Rachael Ray Meatballs Recipe
Love cozy and juicy meatballs? This Rachael Ray Meatballs Recipe is your go-to for easy comfort food. Inspired by Rachael Ray's quick style, it mixes simple flavors into tender bites.
Ingredients
- 1 lb ground beef 80% lean
- 1/2 lb ground pork
- 1 cup breadcrumbs plain
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 4 garlic cloves minced
- 1/4 cup fresh parsley chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 2 tbsp olive oil for cooking
- 2 cups marinara sauce jarred or homemade
Instructions
Mix the Meatball Base
- Grab a large bowl. Add ground beef, pork, breadcrumbs, Parmesan, eggs, milk, garlic, parsley, salt, pepper and oregano. Use your hands to mix gently. Don't overwork it. This keeps them tender. Takes 5 minutes tops.
Shape the Meatballs
- Preheat oven to 400°F. Line a baking sheet with parchment. Roll mixture into 1.5-inch balls. Place them 1 inch apart. Makes about 24. Wet hands help avoid sticking. Fun family task!
Bake for Juiciness
- Bake meatballs 15 minutes until browned outside. They firm up nicely. No flipping needed. This step locks in flavor, like Rachael Ray's smart hacks. Remove from oven. Set aside.
Simmer in Sauce
- Heat olive oil in a large skillet over medium heat. Add baked meatballs. Pour in marinara sauce. Stir gently to coat. Simmer 10 minutes. Sauce thickens and soaks in. Heaven!
Rest and Serve
- Turn off heat. Let sit 2 minutes. Meatballs absorb more sauce. Taste and add salt if needed. Garnish with extra parsley. Ready for plates! How to make Rachael Ray Meatballs is this easy.
Notes
- Use a cookie scoop for even meatball sizes. Saves time and mess.
- Add a splash of Worcestershire sauce for extra umami punch.
- For spicy kick, mix in 1/2 tsp red pepper flakes.
- Make ahead: Freeze raw balls up to a month. Bake from frozen, add 5 mins.
- Variation: Turkey instead of beef for lighter version. Same great taste.
- Gluten-free? Swap breadcrumbs for almond flour.
- Bake extra and toss in pasta sauce later.