Classic Meatball Recipe with Juicy Flavors and herbs
Meatballs
Delicious, juicy meatballs bursting with herbs, perfect for spaghetti or subs.
Nutrition (per serving)
These meatballs are a classic hit in our house — tender, flavorful, and perfectly cooked with a lovely herbs and spiced kick. They’re versatile enough to serve over spaghetti, in a sandwich, or on their own with a side of veggies.
What makes these meatballs special is their juiciness and the mix of fresh herbs and spices that give them a vibrant flavor. They're easy to make from scratch and great for meal prepping too.
Ingredients
- Ground beef:1.5 lb
- Breadcrumbs:1/2 cup
- Parmesan cheese, grated:1/4 cup
- Fresh parsley, chopped:1/4 cup
- Garlic, minced:2 cloves
- Egg:1 large
- Salt:1 tsp
- Black pepper:1/2 tsp
- Italian seasoning:1/2 tsp
- Olive oil:2 tbsp
- Tomato sauce:2 cups
Instructions
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Preheat your oven to 400°F. Line a baking sheet with parchment paper.
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In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, parsley, garlic, egg, salt, pepper, and Italian seasoning. Mix until just combined.
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Shape the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
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Bake for 15-20 minutes, until browned and cooked through.
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Meanwhile, heat olive oil in a large skillet over medium heat. Add the baked meatballs and cook for 2-3 minutes to brown all sides.
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Pour in the tomato sauce and simmer for 10 minutes until the sauce thickens and the meatballs are fully cooked.
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Serve hot over pasta, in sandwiches, or with a side of vegetables.
Tips & Notes
- Don't overmix the meat mixture — it can make the meatballs dense.
- You can pan-fry the meatballs instead of baking if you prefer a crispier crust.
- Make a double batch and freeze extras for quick future meals.
