Homemade Meatballs

48 meatballs
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This easy homemade meatball recipe is great for stocking your freezer! Make a huge Havarti-filled batch over the weekend, and pull them out on your busiest weeknights.


  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup breadcrumbs
  • 1 small onion, finely diced
  • 1/2 cup milk
  • 2 eggs
  • 2 tablespoons shredded Roth Creamy Havarti cheese
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 400 degrees F.
  2. Line rimmed baking sheets with foil and top with a raised baking rack. Coat rack with nonstick spray.
  3. In a large bowl, combine all ingredients. Mix well using damp hands so the mixture doesn’t stick to your hands.
  4. Roll mixture into 1-inch meatballs. Arrange on rack, and bake until browned with crispy edges, about 20 minutes (or until internal temperature reaches 155 degrees F). Eat immediately or freeze.
  5. To freeze the meatballs, arrange cooked, cooled meatballs — not touching — in a single layer on baking sheets. Freeze until solid, about 1 hour. Then transfer to a freezer-safe bag or container.