Recipe: How to Make Meatballs From Scratch

What I love about making things like meatballs from scratch is tinkering with a recipe to fit your taste. If you don’t like ground beef, switch it to pork or turkey. Not a fan of parsley? Throw some basil in there. Really love garlic? Triple the amount! As long as the fundamental structure is there with the egg and the breadcrumbs, you’re good to go.

When I made these meatballs, I made two different sizes so I could have larger ones with homemade spaghetti, and then smaller ones to add into (obviously homemade) tomato soup. I also doubled the recipe so I could freeze some for another day (more on that later). There are also a few ways to cook these, so I’ll give you the options below.

Meatball Recipe

This recipe makes about 20–24 small meatballs or 12–14 larger ones.

Ingredients

• 450g of ground beef (or ground meat of your choosing)
• 1 egg
• 1/4 cup breadcrumbs (add more if the mixture feels too wet)
• ¼ cup of very finely minced onion
• 2 cloves of garlic, minced
• ½ tsp each of salt and pepper
• ¼ cup grated parmesan cheese
• 2 tbsp parsley, chopped
• Optional: 1-2 tbsp milk (keeps them tender)

Instructions

1. Beat the egg in a small bowl. Then, in a large bowl, combine the egg with the ground beef (or chosen meat), breadcrumbs, minced onion, minced garlic, parmesan, parsley, salt and pepper.

2. Use a wooden spoon or your hands (remember to wash your hands first or use gloves) to mix just until the ingredients are combined so the meatballs stay tender—avoid over-mixing.

3. Using either a cookie scoop or your hands, form the mixture into balls. They can be any size you like, but about 1 to 1½ inches works well.

4. There are a few ways you can cook the meatballs, but no matter which method you choose, they should be evenly browned and feel firm but springy when pressed.

• The easiest way to cook them is to line a baking sheet with parchment paper and cook in the oven at 400°F for about 20 minutes, depending on the size of the meatballs (larger ones might need more time). The internal temperature should be 165°F (74°C) for poultry or 160°F (71°C) for beef/pork.
• Another method is to fry them in a thin layer of oil over medium heat, turning them occasionally until deeply browned and cooked through (8–12 minutes depending on size).
• You can also brown the outside in a frying pan and finish cooking the insides in a marinara sauce.
• Although I haven’t tried air frying them, I’ve seen it done. Air fry the meatballs at 375°F for 10–12 minutes, shaking halfway, and checking for the correct internal temperature.

If you want to freeze them, I suggest cooking them in the oven and then letting them cool completely. Place them on a parchment-lined tray or cutting board, freeze them for about an hour, and then transfer them to a freezer-safe container. They should keep for about three months.

Let them defrost in the fridge overnight for when you want to use them, as cooking them right from frozen might make them fall apart. Reheat simmered in sauce or baked at 350°F for 10–15 minutes.

Other cooking options:

• Add oregano, basil, red pepper flakes or other herbs and spices to change the flavour profile.
• For sweeter, softer onions, sauté them briefly before adding to the mixture.
• Try a mix of meats—beef and pork together make exceptionally tender meatballs.

Enjoy them in pasta, soup or just on their own.