The best homemade meatballs. Easy to make and incredibly versatile, this meatball recipe will become a family favorite. Learn how to make meatballs either on the stovetop or baked in the oven to serve a variety of ways - over pasta, as an appetizer, etc.
Optional: ¼ cup finely diced fresh basil or parsley
Instructions
Make the Meatball Mixture
In a large bowl combine ground beef, egg, milk and Worcestershire sauce.
Add breadcrumbs, parmesan, sea salt, pepper, garlic and onion and stir until evenly distributed.
Use a small cookie scoop or measuring spoon and measure out 1 TBS portions of the meatball mixture, then roll it with your hands.
Cook on the Stovetop
Add 1-2 Tablespoons olive oil to a nonstick fry pan and turn heat to medium.
Add half of the meatballs (12) and cover.
Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.
Bake in the Oven
Preheat oven to 400 degrees F. Grease a large baking sheet, set aside.
Place meatballs on a greased baking sheet evenly spread out.
Bake in preheated oven for 10-15 minutes. Meatballs should reach an internal temperature of 160 degrees F.
Serve with pasta sauce, over noodles, etc.
Video
Notes
Ingredient Substitutions
Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey with great results (or check out these healthy turkey meatballs).
Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce) for a dairy-free version with great results.
Worcestershire Sauce. In a pinch you could substitute BBQ sauce, lemon juice or omit it all together.
Minced Garlic. ½ tsp garlic powder can be substituted for 1 tsp minced garlic.
Onion. ½ tsp onion powder can be substituted for the diced onion.
Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
Parmesan cheese. I don't suggest omitting or changing this ingredient at all - it adds to the flavor and texture and is critical for the dish.
Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.
StoreStore any leftovers in an airtight container in the refrigerator for up to 5 days.Freeze
Place baked meatballs in an even layer on a baking sheet.
Flash-freeze in the freezer until hardened.
Transfer to an airtight container and freeze for up to two months.
Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.