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Easy meatballs recipe

Ingredients: 1 lb (450 g) ground beef (or a mix of beef and pork), 1/2 cup breadcrumbs, 1/3 cup milk (or water), 1/2 small onion (grated or finely minced), 2 cloves garlic (minced), 1 large egg, 1/4 cup grated Parmesan (optional), 1–2 tsp Italian seasoning, 1 tsp salt, 1/2 tsp black pepper, and 1–2 tbsp olive oil (for

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  1. Easy Meatballs Recipe (En-US)

    Ingredients: 1 lb (450 g) ground beef (or a mix of beef and pork), 1/2 cup breadcrumbs, 1/3 cup milk (or water), 1/2 small onion (grated or finely minced), 2 cloves garlic (minced), 1 large egg, 1/4 cup grated Parmesan (optional), 1–2 tsp Italian seasoning, 1 tsp salt, 1/2 tsp black pepper, and 1–2 tbsp olive oil (for browning). Optional: chopped parsley. Instructions: 1) In a bowl, mix breadcrumbs and milk; let sit 2–3 minutes. 2) Add ground meat, egg, onion, garlic, Parmesan, seasonings, and parsley. Mix gently until just combined (don’t overwork). 3) Shape into 1.5-inch (about 4 cm) balls. 4) Brown in a skillet with a little oil over medium-high heat, 2–3 minutes per side, until lightly browned. 5) Finish cooking: either simmer in marinara sauce 10–15 minutes, or bake at 400°F (200°C) for 15–20 minutes until cooked through. Safety note: Cook meatballs to an internal temperature of 160°F (71°C).

  2. Serving Ideas

    Serve with spaghetti and marinara, in a sub sandwich, or over mashed potatoes. For extra moisture, simmer meatballs in sauce rather than relying only on dry baking.

  3. Professional-care note (Health)

    If you have dietary restrictions (e.g., low-sodium, heart-healthy, or food-allergy needs), adjust salt and ingredients accordingly. For questions about safe cooking for vulnerable groups (pregnancy, immunocompromised individuals), follow guidance from a qualified healthcare professional.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I make meatballs ahead of time?

Yes. Shape and refrigerate up to 24 hours, or freeze uncooked for up to 2–3 months.

How do I keep meatballs from becoming tough?

Mix gently, don’t overwork the meat, and avoid adding too much dry breadcrumb.

What’s a good substitute for breadcrumbs?

Try panko, crushed crackers, or soaked oats; adjust liquid slightly if needed.

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