Home » Main Dish Recipes

Meatballs: Scrumptious, Savory and Oh So Easy

scrumptious savory meatballs

While they cer­tain­ly ARE scrump­tious savory meat­balls, this post should almost be called, “Meat­balls, the Easy Way”. At first glance, the ingre­di­ent list seems long, but with the excep­tion of one, they’re pret­ty com­mon pantry ingre­di­ents (many of them sea­son­ings) that come togeth­er in minutes!

Sec­ond­ly, Scrump­tious Savory Meat­balls are baked, not pan fried, so there’s no stand­ing over the stove rotat­ing them in and out of the skil­let. And, the recipe makes a huge batch, so you have plen­ty to freeze for future meals. Sav­ing meal-time prep in the future? You bet, I’m okay with that! 

Where’d This Recipe Come From?

My recipe was devel­oped around ten years ago, when our youngest request­ed spaghet­ti for her birth­day sup­per. She did­n’t want just reg­u­lar spaghet­ti sauce with ground beef in it, though. She want­ed meatballs. 

scrumptious savory meatballs

I put this recipe togeth­er, and it has become one of her, and my hus­band’s favorites. As these meat­balls come out of the oven, David is usu­al­ly hov­er­ing some­where in the back­ground, wait­ing for an oppor­tu­ni­ty to grab a few when I’m dis­tract­ed with some oth­er cook­ing. lol He will eat them straight off the sheet pan, with­out sauce or any­thing. They are incred­i­bly fla­vor­ful and stand on their own as a deli­cious meal. (Or in some cas­es, a snack.) lol

So, be fore­warned. When these come out of the oven, you’ll need a chair and a whip to keep back the milling throng gath­er­ing in your kitchen. These meat­balls are addic­tive­ly deli­cious and once your fam­i­ly-mem­bers pop one, hot, delec­table lit­tle sphere into their mouth, they’re gonna want them all! 

savory meatball ingredients

The Ingredients

  • 93% lean ground beef
  • eggs
  • Worces­ter­shire sauce
  • milk
  • red onion, minced
  • gar­lic, minced
  • Ital­ian bread crumbs (My pref­er­ence is Panko, because I like the tex­ture, but I still have good results using reg­u­lar Ital­ian bread crumbs.)
  • red pep­per flakes
  • Spike Sea­son­ing (aha! The secret ingredient.)
  • dried pars­ley
  • dried basil
  • grat­ed parme­san cheese
  • salt
  • black pep­per

What is Spike Seasoning?

I dis­cov­ered Spike Sea­son­ing more than a decade ago. It’s a blend of so many sea­son­ings, herbs and dehy­drat­ed veg­eta­bles (I think I count­ed 44), I’ve nev­er made an attempt to re-cre­ate it from scratch. It is also crazy deli­cious. In savory dish­es, it can be the dif­fer­ence between good and “Oh, my goodness!” 

spike seasoning

Spike is great on meat, in scram­bled eggs, in sauces and casseroles. I can’t imag­ine a savory prepa­ra­tion that would­n’t be enhanced by it. It’s one of my few every-day ingre­di­ents that I can’t buy at my local Wal­mart, though. I buy it in bulk on Ama­zon and have it shipped right to my front porch. I buy this 14 oz box of Spike when I order.

I’m guess­ing you could sub­sti­tute your own favorite herb blend in the meat­balls, but I can’t guar­an­tee the fla­vor will be as mouth-water­ing­ly delicious.

How to Make Scrumptious Savory Meatballs

In a very large mix­ing bowl, add all the ingre­di­ents for the meat­balls. I toss every­thing in together.

Mix­ing this is so much eas­i­er if you just dig in and mix it with your hands, just like you were mak­ing meat­loaf or sausage. If you’re squea­mish about touch­ing meat, you can try doing it with a wood­en spoon, but the most even dis­tri­b­u­tion and thor­ough mix­ing will come from using your hands. Maybe you could try some of those plas­tic food han­dler’s gloves if that would help.

meatball mixture

Once mixed, you’ll be able to see all the fla­vor-pop­ping herbs, crumbs, cheese and onions. See­ing them is good. Just be sure they are even­ly dis­trib­uted through­out the meat­ball mixture.


The next step is to shape the meat­balls. For me, the eas­i­est way to keep them fair­ly uni­form, (so they cook even­ly), is to use a cook­ie dough scoop. If you don’t have one, it’s total­ly fine. It just makes my job easier. 

The scoop is con­sid­ered the small size, which holds about 2 tea­spoons and mea­sures 1.5 inch­es in diam­e­ter. It takes a lit­tle more than an ounce of meat­ball mix­ture to fill it. Four meat­balls usu­al­ly end up weigh­ing about 4.5 ounces. 

Scoop the mix­ture into your hand, roll into a ball and then arrange on a parch­ment-lined bak­ing sheet.

meatballs rolled

Bake and serve. Or freeze. Or add to a favorite dish. You are set, my friend! I usu­al­ly get 126 meat­balls out of this recipe. Even count­ing for pet­ty lar­ce­ny when my back is turned, that’s about 5 meals worth of meat­balls for a fam­i­ly of 6!

How to Freeze Savory Meatballs

Once the meat­balls come out of the oven, I usu­al­ly use a few of them to cre­ate a yum­my meal like this Meat­ball Gravy over Mashed Pota­toes or Sweet and Sour Meat­balls over Cau­li­flower Rice, while let­ting the extras com­plete­ly cool. We enjoy a tasty din­ner while the cool­ing hap­pens, then I’m ready to freeze the boun­ty for quick and easy future meals.

Once the meat­balls are com­plete­ly cool, I remove the parch­ment paper from the sheet tray and spread the meat­balls out on the tray, again, mak­ing sure none are touch­ing. I pop the tray into the freez­er for about an hour (just long enough for them meat­balls to be com­plete­ly frozen). 

Once frozen, I pop them off the tray and into a zip-top freez­er bag. Since they have been indi­vid­u­al­ly flash frozen, I can pull out 1 or 4 or 24, as need­ed. They don’t stick togeth­er and they’re stored safe­ly for when­ev­er I need them. (Inci­den­tal­ly, we call 4 meat­balls a serv­ing, since that’s about a quar­ter of a pound. Some, unnamed favorite peo­ple enjoy some­thing more like TWO serv­ings, though. lol So, I just plan accordingly.)

The Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
scrumptious savory meatballs

Scrumptious Savory Meatballs

  • Author: Glen­da Embree
  • Total Time: 30 min­utes
  • Yield: 126 meat­balls 1x


  • lbs 93% lean ground beef
  • 3 eggs
  • ¼ cup Worces­ter­shire sauce
  • 1 cup milk
  • 1 medi­um red onion, minced
  • 2 Table­spoons gar­lic, minced
  • 2 cups Ital­ian bread crumbs (I like Panko, but reg­u­lar work great, too)
  • 1 Tbl red pep­per flakes
  • 2 Tbl Spike Seasoning
  • ⅓ cup dried parsley
  • ⅓ cup dried basil
  • 2 cups grat­ed parme­san cheese
  • 1 Tbl salt
  • 1 Tbl black pepper


  1. Add all ingre­di­ents to an extra large mix­ing bowl.
  2. For best results, use your hands to mix and com­bine all the ingre­di­ents, dis­trib­ut­ing every­thing even­ly through­out the meat mixture.
  3. Scoop the mix­ture into balls, using a small cook­ie dough scoop.
  4. Arrange the meat­balls on two parch­ment-lined sheet pans, leav­ing a lit­tle space between each one.
  5. Bake at 350° for 20 minutes.
  6. Remove the trays and cool on cool­ing racks.


The meat­balls are ready to use in your favorite recipes, as soon as they come out of the oven.

To freeze the leftovers:

  1. Let the meat­balls cool completely.
  2. Remove the parch­ment paper from the bak­ing sheets and arrange meat­balls, again, mak­ing sure they don’t touch. 
  3. Put trays in freez­er for about an hour or until meat­balls are frozen solid.
  4. Put flash-frozen meat­balls into zip-top bags and store in freez­er until ready to use.
  5. Add to any recipe like you would any frozen meatball.
  • Prep Time: 10 min­utes
  • Cook Time: 20 min­utes
  • Cat­e­go­ry: Beef, Main Dish
  • Method: Bak­ing
  • Cui­sine: Amer­i­can

Okay, guys, now that you have this recipe, the pos­si­bil­i­ties for deli­cious­ness are ENDLESS! I’ve got more “what to do with meat­balls” recipes com­ing in the next day or two. 

Indi­vid­u­al­ly, flash-frozen and ready for scrump­tious, future recipes!

And, hav­ing these in your freez­er means din­ner on week­nights will be a breezy, fast-and-easy expe­ri­ence. Are you start­ing to see how cook­ing once to eat many times can reap you big rewards? I hope so! 

Big hugs, my friend! Have a bless­ing-filled week­end and share a fam­i­ly din­ner with the peo­ple you love most! 

More Serving Ideas for Meatballs

If you’re look­ing for all Pork Meat­balls, try this yum­my recipe for self-sauc­ing meat­balls over on Whole Food Bellies.

Also, check out these del­ish dish­es made with my Spicy Meatballs!

Sweet and Sour Meatballs : an Easy Thirty-Minute Dinner
Meatballs in Brown Gravy

2 thoughts on “Meatballs: Scrumptious, Savory and Oh So Easy”

    • Thank you, Kay! That’s excit­ing to hear. I’m so glad you guys enjoyed them and hope I’ll “see” you around the blog, again!


Leave a Comment

Recipe rating