Small but mighty meatballs hit the triple play of ease, versatility, and economy -- all topped off with awesome sauce. Learn how to make tender, delicious meatballs for appetizers, sandwiches, and dinners. And get tips for how to freeze meatballs so they're ready to use any time.
Here’s why meatballs should be in every cook’s arsenal. Meatballs are easy to make. Making meatballs doesn't require complicated kitchen skills -- you just mix together and cook. Also, you can double up a recipe and freeze half to bank for speedy meals later. (See Freezing Meatballs below.) Meatballs are versatile. Just about every global cuisine includes some kind of meatball. That's a world of flavor to explore. Meatballs are economical. You don't have to spend big bucks on prime cuts of meat to make meatballs. (Meatballs don't even require meat sometimes.) And with all the add-ins and binders that go into the making of a proper meatball, you can make a little meat go a long way. Okay, so let's take a closer look at how to make easy meatballs.
Three Pillars of Meatball Making
What are the ingredients to make meatballs? The sky is the limit, but all meatballs contain some combination of these three essential building blocks:
Ground or finely minced beef, pork, veal, chicken, turkey, bison, sausage, seafood, or meat substitute. Lots of cooks swear by combining two or more kinds of meat to make a meatball with more complex flavors.
- Seasonings and Optional Add-ins
Salt and pepper, plus fresh or dried herbs and spices to complement the flavor profile of the recipe. Meatballs mixtures can also include finely minced onions, garlic, or other vegetables, and finely grated cheese.
This is what holds the meat, seasonings, and add-ins together into a ball, and keeps it from crumbling when it cooks. Depending on the recipe, you might use moistened bread or breadcrumbs, panko, finely crushed crackers, rice, and/or eggs.
Top Tips for Making Meatballs
Here's how to make sure your meatballs turn out just right every time.
- The leaner the meat, the less tender the meatball, so if you’re using lean meat, add a little olive oil.
- Do not overwork the meat mixture or your meatballs might toughed up when they cook.
- Use a spoon or scoop to make evenly sized meatballs, and roll lightly into smooth balls.
- Dampen your hands to make rolling easier. Use a light touch to avoid pressing and compacting the meatballs.
- Make small meatballs for appetizers or soups; make large for spaghetti and meatballs or meatball sandwiches.
Six Ways to Cook Meatballs
There are a number of ways to cook your meatballs for spaghetti, sandwiches, for soups and stews, for appetizers, and more:
1. How to Make Meatballs in the Oven: Place meatballs on a baking sheet lined with foil and bake at 350° F for 10 to 20 minutes, depending on size, or until done. Turn halfway through cooking, if desired.
2. How to Make Meatballs in the Broiler: Place on a lined baking sheet and broil for 5 to 10 minutes, depending on size, or until done. Turn halfway through cooking, if desired.
3. How to Make Meatballs in the Skillet: Pan-fry the meatballs in a little vegetable oil over medium-high heat, turning occasionally, until browned on the outside and cooked through.
4. How to Make Meatballs in Sauces or Soups: Bring the sauce or soup to a boil and reduce heat to a simmer. Drop in as many meatballs as you want, cover the pot, and let them simmer for 20 to 30 minutes, or until cooked through.
5. How to Make Meatballs in the Slow Cooker: Make the meatballs like usual. Add your sauce to the slow cooker, then add the meatballs to the sauce, and cook on a Low setting for up to 8 hours.
6. How to Make Meatballs on the Grill: The key to grill meatballs is start with medium-size balls and to skewer the meatballs. You don't want the balls to be so big that they come apart or so small that they split when you skewer them.
Different Types of Meatballs
Here's how to make meatballs for spaghetti -- the garlic is not optional! Watch the video to see how to make Italian meatballs using ground pork and ground beef. In the video, you’ll see how to avoid over-mixing your meat mixture. You'll bake these meatballs until browned and then add them to your favorite tomato sauce and simmer. You’ll also see Chef John's officially sanctioned size of meatball. Check out collection of Italian meatball recipes.
Turns out, you don't need meat to make meatballs. These meat-free meatballs get it done through the magic of mushrooms. The key is to chop the mushrooms into mince and brown them well; this process will develop delicious, surprisingly meaty flavors. "What really blows me away is how close the texture of these vegetarian meatballs is to actual meatballs," says Chef John. They are officially approved for use on spaghetti!"
Here's how to make gluten-free meatballs. The trick is to bind the ingredients using gluten-free bread crumbs. Or try a lighter take on gluten-free meatballs with Gluten-Free Turkey Meatballs. To make meatballs without eggs or breadcrumbs, check out Paleo Sausage Meatballs.
These meatballs are like the ones you love at that big store with the Scandinavian name -- you know the one. They're made with ground beef and pork, spiced with nutmeg and allspice, and cooked in butter instead of vegetable oil. Then you'll bake them in a baking dish with a little chicken broth and serve in a brown gravy finished with sour cream. Explore our collection of Swedish meatball recipes.
Cocktail meatballs are the ultimate party appetizer. Tangy, sweet, and spicy, these meatballs are easy to prepare. You'll bake them briefly, and then combine them with a few simple ingredients in a skillet or slow cooker and slowly simmer. At party time, use the slow cooker to keep them warm. Check out more appetizer meatball recipes.
Yes, you really can grill meatballs! Lemongrass and oyster sauce give these ground beef meatballs an Asian vibe. Form the meat mixture into meatballs, thread them onto skewers, and grill them over medium-high heat until well done.
VIDEO: How to Make Meatballs
Cooked and frozen meatballs put all kinds of meals on the fast track to dinner. Here's how to easily freeze and thaw meatballs so you can stock up for busy nights.
- Form and cook meatballs using any of the methods above.
- Place meatballs in a single layer on a baking tray.
- Freeze until solid, and transfer to a freezer-safe container or freezer bag.
- Mark with the date. Meatballs can be frozen for up to 4 months.
When it comes time to thaw your meatballs, choose one of these methods for best results:
- Let the meatballs thaw overnight in the fridge, then use them in your recipe.
- Place on a baking sheet in a single layer, cover with foil, and bake at 350° for 10 to 12 minutes, stirring occasionally.
- Simmer in sauce or soup for at least 20 minutes.
- Place in a microwave-safe dish in a single layer with a spoonful of water. Cover loosely and heat on HIGH for 1 minute at a time until heated through.