Easy Meatball Recipe: Juicy, Simple Weeknight Win
Servings: 6 servings
Calories: 400kcal
Ingredients
- 1 pound (450 g) ground beef (85% lean works best)
- 1/2 cup breadcrumbs
- 1/4 cup Milk
- 1 egg
- 2 cloves garlic, minced
- cup grated Parmesan (optional but classy)
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
- 1 cup marinara sauce (jarred or homemade)
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) if you’re baking, or heat a skillet over medium heat for pan-frying. Either way, we’re starting strong.
- In a bowl, combine breadcrumbs and milk. Let them soak for a couple minutes so the meat stays juicy.
- Add ground beef, egg, garlic, Parmesan (if using), oregano, salt, and pepper. Mix gently—don’t squeeze the life out of it; we’re making tender meatballs, not hockey pucks.
- Shape the mixture into about 1.5-inch balls. If you’re fancy, use a small scoop to keep them uniform.
- For pan-frying: heat oil in a skillet. Brown the meatballs on all sides, about 2–3 minutes per side. They don’t have to be perfect—quirkiness is charming.
- Simmer: add marinara sauce, cover, and cook 10–15 minutes until cooked through. If baking: place meatballs on a tray, bake 12–15 minutes, then simmer in sauce for a few minutes to finish.
- Serve hot, with sauce ladled over and a sprinkle of parsley if you’re feeling fancy.