Homemade Meatballs Recipe
Introduction
Homemade meatballs are a delicious and comforting dish perfect for any meal. These tender, flavorful meatballs are easy to make and bake in the oven, making them a convenient choice for a family dinner or casual gathering.
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.
- Step 3: In a large bowl, stir together all the ingredients until well mixed.
- Step 4: Using a 1.5 tablespoon cookie scoop, portion the mixture into balls. Use your hands to pack them tightly into round shapes.
- Step 5: Place the meatballs about an inch apart on the parchment-lined baking sheets.
- Step 6: Bake in the oven for 10 minutes. Remove and turn each meatball over, then return to the oven and bake for an additional 10 minutes.
- Step 7: Line a separate baking sheet with paper towels. Transfer the meatballs to this sheet to absorb excess grease.
- Step 8: Transfer the meatballs to a serving platter and serve hot.
Tips & Variations
- For extra moisture, substitute half the ground beef with ground pork or veal.
- Add fresh herbs like parsley or basil for a fresh flavor boost.
- Try serving with your favorite marinara sauce or over spaghetti for a classic meal.
- If you don’t have ranch seasoning, use Italian seasoning with a pinch of garlic powder and onion powder.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a microwave or bake in the oven at 350°F (175°C) for about 10 minutes until heated through. You can also freeze cooked meatballs for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatballs without an oven?
Yes, you can cook the meatballs in a skillet over medium heat. Brown them on all sides, then cover and cook for 10 to 15 minutes until cooked through.
What can I use instead of Italian breadcrumbs?
You can substitute plain breadcrumbs, crushed crackers, or even oats in equal amounts. Just ensure they are finely ground to keep the texture tender.
PrintHomemade Meatballs Recipe
These homemade meatballs are tender, flavorful, and easy to prepare. Made with lean ground beef, Italian breadcrumbs, parmesan cheese, and a hint of ranch seasoning, they bake to juicy perfection in just 20 minutes. Perfect as an appetizer or a main dish, these meatballs are a crowd-pleaser that can be served with pasta, on a sub sandwich, or as a savory snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 36 meatballs (depending on size) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
Meatball 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
- Preheat Oven: Preheat your oven to 425°F (218°C) to ensure it’s at the right temperature to bake the meatballs evenly.
- Prepare Baking Sheets: Line one large or two smaller baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Ingredients: In a large bowl, combine the ground beef, egg, Italian breadcrumbs, milk, minced garlic, shredded parmesan cheese, diced onion, and dry ranch seasoning. Stir thoroughly until all ingredients are well incorporated.
- Form Meatballs: Using a 1.5 tablespoon cookie scoop, portion out the mixture. Use your hands to tightly pack each portion into a firm, round ball shape.
- Arrange Meatballs: Place the formed meatballs on the parchment-lined baking sheets, spacing them about 1 inch apart to allow proper heat circulation.
- Bake First Side: Bake in the preheated oven for 10 minutes to start cooking and browning the meatballs.
- Flip Meatballs: Remove the baking sheets from the oven and turn each meatball over carefully using tongs or a spatula.
- Bake Second Side: Return the trays to the oven and bake for an additional 10 minutes until the meatballs are cooked through and nicely browned on all sides.
- Drain Excess Grease: Line a separate baking sheet with paper towels, then transfer the cooked meatballs onto it to absorb any excess grease.
- Serve: Move the meatballs to a serving platter and serve hot. These meatballs pair wonderfully with pasta, sauces, or as a delicious appetizer.
Notes
- Ensure the meatballs are packed tightly to help them hold their shape during baking.
- You can substitute ground beef with ground turkey or chicken for a leaner option, but cooking time may vary slightly.
- For extra flavor, add fresh chopped parsley or Italian seasoning to the mixture.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use a meat thermometer to check internal temperature; it should reach 160°F (71°C) for beef meatballs.
Keywords: homemade meatballs, baked meatballs, Italian meatballs, easy meatball recipe, ground beef meatballs
