Meatballs are so delicious and easy to make, and always remind me of my childhood. My grandma made homemade meatballs pretty regularly when I was growing up (although she used oatmeal instead of Panko), so they are a mega comfort food for me!
Our meatball recipe is deliberately versatile. I love adding meatballs to sandwiches, pastas, and stir fry dishes, so it’s important that this recipe is simple and adaptable. These are great tossed in red pesto or tomato sauce on a panini and also excellent in Japanese BBQ sauce with veggies over rice!Â
We recommend trying these in our Italian Meatball and Herb Risotto. Talk about tasty! Baking these before adding to the Risotto allows them to rest and sets your cooking experience up for success by being proactive. Then, dice and incorporate into the rice at the end of the recipe.
When I say simple, I mean simple. Put the ingredients in a bowl, then mix said ingredients, then roll into meatballs, bake – and enjoy!Â
Homemade Beef Meatballs
Equipment
- 1 Baking Sheet
- Oven
- Cooking Spray
Ingredients
- 1 lb Ground Beef can also substitute Ground Turkey or Ground Chicken
- 1 cup Panko can also substitute bread crumbs
- 1 Egg
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Pre-heat oven to 400°.
- Grease a cooking sheet and set aside.
- Add ground beef, panko, egg, salt, and pepper to a mixing bowl.
- Use a wooden spoon to combine all ingredients evenly into one large ball.
- Use your hands to grab small chunks of the mixture and roll into 1.5 inch balls. Place each meatball on the greased cooking sheet leaving 1 inch in between each meatball.
- Bake for 13 minutes. Remove from oven, and slice one meatball in half. Meatballs are done when they are pink and brown on the inside. They should not still be red. If still red, add for 2 more minutes and re-check.
- Add to your favorite recipe, and enjoy!