Here’s a classic recipe for Beef Meatballs—juicy, flavorful, and versatile for pasta, sandwiches, or appetizers:
Ingredients (Makes ~20 meatballs)
- 500 g (1 lb) ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil (for frying)
Instructions
- Preheat oven (if baking):
Optional: Preheat oven to 200°C (400°F) if you prefer baking over pan-frying. - Mix the meatball ingredients:
In a large bowl, combine ground beef, breadcrumbs, Parmesan, milk, onion, garlic, egg, Italian seasoning, salt, pepper, and parsley. Mix gently until just combined—overmixing can make the meatballs dense. - Form meatballs:
Shape the mixture into 1.5–2 inch (4–5 cm) balls. - Cook the meatballs:
Pan-fry method: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides for 6–8 minutes, then remove and finish in your sauce or oven if needed.
Oven-bake method: Place meatballs on a greased baking sheet. Bake 15–20 minutes until cooked through. - Serve:
Serve with pasta and tomato sauce, in a sub sandwich, or as an appetizer with dipping sauce.
💡 Tips:
- For extra juicy meatballs, mix half ground beef and half ground pork.
- Let the meatballs rest in the fridge for 15–30 minutes before cooking—they hold together better.
- You can freeze raw meatballs on a baking sheet, then store in a freezer bag for up to 3 months.
If you want, I can also give a creamy Swedish-style beef meatball recipe with a rich gravy that’s perfect for serving over mashed potatoes or noodles.
Do you want me to share that version?
