Easy Homemade Meatballs
Tender, juicy meatballs that are simple to make and versatile. Perfect for spaghetti, subs, or appetizers.
Details
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/2 cup parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Mix breadcrumbs and milk in a small bowl. Let sit for 5 minutes (panade).
- 3
In a large bowl, combine beef, panade, parmesan, egg, garlic, spices, and parsley.
- 4
Mix gently with hands—do not overwork.
- 5
Roll into golf-ball sized meatballs (about 12-16).
- 6
Place on a baking sheet lined with parchment.
- 7
Bake for 18-20 minutes until cooked through and browned.
About This Recipe
The comforting aroma of simmering meatballs instantly transports one to a quintessential Italian-American kitchen, where Sunday suppers were built around hearty, slow-cooked meals. These aren't the delicate, smaller polpette of Italy, but rather the robust, flavor-packed spheres cherished in American homes. What makes this particular recipe special is its beautiful balance of simplicity and flavor, yielding tender, juicy meatballs every time. The inclusion of milk and breadcrumbs is a crucial technique, ensuring the meat stays moist and preventing a dense, rubbery texture, while the egg acts as a binder. Grated Parmesan cheese, minced garlic, and dried oregano provide a classic aromatic foundation. Gentle handling of the mixture is key to tenderness; overworking the meat will lead to tough meatballs. While delicious on their own, these meatballs truly shine when simmered in a rich marinara sauce, allowing them to absorb all the wonderful flavors. Ground beef is traditional, but a blend with pork or veal can add further depth. They’re incredibly versatile, equally at home nestled in a sub roll, tossed with spaghetti, or served as a crowd-pleasing appetizer.
Tips & Tricks
- • To ensure your meatballs remain tender and light, avoid overmixing the ingredients. Combine them just until everything is incorporated, as excessive handling can lead to a tough, dense texture.
- • For a richer flavor and even juicier results, substitute half of the ground beef with ground pork or veal. You can also experiment with fresh herbs like finely chopped basil or flat-leaf parsley instead of dried oregano for a brighter taste.
- • These meatballs are excellent for meal prepping. Formed raw meatballs can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Cooked meatballs can be stored in sauce in the fridge for 3-4 days or frozen for longer.
- • Beyond the classic spaghetti and meatballs, try serving these on toasted hoagie rolls with melted provolone for an epic meatball sub, or simmer them in a rich tomato sauce and offer them as a hearty appetizer with crusty bread for dipping.
Nutrition Facts
Per serving (approximate)