Meatballs
Published Dec 31, 2025
These all-beef meatballs are made with ground beef, breadcrumbs, Parmesan, and Italian seasoning, then cooked until browned on the stovetop.
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Try my easy Italian meatballs recipe!
These are the meatballs I make most often. They’re all beef because I eat halal and don’t use pork, but I don’t feel like I’m missing anything flavor-wise. I season them the same way I would a classic Italian-style meatball and use them for whatever makes sense that night: pasta, meatball subs, or sometimes just meatballs with rice and a vegetable for the kids. These meatballs are simple, flexible, and easy to keep in rotation without having to think too hard about dinner.
Happy Cooking!
– Yumna
Meatballs Ingredients
- Ground beef: I prefer lean ground beef for this recipe. You can also try ground chicken meatballs.
- Egg: Room temp helps it blend it easier.
- Breadcrumbs: Here’s how to make your own breadcrumbs. Store-bought also works.
- Parmesan cheese: Pecorino Romano is a good substitute. I recommend buying a block of cheese and grating it yourself.
- Yellow onion: White onion is fine if that’s what you have. I grate the onion in this recipe.
- Garlic: Read my tips on how to mince garlic.
- Olive oil: Or avocado oil, or another neutral oil.
- Spices and seasonings: Italian seasoning, salt, and pepper.
How to Make Meatballs
Meatball Recipe
Ingredients
- 1 pound lean ground beef
- 1 large egg
- ¼ cup plain breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons finely grated onion
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- In a medium bowl, combine the beef, egg, breadcrumbs, Parmesan cheese, onion, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
- With a meat baller or a medium spring-loaded cookie scoop, scoop a rounded ball of the meat, about 1 ½ tablespoons, and form into a meatball. Repeat with the remaining meat mixture. You should get about 20 meatballs. Heat the oil in a large pot over medium heat. Add the meatballs and cook for 5–7 minutes, turning occasionally, until browned on all sides. Remove meatballs from the pot and set aside.
- Serve with your favorite marinara.
Equipment
Notes
- My Top Tip: Mix and form the meatballs with wet hands. It keeps them from sticking and is the best way to make sure the ingredients fully combine.
- Storage: Store leftover meatballs in an airtight container in the fridge for 3–4 days. To reheat, bake in the oven at 350ºF until warmed through.
- Freezing: You can freeze the meatballs either before or after cooking. To freeze before cooking, place the formed meatballs on a baking sheet lined with wax paper, flash freeze for 1 hour, and transfer to a freezer bag or container. Or, to freeze after cooking, place them in a freezer bag or container. They’ll last in the freezer for up to 3 months.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make stuffed meatballs. Add a dollop of ricotta or polenta to the middle of each meatball before baking for a creamy core.
- Use nutritional yeast. Sometimes I like to substitute half of the breadcrumbs with nutritional yeast. It adds a slightly cheesy twist and increases the nutrition!
- Add lemon and herbs. Stir lemon zest and chopped fresh parsley into the meatball mixture for a fresh twist.
Recipe Tips
- Grate the onion carefully. Slice off the root, but leave on the stem so you have something to hold while you grate.
- Grate the garlic, too. While you’re at it, you can grate the garlic after you grate the onion. This way, you won’t have to use a knife!
- Mix and form the meatballs with wet hands. It keeps them from sticking and is the best way to make sure the ingredients fully combine. You don’t want too many breadcrumbs in one meatball and none in another!
Serving Ideas
- Sauce: Marinara Sauce, Spaghetti Sauce, Homemade Pesto
- Pasta: One-Pan Pasta, Roasted Red Pepper Pasta, Cottage Cheese Pasta
- Bread: Garlic & Herb Skillet Dinner Rolls, Garlic Cheese Bread, Air Fryer Bread
FAQs
You probably either had too much binder or not enough. Make sure you use the correct amount of egg and breadcrumbs so the meat mixture comes together evenly.
You may have overworked the meat mixture, so make sure you mix until just combined. Or, you may have overcooked them, so make sure you take them out of the oven when they’re still moist and juicy.
You can cut one in half and look at the color. If it’s cooked through, the center will be brown, not pink. Or, you can use an instant-read thermometer. The meatballs should have an internal temperature of 160°F.
Yes! Lightly coat them with cooking spray. Bake at 400ºF for 12 minutes, flipping halfway through to make sure they cook evenly. Then, broil for 2–3 minutes or until the internal temperature reaches 160ºF.
Comments
Loved this recipe. I didn’t have breadcrumbs and used oats instead and in spite of that, they came out delicious 🙌🏼
Yum, love that swap! So happy you liked them, Dana! Thanks for sharing!!
I made these meatballs on New Year’s Eve to go along with some spaghetti and they turned out amazing! I used organic ground beef (85/15) and the flavors and texture were incredible. I ate these for leftovers the next day and no dryness at all. Thanks, Yumna!
Aww, that makes me so happy to hear!! So glad you liked them, Pam! Thanks!!