Homemade Meatballs That Make Meal Prep a Breeze!
These juicy, flavor-packed meatballs are here to simplify your life—whether you’re planning ahead for the week or need a quick dinner idea!
With just 10 minutes of prep, these meatballs are freezer-friendly, making them perfect for meal prep.
You can bake them or sauté them for that irresistible golden brown crust.
Once you try them, you’ll see why they’re a family favorite.
Juicy, flavorful, and so easy to make!
For the Meatballs:
- Ground Beef – Use lean beef for a less greasy outcome.
- Ground Turkey– Adds flavor and juiciness to the meatballs.
- Breadcrumbs – White bread crumbs create the perfect texture when soaked in milk.
- Parmesan Cheese – Shredded Parmesan brings a nutty, savory element to the meatballs.
- Egg – Acts as a binder to hold everything together.
- Garlic – Fresh garlic gives a punch of flavor.
- Parsley – Adds freshness and color to the mixture.
- Sea Salt – Enhances the overall flavor of the meatballs.
- Black Pepper – For seasoning with a slight heat.
For Cooking:
- Olive Oil – For sautéing the meatballs and achieving a perfect sear.
Juicy Homemade Meatballs
Ingredients:
- 3 slices of white bread, crusts removed and diced
- 2/3 cup milk or cold water
- 1 lb lean ground beef (85/15 fat content)
- 1 lb ground turkey
- 1/4 cup shredded Parmesan cheese
- 1 large egg
- 3 garlic cloves, minced
- 2 tbsp finely chopped parsley
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for sautéing)
Instructions:
Preparing the Meatball Mixture:- In a large bowl, combine the diced bread with the milk or water.
- Let it soak for about 5 minutes, then mash it with a fork to create a bread crumb-like texture.
- Add the ground beef, ground turkey, shredded Parmesan, egg, minced garlic, parsley, salt, and pepper to the bowl.
- Mix everything together gently using your hands until just combined. Be careful not to overmix.
- Shape the mixture into meatballs:
- Scoop about 2 tablespoons of the mixture per meatball (an ice cream scoop works great for this).
- With wet hands, roll the mixture into 1 ½-inch meatballs.
- To Sauté:
- Heat a large non-stick skillet over medium heat and add the olive oil.
- Once the oil is hot, add the meatballs to the pan, making sure not to overcrowd them.
- Cook in batches, turning every 2 minutes, for a total of 6-8 minutes, or until evenly browned and the internal temperature reaches 160°F.
- To Bake:
- Preheat your oven to 400°F.
- Place the meatballs on a lined baking sheet, spaced 2 inches apart.
- Bake for 20-23 minutes, or until fully cooked with an internal temperature of 160°F.
- For a golden brown finish, broil them for the last 2-3 minutes.
Nutrition
Calories: 328 kcal | Carbohydrates: 5g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 464mg | Potassium: 378mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 143 IU |Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg
- How can I make sure my meatballs are tender and juicy?
To keep your meatballs juicy, avoid overmixing the meat mixture. Gently stir until combined. Use a bit of soaked bread or breadcrumbs for added moisture and tenderness. It’s all about keeping it simple and not overworking the meat!
- Can I switch up the meat used for the meatballs?
Absolutely! Feel free to mix and match ground meats based on what you have. Ground chicken, or lamb all work well, but lean beef and turkey are classic. The key is balancing the meat ratio to keep them juicy and flavorful.
- Should I bake or sauté the meatballs?
Both methods are great, depending on your preference! Baking is hands-off and easy, while sautéing gives you a crispy, golden exterior. Either way, your meatballs will turn out juicy and delicious.
- What’s the quickest way to shape my meatballs?
Use an ice cream scoop or cookie scoop for consistent-sized meatballs—less mess and way faster! If you don’t have one, just use your hands, and make sure to wet them slightly to avoid sticking.
- Can I make the meatballs in advance and freeze them?
Yes! After shaping your meatballs, freeze them on a baking sheet first, then transfer them to a freezer bag. This makes for an easy, ready-to-cook option whenever you need a quick meal.
