Tender Italian Beef Meatballs
Juicy on the inside, golden on the outside, and bursting with classic Italian flavor — these Tender Italian Beef Meatballs are comfort food perfection. They strike that perfect balance between soft and hearty, thanks to a few simple tricks (like soaking breadcrumbs in milk).
Whether you bake them in the oven or brown them on the stove, these meatballs come out tender, flavorful, and ready for just about anything — pile them on spaghetti, tuck them into sub rolls, or simmer them in marinara for the ultimate weeknight meal.
Ingredients
- 1 lb (450 g) ground beef (80/20 preferred)
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup grated or finely chopped onion
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil (if pan-frying)
- Optional: 2 tbsp chopped fresh parsley, for garnish
How to Make Tender Italian Beef Meatballs
STEP 1: Preheat your oven to 400°F (200°C) if you’re baking. Line a baking sheet with parchment paper or lightly grease it.
STEP 2: In a large bowl, combine the breadcrumbs and milk. Let the mixture sit for about 5 minutes to soften — this creates a panade that keeps the meatballs moist and tender.
STEP 3: Stir in the egg, garlic, onion, Parmesan, Italian seasoning, salt, and pepper until fully combined.
STEP 4: Add the ground beef and gently mix with your hands or a spoon until everything is just combined. Avoid overmixing — that’s the secret to soft meatballs.
STEP 5: Roll the mixture into 1½-inch balls (about 16–18 total) and arrange them evenly on your prepared baking sheet or on a plate if pan-frying.
STEP 6:
Option A – Bake: Place the tray in the oven and bake for 18–20 minutes, or until browned and cooked through.
Option B – Pan-Sear: Heat 1–2 tablespoons olive oil in a skillet over medium heat. Add the meatballs in batches and cook for 8–10 minutes, turning to brown all sides. For extra flavor, simmer them in your favorite marinara sauce for another 10 minutes.
STEP 7: Transfer cooked meatballs to a serving dish, sprinkle with fresh parsley if desired, and serve hot.
Tips for Perfect Meatballs
- Don’t skip the milk-soaked breadcrumbs. They’re key for tenderness.
- Use 80/20 ground beef. The fat keeps the meatballs juicy.
- Mix gently. Overworking the mixture makes the meatballs dense.
- Bake for easy cleanup. Or pan-sear if you want that rich caramelized crust.
Serving Ideas
- Toss them with spaghetti and marinara for a timeless Italian meal.
- Layer into meatball subs with melted mozzarella.
- Serve as cocktail appetizers with toothpicks and dipping sauce.
- Freeze leftovers and reheat in sauce for an instant meal anytime.
These Tender Italian Beef Meatballs are the kind of recipe every home cook needs — simple, versatile, and endlessly satisfying. One bite, and you’ll never go back to store-bought again.
Tender Italian Beef Meatballs
Ingredients
- 1/2 cup of unseasoned dry breadcrumbs
- 1/4 cup of whole milk
- 1/4 cup of finely shredded Parmesan cheese
- 1 pound approximately 450 grams of 80/20 ground chuck
- 1 large egg beaten
- 1 teaspoon of dried Italian herb blend
- 1/4 teaspoon of freshly ground black pepper
- 1/4 cup of finely grated or minced yellow onion
- 2 cloves of garlic finely chopped or pressed
- 1/2 teaspoon of fine sea salt
- Optional: 2 tablespoons of chopped fresh parsley for topping
- Olive oil for skillet preparation (if choosing to pan-fry)
Instructions
Preheat the Oven (for Baking Method):
- Set your oven temperature to 400°F (200°C). Prepare a baking tray by covering it with parchment paper or applying a light coating of oil to prevent sticking.
Soften the Breadcrumbs:
- Place the dry breadcrumbs into a mixing bowl and pour in the milk. Allow the mixture to sit for about 5 minutes so the breadcrumbs can fully absorb the liquid.
Incorporate Aromatics and Seasoning:
- Into the softened breadcrumb mixture, add the egg, garlic, grated onion, Parmesan cheese, Italian seasoning, salt, and black pepper. Stir until evenly blended.
Add the Ground Beef:
- Introduce the ground beef to the bowl and gently fold the mixture together with clean hands or a spoon, just until the ingredients are uniformly combined. Avoid overworking the mixture to retain tenderness.
Shape the Meatballs:
- Form the mixture into meatballs approximately 1½ inches in diameter. Arrange them on the prepared baking sheet or a plate if you are pan-frying them.
Cook the Meatballs:
Option 1 – Oven-Baked:
- Transfer the tray to the oven and bake for 18 to 20 minutes, or until the meatballs are golden-brown on the outside and cooked through internally.
Option 2 – Pan-Searing:
- Heat 1 to 2 tablespoons of olive oil in a skillet set over medium heat. Add the meatballs in a single layer and cook for 8 to 10 minutes, rotating periodically to ensure even browning on all sides. For added flavor, you may simmer them in marinara sauce for an additional 10 minutes after browning.
Serve:
- Top with chopped parsley if using, and enjoy hot alongside pasta, crusty bread, or as an appetizer.