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

Scale

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