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Savory meatballs are one of those recipes that work for just about anything. They’re great for family dinner, meal prep, or even a quick appetizer.
They’re simple to make, use basic ingredients, and you can easily adjust the size depending on how you plan to serve them.
I tend to keep recipes like this on hand because they’re so versatile. You can serve them with a sauce, pair them with vegetables, or keep them simple on their own. The texture stays tender, and the flavor has just enough depth without being complicated.
If you like easy, flexible meals like this, you’ll also enjoy these chicken meatballs with orzo, BBQ chicken sheet pan dinner, or French onion meatball recipes. They all follow that same idea of simple ingredients and straightforward easy meal prep.
Why You’ll Love Savory Meatballs
- Versatile: These tender meatballs work for dinner, appetizers, or meal prep. Serve with white rice or use them any way you’d use store-bought meatballs.
- Simple ingredients: Uses everyday pantry staples to make these homemade meatballs the whole family will love.
- Easy to customize: Adjust size and flavor based on how you’re serving them. Make them larger if serving for dinner, or make them small to turn this into a cocktail meatball recipe.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Ground beef – Ground meat is the base of the meatballs, providing rich flavor.
- Bread and milk – Help keep the meatballs soft and tender.
- Potato – Adds moisture and a softer texture.
- Onion – Brings flavor and a little bite.
- Eggs – Help bind everything together.
- Marinara sauce and chutney – The chutney is optional, but it adds depth and a slightly sweet, savory flavor.
How to Make Savory Meatballs
Here are the step-by-step instructions for making this Savory Meatballs easy recipe:
Step 1: Preheat the oven to 350°F and grease a baking dish with non-stick spray.
Step 2: Pour the milk over the bread slices and let them soak for a few minutes (Photo 1).
Step 3: Grate the potato with a box grater and dice the onion into small pieces (Photo 2).
Step 4: In a large bowl, combine the ground beef, eggs, and soaked bread. Mix until well combined (Photo 3).
Step 5: Add the grated potato and diced onion to the mixture and mix again (Photo 4).
Step 6: Add salt, black pepper, mixed herbs, marinara sauce, and chutney (if using). Mix thoroughly.
Step 7: Roll the mixture into small meatballs (if making cocktail meatballs) and place them in the prepared baking sheet.
Step 8: Bake for 25 minutes, or until fully cooked through.
Step 9: Broil briefly to give the meatballs a slightly browned finish. These flavorful meatballs would be delicious served with mashed potatoes or mashed potato casserole.
Tips for Success
- Don’t overmix the meat mixture to keep the meatballs tender.
- Soak the bread well so it blends smoothly into the mixture.
- Use uniform sizes so they cook evenly.
- Adjust cook time if making larger or smaller meatballs.
How to Store
- Store leftover meatballs in an airtight container in the refrigerator for up to 3–4 days.
- They can also be frozen for up to 3 months. Thaw and reheat before serving.
Frequently Asked Questions
No, it’s optional, but it adds a subtle sweetness and extra flavor.
Yes, ground turkey, ground chicken, or even ground pork can be substituted.
About 1 inch is great for even cooking, but you can adjust based on your preference
Yes, you can prepare and refrigerate the mixture or cooked meatballs ahead of time.
More Easy Dinner Recipes
- Sausage and Broccoli Pasta
- Baked Chicken Parmesan
- Cashew Chicken
- Ground Beef Sheet Pan Quesadillas
- Slow Cooker Chicken Stew
If you make this savory meatballs recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Savory Meatballs
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Using a non-stick cooking spray, grease a 9×13-inch baking dish to use later.
- Pour milk over bread slices in a bowl, and set aside.
- Grate potato and dice onion into small pieces and set aside.
- Add the ground beef, eggs and soaked bread to a large mixing bowl. Using your hands, mix until well combined. Mix potato and onion into the beef mixture.
- Add salt, pepper, mixed herbs, marinara sauce, and chutney to the beef mixture, and mix together well.
- Roll the beef mixture into balls and place in the pre-greased dish.
- Bake at 350 degrees F for 25 minutes (for 1-inch sized meatballs, longer for larger ones), until the meatballs are fully cooked.
- Broil slightly to give the meatballs a dark brown finish.
Notes
- Chutney is optional but adds a great taste to the meatballs.
- Size of the meatballs can be adjusted based on what they will be used for. Bigger sizes make a great addition to any dinner and smaller ones are great finger food for a cocktail event.
- Cooking time will vary, based on size. In the photos, I made them smaller sized, about 1 inch in diameter.
- Don’t overmix the meat mixture to keep the meatballs tender.
- Soak the bread well so it blends smoothly into the mixture.
- Use uniform sizes so they cook evenly.
- Adjust cook time if making larger or smaller meatballs.
- Store leftover meatballs in an airtight container in the refrigerator for up to 3–4 days.
- They can also be frozen for up to 3 months. Thaw and reheat before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
