How to Make Meatballs from Scratch
Juicy homemade beef meatballs seasoned with onion, Dijon, and Parmesan, baked or pan seared for an easy dinner.
Equipment
- Large skillet
- Baking sheet
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb 90% lean ground beef
- ½ medium onion finely minced, about 1/2 cup
- ⅓ cup plain dry breadcrumbs
- 2 ½ tbsp milk
- 1 large egg
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- 2 tbsp fresh parsley finely chopped, or 1 teaspoon dried
- ¼ cup shredded Parmesan cheese finely shredded
- 1 tbsp olive oil only for the skillet method
Instructions
Cooking
- Prep the pan. Heat the oven to 400 degrees F and line a rimmed sheet pan with parchment paper.
- Make the panade. Combine the breadcrumbs and milk in a large bowl and wait 2 minutes, until the crumbs are soft and damp.
- Combine. Add the beef, onion, egg, Dijon, salt, garlic powder, pepper, parsley, and Parmesan. Fold with your hands for about 30 seconds, only until the mixture holds together.
- Shape. Portion the mixture by the tablespoon and roll each portion into a smooth 1 1/2 inch ball. Arrange them 1 inch apart on the sheet.
- Cook. Bake for 18 to 22 minutes until browned and 160 degrees F inside. For the skillet method, brown in 1 tablespoon hot oil over medium high heat for 10 to 12 minutes, turning often.
- Rest. Cool the meatballs for 3 minutes before serving or tossing them in sauce.
Notes
Substitutions: Use ground turkey or chicken for a lighter option and cook to 165 degrees F. Seasoned breadcrumbs can replace plain, but reduce the salt slightly.
Tips: Keep the mixture gentle and the meatballs the same size for even cooking. Chill a sticky mixture for 15 minutes before rolling.
Storage: Refrigerate cooled meatballs in an airtight container for 3 to 4 days or freeze for up to 3 months. Reheat to 165 degrees F.