lexi.r.watson April 20, 2022

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Easy and delicious meatball recipes, six recipes for yummy meatballs

If you’re anything like me you know you should cook your meals instead of eating out all the time and you really want to, but you just don’t have much time to devote to learning different cooking techniques or finding and testing out new recipes just to watch many of them fail. 

I get that. I’ve been there (and still am most of the time), but I’ve stumbled across one basic recipe that is virtually fail-proof and has endless possibilities.

It’s the meatball.

Today, I want to teach you all about the meatball, how easy it is to make, and share my top 6 favorite meatball recipes.

Let’s jump in!

Why Make Meatballs?

Meatballs are perhaps the EASIEST protein-packed recipe you’ll ever make. All it takes is three simple steps.

  1. Mix all the ingredients.
  2. Form into meatball shapes.
  3. Bake.

That’s seriously it! Some recipes may call for a step 0.5 and a step 4. 

Step 0.5 would be preparing any meatball ingredients that don’t already come prepped. This could be chopping a vegetable such as an onion or grinding your meat like I do (it saves us so much money; continue reading for more information).

Step 4 would be creating a sauce to go on top of the meatballs. This is bonus, but oh so delicious.

Note: You technically don’t even have to make meatballs. You could mix all the ingredients and make a meatloaf.

Basic Meatball Ingredients

You could just roll up some meat in a ball and call it a meatball, but that’s boring and doesn’t always taste very good. 

Most recipes will follow a general recipe and vary when it comes to added vegetables and spices to change the flavor. The basic meatball ingredients are:

  • Ground meat
    • This can be literally any kind of meat – grass-fed beef, chicken, and turkey are the most common, but seriously anything.
    • You also do not have to have a meat-based meatball! If you are vegetarian or vegan, or even pescatarian, you can make meatballs out of pretty much anything including fish, beans, and mushrooms.
    • You can also buy ground meat, or save some money and grind it yourself. This is what me and my husband do. We use the food grinder attachment for our KitchenAid. To check it out for yourself, click here.
      • To read more about the other small kitchen appliances that are actually worth the money, check out this post.
  • Bread crumbs
    • I am gluten-sensitive so we use almond flour instead of bread crumbs. As a bonus, it has more protein and good fats than bread crumbs, so I encourage you to try it! You can find a good brand here.
  • Eggs
    • This adds another smidge of protein and healthy fats (especially if you buy eggs laid by pastured or free-range chickens). However, if you can’t tolerate eggs, try adding some ground flax seeds or chia seeds soaked in water for about 30 minutes. These foods plump up and act as a binder, just like eggs do. They are also packed with healthy fats. You can find ground flax seeds here and chia seeds here.
  • Spices
    • There are no rules when it comes to spices. You can follow the recipe to a T, add something else for a little extra zing, or totally make it up with your favorite spices.
    • My husband and I really love flavor and tend to add a little more of the called-for spices when we’re following a recipe. As long as you don’t go crazy, there’s nothing wrong with a little extra flavor!
  • Optional (but highly encouraged): finely chopped vegetables

Tips for Easy Meatballs

  1. If you have a KitchenAid stand mixer, use it to mix your mixture for you. I highly recommend investing in one of these babies. You can read more about it here or check it out for yourself here.
  2. Line your baking sheet with aluminum foil or parchment paper for easy clean up. Aluminum foil will provide an easier clean up than parchment paper, but both are better than just the pan. Please understand that these are baking sheets, not cookie sheets. Your pan should have a lip on it (like the ones below).

Note:  If you don’t have a baking sheet, I highly recommend the USA Pan ones (pictured above). They are not only made in the United States, but have a fantastic non-stick design that rivals the Williams Sonoma ones without the sticker shock. Click here to get one for yourself.

  1. Use a cookie scoop to make each meatball perfectly even. Click here to check out the set I use and love.
  2. Spray your hands with oil so the meat mixture doesn’t stick to your hands when you roll each one smooth. I like to use avocado oil in a Misto. Click here to check out my favorite Misto (its translucent so you can see the level of oil).
  3. The easiest way to keep meatballs moist is to either add vegetables to the mixture and/or make a sauce to go over it. All of my favorite meatball recipes use at least one of these techniques.

Let’s get into those now! I’ll include the original recipe with the tweaks I made to make the recipe more anti-inflammatory. I’ll also include the link to and the pictures from the original blogger’s recipe post.

For more information on what an anti-inflammatory diet looks like, check out this post on How To Prevent Early Aging With An Anti-Inflammatory Diet (coming soon).

So without further adieu…

Top 6 Easy & Delicious Meatball Recipes

1. French Onion Chicken Meatballs

Ingredients:

  • French onion sauce
    • 3 Tbsp butter (we use grass-fed butter by Kerry Gold)
    • 2 medium white or yellow onions, thinly sliced
    • 2 tsp sugar (we omitted this item and didn’t miss it at all)
    • 2 tsp Worcestershire sauce
    • 1 tsp Italian seasoning
    • 1 tsp salt
    • 2 garlic cloves, minced or grated
    • 2 Tbsp all-purpose flour (we used arrowroot starch)
    • 1 ½ cup beef stock (we used our homemade vegetable broth; click here for the recipe)
    • 1 ½ cup grated cheese (we did not include this either and didn’t miss it)
  • Meatballs
    • 1 large egg
    • ½ cup Panko breadcrumbs (we used almond flour)
    • ½ cup grated parmesan cheese (we  used Nutritional Yeast Flakes)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • ¾ tsp salt
    • ½ tsp black pepper
    • 1 Tbsp parsley, chopped (we subbed ½ Tbsp dried parsley)
    • 1 ¼ pounds ground chicken or turkey

Directions:

  1. CARAMELIZE THE ONIONS: Position a rack in the center of the oven and preheat the oven to 400ºF. In a large cast-iron skillet over medium heat, melt the butter with a small drizzle of oil (any kind.) Add the onions and sauté them for 5 minutes or until they start to sweat and shrink a little. Lower the heat to medium-low, season with sugar and Italian seasoning and continue to cook for 25 minutes or until the onions start to turn golden and caramelize. You want to just stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, you can turn the heat down a little bit. Prepare and bake your meatballs while the onions are caramelizing to save time.
  2. MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the chicken. When the ingredients are combined, add the ground chicken and mix until *just* combined. Shape the mixture into 1 tablespoon mixture (roughly 30 meatballs?) Place the meatballs on a baking sheet lined with parchment paper, about 1 inch apart and bake for 18–22 minutes or until the meatballs are moist but a bit firm to the touch (or they reach an internal temperature of 165ºF.)
  3. FRENCH ONION SAUCE: If your meatballs aren’t done, you can turn the stove off until they’re finished then pick the recipe up. Deglaze the pan with the Worcestershire sauce, season with salt, and add the minced garlic. Kick the heat up to medium and continue to stir and cook. Sprinkle the flour and cook for 30 seconds, slowly drizzle with the beef stock with one hand while you continue to stir the sauce with the other hand. Allow the sauce to gain a simmer and cook for 1-2 minutes or until the sauce thickens. Add the meatballs into the sauce and then sprinkle the cheese over the top and turn the stove off. Cover with a tight-fitting lid and allow the cheese to melt. Alternately, you can place the skillet in the oven under the broiler for 1-2 minutes for the cheese melt (be sure to only use the broiler if your skillet is oven safe!)

This one is our absolute favorite! The flavor, texture, and level of moistness was just right. Plus we’re onion fanatics. 

We’ve also cooked this meatball base and paired it with a different sauce. The meatball alone is that good.

If you are new to making meatballs or maybe are just looking for something easy and delicious to cook, I highly encourage you to try this recipe out. To view the original recipe, click here.

2. Loaded Veggie Turkey Meatballs

Ingredients:

  • 1 pound ground turkey (preferably thigh meat)
  • ½ cup lightly steamed broccoli florets, finely chopped (we did not steam ours because we’re lazy)
  • ½ cup kale, finely chopped (or any other green; I’ve used spinach before too)
  • ½ cup carrots, finely chopped
  • 2 Tbsp fresh cilantro, finely chopped (or basil, parsley, or dill)
  • 1 egg, beaten
  • 2 Tbsp butter or ghee, melted (I mostly use avocado oil because it’s what we have on hand most)
  • 1 Tbsp coconut flour
  • 1 tsp salt
  • ½ tsp garlic powder
  • Pepper, to taste

Directions:

  1. Preheat oven to 400′ F. Line baking sheet with parchment paper OR place a cooling rack on top of baking sheet.
  2. Use a food processor or blender to chop up your veggies.
  3. Combine all meatball ingredients in a large bowl until well incorporated.
  4. Roll into about 28-30 small meatballs ( I use a small cookie scoop to get uniform balls) and place onto prepared baking sheet.
  5. Bake for 15-18 minutes, until baked through and slightly golden.

This guy came in a very close second. The vegetables give the meatballs a lovely flavor and keep them from drying out, so you don’t need a sauce. 

Mamas, this is a fantastic way to get those kiddos to eat more vegetables!

If you want a meatball packed with flavor, I highly encourage you to try this one. To view the original recipe, click here.

3. Swedish Meatballs

Ingredients:

  • Swedish Meatballs
    • 1 pound ground grass-fed beef
    • 1 pound ground turkey (or pork or chicken)
    • 1 large onion, minced
    • 2 garlic cloves, minced
    • 1 large egg
    • 2 slices gluten free bread, turned into bread crumbs (we used almond flour)
    • 3 Tbsp plant milk (we used coconut milk because it’s what we had on hand)
    • 2 tsp salt
    • 1 tsp fried rosemary
    • ½ tsp black pepper
    • 1 tsp smoked paprika
    • 1 tsp coriander
    • 3 Tbsp avocado oil (for sauteing)
  • Dairy Free Swedish Meatball Sauce
    • 4 Tbsp grass-fed butter
    • 4-5 Tbsp cassava flour (or arrowroot starch)
    • 3 cups chicken or beef stock (we used our vegetable broth)
    • 1 Tbsp stone ground dijon mustard
    • 1 cup coconut cream (or cashew cream)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 2 Tbsp coconut aminos
    • ½ tsp salt

Directions:

  1. Heat avocado oil in a large skillet over medium heat and saute the onions and garlic until soft. Set aside to cool down because we’re going to add all the other ingredients in the same skillet to save dirty dishes. Or transfer to another large bowl.
  2. Toast and ground the gluten free bread (store bought or homemade) into bread crumbs with a food processor.
  3. To the sauteed onions and garlic, add the bread crumbs, the egg, plant milk, seasonings, the ground beef and the ground turkey. With your hand, mix well to combine, then roll into evenly sized meatballs. Place on a baking sheet (I used 2 oblong glass baking dishes) and repeat until all meatball mixture is used.
  4. Bake in a preheated oven at 425F for 20 minutes. The high temperature will give the meatballs a nice brown color on the surface.
  5. While the meatballs are baking in the oven prepare the gravy. In a skillet melt the plant based butter over medium-heat. Add cassava flour and cook and whisk until golden brown and bubbly, about 3 minutes. If you want the sauce on the thicker side add another tbsp of cassava flour.
  6. Then slowly pour in half of the chicken stock (or whatever stock you have). Whisk vigorously; mixture will thin out as the remaining stock is whisked in. Then add the rest of ingredients.
  7. When everything is incorporated and smooth, increase heat to medium and whisk until thickens a bit.
  8. Remove the meatballs from the oven and pour the dairy free sauce in the same baking dish where the meatballs were baked. The juices leaked from the meatballs will add extra flavor to the gravy.
  9. Give it a good mix to coat the meatballs. Return to the oven for another 5-10 minutes to warm them up. Then serve over mashed spiralized veggies, mashed potatoes, mashed cauliflower or your favorite gluten free pasta. It’s up to you! Enjoy!

This recipe is another go-to savory dish for us. We actually make it at least once a month. 

What I love most about this recipe is it’s already dairy and gluten free, but absolutely does not skimp on flavor (which is what most people I’ve come across are afraid about when going gluten and/or dairy free).

If you like savory meatballs, I high encourage you to give this one a try. To view the original recipe, click here.

4. Honey Chipotle Meatballs

Ingredients:

  • Turkey Meatballs
    • 1 lbs lean ground turkey
    • 1 large egg
    • ½ cup breadcrumbs (I use almond flour)
    • 1 tsp Worcestershire sauce
    • ½ sp salt
  • Honey Chipotle Glaze
    • ½ up honey
    • ½ up chicken stock
    • ½ tsp salt
    • 2 Tbsp lime juice
    • 4 Tbsp adobo sauce from a can of chipotle peppers
    • 1-2 whole chipotle peppers (optional)
    • 1 tsp cornstarch (I use arrowroot starch)

Directions:

  1. Heat oven to 375°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, mix together the ground turkey, egg, breadcrumbs, Worcestershire sauce and salt.
  4. Form into 1.5 tablespoon meatballs and arrange on the baking sheet.
  5. Bake for 22-25 minutes, until cooked through. Remove from oven and allow to cool slightly.
  6. Meanwhile in a medium pan, combine the honey, stock, salt, lime juice, adobo sauce and optional chipotle pepper.
  7. Stir together and cook until completely combined.
  8. In a small bowl mix the cornstarch with a tablespoon of cold water until no lumps remain. Stir into the pan and continue stirring and simmering until slightly thickened.
  9. Remove from heat and toss meatballs in the glaze, until coated.

Sometimes something sweet and spicy just hits the spot, and let me tell you, this is the recipe to beat. 

It combines two of my favorite foods, honey and chipotle peppers, in a delicious, easy, and healthy recipe. 

The original recipe also makes cilantro lime cauliflower rice, which is delicious on its own. However, we’ve found that this meatball recipe goes really well with just about any side you’d like.

So if you’re feeling adventurous and looking for a little spice in your life (but not too much), then I encourage you to give this simple recipe a try.  To view the original recipe, click here.

5. Pizza Meatballs

Ingredients:

  • 2 lbs ground beef (I usually use chicken or turkey)
  • 1 tsp garlic powder
  • 3 Tbsp chopped sweet onions
  • ½ tsp salt
  • 1 tsp black pepper
  • ½ tsp onion powder
  • 1 Tbsp oregano
  • 3 Tbsp almond flour (add a little more if the mixture is too wet)
  • 1 large egg
  • ½ cup chopped pepperonis (optional: I did not do this)
  • 1 ¼ cup pizza sauce (I used Rao’s)

Directions:

  1. Preheat the oven to 400° and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine hamburger meat egg, onions, seasoning, salt, pepperonis, pizza sauce and almond flour (add a little more almond flour if the mixture is too wet). Mix until everything is completely combined.
  3. Use a cookie scoop or a big spoon to scoop the meat. Shape each meatball (1 1/2 inch)
  4. Place each meatball 1 inch apart on the baking sheet. Bake 22-25 minutes (depending on desired doneness). Use any extra sauce for dipping

I was surprised to find out how much these meatballs actually taste like pizza. They are so packed with flavor you don’t even notice there’s no cheese!

This is definitely a go-to recipe for us, especially on the weekends when we’re wanting pizza but don’t want to spend the money.

Side note, why is pizza so expensive these days?

Anyway, if you’re looking for an easy meatball recipe that tastes delicious, I highly recommend you try this one out. Click here to view the original recipe. She also gives you a recipe for pizza sauce if you’re up to it.

6. Teriyaki Chicken Meatballs

Ingredients:

  • For the meatballs:
    • 1 lb ground chicken
    • 1 tsp garlic powder
    • 1 tsp ground ginger
    • ½ tsp sea salt
    • ¼ tsp black pepper
    • 2 tsp coconut flour
    • 1 Tbsp coconut oil
    • 2 Tbsp green onion, chopped
  • For the sauce:
    • ½ cup coconut aminos
    • 2 tsp honey 
    • 2 Tbsp fresh orange juice
    • 1 tsp arrowroot starch
    • ½ tsp sea salt
    • ¼ tsp ginger powder
    • ½ tsp garlic powder
    • ¼ tsp black pepper

Directions:

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
  2. Combine all of the meatball ingredients in a large mixing bowl (reserving the green onion), and mix well. Roll the mixture into meatballs (you should have about 15-18) and place on the baking sheet.
  3. Bake in the oven for 20-25 minutes or until the internal temperature of the meatballs reaches 165 F.
  4. Once cooked, remove the meatballs from the oven and allow to cool slightly.
  5. Toss the meatballs in the teriyaki sauce (see below) until evenly coated (reserving about 2 Tbsp for serving on the side).
  6. For the sauce, combine all of the ingredients (reserving the arrowroot) in a small saucepan and set on the stove on medium heat. Whisk in the arrowroot simmer on low for 3-4 minutes until the sauce thickens. Set the sauce aside.

Last, but not least is my go-to asian dish. Am I good at cooking asian food? No, but this recipe makes me feel like I am!

When the craving for asian cuisine hits, this is what we make because it’s just so easy and delicious. 

I’ve also made another version of this where I don’t add the orange juice. It’s also yummy and has more of a soy sauce flavor than teriyaki. 

If you’re looking for an easy asian recipe, I highly recommend you try this one. To view the original recipe (which includes a side dish), click here.

Overall, meatballs are so versatile it’s insane. You can make them any flavor profile your heart desires! On top of that, they’re really quick and easy.

What more could you want from a recipe?

Let me know in the comments below if you try one (or all) of these and if you like it or not.

Also check out how you can easily plan out your meals for an entire week in this post on How To Meal Plan To Save Time & Money.

For the inside scoop on how I’m eating to optimize my brain health and prevent cognitive decline, download my free guide on how to eat for your brain. Just fill out the form below and I’ll send it right over.

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