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Homemade Italian Meatballs

Tender meatballs are full of Italian flavor. Just right for spaghetti or in a meatball sub! You can make a large batch and freeze them to use as needed. Makes 24 large meatballs or about 48 small meatballs.
Course Main
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 24
Author Marye Audet-White


  • 2 3/4 pounds ground beef
  • 4 eggs beaten
  • 1 1/2 cups Parmesan cheese
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic granules
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper


  • Preheat the oven to 350F.
  • Spray baking sheets with cooking spray or spread a thin layer of olive oil over them.
  • Mix all of the ingredients together very well -- you'll need to use your hands.
  • Roll into balls the size of a golf ball, molding them firmly together without packing them.
  • Place the balls on baking sheets.
  • Bake for 30 to 40 minutes, or until the center registers 160F on a meat thermometer.
  • Remove from oven and use as needed.


You can use 2 pounds of ground beef, 1/2 pound ground pork, and 1/4 pound Italian sausage instead of all ground beef if you want.