Homemade Meatballs Recipe
Introduction
These homemade meatballs are juicy, flavorful, and perfect for a quick dinner or party appetizer. Made with simple ingredients and baked to perfection, they are easy to prepare and sure to please everyone at the table.
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 your 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, Italian breadcrumbs, milk, minced garlic, Parmesan cheese, diced onion, and dry ranch seasoning mix. Stir until all ingredients are well mixed.
- Step 4: Using a 1.5 tablespoon-sized cookie scoop, portion out the mixture and shape into tight meatballs with your hands.
- Step 5: Place the meatballs on the prepared baking sheets, spacing them about an inch apart.
- Step 6: Bake in the oven for 10 minutes. Then, carefully turn each meatball over and return to the oven for another 10 minutes to ensure even cooking.
- Step 7: Prepare a separate baking sheet lined with paper towels. Transfer the cooked meatballs onto it to absorb any excess grease.
- Step 8: Move the meatballs to a serving platter and serve hot. Enjoy!
Tips & Variations
- For extra moisture, soak the breadcrumbs in milk for 5 minutes before mixing.
- Try adding chopped fresh herbs like parsley or basil for a fresh twist.
- Substitute ground beef with a mix of beef and pork for richer flavor.
- Serve with marinara sauce or a dipping sauce of your choice.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a microwave or bake in a 350°F oven until heated through. Meatballs also freeze well; freeze on a tray first, then transfer to a freezer-safe container and keep for up to 3 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs up to the baking step and refrigerate them for a few hours before cooking, or freeze them raw for longer storage.
What can I use instead of dry ranch seasoning?
If you don’t have ranch seasoning, mix garlic powder, onion powder, dried dill, and a bit of salt and pepper to mimic the flavor.
PrintHomemade Meatballs Recipe
These homemade meatballs are juicy, flavorful, and easy to make, combining lean ground beef with Italian breadcrumbs, parmesan cheese, and a savory ranch seasoning blend. Baked to perfection in the oven, they offer a delicious and satisfying meal or appetizer option that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 35 meatballs (1.5 tablespoon size) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
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 (220°C) to prepare for baking the meatballs evenly and thoroughly.
- Prepare Baking Sheets: Line one large or two small baking sheets with parchment paper to prevent sticking and make cleaning easier.
- 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 mix. Stir together until all ingredients are well incorporated.
- Shape Meatballs: Using a 1.5 tablespoon cookie scoop, portion out the mixture and then use your hands to firmly pack each portion into a round ball shape, ensuring they hold together during baking.
- Arrange Meatballs: Place the formed meatballs on the parchment-lined baking sheets, spacing them about 1 inch apart to allow even air circulation and cooking.
- First Bake: Bake the meatballs in the preheated oven for 10 minutes to start cooking through.
- Flip Meatballs: Remove the baking sheet from the oven and carefully turn each meatball over to ensure even browning and thorough cooking on all sides.
- Second Bake: Return the baking sheet to the oven and bake for an additional 10 minutes until meatballs are fully cooked and browned.
- Drain Excess Grease: Line a separate baking sheet with paper towels. Transfer the cooked meatballs onto this sheet to absorb any excess grease.
- Serve: Transfer the meatballs to a serving platter and serve hot. They pair well with pasta, dips, or as a tasty appetizer.
Notes
- For best results, use lean ground beef to avoid excessive grease.
- You can substitute the dry ranch seasoning with Italian seasoning or your favorite spice blend.
- If preferred, meatballs can be made smaller or larger by adjusting the scoop size.
- Make sure not to overcrowd the baking sheet to ensure even cooking.
- Leftover meatballs store well in the refrigerator for up to 3 days or can be frozen for longer storage.
Keywords: homemade meatballs, baked meatballs, Italian meatballs, easy meatball recipe, ground beef meatballs, party appetizers
