What makes a meatball moist?

A good meatball is a moist meatball, so we’ve made sure we created a recipe that gives a moist, juicy result. To do this, we use ground meat with 20% fat. Extra lean ground meat can result in a dense, dry meatball. We also use just enough bread crumbs to absorb the milk in the recipe and hold the liquid inside the meatball as it cooks.

How do I keep my meatballs from falling apart?

Both eggs and breadcrumbs, moistened with milk, are considered “binders” when it comes to making meatballs. They work to hold the meatballs together and help them retain their moisture in the cooking process. After years of testing and perfecting this recipe, we think we have found that our ultra-moist and juicy simple meatballs hold together beautifully.

Kitchen Tested

Simple Meatballs

Name: Simple Meatballs
Prep time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb lean (at least 80%) ground beef; 1/2 cup Progresso™ Italian Style Bread Crumbs; 1/4 cup 2% milk; 1/2 teaspoon salt; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon pepper; 1 small onion, finely chopped (1/4 cup); 1 large egg; Hot cooked pasta, any shape; Pasta sauce, any variety, heated

Ingredients:10
Servings:4

By Edited by Angela Ritchie(Opens in a new tab)Updated 04/08/2026

Simple Meatballs

Ingredients:10
Servings:4

We’ve been writing about this popular meatball recipe in Betty’s Big Red™ Cookbooks since 1969, and for good reason! All you need to make them is 15 minutes of prep and a few basic ingredients.

Over the years, we’ve made revisions, like changing the cooking method from sauteing in a skillet to baking in an oven to make them even easier to pull together. We swapped out plain for Italian-seasoned bread crumbs for added flavor. It might just be why they get so many 5-star ratings!

Whether you need a simple meatball recipe for spaghetti or you’re planning on slathering them in barbecue sauce, our basic, do-it-all version is sure to satisfy. Lean ground beef, seasoned bread crumbs, and other key ingredients help give these moist, baked meatballs their savory taste. Once you’ve mastered this easy meatball recipe, get adventurous with more of Betty’s favorite meatball recipes!

Recipe Ingredients

Our simple meatball recipe comes together with the help of just a handful of key ingredients.

Ground Beef: You’ll want at least 80% lean ground beef. After years of testing, we’ve found this percentage of lean meat to fat gives you the juiciest, most tender meatballs.

Italian-Style Breadcrumbs: Bread crumbs act as a binder, helping to hold the meatballs together while they cook. We like the Italian-style, especially when we’re making an Italian meatball recipe to serve alongside pasta. We’ve tested them with plain bread crumbs too, though, which are perfect if you plan to use these baked meatballs in a BBQ or Asian-inspired sauce.

Milk: This dairy product moistens the meatball mixture while bringing just a little creaminess. We typically use whole or 2% milk for this recipe but any type will work.

Egg: A single egg adds moisture and richness to the meatball mixture and helps to bind the meatballs together while they cook.

Onion: Finely chopped onion adds even more flavor and texture to the recipe.

Worcestershire Sauce: Savory and slightly tangy, this condiment adds loads of umami flavor.

Cookware You’ll Need

Rimmed Baking Pan: You’ll want a baking pan with sides for this recipe, to keep any excess juices from spilling over.

Aluminum Foil: Use aluminum foil, which we like to coat with cooking spray, for easy release and faster clean up.

Instant-Read Meat Thermometer: After years of testing other methods, we’ve found that using an instant-read thermometer is the best way to tell when your meatballs are done.

Other Cookware You’ll Need: Mixing bowl, mixing spoon, dry measuring cups and measuring spoons.

How to Make Meatballs

Here’s a preview of how to make our easy and versatile recipe.

1. Mix Ingredients

In a large bowl, combine ground beef, breadcrumbs, milk, salt, Worcestershire sauce, pepper, finely chopped onion, and egg. Use a large spoon to mix all the ingredients until just combined. Overmixing the ingredients can make the meatballs tough.

2. Shape Meatballs

Lightly wet hands with water before shaping meatballs to help prevent the meat mixture from sticking to your hands. Use your wet hands to shape the meat mixture into 24 (1 1/2-inch) meatballs and place them 1 inch apart on a foil-lined pan. Spray the pan with cooking spray beforehand to prevent sticking.

3. Bake Meatballs

All that’s left to do is bake your meatballs in a 400°F oven for 18 to 22 minutes or until the temperature on an instant-read meat thermometer inserted into the center of a meatball reaches 160°F and the centers are no longer pink.

4. Serve Meatballs

Whether they’re slathered in your favorite teriyaki or barbecue sauce or sitting on top of a pile of spaghetti, there is no end to the ways you can enjoy these versatile meatballs.

Possible Variations

We know our deliciously simple meatball recipe is a great place to start when it comes to creating variations.

While we’ve given you some of our favorites below, we’ve also been listening to you! Renee74 says, “I took the advice of others and added parmesan cheese, Italian seasoning and garlic powder and it was delicious! This was so easy and a new favorite of mine. Will be making them again.”

Use Turkey or Chicken: Feel free to switch it up with different ground meats like chicken or turkey. To make the substitution, go ahead and swap 1 lb lean ground turkey or chicken for the ground beef. If using ground chicken, decrease milk to 2 tablespoons. Bake until a thermometer inserted in center reads 165°F. You can also try our moist and flavorful recipe for Turkey-Pesto Meatballs!

Add Glazes: Using different glazes and sauces is another way to change up your meatball game. Slather them in your favorite BBQ sauce or try our Asian Meatballs with Teriyaki Glaze or our spicy-sweet Cranberry-Glazed Appetizer Meatballs.

Serving Meatballs

Need a little menu inspiration? Here are some ideas for how to serve your meatballs.

Meatballs with Marinara Sauce: Follow this meatball recipe, make our marinara sauce (or use store-bought), and serve over pasta for the classic spaghetti and meatball combo!

Meatballs with White Sauce: Drizzle our White Sauce over your meatballs and pasta. Add some cheese to it for a next-level version of mac and cheese.

Meatball Grain Bowls: Make your meatballs the centerpiece of a bowl meal by serving them atop quinoa or rice with a variety of roasted veggies. Drizzle with your favorite sauce such as tzatziki, green goddess or Thai peanut.

Meatballs on Their Own: Toss them in your favorite barbecue or hot sauce, and let the party start! For a different flavor profile, try our pork and beef Appetizer Meatballs.

Meatballs in Your Favorite Meals: Try using them in a meatball sub, adding them to a brothy soup, mixed with vegetables in your favorite stir-fry, or cut up and scattered over the top of homemade pizza.

Storing and Reheating Meatballs

Here’s our favorite way to store and reheat meatballs.

Refrigerator Storage

Place baked meatballs in an airtight food storage container and store in the fridge. Your baked meatballs will last in the refrigerator for up to 3 days.

Freezer Storage

To freeze baked meatballs, place cooked and cooled meatballs on an ungreased cookie sheet. Freeze, uncovered, for about 20 minutes or until firm. Transfer partially frozen meatballs to a heavy plastic freezer bag or freezer-safe container and place in the freezer. Your meatballs will last in the freezer for up to 3 months.

Reheating Baked Meatballs

Refrigerated Meatballs: Remove the baked meatballs from the fridge. Place them in a baking dish and cover with aluminum foil. Bake in a 350°F oven for 10 to 15 minutes or until heated through. Make sure they reach an internal temperature of 160°F to ensure they’re thoroughly reheated and safe to eat.

Frozen Meatballs: Bake them as directed for refrigerated meatballs, add 3 to 5 minutes to the baking time.

Why Betty Users Love This Recipe

As one of our most popular recipes, with almost 500 reviews, our simple meatball recipe has clearly become a go-to for many Betty fans.

While we’re not surprised to hear they love how quick and easy these meatballs are to pull together, we didn’t expect to read all the different ways people are incorporating them into their meal plans by changing up the types of bread crumbs and seasonings they use. They’re even giving them their own twist by adding extra ingredients like garlic, Parmesan cheese or even ketchup.

Of course, since Betty Crocker cookbooks have been featuring this recipe since 1969, many of our users think of them as “the classic” meatball that’s become a staple in their kitchen over the years. After decades of fine-tuning the recipe, they’ve become a staple in ours too!

Frequently Asked Questions

Through our testing process, we’ve determined these meatballs should be baked for 18 to 22 minutes in a 400°F oven. When shaping your meatballs, try to form them to be uniform in shape and size. This will ensure they bake evenly and brown beautifully.

Perfectly cooked meatballs are evenly browned and no longer pink in the center. To ensure your meatballs are thoroughly cooked and ready to come out of the oven, you can use an instant-read thermometer to check that their internal temperature has reached 160°F.