Easy Classic Meatballs. Dairy free version also included below.
An easy classic recipe for beef meatballs. I like to make these to add to spaghetti for dinner for some protein. My meatballs used to turn out a little on the dry side until I realized I was missing a key ingredient: milk or broth. It really helps to keep the meatballs tender and juicy while baking. If I am making it dairy free for people with dairy allergies I use beef broth (or even chicken broth) instead of milk. Either one works just fine.
I think they taste even better with spaghetti if you add them to your pot of pasta sauce on the stove so it can marinate a little bit before serving.
Tip* I use a cookie scoop (affiliate link) to make evenly sized meatballs and it also helps to speed up the process. If I want them to look perfectly round after scooping, I go through and hand roll them for a second on the baking pan.
Tip* If you only have plain bread crumbs (that is all I usually buy) then you can add some dried Italian herbs in if you want like oregano, parsley or basil. Garlic powder also makes a good addition.
- 1 lb lean ground beef
- ½ cup Italian-style bread crumbs (or plain bread crumbs if that is all you have)
- ¼ cup milk (or beef broth for dairy free)
- ¼ teaspoon black pepper
- 1 small onion, chopped (about ¼ cup)
- 1 large egg
- 1 Tablespoon ketchup (optional)
- ¼ teaspoon salt (optional)
- Preheat oven to 400°F. Line a rimmed baking pan with foil and spray with cooking spray or use parchment paper.
- In a large bowl mix all the ingredients together (I use an electric mixer).
- Roll mixture into about 24 balls about 1½" in size. Place on prepared baking pan. (I use a cookie scoop to make the meatballs). You can make the meatballs bigger if you want but you will need to adjust baking time.
- Bake for 18 to 22 minutes or until temperature reaches 160°F and center is no longer pink.
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