Beef Meatballs
Beef meatballs with breadcrumbs, parmesan and herbs, browned for 10 minutes and finished in tomato sauce.
A good meatball is soft, juicy and well seasoned, and the secret is a panade: breadcrumbs soaked in milk. It holds moisture in the meat, so the meatballs do not turn into hard little bullets.
Soak the breadcrumbs in the milk for 5 minutes until they form a paste. Mix with the mince, egg, parmesan, garlic and parsley, and handle it as little as you can. The more you work the meat, the tougher the result.
Shape into 20 balls the size of a ping-pong ball. Chilling them for 15 minutes helps them keep their shape in the pan.
Brown them in oil for 10 minutes, turning, until they have a good crust on all sides. Pour in the tomato sauce, bring to a simmer and cook, covered, for 10 minutes. If your hob runs hot, check at 8 minutes. Serve with pasta, in a roll or with mash, scattered with basil and parmesan.
Questions About Beef Meatballs
How long does Beef Meatballs take to make?
About 35 minutes in total — 15 minutes of preparation and 20 minutes of cooking. The recipe serves 4.
What are the key tips for making Beef Meatballs?
Soak the crumbs in milk. Do not overwork the meat. If your hob runs hot, check at 8 minutes. Chill before browning.
What should I serve with Beef Meatballs?
Spaghetti; Garlic bread; Mashed potato; Green salad.
Can Beef Meatballs be made ahead or frozen?
Keeps in the fridge for 3 days. They also freeze well once cooked.
Is Beef Meatballs suitable for a special diet?
This recipe is high-protein, low-carb and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Beef Meatballs?
About 554 kcal per serving, with 37 g protein, 16 g carbohydrate and 38 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Beef Meatballs
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Soak the breadcrumbs in the milk for 5 minutes. Mix with the beef, egg, parmesan, garlic, parsley, salt and pepper. Shape into 20 balls and chill for 15 minutes.
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Brown the meatballs in the oil in a wide pan for 10 minutes, turning.
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Pour in the tomato sauce, cover and simmer for 10 minutes.
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Serve with pasta or in rolls.
Tips That Matter
- Soak the crumbs in milk.
- Do not overwork the meat.
- If your hob runs hot, check at 8 minutes.
- Chill before browning.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Pairs Well With
Spaghetti · Garlic bread · Mashed potato · Green salad
Keeping and Reheating
Keeps in the fridge for 3 days. They also freeze well once cooked.
Beef Meatballs Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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