Try any one of these 5 Delicious Beef Meatballs recipes and they will stay on your menu forever. They are super flavor, easy, and almost too good for words.
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We’ve made turkey meatballs too, and beef, mmm, is far tastier. Although turkey is a great choice when you want to cut calories!
But whether it’s beef or turkey, the key is to add lots of flavor! And that’s precisely what we did with these five fantastic beef meatball recipes. You’ve got buffalo, teriyaki, Korean BBQ, Swedish, garlic parmesan, and even more to come.
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Reasons You’ll Love These Beef Meatballs
- Every bite of beef meatballs is full of flavor, especially when seasoned with tasty spices.
- They melt in your mouth, tender and juicy on the inside.
- They are so easy to make for a crowd. You can cook them on the stovetop or in the oven in batches for holidays or potlucks.
- Beef meatballs are very versatile. Pair them with pasta, mashed potatoes, or even rice. They work well in bowls, burritos, or even appetizers.
Beef Buffalo Meatballs
If you love buffalo chicken wings, you’ll love our Beef Buffalo Meatballs. They’re savory and mildly spicy, perfect for weeknights.
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Ingredients:
- 1 Pd Ground Beef
- 1 Large Egg
- ½ Cup Plain Bread Crumbs
- 2 Tsp Dried Parsley
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Kosher Salt
- ½ cup buffalo sauce
- Blue cheese dressing for serving
- Celery sticks for serving
Instructions:
- Preheat the oven to 350 degrees.
- Add the ground turkey, egg, bread crumbs, parsley, garlic powder, onion powder, and salt to a large bowl. Mix just until combined. Do not overmix, or the meatballs will be tough.
- Spoon about 1 ½ tablespoons of the mixture or 1 ounce. Form it into a ball and place it on a baking sheet lined with parchment paper.
- Bake the meatballs for 15 minutes or until the internal temperature reaches 165 degrees.
- In a small pan over medium-low heat, warm the buffalo sauce. Add the cooked meatballs and toss to coat.
- Serve these meatballs with ranch dressing, blue cheese crumbles, and celery sticks. Enjoy!
Notes:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers freeze pretty well. Let them thaw before reheating.
- We found it easier to form these into balls if you place the meat mixture in the fridge for about 1 hour to firm it up.
Serving Ideas
We like to serve our buffalo meatballs on top of rice with ranch dressing, blue cheese, and celery. We also like to serve them as toothpick appetizers. But they also work well with roasted sweet potatoes, quinoa, garlic bread, or even mac and cheese.
Beef Teriyaki Meatballs
Our 7-ingredient Teriyaki turkey Meatballs are filled with tastebud tantalizing flavor. They’re sweet, tangy, tender, and easy to whip up in minutes.
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Ingredients:
- 1 lb ground beef
- ½ cup breadcrumbs + 2 tablespoons
- ¼ cup teriyaki sauce
- 1 tablespoon ginger, minced or paste
- 1 garlic clove, minced
- 1 green onion, finely chopped
- 1 egg
- Sesame seeds, for garnish
- Vegetable oil, for cooking
Instructions:
- Preheat the oven to 350 degrees.
- Add the ground beef, breadcrumbs, teriyaki sauce, ginger paste, garlic, green onion, and egg to a large bowl. Mix just until combined. Do not overmix, or the meatballs will be tough.
- Spoon about 1 ½ tablespoons of the mixture or 1 ounce. Form it into a ball and place it on a baking sheet lined with parchment paper.
- Bake the meatballs for 15 minutes or until the internal temperature reaches 160 degrees.
- Toss the cooked meatballs into more teriyaki sauce and serve over rice and your favorite toppings. Enjoy!
Notes:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers freeze pretty well. Let them thaw before reheating.
- The fatter the beef, the more crumbly the meatballs will be. Therefore, you may need to add more breadcrumbs to get them to hold their shape.
Serving Ideas
Our Teriyaki Beef Meatballs work perfectly with rice, garnished with sliced green onions and sesame seeds. They also work well with stir-fried or steamed veggies, fried rice, quinoa, or garlic green beans or as a toothpick appetizer.
Beef Swedish Meatballs
With warming spices, nutmeg, and allspice, Beef Swedish Meatballs are perfect for the fall. They make an excellent dish for the holidays, but you’ll want them all year.
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Ingredients:
- 1 lb ground beef
- ⅓ cup breadcrumbs
- 1 small onion, finely chopped
- 1 egg
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 2 tablespoon butter
- 2 tablespoons flour
- ½ cup milk
- 1 ½ cup beef broth (for the gravy)
- Salt and pepper to taste (for the gravy)
Instructions:
- Add the ground beef, breadcrumbs, onion, egg, allspice, nutmeg, and salt in a large bowl. Mix just until combined. Don’t overmix, or the meatballs will be tough.
- Spoon about 1 ½ tablespoons of the mixture or 1 ounce. Form it into a ball and place it on a baking sheet lined with parchment paper.
- In a large pan, add olive oil over medium heat. Cook the meatballs for 2-3 minutes on each side. Remove them from the pan and set them aside.
- Melt the butter in the same pan over medium heat. Stir in the flour and cook for 2 minutes, stirring continuously, until it browns.
- Slowly add the broth while stirring continuously. Then add the milk.
- Add the meatballs to the gravy and cook for 10 minutes or until their internal temperature reaches 160 degrees.
Note:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers freeze pretty well. Let them thaw before reheating.
- When making the gravy, add a little broth while stirring. This will help give you a creamy, smooth sauce.
- You may have to cook the meatballs in patches depending on the size pan you use.
Serving Ideas
We recommend serving Swedish meatballs over deliciously fluffy mashed potatoes (Yukon gold or yellow potatoes make the best mashed potatoes) and gravy.
Beef Korean BBQ Meatballs
These Beef Korean BBQ Meatballs are sweet and savory with a spicy kick. They pack a ton of flavor and are quick to make with just eight ingredients.
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Ingredients:
Meatballs
- 1 lb ground beef
- ¾ cup breadcrumbs
- 2 green onions, finely chopped
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1 egg
- Sesame seeds, for garnish
Sauce
- 2 tablespoons gochujang
- 2 tablespoons water
- 2 tablespoons soy sauce
- ¼ cup brown sugar
Instructions:
- Preheat the oven to 350 degrees.
- Add the ground beef, breadcrumbs, green onion, gochujang, soy sauce, sesame oil, brown sugar, garlic, and egg to a large bowl. Mix just until combined. Do not overmix, or the meatballs will be tough.
- Spoon about 1 ½ tablespoons of the mixture or 1 ounce. Form it into a ball and place it on a baking sheet lined with parchment paper.
- Bake the meatballs for 15 minutes or until the internal temperature reaches 160 degrees.
- Add the sauce ingredients to a small saucepan. Cook for 2-3 minutes or until the sugar has dissolved.
- Toss the cooked meatballs in the sauce and serve over rice and your favorite toppings. Enjoy!
Notes:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers freeze pretty well. Let them thaw before reheating.
- The fatter the beef, the more crumbly the meatballs will be. Therefore, you may need to add more breadcrumbs to get them to hold their shape.
Serving Ideas
Keep it simple, and serve your Beef Korean BBQ Meatballs with steamed rice and sliced green onions. Or, keep the flavor train rolling by serving them with kimchi, pickled radish, and cucumbers. Alternatively, serve them as a toothpick appetizers.
Beef Garlic Parmesan Meatballs
If you’re looking for a guaranteed winner, these classic Beef Garlic Parmesan Meatballs are it. They’re not spicy (although you could make them spicy), and there aren’t any uncommon ingredients.
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Ingredients:
- 1 lb ground beef
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 3 garlic cloves, minced
- 1 egg
- 2 tablespoons fresh parsley, chopped / 1 tsp dried parsley
- 1 tsp salt
- 1 tablespoon olive oil
- Marinara sauce for serving
- Fresh parsley for garnish
Instructions:
- Add the ground beef, parmesan cheese, bread crumbs, garlic, egg, parsley, and salt to a large bowl. Mix just until combined. Do not overmix, or the meatballs will be tough.
- Spoon about 1 ½ tablespoons of the mixture or 1 ounce. Form it into a ball and place it on a baking sheet lined with parchment paper.
- Add the olive oil to a large pan over medium heat. Cook the meatballs for 2-3 minutes on each side. You may have to cook these in batches.
- Pour the marinara sauce over the meatballs and simmer for 7-10 minutes or until the internal temperature reaches 160 degrees.
Notes:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers freeze pretty well. Let them thaw before reheating.
Serving Ideas
Serve over spaghetti or fettuccini for a timeless pasta and meatball dish. Or, if you’re counting carbs, try zucchini noodles or a Caesar salad. Roasted vegetables like asparagus, broccoli, or Brussels sprouts are also tasty and nutritious options.
Best Ways to Store Leftovers
Refrigerator: Place the meatballs in a food storage container or a bowl wrapped in plastic wrap. Refrigerate for up to 4 days.
Freezer: Place the meatballs in an airtight food storage container or freezer bag. Label with the date, and keep in the freezer for up to 3 months.
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