Description
These homemade meatballs are tender, juicy, and packed with flavor! Whether pan-fried for a crispy crust or baked for an easy hands-off method, they’re perfect for pasta, sandwiches, or appetizers.
Ingredients
Meatball Mixture
- 1 pound ground beef
- ½ medium onion, finely minced (about ½ cup)
- ⅓ cup breadcrumbs
- 2 ½ tablespoons milk
- 1 large egg
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoons freshly chopped parsley (optional; or use 1 teaspoon dried)
- ¼ cup finely shredded Parmesan cheese (optional)
Instructions
- Combine: Add all ingredients to a medium-large mixing bowl. Use a sturdy spatula or your hands (wearing disposable gloves if preferred) to mix thoroughly. Do not overmix to avoid tough or dry meatballs, but ensure the mixture sticks together.
- Shape: Roll the mixture into 1 ½ inch balls, about 1 tablespoon per meatball. Using a cookie scoop can help with portioning. Place shaped meatballs on a lightly oiled plate or a lined baking sheet.
- Cook (Skillet Method): Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs in a single layer (cook in batches if necessary). Cook until browned on all sides and cooked through, about 10-12 minutes.
- Cook (Oven Method): Preheat the oven to 400°F (204°C). Place meatballs on a baking sheet, optionally drizzle with oil, and bake for 20-25 minutes or until fully cooked through. For a variation, preheat oven to 425°F and bake for 10 minutes, flip meatballs, and bake another 5-10 minutes until cooked inside.
Notes
- For large batches (up to 5 pounds of meat), use a stand mixer with a dough hook to mix evenly and easier.
- To freeze raw meatballs: Arrange on a baking sheet, freeze until solid (a couple of hours), then transfer to labeled freezer bags. Store up to 6 months.
- To cook frozen raw meatballs: Thaw in the fridge 12-24 hours before cooking as usual.
- To freeze cooked meatballs: Cool completely on paper towels and baking sheets, then freeze solid and transfer to labeled bags. Store up to 6 months.
- To reheat frozen cooked meatballs: Add directly to simmering sauce and heat through (about 10 minutes).
- When cooking in skillet, cook meatballs in batches if skillet is too small to avoid overcrowding.
- Optionally add parsley and Parmesan cheese for more flavor.
