If you need a super easy weeknight meatball recipe, this is it!! Just 5 ingredients is all you need – ground beef, Italian seasonings packet, panko bread crumbs, an egg and milk. They bake up in the oven to golden perfection. Serve them with dipping sauce, on a meatball sub or over spaghetti.
1.5 lbs. ground beef (85/15)
0.7 oz Good Seasons Italian Dressing packet
1/2 cup Panko breadcrumbs
1/4 cup milk
1 egg, lightly beaten
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What’s up, friends? Welcome to Mom’s Dinner. My name is Susie Winrich. Here we’re helping you feel successful at dinner time. And boy, do we need easy dinner recipes. You know what? Days are long. Days are hard. And when it comes to dinner time, we sometimes just need something easy, right? So, I’m going to share a recipe from the fiveingredient dinner recipe series. I will link that playlist up here somewhere for you. We’re going to do a fiveingredient meatball. So, let’s get started. Here’s the five ingredients you need. Ground beef, 1 and 12 to 2 lbs of ground beef. For meatballs, I always recommend an 8515. Has enough fat to be flavorful, but not so much fat that your meatballs are greasy. You need, this is a fiveingredient staple, a little packet of Italian dressing mix. Good seasons is the best one, hands down. Then you need panko breadrumbs, an egg, and some milk. So, let’s get started and make these meatballs. It’s going to start with a half a cup of panko breadrumbs. Panko are the kind of crispier, thicker breadcrumb than a traditional or an Italian breadcrumb. And that is the base of something called a pinade. And a panad is basically just a starch and a liquid to keep a ground meat recipe juicy and moist. What’s better than that? Then we’re going to add in the whole entire It’s a.7 oz little packet. That’s all of your seasoning, your salt. That’s all of the flavor right there. Now, we’re going to add in one egg. Okay. I got a little shell in here. The best way to get shell out of your egg, my oven’s heating, is to use the other part of the egg and scoop it out. Works every time. Otherwise, you’re going to take your thumb and your your finger and you’re going to chase that eggshell all the way around that bowl. All right, we need 1/4 cup of milk. I’m going to stir that together. And that’s our pinade. With the panad, we’re going to let it sit and kind of soak for a little bit before we add the ground beef. I’ve got my oven preheated to 400° so that when we get these all rolled up, we can pop them right in the oven. If you’re feeling really fancy at this point, you can absolutely sprinkle in some Parmesan cheese. Would be delicious. Panad looks great. I’m going to go ahead and add in my ground beef. I think I’ve got 2 lbs here. Maybe just shy of two pounds. But like I said, one and a half pounds is great. You know what I might do is save out just a little bit of ground beef to make a little tiny meatball for my pup. I’m going to make a little puppy meatball. Now, with this, I have clean hands. I’m just going to go in and get this all mixed together. Ooh, it smells so good. Oh, that seasoning. M that Italian seasoning packet is literally perfect for this. What I like to do with my meatballs is use one of these little scoopers and I think it’s actually a cookie scoop. I will link this down in the description box for you. It’s a great little tool for cookies and for meatballs. So, I’m going to portion these out first into about a heaping tablespoon. This is a 1 and 1/2 tablespoon. So really, these are probably about two tablespoon meatballs. [Music] I like to portion them out first because then you can make sure that all of your meatball mixture is portioned out equally before you roll the meatballs. And this obviously, I mean, you see how I’m doing this? It’s not exact science. The meatballs may not look beautiful, but they going to taste good. All [Music] [Music] [Music] right, almost done rolling. And I’m going to go ahead and pop these in the oven. My oven is preheated to 400° and no, I’m not sure how long. I don’t have all these recipes memorized, people. All right, we’re going to bake it for 35 minutes at 400° and they should be nice and golden and ready for dinner. I think the meatballs are done. And this smells so good. I’m going to go grab them right now. But I got to get some little hot plate out. Oh my god. Oh my god. It looks so good. Oh my gosh. Holy smoke. A rollies. I’m going to toss these a little bit. Look at that. Oh my gosh. Yum. Golden on the bottom, golden on the top, juicy. Lucy. Oh my gosh, my mouth is watering. But these are so hot. I don’t know if I can take a bite yet. [Music] M. Damn it. That’s good. M. All right. Those are incredible. You need to make these for dinner. I’m going to serve these with just a package, you know, Caesar salad from Costco and some garlic bread. Little marinara on the side to dip them in. Perfect dinner. So, I really hope you make these. Connect with me in the comments and let me know if you make these and if you love them and tell me how you served them. Did you serve them on pasta? Do you serve them in a meatball sub? Do you serve them by themselves? what’ you do with these meatballs? I love connecting with you in the comments. So, I really hope that this recipe helps you feel like a success in your kitchen. I got meatballs stuck in my throat. And join me next week for another recipe of something you can make in your kitchen. And have a wonderful week ahead. See you.
1 Comment
you’re so dang gorgeous.