Homemade Meatball Recipe
These homemade meatballs are the perfect blend of juicy, flavorful goodness, and they’re so simple to make!
Whether you sauté them for a crispy sear or bake them for a tender finish,
these meatballs are freezer-friendly and ideal for meal prep.
In just 30 minutes, you’ll have a delicious dish that works as a quick dinner or a satisfying appetizer.
Perfect for any occasion, these meatballs will quickly become a family favorite!
For Meatballs
- Ground Beef – Use lean ground beef for tender and juicy meatballs.
- Ground Turkey – Adds flavor and moisture to the meatballs.
- Bread Crumbs – Helps bind the ingredients together, making the meatballs light and fluffy.
- Milk (or Water) – Soaks the bread crumbs and adds moisture to the mixture.
- Egg – Acts as a binder, helping the meatballs hold their shape.
- Garlic – Provides rich flavor.
- Parmesan Cheese – Adds a savory, cheesy flavor.
- Parsley – For a fresh, herby flavor.
- Salt and Pepper – For seasoning and balance.
- Olive Oil – Used for sautéing the meatballs to perfection.
Meatball Recipe
Notes
Ingredients:
- 3 slices white bread, crusts removed and diced
- 2/3 cup milk or cold water
- 1 lb lean ground beef (85/15 fat content)
- 1 lb ground turkey (dark meat preferred)
- 1/4 cup shredded parmesan cheese
- 1 large egg
- 3 garlic cloves, minced
- 2 Tbsp finely chopped parsley
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 Tbsp olive oil (for sautéing)
Instructions:
- Make the Meatball Mixture:
- In a large bowl, combine the diced bread with the milk or water. Let it soak for about 5 minutes, then mash it with a fork.
- Add the ground beef, ground turkey, shredded parmesan, egg, minced garlic, chopped parsley, salt, and black pepper into the bowl with the mashed bread mixture. Mix together with your hands until just combined—don’t overmix.
- Shape the Meatballs:
- Scoop out about 2 tablespoons of the mixture for each meatball. You can use an ice cream scoop for even portions. Wet your hands and roll the mixture into 1 1/2-inch diameter meatballs.
- Arrange the meatballs on a lined baking sheet.
- Cooking Options:
- To Sauté:
- Heat a large non-stick pan over medium heat. Add 2 Tbsp of olive oil.
- Once the oil is hot, add the meatballs one at a time, ensuring they don’t overcrowd the pan. Sauté in batches, turning the meatballs every 2 minutes for a total of 6-8 minutes, or until they’re evenly browned and the internal temperature reaches 165°F. Serve immediately.
- To Bake:
- Preheat your oven to 400°F.
- Place the meatballs on a lined baking sheet, spacing them about 2 inches apart. Bake for 20-23 minutes, or until the meatballs are fully cooked and the internal temperature reaches 165°F.
- For a golden-brown finish, broil the meatballs for the last 2-3 minutes.
Nutrition
Calories: 305 kcal | Carbohydrates: 5g | Protein: 23g | Fat: 20g |
1. How can I ensure my meatballs are moist and tender?
To achieve moist and tender meatballs, consider mixing ground beef with ground turkey, as the turkey adds extra fat and moisture. Additionally, incorporating a panade—a mixture of breadcrumbs soaked in milk—helps retain moisture. Grating raw onion into the meat mixture also adds both moisture and flavor.
2. Can I prepare the meatball mixture in advance?
Yes, you can prepare the meatball mixture up to a day ahead. After mixing, cover and refrigerate the mixture until you’re ready to shape and cook the meatballs. This not only saves time but also allows the flavors to meld.
3. What’s the best method for cooking meatballs—baking or frying?
Both methods are effective. Baking meatballs in the oven is convenient and allows for even cooking. Frying them in a skillet provides a crispy exterior. Choose the method that best suits your preference and the dish you’re preparing.
4. How can I make uniformly sized meatballs easily?
Using an ice cream scoop or a cookie scoop helps in forming uniformly sized meatballs quickly, ensuring even cooking. This tool allows you to portion the meat mixture efficiently before rolling them by hand.
5. Can I freeze the meatballs for later use?
Absolutely. After cooking, allow the meatballs to cool, then arrange them in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe container or zip-top bag. They can be stored for up to three months. To reheat, thaw in the refrigerator overnight and warm them in your preferred sauce or method.
