How to Make Meatballs: The Ultimate Recipe
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.
- 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)
Instructions
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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.
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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.
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Cook the Meatballs:
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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.
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Baking: Preheat the oven to 400°F. Place meatballs on a baking sheet and bake for 20-25 minutes or until cooked through.
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Notes
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Feel free to substitute parsley with basil or oregano for an Italian twist.
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If you don’t have Parmesan, Pecorino Romano is a great alternative.
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Store leftovers in the fridge for up to 4 days or freeze for longer storage.
