Homemade Meatballs Recipe
Introduction
These homemade meatballs are a classic comfort food that’s easy to make and packed with flavor. Perfectly seasoned and baked to juicy perfection, they make a great addition to pasta, sandwiches, or as a tasty appetizer.
Ingredients
- 2 pounds lean ground beef
- 1 large egg
- ½ cup Italian breadcrumbs
- ¼ cup milk
- 2 cloves garlic, minced
- ½ cup Parmesan cheese, shredded
- ¼ cup white onion, diced
- 28 grams dry ranch seasoning mix
Instructions
- Step 1: Preheat the oven to 425°F (220°C).
- Step 2: Line one large or two small baking sheets with parchment paper for easy cleanup.
- Step 3: In a large bowl, combine the ground beef, egg, breadcrumbs, milk, minced garlic, Parmesan cheese, diced onion, and ranch seasoning mix. Stir until all ingredients are well mixed.
- Step 4: Use a 1.5 tablespoon cookie scoop or your hands to form the mixture into tight meatballs.
- Step 5: Place the meatballs on the parchment-lined baking sheets, spacing them about an inch apart.
- Step 6: Bake for 10 minutes, then remove the sheets from the oven and turn each meatball over to ensure even cooking.
- Step 7: Return the meatballs to the oven and bake for another 10 minutes, until they are cooked through and browned.
- Step 8: Line a separate baking sheet with paper towels and transfer the meatballs onto it to absorb excess grease.
- Step 9: Serve the meatballs hot on a platter, perfect for pairing with your favorite sauce or sides.
Tips & Variations
- For a juicier texture, substitute half of the ground beef with ground pork or veal.
- Add fresh herbs like parsley or basil for extra freshness.
- Try swapping ranch seasoning for Italian seasoning for a different flavor profile.
- If you prefer a crispier exterior, finish the meatballs under the broiler for 1-2 minutes after baking.
Storage
Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 10–15 minutes or microwave until heated through. You can also freeze cooked meatballs for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use breadcrumbs other than Italian style?
Yes, plain breadcrumbs work fine. You may want to add extra herbs or spices to maintain the flavor if you use plain breadcrumbs.
How can I tell when the meatballs are fully cooked?
They should be browned on all sides and reach an internal temperature of 160°F (71°C) when tested with a meat thermometer.
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Homemade Meatballs Recipe
- Total Time: 35 minutes
- Yield: Approximately 30 meatballs (1.5 tablespoon size each) 1x
Description
These Homemade Meatballs are a classic, flavorful blend of lean ground beef, Italian breadcrumbs, parmesan cheese, and a zesty dry ranch seasoning. Baked to perfection in the oven, they’re juicy on the inside with a slight crisp on the outside, making them perfect for serving as an appetizer or as a protein-packed addition to your favorite pasta dishes.
Ingredients
Meatball Mixture
- 2 pounds lean ground beef
- 1 large egg
- ½ cup Italian breadcrumbs
- ¼ cup milk
- 2 cloves garlic, minced
- ½ cup parmesan cheese, shredded
- ¼ cup white onion, diced
- 28 grams dry ranch seasoning mix
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) so it’s ready for baking the meatballs evenly and quickly.
- Prepare Baking Sheets: Line one large or two small baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Ingredients: In a large mixing bowl, thoroughly stir together the ground beef, egg, Italian breadcrumbs, milk, minced garlic, parmesan cheese, diced onion, and dry ranch seasoning until everything is well combined but not overworked.
- Shape Meatballs: Using a 1.5 tablespoon cookie scoop or your hands, scoop out the mixture and form into tightly packed meatballs to ensure they hold together while baking.
- Arrange on Baking Sheets: Place the meatballs about an inch apart on the parchment-lined baking sheet to allow heat circulation for even cooking.
- Bake and Turn: Bake the meatballs in the preheated oven for 10 minutes. After 10 minutes, remove the tray carefully and turn each meatball over to brown all sides evenly.
- Continue Baking: Return the tray to the oven and bake for another 10 minutes until meatballs are cooked through and browned.
- Drain Excess Grease: Line a separate baking sheet with paper towels and transfer the cooked meatballs onto it to absorb any excess grease for a healthier finish.
- Serve Hot: Transfer the meatballs to a serving platter and serve them immediately while hot, perfect for pairing with your favorite sauce or pasta.
Notes
- For a moister texture, you can substitute milk with half-and-half or cream.
- If you prefer, ground turkey or chicken can be used instead of beef for a leaner option.
- Make sure to not over mix the meatball mixture to avoid dense meatballs.
- Using a cookie scoop helps keep the meatballs uniform in size for even cooking.
- Resting meatballs on paper towels after baking reduces greasiness.
- These meatballs freeze well; place cooked meatballs in a single layer on a tray, freeze until solid, then transfer to a freezer bag.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: homemade meatballs, baked meatballs, Italian meatballs, easy meatball recipe, party appetizers, ground beef meatballs
