Juicy Beef Herb Meatballs (Printable)

Tender beef meatballs enriched with fresh herbs and spices, ideal for various serving styles.

# What You'll Need:

→ Meat

01 - 1 lb ground beef (80/20)

→ Aromatics

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Binder

04 - 2/3 cup breadcrumbs
05 - 1 large egg

→ Dairy

06 - 1/3 cup grated Parmesan cheese
07 - 1/4 cup whole milk

→ Herbs & Seasonings

08 - 2 tbsp chopped fresh parsley (or 2 tsp dried)
09 - 1 tsp dried oregano
10 - 1/2 tsp dried basil
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/4 tsp red pepper flakes (optional)

→ For Cooking

14 - 2 tbsp olive oil
15 - 2 cups marinara sauce

# How-to Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - In a large bowl, combine breadcrumbs and milk. Let stand for 2 minutes to soften.
03 - Add ground beef, onion, garlic, egg, Parmesan, parsley, oregano, basil, salt, pepper, and red pepper flakes (if using). Mix gently until just combined, avoiding overworking.
04 - With wet hands, shape mixture into sixteen golf ball–sized meatballs and arrange them on the prepared tray.
05 - Heat olive oil in a large oven-safe skillet over medium heat. Brown meatballs in batches, turning to color all sides, approximately 5 to 6 minutes total.
06 - Return meatballs to skillet or transfer to baking dish. Pour marinara sauce over them and place in oven.
07 - Bake for 15 to 18 minutes until meatballs reach an internal temperature of 160°F.
08 - Serve hot with additional sauce, over pasta or alongside crusty bread.

# Expert Pointers:

01 -
  • They brown beautifully in a hot pan, creating crispy golden edges that lock in all the juice.
  • The milk-soaked breadcrumbs make every bite impossibly tender, never dry or dense.
  • You can double the batch and freeze half, so dinner is always twenty minutes away.
02 -
  • Wet your hands before rolling each meatball, or the mixture will stick to your palms and you'll end up with uneven shapes.
  • Don't skip the browning step, that golden crust adds deep flavor and keeps the meatballs from falling apart in the sauce.
  • Let the breadcrumb and milk mixture sit for the full 2 minutes, rushing this makes the texture grainy instead of smooth.
03 -
  • Use an oven safe skillet so you can brown and bake in the same pan, it saves dishes and keeps all the flavor in one place.
  • Measure your first meatball with a spoon or small scoop so the rest cook evenly and nobody ends up with a tiny sad one.
  • Taste your raw mixture by cooking a tiny piece in the skillet first, it's the only way to know if you need more salt before shaping them all.

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