Meatballs - From Scratch
for BC Living
December 2025
The thing I love about making things like meatballs from scratch is getting to tinker with a recipe to fit your taste. If you don’t like ground beef, switch it up with pork or turkey. Not a fan of parsley? Throw some basil in there. Really love garlic? Triple the amount! As long as the structure is there with the egg and the breadcrumbs, you’re good to go.
When I made these meatballs, I made two different sizes so I could have larger ones with (homemade) spaghetti, and then smaller ones to add into (obviously homemade) tomato soup!
I also doubled the recipe so I could freeze some for another day (more on that later). There are also a few ways to cook these, and I’ll give you the options below.
INGREDIENTS
Makes about 20–24 small meatballs or 12–14 larger ones
- 450g ground beef (or ground meat of your choosing)
- 1 egg
- 1/4 cup breadcrumbs (add more if the mixture feels too wet)
- ¼ cup of very finely minced onion
- 2 cloves of garlic, minced
- ½ tsp each salt and pepper
- ¼ cup grated parmesan cheese
- 2 tbsp parsley, chopped
- optional: 1-2 tbsp milk (keeps them tender)
INSTRUCTIONS
Beat the egg in a small bowl, then in a large bowl combine it with the ground beef (or chosen meat), breadcrumbs, minced onion, minced garlic, parmesan, parsley, salt and pepper.
Use your hands or a wooden spoon to mix until just combined so the meatballs stay tender—avoid overmixing. Then, using either a cookie scoop or your hands, form the mixture into balls. They can be any size you like, but about 1 to 1½ inches works well.
There are a few ways you can cook these, but no matter which method you choose, they should be evenly browned and feel firm but springy when pressed.
The easiest way is to line a baking sheet with parchment paper and cook in the oven at 400°F for about 20 minutes depending on the size of the meatballs, as larger ones might need more time.
The internal temperature should be 165°F (74°C) for poultry or 160°F (71°C) for beef/pork.
Another method is to fry in a thin layer of oil over medium heat, turning occasionally until deeply browned and cooked through (8–12 minutes depending on size).
You can also brown the outside in a frying pan, and finish cooking the insides in marinara sauce.
Also, I haven’t tried air frying them, but I've seen it done. Air fry at 375°F for 10–12 minutes, shaking halfway, checking for correct internal temperature.
If you want to freeze them, I suggest cooking them in the oven, then letting them cool completely. Place them on a parchment lined tray or cutting board, and freeze them for about an hour, and then transfer to a freezer-safe container. They should keep for about three months.
Let them defrost in the fridge overnight for when you want to use them, as cooking them from frozen might make them fall apart. Reheat simmered in sauce or baked at 350°F for 10–15 minutes.
Add oregano, basil, red pepper flakes, or other herbs and spices to change the flavor profile.
For sweeter, softer onions, sauté them briefly before adding to the mixture.
Try a mix of meats—beef and pork together make exceptionally tender meatballs.
Enjoy them in pasta or soup, or just on their own!