Meatball Recipe

5 from 2 votes

These all-beef meatballs are made with ground beef, breadcrumbs, Parmesan, and Italian seasoning, cooked until browned, about 10 minutes.

Prep Time10

Cook Time10

Total Time20

Servings: servings

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.

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.

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