Making meatballs is a fun and easy way to create a delicious meal. With just ground beef and a few simple ingredients you can make flavorful meatballs that are juicy, tender and full of flavor. Follow this step-by-step guide to learn how to make the perfect homemade meatballs using ground beef.
Why Make Your Own Meatballs?
There are several advantages to making your own meatballs rather than buying frozen pre-made ones
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You control the ingredients – use high quality beef and fresh spices for optimal flavor.
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Customize flavors according to your taste – add herbs, cheeses, etc.
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More economical than store-bought frozen meatballs.
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Avoid preservatives and excess sodium from packaged versions.
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Fun hands-on cooking activity for the family.
While it does take a little extra effort, nothing beats the taste of fresh, homemade meatballs!
Tips for Tender, Flavorful Ground Beef Meatballs
Follow these helpful tips for tender, juicy meatballs every time:
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Use 80/20 ground beef – the higher fat content helps keep meatballs moist. Leaner beef can dry them out.
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Binders are key – breadcrumbs, milk, eggs help bind ingredients and add moisture.
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Don’t overmix – gently mix just until combined to prevent dense, rubbery meatballs.
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Chill before cooking – chilling firms up meatballs for easier shaping.
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Brown properly – searing meatballs before baking/simmering builds deeper flavor.
Mix-In Ideas for Flavor Variety
One of the best things about homemade meatballs is you can customize each batch with new flavors. Mix in any combination of these ingredients:
- Onions, shallots, garlic – add moisture and flavor
- Herbs like basil, oregano, parsley
- Spices – Italian seasoning, rosemary, nutmeg
- Cheeses – parmesan, ricotta, feta
- Breadcrumbs – fresh or panko
- Egg – binds and adds moisture
- Milk – lend subtle sweetness
Step-by-Step Recipe for Perfect Meatballs
This easy recipe results in tender, foolproof meatballs every time:
Ingredients:
- 1 lb ground beef (80% lean)
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup grated parmesan
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 2 Tbsp parsley, chopped
- 1 tsp salt
- 1/4 tsp black pepper
Directions:
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Combine all ingredients in a bowl and mix gently until just incorporated. Do not overmix.
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Refrigerate covered for 30 minutes to help meatballs firm up.
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Roll into 1-2 Tbsp sized balls and place on a parchment-lined baking sheet.
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In a skillet, brown meatballs on all sides in batches, about 5 minutes total.
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Add desired sauce and simmer 15-20 minutes until cooked through.
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Enjoy meatballs over pasta, on sandwiches, in soups and more!
Cooking Methods for Meatballs
Once shaped, meatballs can be cooked using these methods:
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Baking – Bake at 400°F on a sheet pan for 15-20 minutes, flipping halfway.
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Pan-frying – Fry in batches to brown and develop fond. Use oil and butter.
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Simmering – Gently simmering in sauce infuses flavor and moisture.
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Air-frying – Cooks evenly with no oil needed. Spray with oil to prevent sticking.
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Grilling – Grill over medium-high heat, directly or skewered onto sticks.
Serving Suggestions for Homemade Meatballs
Homemade meatballs are so versatile. Enjoy them in these delicious dishes:
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Spaghetti and Meatballs – Toss meatballs with marinara sauce over pasta.
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Meatball Sandwiches – Stack meatballs with melted cheese on sub rolls.
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Meatball Appetizers – Coat mini meatballs in glazes/dips for easy finger foods.
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Meatball Soup – Float meatballs in chicken noodle, minestrone or tomato soup.
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Meatball Casserole – Layer meatballs between lasagna noodles and cheese sauce.
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Meatball Skewers – Thread meatballs and veggies onto skewers for grilling.
Flavor Variations for Meatballs
The basic meatball recipe can be adapted into many culturally inspired versions:
Italian Meatballs
Add: basil, oregano, parmesan, parsley
Greek Meatballs
Add: mint, feta, lemon zest, yogurt
Swedish Meatballs
Add: nutmeg, allspice, cream
Southwest Meatballs
Add: cumin, chili powder, cilantro, pepper jack
BBQ Meatballs
Add: Worcestershire, brown sugar, smoked paprika
Freezing and Storing Leftover Meatballs
Properly stored, cooked meatballs will keep:
- Refrigerator – 3-4 days
- Freezer – 2-3 months
To freeze uncooked meatballs:
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Place shaped meatballs in a single layer on a parchment-lined pan and freeze until solid, about 1-2 hours.
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Transfer frozen meatballs to an airtight freezer bag or container, removing excess air.
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Freeze for up to 3 months.
For cooked meatballs, cool completely before freezing. Thaw overnight in fridge before reheating.
Tips for Juicy, Flavor-Packed Meatballs
Follow these tips for the most mouthwatering homemade meatballs:
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Use fattier ground beef for juiciness
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Gently shape meatballs without over-mixing
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Soak breadcrumbs in milk before adding to the mix
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Skip pre-shredded cheese to prevent grittiness
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Brown meatballs first to enhance flavor
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Simmer in sauce slowly to absorb juices and seasonings
Satisfying Homemade Comfort Food
From classic Italian-style to Greek, Swedish or Southwest, the options are endless when making meatballs from scratch. With quality ground beef and a gentle mixing technique, you can easily create your own signature flavors. Browning then gently baking or simmering results in tender, textured meatballs full of customized taste. Serve them over pasta, on sandwiches and in soups or casseroles for the ultimate hearty comfort food. Making homemade meatballs is a fun and rewarding cooking project the whole family will love.
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Do a taste test
Once you cook a meatball, theres really no way to change its flavor. So you have to taste the meatballs before you cook them.
Of course, you dont want to put a mixture of raw meat and eggs into your mouth. Instead, heat a small amount of oil in a skillet, add a little spoonful of meatball mixture and cook, turning once, until its cooked through. Now eat it, and adjust the seasoning of your mixture according to your taste. You can also adjust the texture. To make your meatballs softer, add a little liquid such as milk or applesauce or tomato sauce. To make your meatballs firmer, add more breadcrumbs. Run another taste test after each adjustment. Once the meatballs are how you want them, youre ready to start shaping.
Add 1 handful breadcrumbs
For every pound of meat, you want to add about one handful (or about 1/4 cup) of breadcrumbs, which also help hold everything together. I like to use fresh breadcrumbs made by blitzing a piece of stale bread in the food processor—theyre softer and mushier and more absorbent that way. (You can use any kind of bread for this, including gluten-free bread.) If you dont want to make your own breadcrumbs, go for panko rather than traditional dried breadcrumbs; panko has better texture.
Gordon Ramsay Meatball Recipe: A Classic Mixture of Beef and Pork
FAQ
How to make good meatballs with ground beef?
- Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine.
- Whisk the egg, salt, pepper, Parmesan, and parsley. …
- Add the ground meat. …
- Add the onions and soaked breadcrumbs. …
- Form the meat into meatballs. …
- Cook the meatballs.
What are the ingredients of meatball?
How to make your own beef meatballs?
Add the minced beef, garlic, parsley, breadcrumbs and egg, then mix well. Season well with salt and pepper, and mix again. Dust a large plate or board with a little flour. Scoop out level dessertspoons of the mix, dip them in the flour and roll them into balls.
What is the secret to making good meatballs?
Keep things cold. You want to keep the fat from melting and breaking down before you cook the meatballs, so keep your meat and ingredients as cold as possible. Make the mixture in a chilled bowl, and if you are adding precooked ingredients like onions, let them cool down completely before adding them in.