Easy All Beef Meatball Recipe (2024)

This easy all Beef Meatball Recipe is made using ingredients most have on hand - including pantry staples and ground beef. The homemade beef meatballs are moist, juicy, and full of flavor. Enjoy a batch with your favorite sauce.

This easy, baked ground beef meatball recipe delivers moist, flavorful meatballs. It uses everyday ingredients and requires little preparation. The base of this recipe is ground beef. The other elements enhance the beef's flavor and texture.

All beef meatballs with panko bread crumbs, milk, onion, garlic, parmesan cheese, and dried herbs are quick and easy to make. Enjoy a batch any day of the week with your favorite jarred or homemade tomato sauce.

If you love meatballs, try my easy Crockpot Frozen Turkey Meatball Subs!

Can you make meatballs with just beef?

Yes, you can make meatballs with all beef. My meatball recipe uses only ground beef. Typically made using a blend of ground meat, meatballs are not limited in flavor with just one. This easy recipe delivers juicy, well-seasoned meatballs thanks to quality beef and carefully selected elements to enhance the flavor and texture.

What is the secret to making good meatballs?

There are five simple factors for making the best meatballs from scratch. For juicy, tender meatballs, retaining moisture, temperature, texture, and taste is essential.

1. Add Moisture - soak the bread crumbs or bread in milk. The breadcrumbs, as well as the egg, help bind the meatballs together. Soaking breadcrumbs in milk keeps the breadcrumbs from drying out the meat mixture.
2. Be gentle when mixing and shaping to avoid tough, chewy meatballs.
3. Taste test the meat mixture before shaping and baking. Cook a small portion of meat in a skillet with a bit of olive oil and then taste to ensure the meat is seasoned correctly.
4. Keep the mixture cold before baking. Why? The fat in the meat stays cold. Cold fat breaks down slower in the oven, which means tender, juicy meatballs.
5. Bake the meatballs in the oven instead of frying them. The exterior browns while the interior remains tender.

Ingredients

• Ground Beef - For the best flavor, use grass-fed beef.
• Panko Bread Crumbs
• Whole Milk - Milk adds moisture. It assists in keeping the bread crumbs from drying out the meatballs.
• Seasonings - I designed this recipe to use dried herbs, which most always have on hand. You will need dried oregano, basil, salt, and pepper.
• Parmesan Cheese - Use finely grated for the best incorporation.
• Minced Garlic and White Onion - Like the cheese, finely mince the garlic and onion for the best incorporation.
• Egg - The egg helps bind the mixture together.

See the recipe card for ingredient quantities.

Instructions

1. Prep: Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the surface with cooking spray.
2. Combine the milk and bread crumbs: In a small bowl, stir together the milk and bread crumbs. Allow the mixture to sit for 5 to 10 minutes until absorbed.
3. Mix all ingredients: In a large bowl, mix the ground beef, egg, minced garlic, minced onion, parmesan cheese, soaked bread crumbs (and any remaining milk), and all of the seasonings. Gently mix with your hands until everything is combined.
4. Scoop the meatballs: Using a medium cookie scoop or your hands, round (15) golf ball size balls of the beef mixture. Place onto the prepared baking sheet, about 1-inch apart.
5. Bake for 18-20 minutes, until golden brown and the temperature reads 160 degrees F.

Substitutions

• Milk - Use dairy-free alternative milk, heavy cream, or half-and-half.
• Panko Bread Crumbs - Swap Italian bread crumbs, cracker crumbs, or crumbled bread for the panko.
• White Onion - Use minced red onion in place of the white onion.
• Dried Herbs - Substitute ¼ cup of fresh, chopped basil and 1 to 2 tablespoons of fresh, chopped oregano.

Variations

• Keto - Swap the panko bread crumbs for a keto-friendly alternative.
• Dairy-Free - Swap the dairy milk in this recipe for a dairy-free alternative. Make sure, however, to use original, unflavored milk.
• Gluten-Free - Use gluten-free panko bread crumbs or an alternative gluten-free bread crumb.
• Spicy - Add a pinch of red pepper flakes to the beef mixture before forming the meatballs for a subtle kick.

Suggested Equipment

• Pyrex Prepware 4-Quart Rimmed Mixing Bowl
• OXO Good Grips Medium Cookie Scoop
• Checkered Chef Cooling Rack
• Nordic Ware Natural Aluminum Commercial Baker's Half Sheet

Storage

Transfer cooled meatballs to an airtight container. Store in the refrigerator for up to 4 days.

Can you freeze homemade beef meatballs? Yes, you can freeze homemade meatballs. Store them in a freezer-safe zip-top bag or an airtight container. Freeze for up to 2 months. Thaw them in the refrigerator.

What To Serve With Beef Meatballs

While tasty on their own, meatballs are amplified when coated in a delicious sauce. Whether homemade or store-bought jarred sauce, toss these meatballs in marinara, tomato sauce, alfredo sauce, or pesto. Serve in a toasted bun with cheese or over a bowl of pasta.

Enjoy beef meatballs with Bucatini Pomodoro, Roasted Red Pepper Pasta, or 20-Minute Cherry Tomato Basil Pasta. Extra ground beef to use up? Try my 30-Minute Bolognese Sauce.

Expert Tips

1. After hand mixing, chill the beef mixture for 30 minutes to an hour to firm up before scooping and shaping.
2. Use a cookie scoop to help shape the meatballs.
3. Cook a small portion of the meat in a skillet with olive oil to ensure the meat is seasoned well before shaping and baking.
4. For easier clean-up, line the baking sheet with foil.
5. Transfer the cooked meatballs to a tray lined with paper towels to absorb some grease before adding the meatballs to your favorite sauce.

Frequently Asked Questions

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