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italian meatballs

Italian Meatballs

This Italian meatball recipe developed by my mom and approved by my adopted Nonna who was about as Italian as they come.
Prep Time 20 mins
Cook Time 18 mins
Course Main Course
Cuisine Italian


  • 1 pound ground beef no leaner than 85/15 or you will have DRY meatballs
  • 1 large egg
  • ½ cup plain bread crumbs
  • 1 teaspoon kosher salt (or ¾ teaspoon table salt)
  • 1 Tablespoon garlic powder
  • 1 Tablespoon dried minced onion
  • 2 Tablespoons dried parsley
  • ½ teaspoon dried oregano
  • 2 Tablespoons spaghetti sauce


  • Preheat oven to 400 °F. Line a sheet pan with parchment paper or foil.
  • Combine all ingredients above by hand, using your fingertips and not "squishing", until well mixed.
  • Roll into small balls - see picture below, banana for scale (but seriously, about 2.5-3" in diameter).
  • Bake for 18-20 minutes. Stir into your preferred heated spaghetti sauce and serve with spaghetti. Makes about 24 Italian meatballs (which is like 2 servings at my house).


Uncooked meatballs with a banana for scale.
italian meatballs (before cooking)
These freeze well after cooking, just allow the pan to cool completely and stick it directly into the freezer for a few hours. Then you can pop the meatballs off the pan and put them into a freezer bag for storage.
Keyword all beef meatballs, homemade meatballs, spaghetti and meatballs