Juicy Beef Meatballs Seasoned (Printable Version)
Tender beef balls flavored with herbs and spices, simmered in marinara sauce for a delicious meal.
# What You'll Need:
→ Meat
01 - 1 lb ground beef (80/20 fat ratio)
→ Aromatics
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Binder
04 - 2/3 cup breadcrumbs
05 - 1 large egg
→ Dairy
06 - 1/3 cup grated Parmesan cheese
07 - 1/4 cup whole milk
→ Herbs & Seasonings
08 - 2 tbsp chopped fresh parsley or 2 tsp dried parsley
09 - 1 tsp dried oregano
10 - 1/2 tsp dried basil
11 - 1/2 tsp salt
12 - 1/4 tsp ground black pepper
13 - 1/4 tsp red pepper flakes (optional)
→ For Cooking
14 - 2 tbsp olive oil
15 - 2 cups marinara sauce
# Step-by-Step:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - In a large bowl, combine breadcrumbs and whole milk. Let soak for 2 minutes.
03 - Add ground beef, chopped onion, minced garlic, egg, Parmesan, parsley, oregano, basil, salt, black pepper, and optional red pepper flakes. Mix gently until just combined without overworking.
04 - With wet hands, shape mixture into sixteen golf ball–sized portions and arrange them on the prepared tray.
05 - Heat olive oil in a large oven-safe skillet over medium heat. Brown meatballs in batches, turning frequently to evenly color all sides for approximately 5 to 6 minutes.
06 - Return all browned meatballs to the skillet or transfer to a baking dish. Pour marinara sauce evenly over them and place in the oven.
07 - Bake for 15 to 18 minutes until meatballs are cooked through and reach an internal temperature of 160°F.
08 - Serve warm with additional sauce over pasta, in sandwiches, or alongside bread.
# Expert Advice:
01 -
- They stay tender and juicy because the milk-soaked breadcrumbs lock in moisture even if you overbake them a little.
- You can make a double batch and freeze half for those nights when cooking from scratch feels impossible.
02 -
- Wet your hands before rolling each meatball or the mixture will stick to your palms and you'll end up with uneven shapes.
- Don't skip the browning step, because that's where the deep, caramelized flavor comes from.
03 -
- Always cook a tiny test meatball first so you can adjust the salt and spices before shaping the whole batch.
- If your meatballs fall apart while browning, chill them in the fridge for fifteen minutes before cooking to help them firm up.