How to Make Meatballs: The Ultimate Recipe

Why You’ll Love This Recipe

This homemade meatball recipe combines tender ground beef with a mix of breadcrumbs, egg, and seasoning, creating a flavor-packed bite every time. The use of fresh parsley and Parmesan gives the meatballs an aromatic boost, while Dijon mustard adds a unique touch. You can choose to cook them by pan-frying for a crispy crust or bake them in the oven for a hands-off method.

Ingredients

• 1 pound ground beef

• ½ medium onion (finely minced, about ½ cup)

• ⅓ cup breadcrumbs

• 2 ½ tablespoons milk

• 1 large egg

• 1 teaspoon Dijon mustard

• ½ teaspoon salt

• ¼ teaspoon garlic powder

• ¼ teaspoon ground black pepper

• 2 tablespoons freshly chopped parsley (optional, or use 1 teaspoon dried)

• ¼ cup finely shredded Parmesan cheese (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Combine Ingredients: In a medium-large mixing bowl, combine the ground beef, finely minced onion, breadcrumbs, milk, egg, Dijon mustard, salt, garlic powder, pepper, parsley, and Parmesan cheese. Use your hands or a spatula to mix everything together gently. Be careful not to overmix, as this could lead to tough meatballs.

2. Shape the Meatballs: Roll the mixture into 1 ½-inch balls (about 1 tablespoon per meatball). Place them on a lightly oiled plate or lined baking sheet.

3. Cook the Meatballs:

   • Pan-Frying: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes.

   • Baking: Preheat your oven to 400°F. Place the meatballs on a baking sheet and bake for 20-25 minutes or until cooked through.

Servings and Timing

• Servings: 4 servings

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Ground Meat Optionspork. If you prefer a lighter version, you can use ground turkey or chicken.: For juicier meatballs, try a mix of ground beef and ground pork. If you prefer a lighter version, you can use ground turkey or chicken.

• Herb Substitutions: You can swap the parsley for other herbs like basil or oregano for an Italian twist.

• Cheese Variations: If you don’t have Parmesan, Pecorino Romano works well as a substitute.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.

• Freezing: Once cooled, freeze the cooked meatballs in a single layer on a baking sheet before transferring them to a freezer bag. To reheat, bake from frozen in a 350°F oven for 15 minutes or simmer in sauce until warmed through.

FAQs

Why are my meatballs dry?

Dry meatballs can result from overmixing or using lean meat with too little fat. Ensure you use at least 15% fat ground beef and mix just enough for the ingredients to stick together.

How do I keep meatballs from falling apart?

If your meatball mixture feels too loose, try adding more breadcrumbs to help bind it. Avoid overmixing to prevent a tough texture.

Can I make these ahead of time?

Yes! You can prepare and shape the meatballs ahead of time and store them in the fridge for up to 24 hours before cooking.

Can I use a different type of ground meat?

Absolutely! You can substitute ground turkey or chicken for a lighter alternative. Just be sure to add extra breadcrumbs to keep them moist.

How do I get a crispy crust on my meatballs?

Pan-frying the meatballs gives them a crispy crust and richer flavor. Make sure the oil is hot before adding the meatballs to the skillet.

Can I bake these meatballs instead of frying them?

Yes, baking is a great hands-off method! Simply preheat your oven to 400°F and bake the meatballs for 20-25 minutes until they are cooked through.

How do I prevent my meatballs from being too tough?

Avoid overmixing the meat mixture, as this can make the meatballs tough. Mix just enough to combine the ingredients and hold the mixture together.

What can I serve these meatballs with?

These meatballs are perfect for pasta, sandwiches, or as an appetizer. You can also use them in recipes like Swedish meatballs or Italian meatball subs.

Can I freeze the meatballs?

Yes, you can freeze the cooked meatballs. Let them cool, then place them in a single layer on a baking sheet to freeze before transferring them to a freezer bag.

How long do leftovers last?

Leftover meatballs can be stored in the fridge for up to 4 days. Reheat in a skillet over low heat or in the microwave.

Conclusion

These homemade meatballs are tender, juicy, and packed with flavor. Whether you’re making them for a quick weeknight dinner or preparing them ahead for a gathering, they’re sure to be a hit. Choose your cooking method—pan-fried for a crispy finish or baked for an easier, hands-off approach—and enjoy!

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How to Make Meatballs: The Ultimate Recipe

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Learn how to make meatballs with this ultimate recipe! These juicy, flavorful meatballs are perfect for pasta, sandwiches, or appetizers. Combining ground beef, breadcrumbs, Parmesan, and fresh herbs, this easy recipe is a crowd-pleaser. Choose between pan-frying for a crispy crust or baking for a hands-off method. Perfect for meal prep or a weeknight dinner.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Frying, Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

1 pound ground beef

½ medium onion (finely minced, about ½ cup)

⅓ cup breadcrumbs

2 ½ tablespoons milk

1 large egg

1 teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

2 tablespoons freshly chopped parsley (optional, or use 1 teaspoon dried)

¼ cup finely shredded Parmesan cheese (optional)

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Instructions

• Combine Ingredients: In a mixing bowl, add ground beef, finely minced onion, breadcrumbs, milk, egg, Dijon mustard, salt, garlic powder, pepper, parsley, and Parmesan. Mix gently to avoid overmixing.

• Shape the Meatballs: Roll the mixture into 1 ½-inch balls (about 1 tablespoon each) and place them on a lightly oiled plate or lined baking sheet.

• Cook the Meatballs:

  • Pan-Frying: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes.

  • Baking: Preheat the oven to 400°F. Place meatballs on a baking sheet and bake for 20-25 minutes or until cooked through.

Notes

• Feel free to substitute parsley with basil or oregano for an Italian twist.

• If you don’t have Parmesan, Pecorino Romano is a great alternative.

• Store leftovers in the fridge for up to 4 days or freeze for longer storage.