Homemade Meatballs Recipe
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.
- 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.
Notes
- Using lean ground beef keeps these meatballs healthier but still juicy.
- You can substitute Italian breadcrumbs with panko breadcrumbs if preferred.
- Make sure not to overmix the meat to prevent tough meatballs.
- If you don’t have a cookie scoop, use a tablespoon and shape with hands.
- These meatballs can be served alone, with pasta, or used in sandwiches.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: homemade meatballs, baked meatballs, easy meatball recipe, ground beef meatballs, Italian meatballs
Find it online: https://kitchenbynora.com/homemade-meatballs-recipe/
