Easy Homestyle Beef Meatballs
One pound of ground beef, mixed with egg, breadcrumbs, and parmesan, formed into 12 big meatballs, browned in a skillet, then finished in the oven. No food processor, no chilling, no rolling dozens of tiny meatballs. Ready in about 30 minutes.
Servings: 12 meatballs
Calories: 130kcal
Equipment
- 1 large skillet
Ingredients
- 1 pound ground beef
- 1 whole egg
- ½ cup breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup finely chopped onion
- 2 teaspoons garlic powder
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley
- 2 tablespoon cooking oil for browning the meatballs
Instructions
- Preheat oven to 400°F.
- Combine all ingredients in a large bowl until just mixed.1 pound ground beef, 1 whole egg, ½ cup breadcrumbs , ¼ cup grated parmesan cheese, ¼ cup finely chopped onion, 2 teaspoons garlic powder, ¾ teaspoon sea salt, ¼ teaspoon black pepper, 2 tablespoons chopped parsley
- Form into 12 large meatballs.
- Heat a thin layer of oil in a skillet over medium-high heat, then brown the meatballs on all sides until they’re nicely golden.2 tablespoon cooking oil
- Transfer skillet to oven and bake 18–20 minutes, until internal temp reaches 160°F.
- Rest briefly and serve.
Notes
- Don’t overmix. Stir just until combined — overmixing makes meatballs dense instead of tender.
- 80/20 beef works best. Leaner beef can dry out, especially with big meatballs.
- Brown first for flavor. That golden crust adds way more taste than baking alone.
- Use a thermometer. Pull them around 160°F so they stay juicy.
- Make ahead friendly. Meatballs can be formed and refrigerated up to 24 hours ahead.
- Freezer-friendly. Freeze cooked meatballs for up to 3 months; reheat gently so they don’t dry out.
Nutrition
Calories: 130kcal
