Juicy Flavorful Beef Meatballs (Printable version)

Tender beef balls seasoned with herbs and spices, perfect for various dishes.

# What You'll Need:

→ Meat

01 - 1 lb ground beef (80/20)

→ Aromatics

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Binder

04 - 2/3 cup breadcrumbs
05 - 1 large egg

→ Dairy

06 - 1/3 cup grated Parmesan cheese
07 - 1/4 cup whole milk

→ Herbs & Seasonings

08 - 2 tbsp chopped fresh parsley or 2 tsp dried
09 - 1 tsp dried oregano
10 - 1/2 tsp dried basil
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/4 tsp red pepper flakes (optional)

→ For Cooking

14 - 2 tbsp olive oil
15 - 2 cups marinara sauce

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or grease lightly.
02 - Combine breadcrumbs and milk in a large bowl. Let sit for 2 minutes to absorb liquid.
03 - Add ground beef, chopped onion, minced garlic, egg, Parmesan, parsley, oregano, basil, salt, pepper, and red pepper flakes if using. Mix gently until just combined; avoid overmixing.
04 - With wet hands, shape mixture into sixteen golf ball-sized meatballs and place on prepared tray.
05 - Heat olive oil in a large oven-safe skillet over medium heat. Brown meatballs in batches, turning to color all sides evenly, about 5 to 6 minutes total.
06 - Return browned meatballs to skillet or transfer to baking dish. Pour marinara sauce over them and place in oven.
07 - Bake for 15 to 18 minutes until cooked through, reaching internal temperature of 160°F.
08 - Serve meatballs hot with extra sauce, over pasta, or with crusty bread.

# Expert advice:

01 -
  • They hold together beautifully without falling apart in the sauce, even if you stir a little too eagerly.
  • The Parmesan and milk-soaked breadcrumbs keep them unbelievably tender, not dense or dry like so many meatballs turn out.
  • You can brown them in a skillet and finish in the oven, which means less hovering and more time to set the table or open the wine.
02 -
  • Don't overmix the meat, the first time I made these I kneaded the mixture like bread dough and ended up with meatballs that could double as hockey pucks.
  • Wet your hands before rolling each meatball, dry hands mean the meat sticks and tears, and you'll spend twice as long shaping them.
  • Use an instant-read thermometer to check doneness, guessing led me to overcooked meatballs more times than I'd like to admit.
03 -
  • Brown the meatballs in batches without crowding the pan, too many at once and they'll steam instead of sear, losing that golden crust.
  • Let the meat mixture rest in the fridge for ten minutes before rolling if you have time, it firms up slightly and makes shaping easier and faster.
  • Taste your marinara sauce before pouring it over, if it's bland, the meatballs will be too, so season the sauce well with salt, pepper, and a pinch of sugar if it's too acidic.

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