Meatball Recipe: Juicy, Flavor-Packed, and Family-Approved
Elevate your dinner with these tender homemade meatballs, slow-simmered in savory marinara and served over a bed of spaghetti. Easy to make, packed with flavor, and perfect for family meals!
Equipment
- Large mixing bowl
- Skillet (if pan-frying) or oven-safe baking tray (if baking)
- Baking sheet (for oven baking)
- Spoon or ice cream scoop (for shaping meatballs)
- Meat thermometer (optional, but recommended)
- Tongs (for turning meatballs while frying)
Ingredients
- 1 lb 454g Ground Beef (85/15 fat content)
- 1/2 cup 30g Breadcrumbs
- 1/4 cup 60ml Milk
- 1 Large Egg
- 1/4 cup 25g Grated Parmesan Cheese
- 2 cloves Garlic minced
- 2 tbsp Fresh Parsley chopped
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 –2 tbsp Olive Oil for frying, optional
- 1 jar 24 oz Marinara Sauce (optional, for simmering)
- Spaghetti for serving
Instructions
- Soak the breadcrumbs in milk for 5 minutes.
- Mix all ingredients in a large bowl until just combined—avoid overmixing.
- Shape into meatballs, about 1.5 inches in diameter.
- Cook options:Pan-fry in olive oil until brownedBake at 400°F (200°C) for 18–20 minutes
- Simmer in sauce for 10–15 minutes for deeper flavor.
Notes
To boost the flavor, mix in a dash of red pepper flakes or a hint of smoked paprika with the meatball ingredients.
If you prefer healthier options, you can use ground turkey or chicken instead of beef. You can also bake the meatballs instead of frying to cut down on fat.
Freezing tip: After shaping the meatballs, freeze them on a baking sheet before transferring to a bag or container. They can be stored for up to 3 months and baked or fried from frozen.
Want to make these meatballs even more decadent? Top them with melted mozzarella cheese for a gooey, cheesy finish.