Enjoy these homemade meatballs fresh, or freeze them for a meal prep staple. They are gluten free, grain free and completely keto friendly!
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Meatballs are a staple in my house. They are so easy to make and they freeze and reheat really well making them perfect for meal prep and great for busy nights when there is no time to cook.
Ingredients and substitutions
This recipe is super simple so feel free to add extra spices and herbs to truly make it your own!
The only ingredient of real note is the Parmesan cheese. The Parmesan cheese in this recipe not only adds a great flavor, it also acts as a binder and helps prevent the meatballs from getting too dry.
I like to use the cheap stuff – you know the kind that you find in a shaker on the table at the local pizza parlor. You can use fresh Parmesan, but you may need to reduce the amount to get the meatballs to stay together and cook properly.
Also, I find that 85/15 ground beef is your best bet when making these. It’s just fatty enough that they aren’t too dry, and just lean enough that they hold their shape really well.
Cooking and Preparation
One of the best thing about making homemade meatballs is that you can control the size of meatball you would like. I usually make them about the size of a ping pong ball. Just be aware that if you make them really small, they are easier to overcook.
The cooking method will vary slightly depending upon whether you plan on eating these meatballs immediately or freezing for later meals.
If you plan on eating them right away, then after you sear them, you will add your marinara sauce directly to the pan, cover and simmer until the meatballs are cooked through.
If you want to freeze them, you will sear them and then transfer to the oven to finish cooking.
To cook from frozen, I just drop the frozen meatballs in a sauce pan with marinara and simmer until they are heated through.
Be sure to check out these other great recipes from This Mom’s Menu:
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Homemade Meatballs
Ingredients
- 2 lbs 85/15 ground beef
- 1 cup grated Parmesan cheese
- 2 large eggs
- 2 tsp fresh oregano (or 1 tsp dried) minced
- 2 tbsp fresh basil (or 1 tbsp dried) chopped
- 1 tsp garlic powder
- 1 tbsp dried minced onion
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Add all the ingredients to a large bowl and combine well. (It’s easiest to use your clean hands for this)
- Form the mixture into balls. You can make them any size you like, just remember that they will shrink a little when cooking and that smaller meatballs will overcook easily if they are small)
- Heat a large, non-stick skillet over medium-high heat. Add the meatballs and cook for 1-2 minutes on all sides, just allowing them to brown.
- If you are planning on eating them immediately, then add 2-3 cups of marinara to the skillet. Reduce the heat to low, cover and cook for 15-20 minutes or until a meat thermometer reaches 160 degrees when inserted into the center of the meatballs.
- If you want to save them for later, OR if you don’t want to serve them with marinara, then preheat the oven to 350 degrees and transfer the seared meatballs from the skillet to a baking sheet. Place in preheated oven and bake 15-20 minutes or until a meat thermometer reaches 160 degrees when inserted into the center of a meatball.
- To freeze, allow them to cool, then transfer to a freezer safe container and place in the freezer until you are ready to eat them.
Notes
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