Homemade Meatballs

overhead view of baked meatballs on oval platter

4.69 from 16 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 352kcal

Author: Nora from Savory Nothings

Ingredients

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 hands (I use hands and wear disposable latex gloves) to mix thoroughly. Do not overmix or meatballs will be tough/dry, but make sure mixture sticks together.
Shape:
Roll mixture into 1 ½ inch balls (about 1 tablespoon per meatball) - I use a cookie scoop for easy portioning. Place on a lightly oiled plate or lined baking sheet.
Cook:
In a skillet: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs and cook until browned from all sides and cooked through, around 10-12 minutes. If your skillet is not large enough to fit all meatballs in a single layer, cook them in batches.
In the oven: Preheat the oven to 400°F. Bake meatballs for around 20-25 minutes, or until the meatballs are cooked all the way through. (Photo)

Notes

For a large batch:

If you’re multiplying the ingredients (you can scale up as much as you like, but I wouldn’t recommend making more than 5 pounds of meat in one go), it’s easier to knead the meat in a stand mixer with the dough hook attachment.

To freeze raw meatballs:

Wrap the sheet tightly with foil and freeze the meatballs until they’re solid. This will take a couple of hours, depending on the freezer you have.

Then, pack the meatballs into freezer bags in the portion size you usually need. Make sure to label the bags with „homemade raw beef meatballs“ and today's date! The meatballs keep in the freezer for up to 6 months.

To cook frozen raw meatballs:

Allow the meatballs to thaw in the fridge for 12-24 hours, then cook them as you would freshly made ones.

To freeze cooked meatballs:

Cook the meatballs as instructed below, either in the oven or in a large skillet.

Drain the meatballs on paper towels and place them on clean, freshly lined baking sheets. Allow the meatballs to cool completely.

Once the meatballs are cold, tightly cover the baking sheets with foil. Freeze the meatballs until solid before transferring them to large freezer bags. Make sure to label them with „homemade cooked beef meatballs“ and today's date!

The meatballs keep in the freezer for up to 6 months.

To reheat frozen cooked meatballs:

No need to defrost, simply plop the meatballs into a simmering sauce and cook until the meatballs are fully heated through. I usually do at least 10 minutes.

To cook the meatballs in a skillet:

Heat 1 tablespoon of oil in a large skillet. Add the meatballs and cook until browned from all sides and cooked through, around 6-7 minutes. If your skillet is not large enough to fit all meatballs in a single layer, cook them in batches.

To bake the meatballs:

Preheat the oven to 425°F.

Drizzle the meatballs with oil and bake them for around 10 minutes. Carefully flip them, then finish baking for another 5-10 minutes or until the meatballs are cooked all the way through.

Nutrition