Description
These homemade meatballs are a classic and versatile dish featuring ground beef mixed with aromatic spices, breadcrumbs, and Parmesan cheese. Perfectly browned in a skillet or baked in the oven, they deliver a juicy and flavorful bite every time. Ideal for serving with pasta, in sandwiches, or as an appetizer.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1/2 medium onion, finely minced (about 1/2 cup)
- â…“ cup breadcrumbs
- 2 1/2 tablespoons milk
- 1 large egg
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons freshly chopped parsley (optional) or 1 teaspoon dried parsley
- 1/4 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. Be careful not to overmix to avoid tough or dry meatballs, but ensure the mixture sticks together well.
- Shape: Roll the mixture into 1 1/2 inch balls using about 1 tablespoon of mixture per meatball. A cookie scoop can help portion evenly. Place the formed meatballs on a lightly oiled plate or a lined baking sheet to prevent sticking.
- Cook: Skillet method: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. Cook in batches if your skillet is not large enough to fit all meatballs in a single layer.
Oven method: Preheat the oven to 400°F (200°C). Place the meatballs on a baking sheet and bake for 20-25 minutes or until fully cooked through and browned.
Notes
- Do not overmix the meat mixture to ensure tender meatballs.
- Using freshly chopped parsley and Parmesan cheese adds extra flavor but can be omitted for a simpler version.
- Cooking times may vary slightly depending on the size of the meatballs and your equipment.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with marinara sauce and pasta, in sub sandwiches, or as a protein-packed appetizer.
