Meatballs are a beloved dish found in many cuisines, typically made from ground meat mixed with breadcrumbs, eggs, and seasonings, then rolled into balls and cooked by frying, baking, or simmering in sauce. This classic recipe delivers tender, flavorful meatballs that hold their shape and work perfectly with pasta, subs, or as a standalone appetizer. The combination of beef and pork provides richness and moisture, while the panade (breadcrumb-egg mixture) keeps them juicy.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1/2 lb (225 g) ground pork
- 1/2 cup (50 g) plain breadcrumbs
- 1/4 cup (60 ml) milk
- 1 large egg
- 1/4 cup (25 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) dried oregano
- 2 tbsp (30 ml) olive oil, for frying
Instructions
- In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk and form a paste (panade).
- In a large bowl, add the ground beef, ground pork, egg, Parmesan, garlic, salt, pepper, oregano, and the panade. Mix gently with your hands until just combined—do not overmix, or the meatballs will be tough.
- Roll the mixture into 1.5-inch (4 cm) meatballs, about 2 tablespoons each. You should get about 16 meatballs.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed. Cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through. The internal temperature should reach 160°F (71°C) as the USDA FSIS safe minimum for ground meat. Use a food thermometer to check.
- If simmering in sauce, add the browned meatballs to a pot of warm marinara sauce and simmer gently for 15 minutes. Otherwise, serve immediately.
Tips
- Don’t overmix: Overworking the meat mixture can make meatballs dense and tough. Mix just until the ingredients are evenly distributed.
- Use a cookie scoop: For uniform size and even cooking, use a small ice cream scoop or a tablespoon measure.
- Chill before cooking: If the mixture feels too soft, refrigerate for 15–30 minutes before rolling—this helps the meatballs hold their shape.
- Substitute breadcrumbs: Use panko for a lighter texture, or crushed crackers or rolled oats for a different twist. Gluten-free breadcrumbs work too.
Serving Suggestions
Serve these meatballs over spaghetti with marinara sauce and extra Parmesan, or pile them onto a crusty roll with melted mozzarella for a classic meatball sub. They also work well as an appetizer with a side of marinara or ranch for dipping, or alongside creamy polenta and a green salad.
Variations
Swedish Meatballs: Replace the oregano with 1/2 tsp ground allspice and 1/4 tsp nutmeg, and serve with a creamy gravy made from beef broth and sour cream.
Turkey Meatballs: Substitute the beef and pork with 1.5 lb (680 g) ground turkey. Add 1 tbsp olive oil to the mixture to keep them moist, and cook to 165°F (74°C) as the USDA FSIS safe minimum for poultry.
Vegetarian: Use a plant-based ground meat substitute and follow the same recipe. Cook to 165°F (74°C) as recommended for plant-based products.
Storage and Reheating
Refrigerate leftover meatballs in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, place them in a skillet with a splash of water or sauce over medium heat until warmed through, or microwave in 30-second bursts. For longer storage, freeze cooked meatballs on a baking sheet until solid, then transfer to a freezer bag—they will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use only beef? Yes, use 1.5 lb (680 g) ground beef. The meatballs will be slightly less tender but still delicious.
Why do my meatballs fall apart? This usually happens when the mixture is too wet or not enough binder. Make sure to include the egg and breadcrumbs, and avoid overhandling. If the mixture is too sticky, add more breadcrumbs a tablespoon at a time.
Can I bake the meatballs instead of frying? Yes, place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 18–20 minutes, until the internal temperature reaches 160°F (71°C). No need to turn them.
Should I brown meatballs before adding to sauce? Yes, browning adds flavor and helps them hold together. If you skip it, they may break apart in the sauce.
Can I make the mixture ahead of time? Yes, you can mix and shape the meatballs up to 24 hours in advance. Keep them covered in the refrigerator until ready to cook.
What can I use instead of eggs? For an egg-free version, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for 5 minutes to thicken. This acts as a binder, though the texture will be slightly different.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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