Angus Beef Meatballs Recipe

Soak breadcrumbs

Combine panko breadcrumbs and whole milk in a small bowl. Let sit for 5 minutes until the breadcrumbs absorb the milk and become moistened.

Mix aromatics

In a medium bowl, combine finely chopped onion, minced garlic, grated Parmesan, chopped parsley, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, and red pepper flakes. Stir to combine.

Combine with beef

Add the ground Angus beef, soaked breadcrumbs, and the large egg to the bowl with the aromatics. Using clean hands or a spatula, gently mix until just combined. Do not overwork the meat — mix until ingredients are evenly distributed, about 30–45 seconds.

Portion meatballs

Portion the mixture into 18–20 equal pieces (about 1 to 1 1/4 tablespoon each) and gently roll into compact round meatballs. Place formed meatballs on a rimmed baking sheet or plate. Refrigerate for 15–30 minutes to help them hold shape (optional but recommended).

Preheat pan

Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering but not smoking.

Sear meatballs

Working in a single layer without crowding (sear in 2 batches if necessary), add meatballs to the hot skillet. Cook, turning occasionally, until all sides are nicely browned, about 6–8 minutes total per batch. Use tongs or a spatula to turn gently so they keep their shape.

Deglaze & finish

After searing the last batch, return all meatballs to the skillet. Reduce heat to medium-low, add unsalted butter and beef broth. If using tomato sauce or marinara, add it now (or spoon over after). Gently simmer, uncovered, for 6–8 minutes until internal temperature reaches 160°F (71°C) and sauce slightly thickens. Spoon pan juices over meatballs occasionally.

Rest & serve

Remove skillet from heat and let meatballs rest for 3–5 minutes. Garnish with chopped fresh basil or parsley and serve hot with pasta, in a sub, or as an appetizer with toothpicks.