Beef meatballs are a staple meal on their own, with pasta and sauce, or for making phenomenal sub sandwiches. Make this classic Italian recipe for perfectly tender meatballs!
Classic Beef Meatballs
While I have several meatball recipes already here on the site, the classic recipes like this one should be in your recipe arsenal too!
This recipe calls for an 80/20 blend of ground beef, breadcrumbs, egg, and ricotta cheese, and Italian seasonings of red pepper flakes and ground fennel.
I don’t soak the breadcrumbs in milk for this recipe, as there is plenty of moisture coming from the ricotta. Don’t be concerned about the cheese flavor; it doesn’t overpower the dish, and it helps the meatballs to keep their shape well.
How to Make the Best Meatballs
- In a large bowl add the ground beef, eggs, ricotta, parmesan cheese, breadcrumbs, herbs and seasonings. Mix thoroughly by hand.
- By hand or using an ice cream scoop, make 24 to 28 meatballs. Each should be about the size of a golf ball. Stack them tightly in the baking dish so all sides are touching.
- Roast for 20 minutes, or until the internal temp reaches 165°
There is no wrong way to cook beef meatballs. Roasting/baking in the oven, pan frying, or even braising them in a big pot of sauce… they are all great methods.
Serving suggestions
Serve them up right after roasting with any sauce poured over, or you can simmer them in the sauce and roast 15 minutes longer (optional).
This classic meatball recipe is perfect for making meatball sandwiches or subs, covered with melted mozzarella cheese.
Other Meatball Recipes
If you enjoy making meatballs with different flavors and sauce options, see my recipes for Albondigas (Mexican meatball soup), stuffed green chile meatballs, and smoked meatballs with BBQ sauce.
This post, originally published on May 6, 2020, was last updated on August 18, 2021.
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
Related Posts
Classic Beef Meatballs + Video
Ingredients
- 2 lbs ground beef 80/20 is best
- 2 eggs
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese shredded
- 1/2 cup Panko breadcrumbs
- 1/4 cup basil chopped
- 1/4 cup parsley chopped
- 1 tbsp fresh oregano chopped
- 2 tsp salt
- 1 tsp ground fennel
- 1/2 tsp red pepper flakes
Instructions
- Preheat oven to 450°F. Coat bottom of a 13×9″ roasting pan with 2 tablespoons of olive oil, set aside.
- In a large bowl add the ground beef, eggs, ricotta, parmesan cheese, breadcrumbs, herbs and seasonings. Mix thoroughly by hand.
- By hand or scoop, make 24 to 28 meatballs about the size of a golf ball. Stack them tightly in the baking dish so all sides are touching.
- Roast for 20 minutes (internal temp should be 165°F). While roasting heat your favorite spaghetti sauce (or gravy). OPTIONAL: Feel free to simmer cooked meatballs in your favorite spaghetti sauce (or gravy) or serve immediately with sauce spooned over your favorite pasta or in a sub sandwich.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is my go-to meatball recipe now! Perfect for all my Italian recipes.
Makes me smile, thanks so much Laura!
If you don’t cook milk with meat can you leave out the ricotta and Parmesan and what would you put in as a substitute?
You could use some bread moistened with water Gaby.
This is the best thing I’ve ever made. I added a dash of Smoked Paprika. Thanks Kevin! This was incredible! I feel like I just advanced my cooking skills from a 7 to an 8.
I am so glad to hear that Claudia! Thank you so much!
Can I make these into “giant” meatballs or does that create issues?
Sure! Just make sure they cook fully!
Into the oven they go!
How did they turn out?
They were so so good Kevin. I loved the ricotta.
I made these last night and WOW. Actually it was my first time making meatballs and they were super easy. They turned out great, very moist and flavorful. I did use crushed ritz crackers instead of breadcrumbs, I find them easier to work with and they pack a little extra salt. My husband was very impressed.
I am so happy to read this! Thank you for sharing! I hope you try some more recipes!
Can I use cottage cheese if I don’t have ricotta cheese?
Yes you sure can!
Is the shredded parm cheese for the topping? It’s listed in the ingredients but not mentioned again in the recipe instructions?
It goes in the mix for the meatballs Karen!
Hi Kevin. I made the Italian and following the recipe as written. I was truly impressed, they are moist, tender and flavorful. Can’t wait to try the Chung pal meatball. Thanks
Lots of meatball recipes here, enjoy Elaine!
I made this tonight and froze a bunch for later. Made recipe w/o substitution(s) and it turned out great!
So happy you enjoyed this Christy. Thanks for taking the time to come back and let me know.
Excellent recipe, used half the salt (sea salt) and used herbs de Provence in place of fennel and basil. It was a hit at our Saturday lunch and dominoes get-together!! Excellent meatballs!!
So happy you enjoyed this one Linda. Thanks for taking the time to come back and share! 🙂
Thanks for the recipe change idea. My family isn’t partial to fennel but we love herbs de Provence…now I’m gonna have to make these!
Excellent! 🙂
My oven has no roast options. Can I bake it instead of roasting?
Certainly Teresa. Here’s something that might help, too. Roasting involves cooking foods that already have a solid structure before the cooking process begins (think: meat and vegetables). Baking involves foods that lack structure early on, then become solid and lose their “empty space” during the cooking (think: cakes and muffins). Either way they are cooked with a dry high heat.