Easy Homemade Baked Meatballs
Tender, deeply flavorful baked meatballs made with a sourdough bread and buttermilk panade for a moist, never dry result every time. Simple ingredients, big flavor.
Servings: 25 Meatballs
Calories: 85kcal
Equipment
- Large mixing bowl
- kitchen scale
- Ice cream scoop
- Rimmed baking sheet
- Parchment paper
- Meat thermometer
Ingredients
- 680 grams ground beef 80/20 (1.5 lbs)
- 80 to 100 grams sourdough bread torn into rough pieces (2 large boule slices or 4 sandwich loaf slices) Alternatively use a food processor for coarse crumbs.
- 120 grams buttermilk 1/2 cup
- 50 grams egg 1 large egg
- 30 grams Parmesan cheese finely grated (1/4 cup)
- 15 grams Worcestershire sauce 1 tablespoon
- 6 grams salt 1 teaspoon
- 3 grams onion powder 1 teaspoon
- 3 grams garlic powder 1 teaspoon
- 1 gram black pepper 1/2 teaspoon
- 1 gram dried parsley 1/2 teaspoon
Optional Add-ins:
- 1 gram fennel seed 1/4 teaspoon
- 1 gram red pepper flakes 1/4 teaspoon
- 16 grams tomato paste 1 tablespoon
Instructions
- Place the torn sourdough bread into a large mixing bowl. Pour the buttermilk over the bread and crack in the egg. Use your hands or a fork to mash everything together until the bread has fully absorbed the buttermilk and the mixture resembles a rough paste. Let it sit for two to three minutes to fully hydrate.
- Add the salt, onion powder, garlic powder, black pepper, dried parsley, Worcestershire sauce, and finely grated Parmesan to the panade. Mix until evenly combined. If using any optional add-ins, add them now.
- Add the ground beef to the bowl last. Using your hands, mix gently until the meat is just combined with the panade. Stop mixing as soon as you no longer see streaks of plain meat. Overmixing develops the proteins and results in tough, dense meatballs.
- Cover the bowl tightly and refrigerate for at least one hour, or overnight. This rest period allows the flavors to develop and improves the texture of the finished meatball. The longer rest is recommended when time allows.
- When ready to bake, preheat your oven to 430 degrees F. Line a rimmed baking sheet with parchment paper.
- Use an ice cream scoop to portion the meat mixture into equal portions of approximately 38 to 40 grams each. An ice cream scoop releases the meat in a rounder shape than a cookie scoop, making the rolling step easier and more consistent.
- Roll each portion gently between your palms just enough to smooth the surface. Do not compress the meat. Place each meatball on the prepared baking sheet with space between each one.
- Bake for 10 minutes, then remove the pan from the oven and flip each meatball using tongs or a spoon. Return to the oven and bake for an additional 8 to 10 minutes until the exterior is deeply caramelized and the internal temperature reads 160 to 165 degrees F on a meat thermometer.
- Allow the meatballs to rest for five minutes before serving. They will continue to carry over cook slightly and the juices will redistribute.
Notes
Make Ahead:
Mix the meat mixture the night before and refrigerate covered for up to 24 hours before baking. The flavor improves significantly with an overnight rest. You can also portion and roll the raw meatballs, freeze them solid on a sheet pan, and transfer to a zip-top bag for up to three months. Bake from frozen at 400 degrees F for 25 to 30 minutes, flipping halfway through.
Storage:
Cooked meatballs keep in an airtight container in the refrigerator for up to four days. To freeze after baking, cool completely, freeze on a sheet pan until solid, then transfer to a freezer bag for up to three months. Reheat in a 350 degree F oven for 15 minutes or in a simmering sauce for 10 minutes.
Substitutions:
Any bread works in place of sourdough for the panade. A regular boule, soft sandwich loaf, or even leftover dinner rolls all produce great results. Breads with a more open crumb like a boule or sourdough hydrate faster, so give a denser sandwich loaf an extra minute to soak. No buttermilk? Combine 1/2 cup whole milk with 1 teaspoon white vinegar and let sit for five minutes before using.
Tips:
Use an ice cream scoop for consistent portioning. It releases the meat in a rounder shape than a cookie scoop and makes rolling much easier. Always bake meatballs uncovered so the surface stays dry and the exterior browns properly. Covering them traps steam and prevents the caramelized crust from forming. A meat thermometer is the most reliable way to confirm doneness at 160 to 165 degrees F.
