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Golden brown juicy beef meatballs with fresh herbs on white plate

Juicy Beef Meatballs

Tender, perfectly seasoned beef meatballs with a golden-brown crust and juicy center that work beautifully in pasta, sandwiches, or served on their own. The secret is a milk-soaked breadcrumb mixture that keeps these meatballs incredibly moist while delivering rich, savory flavor in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 543
Ingredients Method Notes

Ingredients
  

For the Panade
  • 60 g breadcrumbs
  • 60 ml whole milk
For the Beef Meatballs
  • 700 g ground beef 80/20
  • 1 large egg
  • 4 cloves garlic minced
  • 40 g yellow onion finely grated
  • 30 g fresh parsley finely chopped
  • 8 g fine sea salt
  • 3 g freshly ground black pepper
  • 2 g dried oregano
  • 30 ml olive oil

Method
 

Preheat the Oven
  1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
Prepare the Panade
  1. Combine 60g breadcrumbs and 60ml milk in a small bowl. Let sit for 5 minutes until the breadcrumbs absorb the liquid completely.
Mix the Meatball Mixture
  1. In a large bowl, combine 700g ground beef, the soaked breadcrumbs, egg, minced garlic, 40g grated onion, 30g parsley, 8g salt, 3g pepper, and 2g oregano.
Combine Gently
  1. Mix gently with your hands until just combined—do not overwork the mixture or the meatballs will become dense and tough.
Shape the Meatballs
  1. Using slightly wet hands, form 20 meatballs of about 40g each. Place them evenly spaced on the prepared baking sheet.
Bake the Meatballs
  1. Drizzle the meatballs with 30ml olive oil. Bake for 18-20 minutes until browned and cooked through with an internal temperature of 74°C (165°F).
Rest and Serve
  1. Let the meatballs rest for 3 minutes before serving to allow the juices to redistribute.

Notes

  • Grating the onion instead of dicing it releases natural juices that keep the meatballs incredibly moist throughout cooking
  • The milk-soaked breadcrumbs create a panade that prevents tough, dry meatballs by keeping the meat tender
  • For extra browning and a crispier exterior, turn on the broiler for the final 2 minutes of cooking
  • These meatballs freeze beautifully—cook from frozen by adding 8-10 minutes to the baking time