Easy Meatball Recipe
A comforting and adaptable recipe for homemade meatballs that can be enjoyed with spaghetti, in sandwiches, or as appetizers.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 preferred) You can use alternative meats like ground turkey or pork.
- 1/2 cup plain breadcrumbs Can substitute with gluten-free breadcrumbs if needed.
- 1/4 cup milk Helps to keep the meatballs moist.
- 1 large egg Acts as a binder for the meatballs.
- 1/4 cup grated Parmesan cheese Adds rich flavor.
- 2 cloves garlic, minced Fresh garlic enhances flavor.
- 1/4 cup grated onion (or finely chopped) Adds moisture and flavor.
- 1 teaspoon Italian seasoning Can be adjusted based on preference.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
- as needed tablespoons olive oil (if pan-frying)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes to absorb the liquid.
- Stir in the egg, garlic, onion, Parmesan, Italian seasoning, salt, and pepper until well combined.
- Add the ground beef and gently mix until just combined. Do not overmix.
- Roll mixture into 1 ½-inch balls and place them evenly spaced on the baking sheet (or on a plate if pan-searing).
Cooking
- Option A – Bake: Bake for 18–20 minutes, or until browned and cooked through.
- Option B – Pan-Sear: Heat 1–2 tablespoons olive oil in a skillet over medium heat. Add meatballs and cook for 8–10 minutes, turning to brown all sides. Optionally, simmer in marinara sauce for another 10 minutes.
Serving
- Garnish with chopped parsley if desired and serve hot with your favorite sides, pasta, or bread.
Notes
Leftover meatballs can be stored in an airtight container in the fridge for 3-4 days. For extended storage, freeze them for up to 3 months.