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Meatballs: Scrumptious, Savory and Oh So Easy

I know you’re going to love these beefy, deli­cious home­made meat­balls with a mild spicy kick! They are bite-sized fla­vor bombs that work in all your fam­i­ly favorites. 

scrumptious savory meatballs
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They’re extra­or­di­nary in spaghet­ti, tossed in my 30-minute Home­made Mari­nara Sauce, for snack­ing, in appe­tiz­er recipes and in creamy brown gravy. You’re going to love all the ways I show you to use them, like my hearty Meat­ball Stew.

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 com­mon pantry ingre­di­ents (many of them sea­son­ings) that come togeth­er in minutes! 

Meatball Stew in an ivory stonware bowl. There's a spoon in the bowl and it's all sitting on a barn board table.

Home­made meat­balls taste bet­ter and are sim­ple to make with this deli­cious, easy meat­ball recipe. Frozen Meat­balls will always be on hand, now for your favorite recipes, too.

Scrump­tious Savory Meat­balls are also baked, not pan fried. So, there’s no stand­ing over the stove rotat­ing them in and out of the skillet. 

They’re as sim­ple to make as my Easy Meat­loaf Recipe. 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! 


scrumptious savory meatballs

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. 

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 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 and placed on parchment lined baking sheets

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). 

baked meatballs  on parchment lined baking sheets

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. 

These frozen meat­balls 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.)

homemade meatballs frozen in a zip top bag whick is sitting on a marble countertop

How to Use Homemade Meatballs

Add pas­ta to these meat­balls and my glo­ri­ous­ly easy and deli­cious Mari­nara Sauce and you and your fam­i­ly will be eat­ing like kings!

homemade marinara in pan with wooden spoon

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

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

Elim­i­nate the meat in the sauce for my deli­cious Baked Spaghet­ti and add a lay­er of these scrump­tious meat­balls, instead. You’ll pos­i­tive­ly swoon!

baked spaghetti on a white plate - pasta recipes

Sweet and Sour Meatballs : an Easy Thirty-Minute Dinner

Sweet and Sour Meat­balls are deli­cious spicy meat­balls, chunks of pineap­ple and crisp, fresh veg­gies coat­ed in a sim­ple, home­made sweet and sour sauce. A 30-Minute sim­ple recipe your fam­i­ly will love!

Meatballs in Brown Gravy

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

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! 

The Recipe

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scrumptious savory meatballs

Scrumptious Savory Meatballs

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


Units Scale
  • 4 1/4 lbs 93% lean ground beef
  • 3 eggs
  • 1/4 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
  • 1/3 cup dried parsley
  • 1/3 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 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

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

  1. Amaz­ing recipe, thanks so much for shar­ing, my boys gob­bled them up! Also, I like how I can most­ly prep din­ner ear­li­er in the day and then just stick in oven at the busy 5pm “rush hour”

  2. I love every­thing about this recipe. The Worces­ter­shire gave them the most amaz­ing fla­vor and using panko bread­crumbs made for a per­fect tex­ture. Anoth­er win­ner for sure!


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