Why you’ll love this beef meatballs recipe
Tender, moist, and versatile, this make-ahead beef meatballs recipe is my secret weapon on busy weeknights when I need a quick dinner the whole family will eat. I always have a batch stashed in my freezer!
- You can easily customize the meatballs to your taste, adding extra seasonings or even sneaking in veggies.
- Made with less than ten staple ingredients, these make ahead meatballs cost a fraction of the pre-made varieties from the store!
- You can shape them into whatever size you want to. Love jumbo meatballs? Make them bigger! Or make smaller balls for soups.
I love that these meatballs are free from additives and flavor enhancers, and my kids love that they’re packed with savory flavor!
Key Ingredient Notes
- Panko breadcrumbs – A type of Japanese breadcrumb made with crustless bread, these have an airy, crisp texture and flakey consistency. As a result, they help bind the meatballs without weighing them down. However, in a pinch, you can use regular breadcrumbs or old bread.
- Garlic – For the best flavor, I recommend using whole garlic cloves, and mincing them yourself. However, if you want to speed up the process, pre-minced garlic will also work.
- Milk – Use any milk you have on hand. Whole milk, reduced-fat milk, or skim milk will all work.
- Lean ground beef – This is my go-to for meatballs! Around 90/10 is ideal. If you use a higher fat content, you’ll need to drain some of the oil after browning the meatballs. Or, you can use a combination of beef and pork if preferred.
- Eggs – These act as a binder, adding moisture and helping the meatballs hold their shape.
- Worcestershire sauce – Adds depth to the flavor, creating a savory, umami taste.
- Seasonings – Italian seasoning, salt, and black pepper create a savory, herbaceous taste.
How to make beef meatballs from scratch
This recipe yields 4+ pounds of meatballs, which is enough to feed a family of four for four dinners. So, plan on having leftovers!
Before you begin, line two baking sheets with aluminum foil or a silicone mat, and preheat your oven to 350°F. This is optional. You can also freeze raw meatballs, if desired.
1. Prepare the meatballs
- Make a panade by combining the panko and milk in a medium bowl and letting the mixture sit for 5 minutes.
- Mix all the ingredients in a large bowl until well combined. I highly recommend using your hands! It’s the easiest way to ensure everything is well incorporated.
2. Shape the meatballs
- Use a medium cookie scoop to portion the meatballs, roughly one inch in size!
- Arrange them on the prepared baking sheets.
Tip: For a smooth surface, roll each meatball between your palms before placing them on the baking sheets.
3. Bake the meatballs (optional)
- Transfer the meatballs to the preheated oven, and bake for 15-20 minutes or until cooked through.
- Cool the meatballs, and enjoy warm. Or, save them for later!
TIP: Use an instant-read thermometer like a Thermapen to ensure your meatballs reach an internal temperature between 160°F and 165°F to ensure they’re fully cooked and safe to eat.
Serving Suggestions
I love to serve this beef meatballs recipe over mashed potatoes with gravy. However, it’s also great paired with garlic butter rice, or pasta and your favorite sauce!
For a well-rounded meal, I often add a side salad, oven roasted mixed vegetables, or air fryer Brussels sprouts, too.
Make-Ahead Tips:
You can store baked or unbaked meatballs for easy meals.
- To store baked meatballs: Prepare the meatballs as normal, and let them cool completely on the baking sheet. Then, freeze them for about 2 hours or until solid, divide them between 4 freezer bags, and freeze for later.
- To store unbaked meatballs: Prepare the meatballs right up until baking. Then, freeze them until solid, and divide them between four freezer bags.
Storing Tips
- To store: Store leftover ground beef meatballs in an airtight container in the refrigerator for up to 3 days.
- To reheat: Warm leftover meatballs on the stove over low heat, or place them back in the oven just until heated through. Be careful not to let them burn!
- To freeze: Once fully cooled, transfer leftovers to a freezer bag, and freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.
FAQs:
The secret to tender, moist meatballs is 3 ingredients: milk, breadcrumbs, and eggs. Do not skip any of these ingredients, or you’ll end up with tough and dense meatballs. Also, try not to overmix the meat mixture as this can lead to a dense consistency.
I prefer to bake my meatballs at 350°F. I find that baking them at a higher temperature can cause them to dry out and become a bit rubbery.
This is up to personal preference. However, I much prefer to bake my meatballs, because it’s a little bit healthier, requires less time in the kitchen, and results in a crisp exterior with a moist interior.
Since these meatballs are smaller in size (1-inch balls), I serve 7-8 meatballs per person.
Meatball Recipe Ground Beef (Big Batch)
Ingredients
- 1 ½ cups Panko Japanese breadcrumbs Note 1
- ½ cup milk Note 2
- 4 lbs lean ground beef Note 3
- 5-6 garlic cloves pressed
- 4 eggs
- 2 tablespoons Worcestershire sauce
- 4 teaspoons coarse kosher salt
- 2 teaspoons Italian seasoning
- 2 teaspoons ground black pepper
Instructions
- To make panade, in a medium bowl, combine panko and milk. Let sit for 5 minutes.1 ½ cups Panko Japanese breadcrumbs, ½ cup milk
- To make the meatballs, in a large bowl, mix together soaked Panko, beef, garlic, eggs, Worcestershire sauce, Italian seasoning, salt, and pepper. With clean hands, mix the beef mixture until well combined.4 lbs lean ground beef, 5-6 garlic cloves, 4 eggs, 2 tablespoons Worcestershire sauce, 4 teaspoons coarse kosher salt, 2 teaspoons Italian seasoning, 2 teaspoons ground black pepper
- To shape the meatballs, using a medium cookie scoop, shape the meatballs and arrange them on 2 baking sheets, lined with foil, or a silicone mat. (I usually get about 125 1-inch meatballs.) If desired, roll the meatballs between your palms to smooth out the surface.
- At this point, you can either freeze the meatballs raw on a sheet pan and then divide it into freezer bags. Or bake it and then freeze the cooked meatballs for later use, which eliminates the searing step later on.
- To bake the meatballs, bake in preheated 350°F oven for 15-20 minutes. Cool completely and then arrange on a clean baking sheet in a single layer. Place it in the freezer for about 2 hours. Once the meatballs are frozen, divide into 4 freezer bags, or vacuum seal for longer storage.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover ground beef meatballs in an airtight container in the refrigerator for up to 3 days.
– Warm leftover meatballs on the stove over low heat, or place them back in the oven just until heated through. Be careful not to let them burn!
– Freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This post was originally published on October 15, 2018.
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Reader's Reviews
Tracy says
What does pressed garlic cloves mean? I am making these for a baby shower this weekend. Also, can I cook the day ahead of time. Then make my sauce and put them in a crockpot to heat up? Was going to do grape jelly, chili sauce. If so, would I put the crockpot on low or just warm? First time making meatballs, so I dont want to mess anything up. Thanks!
Shinee Davaakhuu says
Hi, Tracy!! By pressed garlic, I mean garlic that’s crushed through a garlic press. And yes, you can cook the meatballs a day in advance. If you’re just keeping the meatballs warm in a sauce for serving, you can set it to warm since the meatballs will be already cooked. Good luck!! And please let us know how they turn out.
Di says
My mistake. Pork meatballs don’t brown so are cooked. (Actually baked in oven)….
Di says
Nowhere near cooked after 20 minutes. Out back in for another 45 minutes
Elizabeth says
I was curious if it is necessary to soak the panko breadcrumbs? Or can we just add all the ingredients in the same bowl? Also, is it necessary to have the Japanese panko breadcrumbs or will the regular panko breadcrumbs be ok? Thank you! 🙂 we can’t wait to try these for postpartum!!
Shinee says
Hi, Elizabeth! Such good questions. 1. Technically, you could just mix everything from the get-go. But soaking the breadcrumbs in milk first prevents them from absorbing the moisture from the meat, resulting in juicier and more tender meatballs.
2. I prefer Panko over regular breadcrumbs because Panko is a lighter and fluffier type, resulting in more tender meatballs. Regular breadcrumbs are finer in texture and tend to act as a binder in meatballs, making the meatballs firmer and tighter. And some people prefer that.
Let us know how you like them if you try my recipe.
Kelly says
I gave it 5 stars but haven’t tasted them yet. They are in the oven. I am curious though, when you serve meatballs do you just put them plain in a crockpot or something like that? Or do you put sauce on them in the pot? If sauced, tomato or something else? I’m making vegetarian lasagna rolls for Christmas Eve but wanted protein so I’m making these too. Just not sure on how best to serve them. Thanks!
Shinee says
Hi, Kelly. Thank you so much for trying my recipe. Hope you loved them! The best part about these meatballs is how versatile they are! Seriously, you can serve them with any kind of sauces, tomato based or not. I used these meatballs to make meatballs and gravy, beer BBQ meatballs, and of course, classic spaghetti and meatballs. You can’t wrong with any options in my opinion.
Terry says
Can I prep raw (night before) & cook in slow cooker the next day ( without pre-searing)? Doing these Mexican style, each stuffed with a cube of montero jack cheese. Will they hold up I day in fridge before cooking?
Shinee says
Hi, Terry! Yes, they’ll be fine in the fridge for one night. I love your Mexican style idea!! What kind of sauce do you serve it with?
Ruthie says
I was cooking for a church lunch and made a quadruple batch of this – 16 pounds of meat. It fed 40 people with lots to spare. I used granulated garlic in some and chopped in others and didn’t notice the difference. I also used a 60/40 pork/beef mix because that’s what I had. This was really easy and everyone loved it! Very tender and flavorful, they reheated well and I will definitely make again!
Shinee says
Hi, Ruthie! Wow, I’m so happy you chose my recipe and that everyone loved it. Thank you so much for sharing your feedback!!
Cheryl says
Thanks for this comment! I was looking for a meatball recipe for a crowd at church and you answered my questions!
Colleen says
I can’t tell you how many times I’ve made this recipe. I introduced it to my sister who runs summer camp and we use it there now. So flavorful! I am in charge of a Christmas banquet for 120 people every year and this is the recipe I use. Maybe a little less salt but it’s all about taste. Thank you.
Shinee says
Yay, I’m SO happy you love this meatballs recipe and that you serve it to so many people!!! Fantastic! Thank you so much for your feedback, Colleen!
Roxanna says
Delicious and moist! We made 20 lbs. This is a winner.
Shinee says
So happy you made and loved the recipe, Roxanna!! Thank you for choosing my recipe and your feedback!
David Walker McWilliams says
Charity All the Way!
Margie says
Love this recipe! It’s so easy and deicious.
Shinee says
Thank you for your feedback, Margie! So glad you enjoyed it!
JustMe says
These are fantastic!! Thank you so much!! I have them in red sauce now for my husbands birthday party tonight.
The panko vs. bread crumbs is so much better and they hold structure better too. I took advice of one commenter and added Parmesan cheese to you exact recipe. I was a lil apprehensive on the Italian seasoning (not my favorite) but followed exactly and so glad I did. Perfect!! As anyone can adjust seasonings to their likings.
Your tip on freezing is so helpful as well. I will do these again soon for my Dad to have on hand while my Mom recovers from shoulder surgery.
Thank you so much and appreciate your deliciousness and tips. This recipe is a keeper! Happy New Year!-XX
Denise says
Easy to make and the taste is amazing! I’ve had more compliments on these meatballs’n
Donna Robles says
Thanks for the great idea & recipe! I left out the salt because my spaghetti usually has plenty of flavor and salt without adding more in the meatballs. I had one right after cooking the first batch & it was great! I’ll make these again when I run out. Super fast and easy to use just 3-4 for a single serve dish.
Shinee says
Thank you for sharing your feedback, Donna. Glad you liked the recipe!
LuAnn Arnson says
I made these gluten free ( Panko- GF), Dairy free- Oatmilk, and egg free using Just Egg. Made enough for our Family of 11 with a few to spare. I made the meatballs a bit larger and they were delicious.
Shinee says
So happy your GF version turned out just as great! Thank you for your feedback, LuAnn!
Geo says
How many individual meatballs does this approx make?
Shinee says
Hi, Geo. I usually get about 125 1-inch meatballs.
Norman says
These truly are the most amazing meatballs I’ve ever made. I do have one question though…. with the nutritional info you have listed below the recipe.. is the Sodium level really 867mg?
Shinee says
Hi, Norman! So happy you tried and loved the recipe. Thank you for your feedback!!
And as for the sodium level… I’m not a nutritionist and I use an automated tool for calculating the information. But I took a deeper look at it and it does look like it was calculating the salt amount based off of table salt, which is denser than coarse kosher salt that use. And I recalculated the nutrition info with an adjustment and the sodium amount got decreased. Thank you for bringing it to my attention.
Roslyn says
Salt was reduced to what mg amount? What measurement is a nedium sized cookie scoop?
Shinee says
Hi, Roslyn. I’m not a nutritionist, and exact sodium level depends on what type of salt is used. My recipe is tested with 4 teaspoons of coarse kosher salt for 4lbs of ground beef. If you’re using table salt, reduce the salt amount by half.
Medium cookie scoop is about 1.5 tablespoons of mixture.
Roslyn says
Thanks for your response. I will be making the meatballs for a pot luck dinner next week. Your recipe is a KEEPER!
Shinee says
So happy to hear that, Roslyn! Thank you for your feedback!!
Kate says
Delicious. My friends say they are the best they have had. I added a mix of pecorino and Parmesan as well as one grated white onion. My new favourite recipe. Thank you
Shinee says
Yay, so happy to hear you and your friends loved the meatballs. I love your addition of cheeses and onion! I appreciate your feedback, Kate!
Barbara Karr says
You’ve done it again!! I love your make-ahead recipes. Thanks once again for another great recipe. This one is a keeper. This saves the day when you need to put together a fast and great meal.
Shinee says
Thank you so much, Barbara. So glad you find my recipes helpful!
Sarah says
What temperature and amount of time do you recommend to reheat? I’m doubling the batch for an upcoming baptism dinner and was hoping to just reheat them in either a slow cooker, roaster, or oven. Thanks!
Shinee says
Hi, Sarah. Are you planning to freeze pre-made meatballs? And if so, are you freezing them raw or cooked? Frozen cooked meatballs will take about 15min at 350°F or about 3 hours in slow cooker on low. Uncooked frozen meatballs will take about 25min at 350°F, or 4 hours in slow cooker on high. Hope this helps. And hope you all will enjoy the meatballs. Let us know.
Marissa says
I just made these meatballs. I followed the recipe, but I do not have a medium cookie scoop. I used 75% ground beef and put each of the batches on some sort of grease draining apparatus as they baked. I did my best to make all of them about 1 inch in diameter. Given all of those factors, these turned out so delicious. they are delicious all on their own, but I imagine that they will be delicious in other recipes. My husband and children and I very much approve. Love that this is for a bigger batch because we often cook for a lot of people or just like to cook more for future meals. I will be using this recipe again. Thank you.
Shinee says
Hi, Marissa. So glad you loved the meatballs. Grease draining apparatus is genius!!! Thank you for your feedback.