Meatballs

By Kay Chun

Updated Oct. 11, 2023

Meatballs
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
4(721)
Comments
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A mix of garlic and herbs pack these homemade meatballs full of flavor, while milk and egg keep them super tender during cooking. They can be prepared a few hours ahead and refrigerated, then simply popped into the oven. The meatballs are extremely versatile — enjoy them over saucy spaghetti, roasted with a dipping sauce or tucked in between bread with mozzarella cheese. Add some freshness and color by mixing a couple tablespoons of finely chopped fresh parsley into the ground beef.

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Ingredients

Yield:4 to 6 servings
  • 1large egg
  • ½cup panko bread crumbs
  • ¼cup whole milk
  • 3garlic cloves, minced
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • 1teaspoon Italian seasoning (or a combination of dried oregano, basil, thyme, marjoram or oregano)
  • 1pound ground beef, at least 20-percent fat, or a combination of beef and pork
  • 2tablespoons extra-virgin olive oil
  • Warm marinara sauce, for dipping (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

176 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 18 grams protein; 245 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, beat egg and add bread crumbs and milk; mix well and let stand until the bread crumbs soften, about 5 minutes. Add garlic, salt and Italian seasoning, and mix until well combined. Add beef and gently mix (hands work best here) until well blended. Form the mixture into 12 meatballs, about 2 inches in diameter.

  2. Step 2

    Heat oven to 375 degrees. On a large rimmed baking sheet, arrange the meatballs in a single layer and drizzle with oil; toss to evenly coat. Roast until golden and cooked through, turning meatballs halfway, about 20 minutes.

  3. Step 3

    To serve over pasta, cook meatballs using this method (or see Tips for cooking on the stovetop or in sauce), then distribute over bowls of sauce-covered noodles. (For 4 to 6 servings, toss 1 pound of spaghetti with 3 cups of warm marinara.)

Tips
  • Stovetop Method: In a 12-inch nonstick skillet, heat 2 tablespoons of extra-virgin olive oil over medium. Add meatballs and cook, turning occasionally, until lightly browned all over, 5 to 7 minutes. Cover, reduce heat to low and cook, stirring occasionally, until the meatballs are tender and cooked through, 8 to 10 minutes longer.
  • Simmered in Sauce: In a 12-inch nonstick skillet, heat 2 tablespoons of extra-virgin olive oil over medium. Add the meatballs and cook, turning occasionally, until lightly browned all over, 5 to 7 minutes. Add 2 cups of tomato sauce or marinara (be careful of sputtering) and stir to evenly coat the meatballs. Cover, reduce heat to low and cook, stirring occasionally, until the meatballs are cooked through and the sauce is slightly thickened, about 15 minutes longer.

Ratings

4 out of 5
721 user ratings
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Comments

Knuck Funkle

Remember to throw in some red chili flakes so you can say, "datsa spicy meatball!"

Marley

For the juiciest meatballs, skip browning the meatballs in the oven or the pan and put them raw into a boiling pan of sauce. Best ever!

J. A. Fulvi

As an Italian American I had to look at this recipe. 2 things I saw as "missing", when I make meat balls I use 1 1/2 lbs 85/15 ground beef & 1/2 lb pork or if pork is prohibited for guests use lamb - use individual spices & add in some Fulvi Pecorino Romano. I weigh mine 2 oz = approx 24 meat balls while 3 oz approx 15. Then on to a broiler pan & in the oven for 40 min. at 325 degree, no standing over the stove - while that's happening make your sauce, straight from the oven into the sauce.

Sandy S

There are zillions of recipes for meatballs, but this one is for when you don’t feel like messing around, and you just want meatballs to go with whatever. I used ⅓ ground pork, ⅔ ground beef and otherwise followed the recipe exactly. Didn’t feel the need to put on any oil before baking. Very good.

Michael E.

First off, start off with a good quality organic grass fed ground beef 85X15 as it's a little fattier, and the quality of the beef makes all the difference. I've made these w/ Panko, and I agree w/ other cooks, the texture is all wrong, I prefer Old Skool, Italian bread crumbs. I like finely minced Onion, maybe 2 cloves of finely minced garlic, some chopped parsley and dried oregano, basil and thyme and some grated parm in mine. One small egg, and chill slightly before pan cooking

Elspeth

Outstanding!

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