Classic Beef Meatballs Recipe
Ingredients:
- Ground Beef: 1 lb (preferably 80% lean)
- Breadcrumbs: 1 cup
- Parmesan Cheese: 1/2 cup, grated
- Egg: 1 large
- Milk: 1/4 cup
- Garlic: 3 cloves, minced
- Onion: 1 small, finely chopped
- Fresh Parsley: 1/4 cup, chopped (or 1 tbsp dried parsley)
- Dried Oregano: 1 tsp
- Salt: 1 tsp
- Black Pepper: 1/2 tsp
- Red Pepper Flakes: 1/4 tsp (optional, for a bit of heat)
- Olive Oil: 2 tbsp (for sautéing)
- Tomato Sauce: 1 cup (for serving, optional)
Instructions:
- Prepare the Ingredients:
- Preheat your oven to 375°F (190°C). This temperature ensures a nice, even cooking of the meatballs.
- In a large mixing bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, chopped onion, parsley, dried oregano, salt, black pepper, and red pepper flakes if using. Mix these dry ingredients together well.
- Mix the Meatballs:
- Add the ground beef to the bowl with the dry ingredients. In a separate small bowl, whisk together the egg and milk, then pour this mixture over the meat and dry ingredients.
- Gently combine everything using your hands or a spoon, mixing just until everything is incorporated. Avoid over-mixing to keep the meatballs tender.
- Form the Meatballs:
- Using your hands, shape the mixture into meatballs, about 1.5 inches in diameter. You should get approximately 16-20 meatballs, depending on size. For uniform meatballs, you can use a small ice cream scoop or a tablespoon to portion the mixture.
- Cook the Meatballs:
- Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 5-7 minutes. They don’t need to be cooked through at this stage as they will finish cooking in the oven.
- Transfer the browned meatballs to a baking sheet lined with parchment paper or a lightly greased baking dish.
- Bake the Meatballs:
- Place the baking sheet in the preheated oven and bake the meatballs for about 15-20 minutes, or until they reach an internal temperature of 160°F (71°C) and are cooked through. Baking ensures they stay juicy and tender.
- Serve:
- If you like, you can warm some tomato sauce and serve it alongside or over the meatballs. The sauce can be added in the last 5 minutes of baking if you prefer the meatballs to absorb some of the sauce flavor.
- Garnish and Enjoy:
- Once out of the oven, let the meatballs rest for a few minutes. Garnish with additional chopped parsley if desired. Serve the meatballs with pasta, on a sub roll for a meatball sandwich, or alongside a fresh salad.
Tips for Perfect Meatballs:
- Mixing: Don’t overwork the meat mixture as it can make the meatballs dense.
- Breadcrumbs: If you don’t have breadcrumbs, you can use crushed crackers or even rolled oats as a substitute.
- Moisture: Adding milk and egg helps keep the meatballs moist and tender.
- Freezing: Meatballs freeze well. To freeze, arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Enjoy your homemade beef meatballs, perfect for a cozy dinner or a hearty meal!
