🥩 Ingredients
1 lb ground beef (80/20 blend)
1/2 cup plain breadcrumbs
1/4 cup freshly grated Parmesan
1 large egg, beaten
2 cloves garlic, minced (smash first for max flavor release)
1 tsp dried oregano (rub between fingers before adding)
1 tsp dried basil
1/2 tsp kosher salt (Diamond Crystal if you have it)
1/4 tsp freshly ground black pepper
2 tbsp olive oil
👩‍🍳 Instructions
- Mix the base
In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, basil, salt, and pepper.
Use your hands (the best tool here!) to gently mix until everything is just combined. Don’t overwork it, or the meatballs will get tough.
- Shape the meatballs
Roll into balls about 1 ½ inches in diameter (you’ll get around 14–16 meatballs).
Place them on a plate or tray.
- Sear for flavor
Heat olive oil in a large skillet over medium heat.
Add meatballs in batches (don’t overcrowd the pan).
Cook for 6–8 minutes, turning to brown on all sides. They don’t need to be fully cooked yet — just nicely golden.
- Finish cooking
Option 1: Simmer in sauce – Transfer meatballs into a pot of simmering marinara and cook for another 15–20 minutes, until fully cooked and tender.
Option 2: Bake to finish – Transfer browned meatballs to a 375°F (190°C) oven and bake for 10–12 minutes.
- Serve & enjoy
Spoon over spaghetti, tuck into a meatball sub, or serve as appetizers with toothpicks.
Sprinkle with extra Parmesan and fresh basil if you’re feeling fancy.
✨ Pro Tip: If you want even silkier meatballs, swap half the beef for ground pork or veal — the classic Italian “trio.”