Easy Homemade Meatballs – Juicy, Tender & Delicious
Whip up the best homemade meatballs in minutes! Juicy, tender, and packed with flavor, perfect for spaghetti, subs, or a tasty appetizer.
Equipment
- Large mixing bowl
- Small bowl
- Large skillet or frying pan
- Meat thermometer
- Ice cream scoop (optional)
- Parchment paper
- Baking sheet (if baking)
- Measuring cups and spoons
- Knife
- Grater (for Parmesan)
Ingredients
- 1 pound ground beef 80/20 blend
- ¼ cup panko breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ⅓ cup freshly grated Parmesan cheese
- 3 garlic cloves minced
- ¼ cup fresh parsley chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- Pinch of red pepper flakes
- 2 tablespoons olive oil
- 2 cups marinara sauce optional
- Fresh basil for garnish
- Extra Parmesan for topping
Instructions
Prepare Panade:
- Mix breadcrumbs with milk in a bowl. Let sit for 2 minutes until fully soaked.
Combine Ingredients:
- Put ground beef in a large bowl. Add soaked breadcrumb mixture, egg, Parmesan, garlic, parsley, salt, pepper, oregano, and red pepper flakes.
Mix Gently:
- Combine with your hands for 1-2 minutes only. Don't overmix. Mixture should look loose, not compact.
Shape:
- Using an ice cream scoop or hands, form golf ball-sized meatballs. Place on parchment-lined plate.
Chill:
- Refrigerate for at least 30 minutes.
Brown:
- Heat olive oil in a large skillet over medium-high heat. Add meatballs in batches (don't overcrowd). Cook 4-5 minutes, turning occasionally until golden brown.
Finish:
- Pour marinara sauce into the pan with browned meatballs. Simmer 10-12 minutes until cooked through (internal temp 160°F). OR place on baking sheet and bake at 400°F for 8 minutes.
Serve:
- Top with fresh basil and extra Parmesan.