Homemade Meatballs

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


  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup bread crumbs
  • 1 small onion, finely diced
  • 1/2 cup milk
  • 2 eggs
  • 2 tablespoons grated Roth® Fontina Cheese
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Heat oven to 400℉. Line rimmed baking sheets with foil and top with a raised baking rack. Coat rack with nonstick spray.
  2. In a large bowl, combine all ingredients, and mix well, using damp hands.
  3. Roll mixture into 1-inch meatballs. Arrange on racks and bake until browned with crispy edges, about 20 minutes (until internal temperature reaches 155°F). Use immediately or freeze.
  4. To freeze the meatballs, arrange cooked, cooled meatballs, not touching, in a single layer on baking sheets or large plates. Freeze until solid, about 1 hour; then transfer to freezer safe bag or container.