≡ Menu

I love spaghetti with meatballs. Usually when I make spaghetti sauce, I pull out some meatballs from the freezer and let it all meld together in a crockpot, on low, for a few hours. Makes the sauce even better.  Makes the meatballs even softer and moist. I dream about things like these.

Making your own meatballs is easy! I made about 4 dozen a couple of weeks ago and that will make for several meals for my family. They’re just sitting in the freezer waiting for their time to shine! These are perfect for spaghetti, meatball subs, as a pizza topping, or in a panini!


Looking for more quick and easy meals? How about these:

Homemade Italian Meatballs

Perfectly seasoned meatballs for spaghetti, sub sandwiches, or an easy appetizer
Course Main Course
Cuisine Italian
Keyword Meatballs
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Jayme


  • 1 pound hamburger
  • 1/2 tsp garlic powder
  • 1/2 cup parmesan cheese
  • dash of pepper
  • 1/4 cup fresh chopped parsley (4 tablespoons dried parsley)
  • 1/2 tsp onion powder
  • 3/4 cup bread crumbs (regular or Italian)
  • 1 1/2 tsp salt
  • 3 eggs


  • Preheat oven to 350°F.
  • Mix all ingredients in large bowl until well incorporated.
  • Roll into balls (about 2 inches across) making sure the meatballs are about the same size so that they cook at the same rate. Place on a 9x13 pan.
  • Bake for 30 minutes or until browned and internal temperature is 160°F.
  • Serve and enjoy!


Freezer instructions: Bake as normal, then when cool, place in a freezer bag and freeze. When ready to serve, just defrost and then re-heat. If I’m simmering them in sauce, I just stick them in the crockpot frozen since my sauce will heat for several hours.

Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time!

{ 16 comments… add one }

Leave a Comment