There’s something wonderfully comforting about a homemade beef meatball recipe. It’s the sort of thing you can whip up on a chilly evening, serve with buttery mash or pasta, and know everyone will be happy and well-fed. These are the kind of meatballs I come back to again and again, simple, hearty, and full of flavour.
Made with tender beef mince, onion, garlic, soaked breadcrumbs, and a few pantry spices, they hold together beautifully. I often make a double batch and freeze the rest for an easy meal later on.
You can dress them up with a rich tomato sauce or keep them plain and let the golden crust from pan-frying do all the talking.
If you’ve never made meatballs from scratch before, this is a lovely recipe to start with, nothing fancy, just good old-fashioned cooking.
You’ll also love my slow cooker Tuscan chicken meatballs with gnocchi, it’s so warm and creamy! Or craving something fresh? Try my Greek chicken meatballs.
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Breadcrumbs – Regular or panko breadcrumbs both work. Avoid fresh or soft bread crumbs here, as they can make the mix too wet.
- Milk – Helps to soften the breadcrumbs and keeps the meatballs tender. You can use full-fat or trim milk.
- Eggs – Helps bind everything together.
- Onion – Finely diced is best, so you don’t bite into big chunks of onion. I use my KitchenAid mini chopper for this!
- Ground beef – I use regular beef mince (around 15–20% fat) for flavour and juiciness. Lean mince works, but the meatballs won’t be quite as moist.
- Dried oregano – You can swap in your favourite fresh herbs if you have them.
- Fresh garlic – 3 cloves, but add more if you love garlic like we do!
- Salt & Pepper
- Garlic powder
- Onion powder
Recipe Tips
- Use a cookie scoop or lightly oiled hands to make shaping easier and less messy.
- If the mixture feels too wet to roll, add a spoonful of breadcrumbs. Too dry? A splash more milk.
- These meatballs are just as lovely with a tomato sauce over pasta as they are with mashed potatoes and greens.
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Buy Now → How to Make Beef Meatballs
Step 1: Start by soaking your breadcrumbs. Combine them with the milk in a small bowl and set aside to swell while you prep everything else.
Step 2: Lightly beat the eggs in a separate bowl until the yolks and whites are fully mixed.
Step 3: In a large mixing bowl, add your beef mince, finely diced onion, and minced garlic. Mix with clean hands or a fork until everything is well distributed.
Step 4: Add the soaked breadcrumb mixture and beaten eggs to the beef. Sprinkle in the garlic powder, onion powder, oregano, salt, and pepper. Mix thoroughly until the mixture feels uniform and holds together — don’t overmix, though, or the meatballs can turn out a bit tough.
Step 5: Roll the mixture into even-sized balls. I usually get about 42 from this batch. A 1.5-tablespoon cookie scoop works well to keep them consistent in size.
Step 6: Preheat your oven to 180°C (350°F). Heat a little oil in a large frying pan over medium heat. Working in batches, brown the meatballs on all sides — just enough to get some lovely colour, not to cook them through.
Step 7: Transfer the browned meatballs to a lined baking dish or tray. Bake for 15–18 minutes, or until cooked through and juicy in the centre.
Serving Suggestions
These beef meatballs are super versatile, so you can serve them however suits the mood or the season:
- With pasta and sauce – You can’t go wrong with a big bowl of spaghetti and a simple tomato or marinara sauce. Add a sprinkle of Parmesan and some fresh basil.
- Mashed potatoes and greens – For something a bit more comforting and old-fashioned, serve the meatballs with buttery mashed potatoes and a side of steamed broccoli or peas.
- Meatball subs – Tuck a few meatballs into a soft roll with some melted cheese and a spoonful of sauce for the ultimate sandwich. Toast them under the grill for a bit of crunch.
Storage Instructions
Once cooked and cooled, store your meatballs in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot all the way through.
For freezing, let them cool completely, then freeze in a single layer on a tray. Once frozen, transfer to a container or zip-lock bag. They’ll keep well for up to 3 months and can be reheated straight from frozen, just add a few extra minutes in the oven.
I hope you give this beef meatball recipe a go — it’s such a comforting dish and always a crowd-pleaser. Let me know if you make it, I’d love to hear how it turned out for you! And if you’ve got any favourite ways to serve them, pop them in the comments below.
Did you make this recipe?
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Best Ever Beef Meatball Recipe
Ingredients
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1 onion diced
- 3 cloves garlic minced
- 1 kg ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano dried
Instructions
- Start by soaking your breadcrumbs. Combine them with the milk in a small bowl and set aside to swell while you prep everything else.
- Lightly beat the eggs in a separate bowl until the yolks and whites are fully mixed.
- In a large mixing bowl, add your beef mince, finely diced onion, and minced garlic. Mix with clean hands or a fork until everything is well distributed.
- Add the soaked breadcrumb mixture and eggs to the beef. Sprinkle in the garlic powder, onion powder, oregano, salt, and pepper. Mix thoroughly until the mixture feels uniform and holds together — don’t overmix, though, or the meatballs can turn out a bit tough.
- Roll the mixture into even-sized balls. I usually get about 42 from this batch. A 1.5-tablespoon cookie scoop works well to keep them consistent in size.
- Preheat your oven to 180°C (350°F). Heat a little oil in a large frying pan over medium heat. Working in batches, brown the meatballs on all sides — just enough to get some lovely colour, not to cook them through.
- Transfer the browned meatballs to a lined baking dish or tray. Bake for 15–18 minutes, or until cooked through and juicy in the centre.
I loved your recipe! I followed your instructions to the letter and gosh they were great. Yesterday, I didn’t have some of the ingredients and didn’t want to rush out to the store. So, in a pinch, I used a package of onion soup mix. They were wonderful.
Thank you Niemeier! They are so yummy. I’m really happy to hear you enjoyed them. Using onion soup mix is so clever, I’ll have to try that some time. Take care, Makyla x