If you’re craving a hearty, flavorful, and easy-to-make dish, this Beef Meatballs Recipe is exactly what you need. I absolutely love how these meatballs come out juicy and packed with just the right mix of herbs and spices. Plus, they’re baked instead of fried, making cleanup a breeze without sacrificing any of that deliciousness. Stick around, because I’m about to share my go-to method that I know you’ll enjoy just as much as my family does!
Why You’ll Love This Recipe
- Super Simple Ingredients: You don’t need anything fancy—just pantry staples you probably already have on hand.
- Juicy and Tender Every Time: Baking keeps the meatballs moist and perfectly cooked without extra oil.
- Easy to Customize: You can swap herbs or add a dash of heat and still nail it.
- Family Favorite: My crew literally goes crazy for these, and I bet yours will too!
Ingredients You’ll Need
Here’s the magic lineup of ingredients that come together perfectly in this Beef Meatballs Recipe. What I love is how each element plays a specific role—from adding flavor to locking in moisture. Remember, fresh is great, but dried herbs work well too and are super convenient.
- Ground beef: Choose 80/20 for the best balance of flavor and juiciness without too much fat.
- Egg: This little binder keeps everything together, so your meatballs don’t fall apart.
- Dried parsley: Adds a subtle hint of green freshness without overpowering.
- Dried oregano: Brings in that classic Italian-meets-Mediterranean flair.
- Garlic powder: A quick way to get that warm, garlicky punch without peeling cloves.
- Onion powder: Adds depth and rounds out the flavors beautifully.
- Salt and black pepper: Seasoning is key—don’t skimp here, it makes all the difference!
- Yellow onion: Finely diced for sweetness and texture.
- Breadcrumbs: These soak up meat juices and ensure each bite is tender.
Variations
One of the things I love about this Beef Meatballs Recipe is how flexible it is. Over the years, I’ve played around with different herbs, proteins, and even cooking methods to keep it exciting and suit different dietary needs. Feel free to make it yours!
- Turkey or chicken substitute: When I want a leaner version, I swap beef for ground turkey—and they still turn out delicious.
- Add fresh herbs: Sometimes I toss in chopped fresh basil or parsley for a vibrant, garden-fresh twist.
- Spicy kick: A pinch of red pepper flakes or smoked paprika livens up the flavor in a fun way.
- Cheesy meatballs: Stuffing a small cube of mozzarella inside each ball is a total crowd-pleaser in my house.
How to Make Beef Meatballs Recipe
Step 1: Mix it all together gently
Start by preheating your oven to 400°F. In a large bowl, combine the ground beef, egg, dried parsley, oregano, garlic powder, onion powder, salt, pepper, diced onion, and breadcrumbs. I like to get my hands in there—it’s the easiest way to make sure everything mixes evenly but without overworking the meat, which can make the meatballs tough. If you prefer, use a spatula, but a gentle touch is key here.
Step 2: Shape and space your meatballs
Wet your hands to prevent sticking, then roll the mixture into 2-inch balls. I swear by using a large cookie scoop for consistency—it saves so much time and makes the meatballs uniform. Place them about an inch apart on a foil-lined or greased baking sheet. This spacing lets heat circulate so they brown evenly.
Step 3: Bake until golden and cooked through
Bake the meatballs for 18 to 20 minutes. I usually keep an eye on them around the 18-minute mark to make sure they don’t overcook. If you’re using a dark baking sheet, flip the meatballs halfway through baking to avoid blackened bottoms—trust me, this little trick saved me from ruined batches more than once. You’ll know they’re done when they’re golden brown and reach an internal temperature of 160°F.
Pro Tips for Making Beef Meatballs Recipe
- Wetting Your Hands Helps: It keeps the meat mixture from sticking and helps you roll perfectly round meatballs quickly.
- Don’t Overmix: Mixing just until combined keeps the meat tender—overdoing it leads to dense meatballs.
- Use a Meat Thermometer: Baking time varies with oven and ball size; 160°F internal temp guarantees juicy, safe meatballs.
- Choose Your Baking Surface Wisely: Dark pans get hot fast, so flip meatballs halfway to prevent burning.
How to Serve Beef Meatballs Recipe
Garnishes
I like to top these beef meatballs with a sprinkle of freshly chopped parsley or basil—it brightens up the plate and adds that pop of color that makes a difference when you’re serving family or guests. A dusting of grated Parmesan cheese also adds a lovely savory touch. If you’re feeling adventurous, a drizzle of good olive oil or a few chili flakes can elevate things quickly.
Side Dishes
These meatballs are stars on their own but pair beautifully with spaghetti or any pasta tossed in marinara sauce. I also love serving them with garlic mashed potatoes or a simple green salad when I’m after a lighter meal. For a cozy dinner, creamy polenta is a wonderful companion—they soak up the meatball juices perfectly.
Creative Ways to Present
For a fun party twist, I’ve served these meatballs on toothpicks with a small cup of dipping sauce—like marinara, tzatziki, or even a bold BBQ sauce. You can also make mini sliders by placing meatballs in small buns with cheese and pickles. It’s a guaranteed hit and keeps everyone mingling and snacking happily.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs? No worries. I usually store them in an airtight container in the fridge for up to 3 days. They keep their moisture and flavor really well, making for perfect next-day lunches or quick dinners.
Freezing
If I’m batch-cooking, I freeze the raw meatballs on a tray first, then transfer them to a freezer bag. That way, you can grab as many as you need later for a no-fuss meal. Frozen meatballs keep great for about 3 months, and thaw overnight in the fridge before cooking.
Reheating
To reheat, I pop them in a covered dish in the oven at 350°F for about 10-15 minutes or zap them in the microwave with a damp paper towel over the top to keep them from drying out. They come out tender and juicy every time.
FAQs
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Can I make this Beef Meatballs Recipe gluten-free?
Absolutely! Swap the regular breadcrumbs for gluten-free breadcrumbs or use ground oats or crushed gluten-free crackers. This simple swap keeps your meatballs tender without changing the flavor.
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How do I prevent meatballs from drying out?
Using a mix of breadcrumbs and egg helps retain moisture inside the meatballs. Also, avoid overbaking and measuring cooking time carefully. Baking at 400°F and sticking to about 18-20 minutes usually does the trick.
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Can I freeze cooked meatballs?
Yes! Cooked meatballs freeze wonderfully. Just let them cool completely, freeze on a baking sheet first, then transfer to an airtight container or freezer bag for up to 3 months.
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What’s the best sauce to serve with these meatballs?
Marinara sauce is a classic, but you can also try creamy mushroom sauce, BBQ sauce, or even a spicy arrabbiata depending on your mood. Honestly, these meatballs are so flavorful they work well with almost any sauce you love.
Final Thoughts
This Beef Meatballs Recipe has become a staple in my kitchen because it’s straightforward, no-fuss, and incredibly satisfying. Whether you’re cooking for your family or meal prepping for the week, these meatballs deliver comfort and flavor that hits the spot every single time. Give them a try—I promise you’ll find yourself making them again and again, just like me!
Print
Beef Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Homemade Meatballs recipe features tender and flavorful meatballs made with ground beef or turkey, seasoned with herbs and spices, and baked to golden perfection. Perfect served with your favorite sauce over pasta or enjoyed on their own, these meatballs are easy to prepare and a comforting classic.
Ingredients
Meatball Ingredients
- 1 pound ground beef or turkey
- 1 egg
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 small yellow onion, diced small
- ¼ cup breadcrumbs
Instructions
- Preheat Oven: Heat your oven to 400 degrees F to prepare for baking the meatballs.
- Prepare Baking Sheet: Line a baking sheet with foil or spray it lightly with cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, combine the ground meat, egg, dried parsley, dried oregano, garlic powder, onion powder, salt, pepper, diced onion, and breadcrumbs. Use your hands or a silicone spatula to mix thoroughly but gently.
- Form Meatballs: Roll the meat mixture into 2-inch balls, spacing them about 1 inch apart on the prepared baking sheet. Using a cookie scoop and wetting your hands can make rolling easier and more uniform.
- Bake: Place the baking sheet in the oven and bake the meatballs for 18-20 minutes, or until they are golden brown and fully cooked through.
- Serve: Remove from oven and serve hot with your favorite sauce over pasta or enjoy them on their own.
Notes
- Wet your hands when rolling meatballs to prevent sticking and make shaping easier.
- If using a dark-coated baking sheet, flip the meatballs halfway through cooking to avoid burning the bottoms.
- To avoid crisp bottoms, use parchment paper on the baking sheet or cook in a glass dish instead.
Nutrition
- Serving Size: 1/4 of recipe (approximately 4 meatballs)
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
