Introduction

These homemade meatballs are juicy, flavorful, and easy to make with simple ingredients. Baked to perfection, they offer a delicious meal perfect for any night of the week.

Homemade Meatballs Recipe - Recipe Image

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 ingredients until well mixed.
Step 4: Using a 1.5 tablespoon cookie scoop, scoop the mixture and use your hands to pack it tightly into ball 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 another 10 minutes.
Step 7: Line a separate baking sheet with paper towels, then transfer the meatballs onto it to absorb excess grease.
Step 8: Transfer meatballs to a serving platter and serve hot.

Tips & Variations

For extra moisture, substitute half the beef with ground pork or turkey.
Add chopped fresh herbs like parsley or basil to brighten the flavor.
Serve with your favorite marinara sauce or make a meatball sub sandwich.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through. For longer storage, freeze meatballs in a single layer on a baking sheet, then transfer to a freezer bag; they keep well for up to 3 months. Thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat?

Yes, you can substitute or combine ground beef with pork, turkey, or chicken for different flavors and textures.

How do I prevent meatballs from drying out?

Mixing in breadcrumbs and milk keeps meatballs moist, and baking them at a high temperature for a shorter time helps retain juiciness.

Homemade Meatballs Recipe

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★★★★★

4.9 from 75 reviews

These homemade meatballs are juicy, flavorful, and easy to prepare, perfect for a comforting meal. Made with lean ground beef, parmesan, Italian breadcrumbs, and ranch seasoning, they are baked to perfection for a tender inside and slightly crisp outside. Great as a main dish or served with your favorite pasta or dipping sauce.

Author: Nora
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 40 meatballs (depending on size) 1x
Category: Main Dish
Method: Baking
Cuisine: American

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 (about 2 tablespoons)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the meatballs.
Prepare Baking Sheets: Line one large or two small baking sheets with parchment paper to prevent sticking and make cleanup easier.
Mix Ingredients: In a large bowl, thoroughly combine the ground beef, egg, Italian breadcrumbs, milk, minced garlic, shredded parmesan, diced onion, and dry ranch seasoning. Stir until all ingredients are evenly mixed but do not overwork the meat.
Form Meatballs: Using a 1.5 tablespoon cookie scoop, portion out the mixture and use your hands to tightly pack and roll each portion into a ball shape.
Arrange on Sheets: Place the meatballs about an inch apart on the prepared parchment-lined baking sheets to allow even cooking.
Bake First Side: Bake the meatballs in the preheated oven for 10 minutes to start sealing and cooking them through.
Flip Meatballs: Remove the baking sheet from the oven and carefully turn each meatball to brown the other side evenly.
Bake Second Side: Return the tray to the oven and bake for an additional 10 minutes until meatballs are fully cooked and slightly browned.
Drain Excess Grease: Line another baking sheet with paper towels and transfer the cooked meatballs onto it to absorb excess grease and keep them from becoming soggy.
Serve: Transfer the drained meatballs to a serving platter and serve hot as desired.