The Best Homemade Meatballs
05.19.2023• Beef, Gourmet
These are my favorite homemade meatballs of all time. Consistent results make a great home chef, and this recipe has never failed us. In addition, they hold their shape in pasta, sauces, and the ultimate meatball sandwich.
Ingredients
- 2 lbs ground beef Grass Fed
- 1 cup cracker crumbs Saltine
- 3/4 cup shredded parmesan cheese fresh from parmesan wedge
- 1 tbsp dried parsley
- 2 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
- 1/2 cup whole milk
- 3 each eggs beaten
- 1 1/2 cups beef broth low sodium divided
Instructions
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Preheat oven to 450°.
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Mix together all of the dry ingredients in a small bowl1 cup cracker crumbs, 3/4 cup shredded parmesan cheese, 1 tbsp dried parsley, 2 tbsp dried oregano, 1 tsp garlic powder, 1 tsp Kosher salt, 1/2 tsp black pepper, 1/4 tsp crushed red pepper
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Mix the the milk, eggs, and 1/2 cup of the broth into the dry ingredients1/2 cup whole milk, 3 each eggs
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Place the ground beef in a large bowl and add the mixture from the small bowl. Use the pincher method to incorporate the ingredients into the ground meat.2 lbs ground beef
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Shape the meatballs into 24 equal-sized round balls. (38 grams each)
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Arrange meatballs on 2 rimmed baking pans leaving room around each meatball for the steam to surround it.
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Split the remaining 1 cup of beef broth and pour half into each pan1 1/2 cups beef broth low sodium
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Bake 20 minutes or until internal temperature reaches 160 degrees
Notes
- Freezer Friendly: These are a staple in our home and freeze beautifully. I portion them out for meals and use my chamber sealer to bag them. They keep at least six months in the freezer, although they never last that long.
- Adjust the recipe for appetizer meatballs by dividing them into 48 individual balls. Cook for 12 minutes or until the internal temperature reaches 160 degrees.