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.
- 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
Preheat oven to 450°.
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
Mix the the milk, eggs, and 1/2 cup of the broth into the dry ingredients1/2 cup whole milk, 3 each eggs
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
Shape the meatballs into 24 equal-sized round balls. (38 grams each)
Arrange meatballs on 2 rimmed baking pans leaving room around each meatball for the steam to surround it.
Split the remaining 1 cup of beef broth and pour half into each pan1 1/2 cups beef broth low sodium
Bake 20 minutes or until internal temperature reaches 160 degrees
- 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.