Every meatball recipe on the internet assumes you're making them for Sunday dinner at your Italian grandmother's. You're not. You're making them on a Tuesday. These are the meatballs for that — five ingredients, one sheet pan, twenty-five minutes. They're great in marinara. They're also great in a wrap, on top of rice, cold out of the fridge at midnight. They just work.
What You Need
- 1 lb ground beef, 80/20
- 1/2 cup breadcrumbs
- 1 egg
- 1/3 cup grated parmesan
- 3 cloves garlic, minced
How to Make It
- 1
Heat oven to 425°F. Line a sheet pan with parchment or foil.
- 2
Combine everything in a bowl with a heavy pinch of salt and black pepper. Mix with your hands just until combined — overworking makes dense, tough meatballs. Stop the second it holds together.
- 3
Scoop into golf-ball-sized portions (about 16 meatballs). Arrange on the sheet pan with space between each.
- 4
Bake 15 minutes until browned on top and cooked through. For extra color, broil the last 60 seconds. Serve over pasta, stuffed into a sub, or with a pile of veggies.
