Meatball Recipe

Ground beef: The main protein that makes the meatballs juicy and flavorful.

Breadcrumbs: Helps hold the meatballs together and keeps them tender.

Parmesan cheese: Adds a salty, cheesy flavor that makes the meatballs extra tasty.

Egg: Acts as a binder to keep everything mixed well.

Garlic: Gives a fresh, savory kick to the meatballs.

Salt: Enhances all the flavors.

Black pepper: Adds a little bit of heat and depth.

Milk: Keeps the meatballs moist and soft.

Fresh parsley: Adds a bright, fresh flavor and a pop of color.

One of the most important steps in this meatball recipe is mixing all the ingredients together. Getting everything blended just right helps your meatballs hold together and taste great. Here’s a simple way to mix without overdoing it:

1. Put all your ingredients—ground beef, breadcrumbs, parmesan cheese, egg, garlic, salt, pepper, milk, and parsley—in a big bowl.
2. Use your hands to gently mix everything. Squish and fold the mixture just until it looks even and all the bits are combined.
3. Try not to squeeze or mash too hard. Overmixing can make the meatballs tough instead of tender.

Mixing this way helps the meatballs stay soft and juicy when they bake. If you mix too much, the ground beef proteins get worked too much, and that can make the texture a little chewy. Plus, gentle mixing means you don’t have to wash your hands as often!

When I first made meatballs, I mixed everything with a spoon and ended up with a sticky mess that was hard to shape. Switching to my hands made it so much easier and more fun. Also, if you want to save time, you can wear disposable gloves or wet your hands with cold water before mixing—this stops the mixture from sticking to your fingers.

Once your mixture is ready, shaping the meatballs is a breeze, and you’re one step closer to a delicious meal!

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• breadcrumbs - Substitute with rolled oats: Rolled oats can act as a binding agent and add a bit of texture to the meatballs.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good option for those who are lactose intolerant or vegan.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a binding agent for a vegan alternative.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may be slightly less pungent.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the meatballs.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different taste profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used to maintain moisture in the meatballs.

• chopped fresh parsley - Substitute with dried parsley: Dried parsley can be used if fresh parsley is not available, though it may be less vibrant in flavor.

• Allow the meatballs to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make them soggy.

• For storing in the refrigerator:

  • Place the cooled meatballs in an airtight container.
  • Store them in the refrigerator for up to 3-4 days.
  • Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a sauce on the stovetop.

• For freezing:

  • Arrange the cooled meatballs on a baking sheet in a single layer, ensuring they are not touching each other.
  • Place the baking sheet in the freezer for about 1-2 hours, or until the meatballs are frozen solid. This prevents them from sticking together.
  • Transfer the frozen meatballs to a freezer-safe bag or airtight container. Label with the date.
  • Store in the freezer for up to 3 months.

• Reheating frozen meatballs:

  • Preheat your oven to 350°F (175°C).
  • Place the frozen meatballs on a baking sheet.
  • Bake for 20-25 minutes, or until heated through.
  • Alternatively, you can simmer the frozen meatballs in your favorite sauce on the stovetop until they are fully warmed.

• For a quick meal:

  • Consider portioning the meatballs into meal-sized servings before freezing. This makes it easier to defrost just the right amount.
  • Use a microwave-safe dish to reheat smaller portions. Cover and microwave on medium power, checking and stirring every 1-2 minutes until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the meatballs in a baking dish and cover with aluminum foil to prevent them from drying out. Heat for about 15-20 minutes or until they are warmed through. This method helps maintain the meatballs' moisture and flavor.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the meatballs in the skillet and cover with a lid. Cook for about 10 minutes, turning occasionally, until they are heated through. This method gives the meatballs a nice, slightly crispy exterior.

• Microwave Method: Place the meatballs in a microwave-safe dish and cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking and stirring halfway through. This is the quickest method but may not retain the meatballs' texture as well as other methods.

• Slow Cooker Method: Place the meatballs in a slow cooker and add a bit of tomato sauce or broth to keep them moist. Set the slow cooker to low and heat for 2-3 hours. This method is perfect if you want to infuse the meatballs with additional flavors.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the meatballs in the air fryer basket, making sure they are not touching. Heat for about 5-7 minutes, shaking the basket halfway through. This method gives the meatballs a crispy exterior while keeping the inside juicy.

• Oven: Used to bake the meatballs at a consistent temperature of 400°F (200°C).

• Large mixing bowl: Needed to combine all the ingredients thoroughly.

• Baking sheet: Provides a flat surface to place the meatballs on for baking.

• Measuring cups: Essential for accurately measuring the breadcrumbs, parmesan cheese, and milk.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Whisk: Useful for beating the egg before adding it to the mixture.

• Spatula: Helps in mixing the ingredients together in the bowl.

• Knife: Needed for chopping the fresh parsley.

• Cutting board: Provides a safe surface for chopping the parsley and garlic.

• Spoon: Useful for scooping out the meat mixture to form into meatballs.

• Kitchen scale: Optional, but can be used to ensure each meatball is of uniform size.

• Parchment paper: Can be used to line the baking sheet for easier cleanup.

Prepare ingredients ahead: Measure and chop all ingredients in advance to streamline the cooking process.

Use a cookie scoop: A cookie scoop ensures uniform meatballs and speeds up the shaping process.

Line the baking sheet: Use parchment paper or a silicone mat to reduce cleanup time.

Double the batch: Make extra meatballs and freeze them for a quick meal later.

Preheat the oven: Start preheating the oven before you begin mixing to save time.