By: Honey & Habaneros
Prep Time: 20 min | Cook Time: 10 min | Makes: About 30-36 meatballs
Jump to RecipeThese meatballs are ready for anything—from soup to subs to Swedish classics. 💪 I wanted a meatball that could roll with any recipe (pun absolutely intended), and this is it. Juicy, flavorful, and neutral enough to play nice with whatever sauce, broth, or casserole you throw at them. 🙌
Keep some in the freezer and thank yourself later when dinner comes together in a flash.✨
😍 Why You’ll Love These Meatballs
Let’s be honest: meatballs are always a good idea. Whether we’re talking spaghetti, meatball subs, casseroles, or cozy soups like Albondigas—my family’s all in.
The trouble? Time. That’s why I created this recipe: a big batch of perfectly seasoned meatballs that don’t lean too hard into any one flavor profile. They’re basically the Switzerland of meatballs—neutral, friendly, and ready to get along with everyone. 😄
I make a batch, freeze what I don’t use, and build the flavor later with whatever sauce or broth I’m feeling that day. It’s a total kitchen shortcut I swear by.
Let’s get rolling. 👇📌 For the full ingredient list and exact measurements, see the printable recipe card at the end of the post.
🛒 Ingredients:
- Ground beef
- Ground pork
- Eggs
- Parsley
- Fresh garlic
- Unseasoned bread crumbs or Panko
- Salt & pepper to taste
- 1 tsp onion granules
- 1 tsp garlic granules
- Neutral oil (like avocado, vegetable, or canola) for cooking
Mix it up:
In a big mixing bowl, combine everything except the oil. Use your hands (get in there!) to mix until just combined. Don’t overdo it—over-mixed meatballs are sad and tough.
Roll it out: Pinch off a bit of the mixture and roll it into a ball about 1 to 1½ inches in diameter. Keep rolling until all the mixture is used up. 🧶
Quick flavor check (optional but smart) Want to make sure your seasoning is spot-on? Fry a mini patty (about the size of a quarter) in a skillet real quick and give it a taste test. Adjust the mix if needed.
🔥 Cooking Methods:
Method 1: Skillet
- Heat a couple tablespoons of neutral oil in a large skillet over medium heat.
- Gently add meatballs—don’t crowd the pan, they like space.
- Cover with a lid for 5–7 minutes to cook through. Turning them gently so they brown on all sides.
- Remove the lid and finish browning uncovered the meatballs that will be used right away.
- Set meatballs on a paper towel-lined plate to cool.
- Repeat with remaining meatballs.
Method 2: Oven
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper and space the meatballs evenly.
- Bake for 8 – 10 minutes.
- Cool, portion, and freeze (don’t forget to label and date your bags!).
Bread Crumb Pro Tip
No breadcrumbs? No problem. Throw a couple slices of bread directly on the oven rack at 200°F for about 20 minutes to dry out. Once cool, rub two slices together to make homemade crumbs. Boom.💥
🧊 Once the meatballs have cooled, freeze in meal-size portions for later.
🌟 Make It a Meal!
Use your Versatile Meatballs in these favorites:
Albondigas Soup (Meatball Soup]
Swedish Meatballs
Salisbury Meatballs
Italian Wedding Soup
Got Questions?
I’m always happy to help! Whether you’re new to the kitchen or just need a shortcut, don’t hesitate to reach out. I love talking food and finding smart ways to make life (and dinner) a little easier. 💬💕
Disclosure: This post may contain affiliate links. If you make a purchase through one of these links, I may earn a small commission at no extra cost to you. Thank you for supporting Honey & Habaneros!
Versatile Meatballs
Course: Dinner, LunchCuisine: VariedDifficulty: Easy20
minutes10
minutesIngredients
1 lb ground beef
1 lb ground pork
2 large eggs
1/2 – 1 cup chopped parsley – curly or Italian – see note
1 cup bread crumbs or Panko
1 large garlic clove – minced
2 tsp onion granules
1 tsp garlic granules
Salt and pepper to taste
Neutral oil for browning
Directions
- In a bowl combine all ingredients except the oil and mix thoroughly. It’s a good idea to make a very small patty (about the size of a quarter) and fry it up in a skillet real quick for a sample to make sure your seasonings are to your liking. Once it’s good you will use your hands to pinch off enough of the mixture to form a ball about 1 ½ inches in diameter and roll between your hands to form the ball. For a moist, tender meatball don’t pack the meatball tight that’s what will make them tough.
- Method One:
In a large skillet add about 2 tablespoons of the Neutral Oil and heat the oil over a medium heat. Gently add the meatballs to the skillet, being careful not to drop them in creating a splash back of the hot oil. Add enough of the meatballs to allow for plenty of room in the pan. Covering the pan with a lid will reduce the cook time. I use a lid for about the first 5-7 minutes then I finish the browning uncovered. Remove and let cool. - Repeat until all meatballs have been browned on all sides. Portion out the meatballs into meal size portions and place in freezer bags. Freeze for future use.
- Once meatballs have been cooled, divide them into meal size portions and freeze in separate bags for future use. Don’t forget to date and label them.
- Method Two:
Preheat the oven to 400 degrees.
Place meatballs on a baking sheet and place in the oven.
Bake for 10-12 minutes.
*See note
Notes
- Note:
Curly parsley, even when chopped, tends to have more volume than flat-leaf Italian parsley, so you may want to adjust the amount you use. When mixing the parsley into the ground meat, aim for an even distribution throughout. Start with the smaller suggested amount, cook a test patty about the size of a quarter, and adjust the flavors as needed. - When I cook off the meatballs I cook them to where they are almost done. Most of them will go in the freezer to cook in other meals, so this keeps them from being overcooked later.