Meatballs Recipe with Minced Beef: Juicy & Easy

These minced beef meatballs combine ground beef, breadcrumbs, Parmesan, and simple seasonings, then bake until browned and finish in a gently simmered tomato sauce. Meatballs appear in many cuisines and family styles; this straightforward version makes a satisfying dinner with pasta, rice, or bread and keeps the method manageable for a weeknight.

Ingredients

1½ lb (680 g) ground beef, ideally 85% lean
½ cup (55 g) plain fine breadcrumbs
⅓ cup (80 ml) milk
1 large egg (about 50 g without shell)
⅓ cup (30 g) finely grated Parmesan cheese
⅓ cup (50 g) finely grated yellow onion
2 garlic cloves (6 g), finely minced
2 tbsp (8 g) finely chopped fresh parsley, plus 1 tbsp (4 g) for serving
1 tsp (5 g) kosher salt; use about ¾ tsp table salt instead
½ tsp (1 g) ground black pepper
1 tsp (1 g) dried oregano
1 tbsp (15 ml) olive oil
1 tbsp (16 g) tomato paste
2 garlic cloves (6 g), finely minced, for the sauce
1 can (28 oz/794 g) crushed tomatoes
½ cup (120 ml) water, or more if needed
½ tsp (1 g) dried basil
½ tsp (2.5 g) kosher salt for the sauce, plus more to taste
¼ tsp (0.5 g) ground black pepper for the sauce
¼ tsp (0.5 g) red pepper flakes, optional
Extra grated Parmesan, for serving (about ¼ cup/25 g)

Instructions

Heat the oven and make the breadcrumb mixture. Heat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment, or lightly oil it. In a large bowl, stir together the breadcrumbs and milk, then leave them for 5 minutes to soften. This brief rest helps the breadcrumbs hold moisture in the meatballs rather than drawing it out while they cook. The 25-minute prep estimate includes this rest and preheating the oven.
Season the beef mixture. Add the egg, Parmesan, grated onion, the first 2 minced garlic cloves, 2 tablespoons parsley, salt, pepper, and oregano to the soaked breadcrumbs. Mix until combined. Add the ground beef and use clean hands or a fork to mix gently, stopping as soon as the ingredients are evenly distributed. Avoid squeezing or kneading the mixture; working it heavily can make the cooked meatballs dense.
Shape the meatballs. Divide the mixture into about 20 portions and roll each lightly into a ball roughly 1¼ inches (3 cm) wide. A small scoop helps keep them similar in size so they cook at the same pace. Set them on the baking sheet with a little space between each one. If the mixture sticks, dampen your hands with cold water rather than adding extra breadcrumbs, which can dry the texture.
Bake until safely cooked. Bake for 20 minutes, turning the tray once if your oven browns unevenly. Check a larger meatball in the center with an instant-read food thermometer inserted into its middle. Ground beef must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If a meatball has not reached that temperature, continue baking and check again after a few minutes. Browning is helpful for flavor, but color alone cannot confirm that ground meat is safely cooked.
Start the tomato sauce. Once the meatballs are out of the oven, warm the olive oil in a wide saucepan or Dutch oven over medium heat. Add the tomato paste and the sauce garlic, stirring for about 1 minute until fragrant; do not let the garlic scorch. Stir in the crushed tomatoes, water, dried basil, sauce salt, black pepper, and optional red pepper flakes. Bring the sauce to a gentle simmer, then cook uncovered for 12 minutes, stirring now and then. If it bubbles vigorously, lower the heat.
Finish the meatballs in the sauce. Carefully transfer the baked meatballs into the sauce, turning them gently to coat without breaking them. Simmer for 5 minutes so the flavors come together. The meatballs are already cooked through, so keep the sauce at a low bubble instead of boiling it hard. Taste the sauce and adjust the salt or pepper. If it has thickened more than you like, add a splash of water and stir.
Serve. Spoon the meatballs and sauce into a serving dish or directly over pasta. Finish with the remaining parsley and grated Parmesan. Use a clean serving spoon, and avoid putting cooked meatballs back onto a plate that held raw beef.

Tips

Choose beef with some fat. Ground beef around 85% lean gives the meatballs enough fat for a tender result without leaving an especially greasy sauce. Very lean beef can work, but the finished meatballs may be firmer; do not compensate by mixing them for longer.
Grate the onion finely. Small pieces blend into the mixture and season it evenly. If you chop onion instead, keep the pieces very fine so they soften as the meatballs bake. Grated onion also releases moisture, so squeeze out only a little if it is unusually watery; a completely dry mixture is not the goal.
Keep the mixture cool and handle it lightly. If the beef becomes warm and sticky while shaping, refrigerate the bowl for 10 minutes before continuing. This short pause is optional and is not included in the recipe timing. Do not add a large handful of flour or breadcrumbs to make shaping easier, since that can make the centers dry and compact.
Adjust salt for your ingredients. Parmesan and canned tomatoes vary in saltiness. The listed amounts give the mixture and sauce a balanced starting point, but taste the sauce at the end before adding more. If using fine table salt in place of kosher salt, use the smaller amount specified in the ingredient list for the meatballs.

Serving Suggestions

Serve these meatballs over spaghetti, rigatoni, or another pasta shape that catches the sauce. For four people, cook about 12 ounces (340 g) dried pasta according to its package directions, then toss it with some sauce before adding the meatballs. A little reserved pasta water can loosen the sauce and help it cling. Add extra Parmesan at the table, and offer a green salad or simply dressed vegetables to balance the rich tomato and beef flavors.

For a less pasta-focused plate, serve the meatballs with creamy polenta, mashed potatoes, or steamed rice. Crusty bread is useful for scooping up the sauce, while roasted zucchini, broccoli, or green beans make an easy vegetable side. For a meatball sub, split toasted rolls, add a few meatballs with sauce, and finish with mozzarella or Parmesan. Keep the portions moderate enough that the bread can hold the filling without the sauce spilling out.

Variations

Use a different crumb. Panko works in place of fine breadcrumbs; use ½ cup (about 30 g), because it weighs less and has a coarser texture. The milk softens it, though the finished meatballs may be a little lighter and less uniform. For a gluten-free version, use certified gluten-free breadcrumbs in the same volume. Check labels on the breadcrumbs and other packaged ingredients if gluten avoidance is important.

Change the herb profile. Replace the oregano with 1 teaspoon (1 g) dried Italian-style herbs, or use 1 tablespoon (3 g) chopped fresh basil in the meat mixture. Fresh herbs taste brighter; dried herbs give a more concentrated, even seasoning. A pinch of fennel seed, lightly crushed, adds a subtle savory note, but use it sparingly so it does not dominate the beef.

Make the sauce milder or spicier. Leave out the red pepper flakes for a gentle sauce, or increase them to ½ teaspoon (1 g) for noticeable heat. For a smoother sauce, blend it before adding the meatballs, taking care with hot liquid. If crushed tomatoes are not available, use canned diced tomatoes and simmer until they soften; the sauce will be chunkier. A little extra water can help if it thickens before the meatballs are ready.

Try a beef-and-pork mixture. Replace up to half of the beef with ground pork for a softer texture and richer flavor. Treat the mixture as ground meat and verify the center reaches 160°F (71°C) with a food thermometer. You can also omit the Parmesan for a dairy-free version and use an unsweetened, unflavored plant-based milk in the breadcrumb soak. These swaps change the flavor slightly but keep the basic method intact.

Storage and Reheating

Refrigerate cooked meatballs and sauce within 2 hours of cooking, in a covered shallow container. They keep for 3 to 4 days in the refrigerator. Store them with enough sauce to cover most of the meatballs; this helps limit drying when they are reheated. Keep pasta separate if you can, since it absorbs sauce as it sits. If you are packing leftovers for lunch, cool them promptly and keep them chilled until reheating.

For longer storage, freeze the cooled meatballs with sauce in a freezer-safe airtight container for up to 3 months for best quality. Leave a little room at the top for expansion, and label the container with the date. Thaw overnight in the refrigerator for more even reheating, or reheat from frozen over low heat in a covered saucepan with a splash of water. Stir carefully as the sauce loosens so the meatballs stay intact.

Reheat leftovers until they reach 165°F (74°C), checking the center of a meatball with a food thermometer. On the stove, warm them gently in a covered saucepan, stirring the sauce occasionally; add a spoonful of water if it becomes too thick. In a microwave, use a covered microwave-safe dish, heat in short intervals, and turn the meatballs or stir the sauce between intervals so they heat evenly. Reheat only the amount you plan to serve.

Frequently Asked Questions

How do I keep beef meatballs from falling apart?
Let the breadcrumbs absorb the milk, include the egg, and mix the beef gently until the seasonings are just distributed. Shape the portions without compressing them, then bake them on a lined tray so they firm up before going into the sauce. If the mixture seems unusually loose, chill it briefly rather than adding a large amount of extra crumbs.

Can I cook the meatballs directly in the sauce?
Yes, but the method and timing change. Raw meatballs simmered directly in sauce need enough time to cook through, and their centers still must reach 160°F (71°C) for ground beef. They may be more delicate while cooking and will not develop the same browned exterior as baked meatballs. This recipe bakes first to make handling easier, then uses a short sauce simmer to finish.

Can I make the mixture ahead?
You can shape the meatballs up to one day ahead, cover them, and refrigerate them promptly. Keep the raw mixture or shaped meatballs separate from ready-to-eat foods, and cook them within that day for the best texture. The baking time may need a little adjustment if they go into the oven very cold, so use a thermometer rather than relying only on the clock.

How can I tell when a meatball is done?
Use an instant-read food thermometer in the center of one of the larger meatballs. Ground beef is safely cooked at 160°F (71°C) under USDA FSIS guidance. A browned outside or clear-looking juices are not reliable substitutes for checking the internal temperature, particularly when meatballs are different sizes.

Can I bake the meatballs without tomato sauce?
Yes. Arrange them on the lined baking sheet and bake as directed, checking that the centers reach 160°F (71°C). Serve them with gravy, a yogurt-based sauce, or a simple salad dressing on the side. Without the tomato sauce, take care not to overbake them; use the thermometer to remove them as soon as they are safely cooked.

What can I use instead of Parmesan?
For a similar savory note, use another finely grated hard cheese such as Pecorino, keeping the quantity the same; it can taste saltier, so season the meat mixture carefully. To avoid cheese, omit it and add 1 tablespoon (8 g) extra breadcrumbs or finely chopped parsley. The cheese-free version will be a little less rich, but the egg and soaked breadcrumbs still help bind the mixture.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).