and entertaining guests.

The key to creating these flavorful meatballs lies in the perfect balance of fresh garlic, aged Parmesan cheese, and carefully selected herbs. When properly prepared, these meatballs remain tender and juicy on the inside while developing a golden-brown crust on the outside.

• 1 pound ground beef (80/20)
• 1/2 pound ground pork
• 3/4 cup fresh grated Parmesan cheese
• 4 cloves garlic, minced
• 1/2 cup breadcrumbs
• 2 large eggs
• 1/4 cup whole milk
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Mix all ingredients except olive oil in a large bowl, being careful not to overwork the meat mixture. Form into 1.5-inch balls using slightly wet hands to prevent sticking. Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 15-20 minutes.

For optimal results, chill the formed meatballs for 30 minutes before cooking to help them maintain their shape. Allow the meatballs to develop a good sear before attempting to turn them, as this will prevent sticking and create a delicious golden crust. If making ahead, these meatballs can be frozen raw or cooked for up to three months.

Avoid overworking the meat mixture during preparation, as this can result in tough, dense meatballs. For best results, combine ingredients until just mixed and use gentle hands when forming the balls. If using the meatballs in sauce, consider browning them first and then finishing the cooking process in your favorite marinara or cream sauce.