Homemade Meatballs
These flavorful homemade meatballs are so versatile and can go in sauce over noodles or be served solo.
Servings: 36 meatballs
Calories: 52kcal
Ingredients
- 2 pounds lean ground beef
- 1 large egg
- ½ cup Italian breadcrumbs
- ¼ cup milk
- 2 cloves, minced garlic
- ½ cup parmesan cheese, shredded
- ¼ cup white onion, diced
- 28 grams dry ranch seasoning mix
Instructions
- Preheat oven to 425°F.
- Line two baking sheets with parchment paper.
- In a large bowl, stir together all ingredients until well mixed.
- Using a 1½ tablespoon size cookie scoop, scoop the mixture into balls using your hands to pack them tightly into ball shapes.
- Space them about an inch apart on parchment lined cookie sheets.
- Bake in oven for 10 minutes then remove from oven and turn each meatball over. Place tray back in oven and bake for an additional 10 minutes.
- Serve hot.
Notes
- I do highly recommend having a dedicated scoop for meatballs. There is always a risk of cross-contamination. Be sure to clearly mark the scoop for anyone to recognize.
- If you choose to use your hands to mix the meatball ingredients, I strongly recommend wearing gloves. I also strongly recommend wearing gloves when shaping the raw meatballs.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your meatballs as the suggested baking time approaches.
Nutrition
Calories: 52kcal | Carbohydrates: 2g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 122mg | Potassium: 99mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 24IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg