Easy Meatball Recipes

From Grandmas kitchen to tastes around the world here is a selection of recipes you will make again, again and again!

Asian Inspired Big Batch Meatballs with Broccoli and Peppers

This big batch recipe allows you to cook a meal for tonight and then have extra meatballs to freeze for weekday lunches or have dinner prepped for another busy weeknight.

Nonna Ortenzia’s Meatballs

Emily Richards, P.H.Ec., shared with Canada Beef her Nonna's (Nana's) veal meatball recipe from her cookbook Per La Famiglia. These moist and tasty meatballs will be a hit with friends and family.

Moroccan Meatballs with Herbed Slaw

Ground beef and smashed kidney beans are seasoned with warm spices and formed into delicious meatballs packed with protein and fibre – perfect for make-ahead lunches and quick weeknight dinners. Use white kidney beans if you don’t want the kids to spot them.

Ginger-Miso Meatball and Vegetable Soup with Barley

Gently poaching meatballs in a simmering broth has 2 benefits: it adds a meatier flavour to the broth and makes the most tender, juicy meatballs. Miso can be purchased in the refrigerated section in Asian grocery stores and keeps a long time in the fridge. Try using it as a rub for a steak as a for a flavour boost sometime. This recipe was adapted from Chef Buckett’s original and modified, as necessary, for home cooks.

Italian Beef Meatball Soup

If using plain tomato paste, increase Italian seasoning to 1 tsp (5 mL) in the beef meatballs. The meatballs in this recipe may look slightly pink inside even when thoroughly cooked because of the tomato paste.

Fruity Glazed Beef Meatball Bites

Folks just can’t seem to get enough of this slow-cooker party classic recipe with its tangy sweet-and-sour sauce and tender beef meatballs.

Minestrone with Mucho Meatballs

This hearty minestrone comes with a multitude of meatballs! To avoid toughening meatballs, use your hands for mixing meatball ingredients and SHAPE GENTLY when forming the meatballs.

Swedish Meatballs

The fresh bread crumbs are easy to make with any stale bread and when soaked in the milk, become the secret to tender juicy meatballs – the panade. Meatballs are browned and cooked in the skillet before adding to the simmering cream sauce so they have good colour and flavour but don’t discolour the sauce. Stir in the sour cream just at the end so the cream sauce does not curdle or break. Serve over cooked potatoes or with buttered egg noodles. This recipe was adapted from Chef Alexandra Feswick’s original and modified, as necessary, for home cooks.