Juicy and flavorful meatballs are so easy with this mixture of beef, bread crumbs, and Parmesan cheese.
I used seasoned bread crumbs in this recipe because I was using the meatballs in a spaghetti sauce, but they would be great with other seasonings if you're making cocktail meatballs or using them in another type of recipe. Use them in pasta sauce, cheese sauce, a stroganoff sauce, or put them in the crockpot with barbecue sauce for a party.
Feel free to add a little extra grated Parmesan cheese to the breadcrumb mixture for rolling the shaped mixture.
Double this mixture for a large family meal or for serving many guests.
The flavorful meatballs retain their juiciness but release much of the excess fat. It's a basic meatball recipe, but one of the very best for flavor!
- 1 to 1 1/4 pounds ground beef
- 1/4 cup fine dry bread crumbs, seasoned or plain, plus about 3 tablespoons for rolling/coating the meatballs
- 1/4 cup fresh grated Parmesan cheese, or good quality Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 large egg
- 1/4 cup milk or light cream
- Heat oven to 350 F. Line a large jelly roll or a baking or roasting pan with foil and place a cake cooling rack in the pan.
- Spray the rack lightly with nonstick cooking spray.
- Combine the ground beef, 1/4 cup of bread crumbs, Parmesan cheese, salt, pepper, egg, and milk. Mix until ingredients are well blended.
- Put 3 tablespoons of breadcrumbs in a plate or shallow bowl.
- Shape the ground beef mixture into meatballs about 3/4 to 1 ounce in weight or about 1 to 1 1/2 inches in diameter. Roll in the breadcrumbs to coat lightly.
- Arrange the meatballs on the rack and bake for 30 to 35 minutes, or until they are cooked through and browned.
- This recipe makes about 2 dozen meatballs.
A few meatball making tips:
- I use my stand mixture with the paddle attachment to mix ground beef for meatloaf or meatballs. Or, put the ingredients in a food storage bag, seal it, and mix it without getting your hands dirty.
- Blend the meat mixture well but don't overmix or over-work the mixture, or the meatballs might become too packed and dense.
- Latex or other plastic gloves could also be used to mix meatloaf, and they're a great no-mess, no-stick way to shaping the meatballs.
- Moistening your hands with a little water as you work also helps to keep the meatball mixture from sticking to your hands.
- If you don't have a scale to measure the meatballs, roll the meat mixture into long logs about 1 1/2 inches in diameter. Cut the meatballs into 1 1/2-inch lengths and then shape them into balls.