These Ground Beef Meatballs are tender, juicy, and packed with flavor thanks to the addition of Parmesan, parsley, and savory seasonings. Whip ‘em up for weeknights, Sunday dinner, and meal prep too—they’re versatile like that!
The only ground beef meatball recipe you need.
There are thousands of meatball recipes on the internet. (Okay, I’ve contributed my fair share too: Pork Meatballs, Lentil Meatballs, and Turkey Meatballs, just to start!)
When it comes to ground beef meatballs, like the kind perfect for piling atop a bowl of spaghetti with marinara, there are endless variations. Some call for bread, others simmer for hours in sauce, still others are made with milk.
I tested several of the most popular methods and add-ins and now I’m pleased to present to you: the meatball to end all meatballs. Or at least, the meatball recipe that you’ll make again and again.
This recipe consistently produces meatballs that are tender and flavorful, and they’re also easy to make.
These meatballs stay juicy thanks to 85/15 ground beef, milk-soaked Panko, and freshly grated Parmesan. They’re equally good baked, air fried, or simmered in marinara. You’re going to love them, I promise!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Ground Beef. I tested 93% lean beef, and while the meatballs were still good, they weren’t nearly as juicy. The small amount of extra fat makes a noticeable difference.
- Panko and Milk. Combined with the milk, panko helps the meatballs stay soft and tender.
- Egg. For binding the ground beef mixture together.
- Grated Parmesan. Use freshly grated Parmesan if possible. The shelf-stable grated cheese in the green container doesn’t melt into the mixture the same way and doesn’t provide the same flavor.
- Seasonings. Kosher salt, ground black pepper, garlic powder, and onion powder.
- Fresh Parsley. The parsley isn’t just for color, it also adds some fresh flavor.
How to Make Ground Beef Meatballs
Make the Meatball Mixture. Place the ground beef in a large mixing bowl. In a separate bowl, combine the panko, milk, egg, Parmesan, and seasonings. Add the mixture to the beef, along with the parsley. Using a fork or your hands, gently mix until everything is evenly distributed. The mixture should look combined but still somewhat loose.
Shape the Meatballs. Roll into approximately 1½-inch meatballs. I usually get about 22 meatballs from a batch. A cookie scoop helps keep them uniform. If the mixture sticks to your hands, lightly dampen your palms with water.
Cook. Bake or air fry the meatballs at 400 degrees F. The meatballs are done when they reach 165 degrees F in the center. If you cut one open, the middle should be fully cooked with no pink remaining.
Optional Simmer in Marinara. Simmer the cooked meatballs in marinara sauce for about 10 minutes. This allows them to absorb some of the sauce while staying intact. (I particularly like this method if I’m serving them over pasta because the flavors have a chance to meld together.) ENJOY!
Common Mistakes to Avoid With Meatballs
- Overmixing the Meat. Don’t do it! This is the biggest mistake people make with meatballs. The more you mix and compress the mixture, the denser the final meatballs become. I like using my hands to mix because it allows me to mix everything evenly and quickly.
- Using Extra-Lean Beef. Very lean ground beef will yield drier meatballs. This is a recipe where it’s worth the splurge. (But if you really want a leaner meatball, try my Italian-Style Chicken Meatballs.)
- Making Uneven Sizes. Large meatballs and small meatballs won’t finish cooking at the same time. This is when that cookie dough scoop comes in handy.
- Skipping the Temperature Check. I’m a big believer in going by temperature, not by time when cooking meat. A thermometer removes the guesswork!
Ways to Serve Ground Beef Meatballs
- Over Spaghetti With Marinara. The classic!
- On Creamy Polenta. Try this Creamy Polenta for something a little different.
- With Zucchini Noodles. Keepin’ it low carb.
- In Meatball Subs. Tuck them into hoagie rolls with marinara and freshly grated mozzarella.
Ground Beef Meatballs
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Ingredients
- 2 pounds 85/15 ground beef or a mix of ground beef and ground pork
- ⅓ cup Panko breadcrumbs
- ¼ cup milk
- 1 large egg
- ½ cup freshly grated Parmesan cheese do not use the green can, plus additional for serving
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅓ cup finely chopped fresh parsley plus additional for serving
- Marinara pasta sauce for serving
- Cooked pasta polenta, zucchini noodles, or crusty bread, optional or serving
Instructions
- Place the beef in a large mixing bowl.
- In a smaller bowl, combine the Panko, milk, egg, Parm, salt, pepper, garlic powder, and onion powder. Add it to the bowl with the beef. Add the parsley.
- With a fork or your hands, toss the beef to combine everything evenly. Be careful not to overwork it, or your meatballs will be dense.
- Shape the mixture into meatballs that are around 1 1/2-inches each. You'll have approximately 22. Cook according to one of the methods below, until the meatballs reach 165°F in the center. When you slice a meatball in half, it should look cooked through.
- TO BAKE: Preheat the oven to 400°F. Arrange the meatballs on a sheetpan lined with parchment paper or foil, leaving about 1/2-inch between each. Bake until the internal temperature reaches at least 165°F on an instant-read thermometer, 17 to 20 minutes.
- TO AIR FRY: Heat your air fryer to 400°F. Cook for for 7 to 9 minutes, sliding out the basket and using tongs to gently flip halfway through.
- OPTIONAL SIMMER: Warm your desired amount of marinara sauce in a wide skillet (for a full batch of meatballs, I use a 24-ounce jar). Add the meatballs and let simmer gently for 10 minutes. Enjoy with (or without!) cooked pasta noodles, polenta, zucchini noodles, or with bread. Sprinkle with Parmesan and parsley as desired. Alternatively, you can warm the sauce in a small skillet, then serve it over the meatballs.
Notes
- TO STORE: Refrigerate cooked meatballs in an airtight container for up to 4 days.
- TO REHEAT: Warm gently in marinara sauce on the stovetop or microwave in short intervals.
- TO FREEZE: Freeze cooked meatballs on a parchment-lined baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.
