Description
These Savory Meatballs are a juicy, comforting dish perfect for a family meal or casual dinner. Made with ground beef, Parmesan cheese, and Italian herbs, they are baked to golden perfection and served with spaghetti and marinara sauce. Easy to prepare and full of flavor, these meatballs are sure to become a favorite in your recipe collection.
Ingredients
Scale
Main Ingredients
- 1 lb Ground Beef (80/20 for juiciness)
- 1 cup Breadcrumbs (Gluten-free may be substituted)
- 1/2 cup Milk (Dairy-free alternative works)
- 1 large Egg (No substitutes recommended)
- 1/2 cup Parmesan Cheese (Grated or shredded)
- 3 cloves Garlic (Minced)
- 1 tbsp Italian Seasoning (Or individual herbs)
- 1 tsp Salt (Adjust to taste)
- 1/2 tsp Black Pepper (Adjust to taste)
- 1/4 cup Fresh Parsley (Optional, can omit)
For Serving
- 1 cup Marinara Sauce (For drizzling or dipping)
- 8 oz Spaghetti (Or hoagie rolls for subs)
Instructions
- Soak breadcrumbs: In a large bowl, combine the breadcrumbs and milk. Let the mixture sit for about 5 minutes to allow the breadcrumbs to absorb the milk and become soft, which helps keep the meatballs moist.
- Mix ingredients: Add the ground beef, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, black pepper, and fresh parsley (if using) to the breadcrumb mixture. Mix gently with your hands or a spoon until just combined; avoid overmixing to keep the meatballs tender.
- Form meatballs: Shape the mixture into uniform 1.5-inch diameter meatballs to ensure even cooking. Place the formed meatballs on a parchment-lined baking sheet, spaced apart.
- Preheat oven: Preheat your oven to 400°F (200°C) to get it ready for baking the meatballs.
- Bake meatballs: Bake the meatballs on the prepared baking sheet for 18-20 minutes until they turn golden brown and reach an internal temperature of 165°F (74°C) to ensure they are fully cooked and safe to eat.
- Alternative cooking method (pan-fry): If preferred, heat oil in a skillet over medium heat and pan-fry the meatballs for about 7-10 minutes, turning occasionally until evenly browned and cooked through.
- Serve: Serve the meatballs immediately atop cooked spaghetti with marinara sauce. Alternatively, you can cool and store the meatballs in an airtight container for future meals.
Notes
- Use 80/20 ground beef for optimal juiciness; leaner beef may result in drier meatballs.
- Gluten-free breadcrumbs and dairy-free milk alternatives can be used for dietary preferences.
- Ensure not to overmix to keep the meatballs tender.
- Check internal temperature with a meat thermometer to assure food safety.
- Fresh parsley is optional but adds a nice fresh flavor.
- Meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
