The Best Ground Beef Meatballs (Print)
Juicy ground beef meatballs, perfect for pasta or subs. Quick prep and rich flavor make them a family favorite.
# Ingredients:
→ Meatball Mixture
01 -
450 g ground beef (85% lean)
02 -
60 g dried breadcrumbs
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1 large egg
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25 g grated Parmesan cheese
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1/2 small onion, finely diced
06 -
2 garlic cloves, minced
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1 teaspoon Italian seasoning
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 tablespoon Worcestershire sauce
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2 tablespoons milk (optional, for added tenderness)
# Steps:
01 -
Set the oven to 200°C (400°F) to ensure it reaches temperature while you prepare the meatball mixture.
02 -
Line a baking sheet with parchment paper for easy removal and cleanup.
03 -
Combine ground beef, breadcrumbs, egg, Parmesan, diced onion, minced garlic, Italian seasoning, salt, pepper, Worcestershire sauce, and milk (if using) in a large mixing bowl.
04 -
Gently mix with hands, a wooden spoon, or spatula until ingredients are just incorporated. Avoid overmixing for tender meatballs.
05 -
Portion the mixture into tablespoon-sized amounts and roll into balls, arranging them evenly spaced on the prepared baking sheet.
06 -
Place the sheet in the preheated oven and bake for 18–20 minutes, or until meatballs are browned and have an internal temperature of 75°C.
07 -
Remove meatballs from the oven and serve hot with preferred sauce or accompaniments.
# Notes:
01 -
For softer meatballs, incorporate the milk and avoid compacting the mixture when shaping.
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Meatballs can be prepared ahead and refrigerated for up to 2 days before baking.