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–+ servings
homemade meatballs 833799143

Classic Homemade Meatballs

Tender, juicy homemade meatballs loaded with Parmesan and fresh parsley. Perfect over pasta, in sandwiches, or as party appetizers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Beef, Main Course
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the meatballs
  • 1 pound lb ground beef 450g; use 80/20 or 85/15 for juicier results
  • 1/2 medium onion finely minced, about 1/2 cup (75g); yellow or white
  • 1/3 cup breadcrumbs 35g; plain or Italian seasoned
  • 2 1/2 tablespoons milk about 40ml; whole milk preferred
  • 1 large egg lightly beaten
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper freshly ground preferred
  • 2 tablespoons fresh parsley chopped; flat-leaf Italian preferred
  • 1/4 cup Parmesan cheese 25g; finely shredded

Method
 

Mix and shape
  1. Combine all the ingredients in a roomy mixing bowl. Use clean hands or a sturdy spatula to mix until just combined. Do not overmix or the meatballs will become tough and dry, but make sure the mixture holds together when pressed.
  2. Roll the mixture into 1 1/2-inch balls, using about 1 tablespoon of the mixture for each. A cookie scoop makes portioning quick and even. Place the balls on a lightly oiled plate or a parchment-lined baking sheet.
Cook
  1. For the stovetop method: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer, cooking in batches if needed, and brown on all sides. Continue cooking until they are cooked through, about 10 to 12 minutes.
  2. For the oven method: Preheat the oven to 400°F (200°C). Arrange the meatballs on a lined baking sheet and bake for 20 to 25 minutes, or until cooked all the way through.

Nutrition

Calories: 380kcalCarbohydrates: 8gProtein: 25gFat: 26gSaturated Fat: 10gCholesterol: 130mgSodium: 550mgFiber: 1gSugar: 1g

Notes

For a large batch, mix the meatball base in a stand mixer with the paddle or dough hook attachment to save your hands.
To freeze raw meatballs, place them on a sheet pan and freeze until solid, then transfer to labeled freezer bags. They keep for up to 6 months.
Thaw frozen raw meatballs in the fridge for 12 to 24 hours before cooking.
Cooked meatballs can be cooled completely, frozen on a tray until solid, then stored in freezer bags for up to 6 months.
Reheat frozen cooked meatballs directly in simmering sauce for at least 10 minutes; no need to thaw.
If pan-frying, avoid overcrowding the skillet so the meatballs develop a nice crust.
Serve over spaghetti with marinara, tuck them into meatball subs, or serve as appetizers with toothpicks and a dipping sauce.

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