Here’s a classic guide for meatballs — versatile, flavorful, and perfect with pasta, in sandwiches, or as appetizers.
🍖 Classic Meatballs
Ingredients (Makes ~20 medium meatballs)
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano or Italian seasoning
- Optional: chopped parsley for freshness
Instructions
1️⃣ Preheat oven or skillet
- Oven: 400°F (200°C), line a baking sheet with parchment.
- Skillet: medium heat with a bit of oil.
2️⃣ Mix ingredients
- In a bowl, combine all ingredients until just blended.
- Avoid overmixing — keeps meatballs tender.
3️⃣ Form meatballs
- Roll mixture into 1.5-inch balls (or your preferred size).
4️⃣ Cook meatballs
- Oven method: Bake 18–20 minutes until browned and cooked through.
- Skillet method: Brown on all sides, then simmer in sauce for 15–20 minutes.
5️⃣ Serve
- Classic: with spaghetti and marinara sauce.
- As an appetizer: with toothpicks and dipping sauce.
- In sandwiches: meatball subs with melted cheese.
Tips & Variations
- Tender meatballs: Use a mix of beef and pork or add a little ricotta cheese.
- Extra flavor: Add Worcestershire sauce, soy sauce, or a dash of hot sauce to the mixture.
- Herbs: Fresh basil, parsley, or thyme adds brightness.
- Frozen storage: Freeze uncooked meatballs on a tray, then transfer to a bag for up to 3 months.
I can also give a slow-cooker meatball recipe that cooks them in sauce for a hands-off, juicy result.
