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Juicy, flavorful beef meatballs that brown beautifully on the outside and stay soft and moist inside. Versatile cooking options including pan-frying, baking, or simmering in tomato sauce. Perfect for quick weeknight meals or meal prep.

  • Total Time: 30 minutes
  • Yield: 20-24 meatballs 1x

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 mix preferred, or combined with pork or veal)
  • 1 large egg
  • 1/2 cup plain breadcrumbs (panko optional)
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 small onion, finely grated or minced (about 1/3 cup)
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano or Italian seasoning (optional)
  • 2 tablespoons olive oil or neutral oil for pan-frying (if frying)

Instructions

  1. Combine 1/2 cup breadcrumbs with 1/4 cup milk in a bowl and let sit for 5 minutes until softened.
  2. In a large mixing bowl, add ground beef, softened breadcrumbs, egg, grated onion, minced garlic, Parmesan (if using), parsley, salt, pepper, and seasonings; gently mix just until combined, avoiding overworking the mixture.
  3. If the mixture feels too dry, add 1–2 tablespoons milk; if too wet, add breadcrumbs incrementally.
  4. Divide the mixture into even portions about 1½ inches or approximately a tablespoon each to make 20–24 meatballs.
  5. Roll portions gently in lightly oiled or damp hands to form smooth balls. Optionally use a small cookie scoop for uniformity.
  6. Optional: Chill shaped meatballs on a tray for 15–30 minutes to help hold together.
  7. Pan-fry option: Heat 2 tablespoons oil in a large skillet over medium heat, add meatballs without crowding, and cook 8–10 minutes, turning occasionally, until browned and cooked through.
  8. Bake option: Preheat oven to 400°F (200°C), arrange meatballs on a lined baking sheet, and bake 15–18 minutes until golden and cooked through.
  9. Simmer-in-sauce option: Brown meatballs briefly in a skillet or bake, then transfer to simmering tomato sauce and cook 15–20 minutes.
  10. Check doneness using an instant-read thermometer; meatballs should reach 160°F (71°C).
  11. Let meatballs rest for 5 minutes before serving.

Notes

Mix meat gently to avoid tough meatballs., Grate the onion to add moisture without chunks., If mixture is dry, add additional milk; if wet, add extra breadcrumbs., For uniform meatballs, use a small cookie scoop., Meatballs can be refrigerated for 3–4 days or frozen for up to 3 months., Reheat gently in simmering sauce, oven, or skillet to prevent drying out., Make ahead: shape and chill or freeze raw meatballs to cook later., Variations include swapping beef for pork, veal, turkey, or chicken; adding spices like red pepper flakes or harissa; adding cheese inside the meatballs; incorporating vegetables such as spinach or zucchini; and using gluten-free breadcrumbs or almond flour for gluten-free diets.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 meatball
  • Calories: Approximately 120 calories per meatball (based on basic ingredients)
  • Fat: 8 g per meatball
  • Carbohydrates: 3 g per meatball
  • Protein: 7 g per meatball