Name: Beef Meatballs Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 lb lean ground beef; 2 eggs, beaten; ½ cup milk; ⅓ cup grated Parmesan cheese; 1 cup panko breadcrumbs; 1 shallot, minced; 2 garlic cloves, minced; 1 tablespoon Worcestershire sauce; 1 teaspoon Italian seasoning; 1 tablespoon dried parsley; 1 teaspoon salt; Freshly ground black pepper, to taste

Why You’ll Love This Recipe

I appreciate how straightforward and fuss-free this recipe is. By baking the meatballs instead of frying, I save time and reduce mess without compromising on taste. The combination of Parmesan, garlic, and herbs infuses each bite with rich flavor, making them a hit for any meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef
2 eggs, beaten
½ cup milk
⅓ cup grated Parmesan cheese
1 cup panko breadcrumbs
1 shallot, minced
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 tablespoon dried parsley
1 teaspoon salt
Freshly ground black pepper, to taste

Directions

Preheat the oven to 350°F (175°C).
In a medium-sized bowl, I combine all the ingredients, mixing gently with my hands until just combined. I take care not to overwork the meat to keep the meatballs tender.
I shape the mixture into golf ball-sized meatballs, yielding about 18–20 pieces, and place them on a baking sheet.
I bake the meatballs for 30 minutes, or until they are cooked through and lightly browned.

Servings and Timing

Servings: 4–6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Variations

Cheesy Center: I sometimes insert a small cube of mozzarella into the center of each meatball for a gooey surprise.
Spicy Kick: For added heat, I mix in a pinch of red pepper flakes or a dash of hot sauce.
Herb Swap: I experiment with fresh herbs like basil or oregano in place of dried parsley for a different flavor profile.

Storage/Reheating

I store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To freeze, I place the cooked meatballs on a baking sheet to freeze individually before transferring them to a freezer bag, where they keep for up to 4 months. When ready to eat, I reheat them in a 350°F (175°C) oven for 10–15 minutes or until warmed through.

FAQs

Can I use regular breadcrumbs instead of panko?

Yes, I can substitute regular breadcrumbs for panko. However, I find that panko gives the meatballs a lighter, fluffier texture.

What can I serve with these meatballs?

I often serve them over spaghetti with marinara sauce, in a sub roll with melted cheese, or as an appetizer with dipping sauces like barbecue or honey mustard.

Can I make the meatballs ahead of time?

Absolutely. I prepare and shape the meatballs, then refrigerate them for up to 24 hours before baking. Alternatively, I freeze them uncooked and bake them directly from frozen, adding a few extra minutes to the cooking time.

How do I ensure the meatballs stay moist?

I make sure not to overmix the meat mixture, as this can lead to dense meatballs. Also, the combination of milk and breadcrumbs helps retain moisture during baking.

Can I use a different type of meat?

Yes, I sometimes substitute ground turkey or chicken for a leaner option. I keep in mind that these meats are leaner than beef, so I take care not to overcook them to maintain juiciness.

Conclusion

These beef meatballs are a staple in my kitchen due to their simplicity and versatility. Whether I’m serving them with pasta, in a sandwich, or as a party appetizer, they never fail to impress. Their rich flavor and tender texture make them a favorite for both weeknight dinners and special occasions.