Best Meatball Recipe (Baked Or Fried)

I love cooking these Best Meatballs because they combine trusted ingredients like ground beef, Parmesan, garlic, and fresh parsley for a taste that surprises me every time. The mix of breadcrumbs and eggs ensures a tender bite that is simply irresistible, evoking a classic Italian essence in every satisfying moment.

I’ve been experimenting with this meatball recipe for a while now and honestly, its flavor is next level. I discovered that using 1 lb of ground beef really brings out that authentic taste—you can also mix it with ground pork for an extra kick.

I mix in 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 lightly beaten eggs, and 1/4 cup milk. Then I add 2 cloves of minced garlic, 2 tbsp of chopped fresh parsley, and a finely chopped 1/2 small onion to boost the flavor even more.

A pinch of salt, black pepper, and a hint of 1/2 tsp red pepper flakes (if you like a little heat) ties everything together. I love how versatile these meatballs come out whether you bake or fry them.

This recipe honestly makes you feel like you’re eating Authentic Spaghetti And Meatballs just like in your fav Italian restaurant. Enjoy every bite even if it ain’t perfect!

Why I Like this Recipe

I love this recipe because the meatballs always come out tender and juicy, even when I try different cooking methods like frying or baking. I like how easy it is to whip up all these flavors, from garlic and parsley to Parmesan cheese, that really makes the dish pop. I also enjoy that it feels kinda customizable—you can swap up beef for a mix of beef and pork to give it a twist. Lastly, making them reminds me of those family dinners where everything just tastes homemade and comforting.

Ingredients

• Ground beef: provides protein and rich flavor, central to the meatball experience.
• Breadcrumbs: add necessary carbs to help bind ingredients together, creating a perfect texture.
• Parmesan cheese: lends a salty, tangy flair and a bit of calcium without overpowering.
• Eggs: act as a natural binder and boost protein, making the balls hold together well.
• Garlic: infuses a strong, aromatic punch that benefits both taste and health.
• Onion: adds mild sweetness and a hint of savory depth to the overall flavors.

Ingredient Quantities

• 1 lb ground beef (or 1/2 lb ground beef and 1/2 lb ground pork for extra flavor)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 eggs, lightly beaten
• 1/4 cup milk
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1/2 small onion, very finely chopped
• Salt to taste
• Black pepper to taste
• 1/2 tsp red pepper flakes (optional, if you like a little heat)

How to Make this

1. Preheat your oven to 400°F if you decide to bake them. If you’re frying, heat a few tablespoons of oil in a large skillet over medium heat.

2. In a big bowl, mix the ground meat (or half beef and half pork if you’re using that combo) with the breadcrumbs, grated Parmesan, beaten eggs, milk, minced garlic, chopped parsley, and very finely chopped onion.

3. Season the mixture with salt, black pepper, and red pepper flakes if you want a little heat. Don’t forget to taste a tiny bit to make sure it’s seasoned right.

4. Use your hands to mix everything together gently. Overmixing can make the meatballs tough so just combine the ingredients until they come together.

5. Roll the mixture into balls about
1.5 inches in diameter. Try to keep them all the same size so they cook evenly.

6. For baking, place the meatballs on a lightly greased baking sheet and slide them into your preheated oven. Cook for about 18 to 20 minutes until they are nicely browned and cooked through.

7. If you’re frying, carefully place the meatballs into the heated skillet, and cook them for about 6 to 8 minutes per side, turning them so they get a nice brown crust all over.

8. Check that the meatballs are fully cooked by cutting one open or using a meat thermometer. The internal temperature should reach at least 160°F.

9. Once they’re done, remove them from the oven or skillet and let them rest a couple minutes before serving so the juices redistribute.

10. Serve your meatballs with spaghetti and your favorite Italian sauce, or enjoy them on their own as a delicious dinner option.

Equipment Needed

1. Oven (or a stovetop with a large skillet if frying)
2. Large mixing bowl
3. Kitchen knife and cutting board
4. Measuring cups and spoons
5. Grater for the Parmesan cheese
6. Baking sheet if you’re baking, or a deep skillet if you’re frying
7. Meat thermometer to check that the meatballs reach a safe temperature
8. Tongs or a spatula for turning the meatballs during frying
9. Serving dish for your finished meal

FAQ

Best Meatball Recipe (Baked Or Fried) Substitutions and Variations

• Ground beef – You can substitute ground turkey or chicken if you want a leaner meatball.
• Breadcrumbs – Crushed saltine crackers or panko work pretty good as a replacement.
• Grated Parmesan cheese – Try Grana Padano or Pecorino Romano if you’re out of Parmesan.
• Milk – A splash of heavy cream or even water can be used if you dont have milk handy.
• Fresh parsley – Dried parsley can be used instead; just use about one third of the amount.

Pro Tips

1. Try not to overwork the meat when you mix all the ingredients. Overmixing can make your meatballs tough and dry, so keep it light even if you’re like rushing through things sometimes.
2. If you can, chill the mixture for about 15 minutes before rolling them. This helps them hold their shape better and cook more evenly, which is super handy.
3. Make sure your pan or oven is nice and hot before you cook, so you get that awesome brown crust without overcooking the inside.
4. Give your sauce a little boost by adding some of the pan juices or baking drippings into it. It adds an extra layer of flavor that really makes a difference in the final dish.