Delicious Italian Meatballs

I love keeping meatballs in my freezer for a quick and delicious meal. They’re easy to defrost and put with my homemade marinara sauce to serve over spaghetti, zucchini noodles, or serve on a sub roll topped with melted provolone.  Super fast, super easy!

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I always double this recipe so I have plenty to freeze.  Meatballs are easy to warm up for lunch, or nights that I’m only cooking for one.

By mixing the seasonings a little at a time, it’s easier to make sure it’s incorporated all throughout the meat mixture.

I use a 2 oz cookie scoop to measure out the meatballs so they are all the same size and cook evenly. I also bake on a silicone baking mat to prevent sticking.

Italian Meatballs

Easy Italian meatballs that are simple to make, they freeze well and are super delicious.  Serve over pasta, zucchini noodles, or on a sub roll with melted provolone.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 meatballs
Author Mendy Campbell


  • 1 lb ground beef
  • 1/2 lb Italian sausage bulk ground
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup bread crumbs
  • 1 TBSP oregano
  • 1 TBSP parsley
  • 1/2 tsp garlic powder
  • 1/4 cup parmesan cheese grated


  1. Mix ground beef, sausage, salt and pepper in a large bowl. Add eggs and milk, and mix well. In another bowl, blend remaining ingredients and add a little at a time to the meat mixture to incorporate well. Using a 2 oz scoop, form into balls and hand roll. Lay on a cookie sheet and silicone baking mat, bake at 400° until cooked through, about 20 minutes. I rotate the balls halfway through cooking. Cool. The meatballs can be flash frozen on a cookie sheet then stored in a freezer bag.

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