Meatball Recipe
Tender Italian-style beef meatballs with a milk-soaked breadcrumb panade, Parmesan and herbs, browned in a skillet and finished in a simple tomato sauce.
Contains: Milk · Egg · Wheat
The base recipe contains milk, egg and wheat. Check the labels of packaged breadcrumbs, canned tomatoes and Parmesan if you have allergies, because formulations and cross-contact statements vary by product.
WHY IT WORKS
Why This Recipe Works
01
Use a Panade
Milk-soaked breadcrumbs hold moisture inside the beef, helping the meatballs stay tender instead of firm or springy.
02
Season Before the Beef
Mixing the egg, Parmesan, herbs and seasonings before adding the beef makes even distribution easier without overworking the meat.
03
Brown, Then Simmer
A quick skillet browning builds savory flavor, while a gentle finish in tomato sauce cooks the centers through without drying them out.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Meatballs
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Tools
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- Tomato Sauce
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- To Finish
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Method
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Timed steps show a timer button beneath the instruction.
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In a large mixing bowl, stir together the milk and breadcrumbs. Leave for 5 minutes so the breadcrumbs can absorb the milk.
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Add the egg, 1/3 US cup Parmesan, 2 tablespoons (tbsp) parsley, 3 cloves garlic, oregano, salt and black pepper. Stir until evenly combined, then add the ground beef and mix gently with clean hands or a fork just until no streaks of the seasoned mixture remain.
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Shape the mixture into 18 meatballs, about 1 1/2 inches wide, and set them on a plate. Keep the mixture fairly loose rather than compressing each meatball tightly.
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Heat the olive oil in a 12-inch skillet over medium-high heat. Brown the meatballs in 2 batches for about 4 to 5 minutes per batch, turning to color several sides. They do not need to be cooked through at this stage. Transfer the browned meatballs to a clean plate.
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Reduce the heat to medium. Add the remaining 2 cloves garlic and cook for about 30 seconds. Stir in the crushed tomatoes, oregano, salt and black pepper, bring to a gentle simmer and cook for 5 minutes.
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Return the meatballs and any juices to the skillet. Partially cover and simmer gently for about 10 to 12 minutes, turning the meatballs once, until the center of the largest meatball reaches 160°F on a food thermometer.
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Remove from the heat. Sprinkle with the Parmesan and parsley reserved for serving, then spoon the meatballs and tomato sauce into bowls or onto plates.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
Check the center of the largest meatball with a food thermometer and cook until it reaches the stated temperature. Browning alone is not a reliable doneness check.
Make Ahead
Shape the meatballs, cover them and refrigerate them for up to 24 hours before cooking. Keep them chilled until the skillet is ready; if they are very cold, allow a little extra simmering time and rely on the center temperature for doneness.
Recipe tools
Adapt This Recipe
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Gluten-Free
Change the following ingredient:
Replace3/4 US cup plain dry breadcrumbs
With3/4 US cup plain dry gluten-free breadcrumbs
Replace45 grams (g) plain dry breadcrumbs
With45 grams (g) plain dry gluten-free breadcrumbs
Use the same quantity of gluten-free breadcrumbs.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Ground beef around 85% lean gives a useful balance of moisture and structure. The milk-soaked breadcrumbs soften the mixture, while finely grated Parmesan disperses more evenly than coarse shreds.
Useful Substitutions
Panko can replace the plain dry breadcrumbs in the same volume for a slightly lighter texture. Pecorino Romano can replace the Parmesan for a sharper, saltier finish.
INGREDIENT QUALITY
Quality Note
Ground beef around 85% lean gives a useful balance of tenderness and structure. Very lean beef can make firmer, drier meatballs, so handle the mixture gently and stop mixing as soon as the beef is evenly incorporated.
SPEND LESS
Cost-Saving Tip
Compare ground beef by price per pound rather than pack price. If a larger pack is better value, portion the extra beef into 1 1/2-pound (lb) amounts and freeze it for another meatball batch.
COOKING TIPS
Tips
Wet Your Hands Lightly
Dampen your hands with cool water before shaping the meatballs. The mixture will stick less, so you can form them without squeezing them tightly.
Keep the Mixture Loose
Fold the beef into the seasoned breadcrumb mixture only until combined. Overmixing develops a firmer, denser texture.
Brown in Batches
Give the meatballs room in the skillet so they brown instead of steaming. Two quick batches are easier to turn and color evenly.
Check the Largest Meatball
Use a food thermometer in the center of the largest meatball. Size varies slightly when shaping, so the largest one is the best doneness check.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooked meatballs and sauce within 2 hours in a covered, shallow container and use them within 3 to 4 days.
Freezing
Once fully cooled, freeze the meatballs with enough sauce to cover them in an airtight container. For best texture, use within about 3 months and thaw overnight in the refrigerator.
Reheat in the Oven
Warm the meatballs and sauce gently in a covered skillet or saucepan over medium-low heat until the centers reach 165°F.
Reheat in the Microwave
Cover the meatballs with sauce and heat in short intervals, stirring or turning between intervals, until the centers reach 165°F.
ESTIMATED PER SERVING
Nutrition
3 meatballs with sauce
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Meatball Recipe FAQs
How do I keep beef meatballs tender?
Use beef with some fat, let the breadcrumbs absorb the milk, and mix only until the ingredients come together. Finishing the browned meatballs gently in sauce also helps prevent overcooking.
What temperature should beef meatballs reach?
Cook the center of the largest meatball to 160°F as measured with a food thermometer. Browning on the outside does not show whether the center is fully cooked.
Why are my meatballs falling apart?
The mixture may be too wet, the breadcrumbs may not have had time to absorb the milk, or the meatballs may have been turned before a browned crust formed. Shape them gently but firmly enough to hold together.
Do the meatballs need to cook through while browning?
No. The skillet step is for browning and flavor. The meatballs finish cooking after they are returned to the tomato sauce, so avoid extending the browning step just to cook the centers.
Can I make these meatballs ahead of time?
Yes. Shape the raw meatballs, cover them and refrigerate them for up to 24 hours before cooking. Keep them chilled until the skillet is ready, and allow a little extra cooking time if they are very cold.
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