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Meatballs simmering in tomato sauce in a skillet, similar to these homemade meatballs, showing how to make meatballs in sauce
Chef Emma

Classic Beef Meatballs

Tender, juicy beef meatballs made with a bread-and-milk panade, Parmesan, garlic and herbs, mixed gently, portioned with a scoop and baked until browned. Makes about 24.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Panade
  • 2 slices white sandwich bread 2 oz / 56 g, torn into small pieces
  • 1/3 cup whole milk 80 ml
Meatballs
  • 1 1/2 lb ground beef 680 g, 85/15 or 80/20
  • 1 large egg
  • 1/2 cup Parmesan 45 g, finely grated
  • 1/4 cup yellow onion 40 g, grated (about 1/4 small onion)
  • 2 cloves garlic minced or grated
  • 2 tbsp fresh parsley chopped
  • 1 1/4 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1 tbsp olive oil for the baking sheet

Equipment

  • Large mixing bowl
  • 2-tablespoon (#30) cookie scoop
  • Rimmed baking sheet, lined with foil or parchment
  • Instant-read thermometer

Method
 

  1. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment and brush it with the olive oil.
  2. Put the torn bread in a large bowl, pour the milk over it and press it down. Soak 5 minutes, then mash with a fork into a thick paste.
  3. Stir in the egg, Parmesan, grated onion, garlic, parsley, salt, pepper and oregano until even.
  4. Break the ground beef into small chunks over the bowl and mix gently with your fingertips for 30 to 60 seconds, just until no streaks remain. Cook a teaspoon-size test piece and adjust the seasoning if needed.
  5. Portion with a 2-tablespoon scoop (about 1 1/2 oz / 40 g each), roll lightly with damp hands, and space 1 inch apart on the sheet. Chill 15 to 30 minutes if you have time.
  6. Bake 16 to 20 minutes, until browned and 160°F (71°C) in the center of the largest meatball.
  7. Rest 3 to 5 minutes, then serve as they are or simmer in warm sauce.

Notes

To pan-fry, cook in 1 tbsp oil over medium heat in two batches for 10 to 12 minutes, turning often. To simmer raw in sauce, lower chilled meatballs into about 4 cups gently simmering marinara, cover and cook 20 to 25 minutes, without stirring for the first 10. For beef and pork, use 12 oz (340 g) of each. Turkey or chicken meatballs must reach 165°F (74°C). Refrigerate within 2 hours and eat within 3 to 4 days; reheat to 165°F (74°C). Freeze raw up to 3 to 4 months or cooked up to 2 to 3 months. Calories are an estimate per serving (4 meatballs) from USDA FoodData Central values, before sauce.