Juicy Ground Beef Italian Meatballs
A simple yet delicious recipe for tender Italian meatballs made from scratch with ground beef, fresh herbs, and panko breadcrumbs.
Ingredients
Meatball Mixture
- 1 lb 80%-lean ground beef Use 80%-lean for optimal moisture.
- ½ cup panko breadcrumbs
- ¼ cup whole milk Moisten the breadcrumbs.
- 1 large egg
- ¼ cup grated Parmesan
- ¼ cup finely chopped yellow onion
- 2 cloves minced garlic
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp crushed fennel seeds Optional.
Instructions
Preparation
- Preheat your oven to 450°F (232°C) and prepare a baking tray. Optionally line it with parchment paper.
- In a mixing bowl, moisten the panko breadcrumbs with whole milk, then add the egg, grated Parmesan, chopped onion, minced garlic, parsley, basil, kosher salt, black pepper, and crushed fennel seeds (if using). Stir until well combined.
- Gently fold in the ground beef, just until combined—avoid overmixing.
- Shape the mixture into 24 even meatballs and place them evenly spaced on the prepared baking tray.
Cooking
- Roast the meatballs in the oven for about 10 minutes, or until fully cooked and browned. The internal temperature should reach 160°F (71°C).
- Allow the meatballs to rest for 5 minutes before serving.
Notes
Serve these meatballs with spaghetti, on a sub with marinara, or as appetizers with toothpicks. Always check the internal temperature to ensure safety.