Description
Juicy Baked Meatballs Recipe
Ingredients:
1 pound ground beef
½ pound ground pork (optional)
½ cup breadcrumbs
1 egg
2 tablespoons milk
2 cloves garlic, minced
¼ cup chopped parsley (plus extra for garnish)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ cup grated Parmesan cheese
2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, combine ground beef, ground pork (if using), breadcrumbs, egg, milk, garlic, parsley, salt, pepper, paprika, and Parmesan cheese. Mix until just combined, avoiding overmixing.
3. Roll the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
4. Drizzle olive oil over the meatballs for a golden, crispy finish.
5. Bake for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (71°C).
6. Garnish with fresh parsley and serve with your favorite sauce, pasta, or as an appetizer. Enjoy your flavorful baked meatballs!
#BakedMeatballs #ComfortFood
Step-by-Step Guide
Follow these detailed steps for perfect baked meatballs every time. First, preheat your oven to 400°F (200°C) and prepare your baking sheet. In your large bowl, add the breadcrumbs and milk first, creating a panade to keep the meatballs tender. Let it sit for a minute. Next, add the egg, minced garlic, chopped parsley, salt, pepper, paprika, and grated Parmesan. Mix these wet ingredients thoroughly. Finally, add the ground beef and pork. Using your hands or a fork, gently fold the mixture until the ingredients are just distributed. Overmixing creates tough meatballs. For uniform size, use a small cookie scoop or tablespoon to portion the mixture before rolling into 1.5-inch balls. Arrange them on the sheet with a little space between each. The final drizzle of olive oil is key for browning.
Serving Suggestions
These versatile meatballs are the star of many meals. For a classic dinner, toss them in a rich marinara sauce and serve over spaghetti or zucchini noodles. They make excellent sub sandwiches when layered in a hoagie roll with melted provolone and sauce. As an appetizer, spear them with toothpicks and offer a side of creamy ranch, marinara, or a spicy arrabbiata dip for dipping. For a healthier plate, serve them alongside a crisp garden salad or roasted vegetables like broccoli and bell peppers.
How-to Summary
Combine ingredients gently, form into 1.5-inch balls, bake at 400°F for 20-25 minutes until internal temperature reaches 160°F. The secrets are: don’t overmix, use a panade (breadcrumbs + milk), and drizzle with oil before baking for perfect browning.
Frequently Asked Questions
Can I use only ground beef? Absolutely. Using all beef (1.5 lbs) works perfectly. The pork adds fat and flavor, but all-beef meatballs are still delicious.
How can I make gluten-free meatballs? Substitute the breadcrumbs with an equal amount of gluten-free breadcrumbs, rolled oats (blended into a coarse powder), or even cooked, riced cauliflower.
Can I prepare meatballs ahead of time? Yes. You can form the raw meatballs, place them on a baking sheet, and refrigerate for up to 24 hours before baking. You can also freeze them raw on a sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to the time.
Why are my meatballs tough? This is almost always due to overmixing the meat. Mix until ingredients are just combined. Also, ensure you’re not packing the meat too tightly when rolling.
What’s the best way to check for doneness? Always use a meat thermometer. The internal temperature should be 160°F (71°C). Visually, they should be browned and the juices should run clear.
Common Mistakes to Avoid
- Overmixing the Meat: This develops the proteins and leads to a dense, rubbery texture. Mix gently and stop as soon as it’s combined.
- Skipping the Panade: The breadcrumb and milk mixture is essential for moisture. Don’t omit it.
- Using Lean Meat: Using meat that is too lean (like 95/5 beef) can result in dry meatballs. An 80/20 blend or the beef/pork combo provides necessary fat.
- Crowding the Pan: Place meatballs with space between them to allow for proper air circulation and browning, not steaming.
- Not Using a Thermometer: Guessing doneness leads to undercooked or overcooked meatballs. A digital thermometer is a small investment for perfect results.
Conclusion
Mastering baked meatballs is a simple path to a crowd-pleasing meal. This recipe provides a flavorful, reliable base that you can customize with different herbs or cheeses. By following the step-by-step guide and heeding the common mistakes, you’ll achieve juicy, tender, and perfectly browned meatballs every time. Their versatility for weeknight dinners, meal prep, or entertaining makes them an essential recipe for any home cook. Enjoy the process and the delicious results!