Melt-in-Your-Mouth Homemade Meatballs
These Melt-in-Your-Mouth Homemade Meatballs are the perfect balance of savory, juicy, and flavorful goodness. Made with your choice of beef or chicken, they’re easy to prepare and packed with protein. Whether served over pasta, with a side of veggies, or on a sub roll, these meatballs are always a crowd-pleaser. Plus, they’re healthier than store-bought versions, and you can customize them to suit your tastes. Once you try these, you’ll never want to go back to frozen meatballs!
Ingredients
Ingredients:
Instructions
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Prepare the meatball mixture:
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In a large bowl, combine your ground beef or chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, pepper, and any dried herbs you’re using.
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Add the milk (or water) and mix everything together until well combined. If the mixture feels too wet, add a little more breadcrumbs if it’s too dry, add a bit more milk.
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Shape the meatballs:
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Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should have around 20-24 meatballs, depending on the size.
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Cook the meatballs:
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To fry: Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until golden brown on all sides and cooked through (about 8-10 minutes). Remove from the pan and set aside on a paper towel to drain.
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To bake: Preheat your oven to 375°F (190°C). Arrange the meatballs on a lined baking sheet and bake for 15-18 minutes, or until fully cooked.
Note
Serve these meatballs with your favorite pasta and marinara sauce, in a sandwich, or alongside some steamed veggies. Top with extra Parmesan cheese and fresh herbs for a beautiful finish. Make-Ahead: These meatballs can be made in advance and stored in the fridge for up to 3 days or frozen for up to 3 months. Just reheat them in sauce or in the oven. Customizable: Feel free to experiment with different herbs and spices to suit your preferences. Add a little crushed red pepper for some heat or swap parsley for basil or oregano. Low-Carb Option: If you're looking to make these low-carb, swap out the breadcrumbs for almond flour or crushed pork rinds.
User Reviews
To my astonishment, my toddler, who typically dislikes meatballs, keeps asking for seconds! This marks an exciting milestone for us!!! Thank you so much!