Just when you thought meatballs couldn’t get any better, here comes this all-beef version that’s packed with flavor, juicy on the inside, and perfectly browned on the outside. Whether you’re serving them over spaghetti, stuffing them into a sub, or enjoying them as a standalone snack, these meatballs are sure to impress.
Why This Recipe Works
- Uses 100% beef for a rich, meaty flavor that’s unmatched by mixed meat versions.
- Incorporates breadcrumbs and milk to ensure the meatballs are tender and juicy.
- Seasoned perfectly with a blend of herbs and spices for that classic Italian-American taste.
- Browns beautifully in the oven or on the stovetop, offering a delightful texture contrast.
- Versatile enough to be the star of any meal, from pasta dishes to appetizer platters.
Ingredients
- 1 1/2 pounds ground beef (80/20 blend for best results)
- 1/2 cup breadcrumbs (Italian-style preferred)
- 1/4 cup milk (whole milk recommended)
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet (if baking)
- Skillet (if frying)
- Meat thermometer (optional)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F if you’re baking the meatballs. This high heat ensures a nice browning on the outside while keeping the inside juicy. Alternatively, heat a tablespoon of olive oil in a large skillet over medium heat if you prefer frying. While the oven or skillet heats up, grab a large mixing bowl to combine all your ingredients.
Step 2: Mix the Ingredients
In the large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, minced garlic, Parmesan cheese, parsley, salt, pepper, onion powder, and oregano. Use your hands to mix everything together until just combined. Overmixing can lead to tough meatballs, so stop as soon as you see no more streaks of breadcrumbs or egg.
Step 3: Form the Meatballs
With your hands, roll the mixture into balls about 1 1/2 inches in diameter, roughly the size of a golf ball. This size ensures they cook evenly and are perfect for serving. If the mixture sticks to your hands, lightly wet them with water or oil to make rolling easier.
Step 4: Cook the Meatballs
If baking, place the meatballs on a baking sheet lined with parchment paper, spacing them about an inch apart. Bake for 20-25 minutes, or until they reach an internal temperature of 160°F. If frying, cook them in batches in the skillet, turning occasionally, until all sides are browned and the internal temperature reaches 160°F, about 10-12 minutes per batch.
Step 5: Serve and Enjoy
Once cooked, let the meatballs rest for a couple of minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful. Serve them with your favorite sauce, over pasta, or as part of a meatball sub.
Tips and Tricks
For the juiciest meatballs, don’t skip the milk and breadcrumb mixture—it’s key to keeping them tender. If you’re short on time, you can use a cookie scoop to form the meatballs quickly and uniformly. For an extra flavor boost, try browning the meatballs in the skillet before finishing them in the oven. This method gives them a delicious crust while ensuring they’re cooked through. Always use a meat thermometer to check for doneness; 160°F is the safe internal temperature for ground beef.
Recipe Variations
- Spicy Meatballs: Add a teaspoon of crushed red pepper flakes or a diced jalapeño to the mixture for a kick.
- Cheesy Meatballs: Stuff each meatball with a small cube of mozzarella before cooking for a gooey surprise inside.
- Gluten-Free Meatballs: Substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.
- Herb-Infused Meatballs: Add fresh basil or rosemary to the mix for an herby twist.
- Asian-Inspired Meatballs: Swap the Italian seasonings for soy sauce, ginger, and green onions, and serve with a sweet chili sauce.
Frequently Asked Questions
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatball mixture up to a day in advance and store it covered in the refrigerator. Alternatively, you can form and cook the meatballs, then freeze them for up to 3 months. Just thaw and reheat when ready to serve.
What’s the best way to reheat meatballs?
The best method depends on how they were originally cooked. For baked meatballs, reheating in the oven at 350°F until warmed through is ideal. For fried meatballs, a quick simmer in sauce on the stovetop works wonderfully, as it prevents them from drying out.
Can I use a different type of meat?
While this recipe is designed for all-beef meatballs, you can certainly experiment with other meats. A mix of beef and pork is traditional in many recipes, and ground turkey or chicken can be used for a lighter version. Just keep in mind that leaner meats may result in drier meatballs, so adjust cooking times accordingly.
Summary
These all-beef meatballs are a versatile and delicious addition to any meal, offering a perfect balance of flavor and texture. With simple ingredients and easy-to-follow steps, you’ll have a crowd-pleasing dish ready in no time.