Description
These meatballs are a quick and easy recipe perfect for teacher appreciation events, featuring a savory blend of ground beef, fresh herbs, and a tangy-sweet glaze, all cooked on a single sheet pan.
Ingredients
Scale
- 1 pound (450 g) ground beef (80/20 preferred)
- 1/2 cup (50 g) breadcrumbs (panko recommended)
- 1/4 cup (60 ml) whole milk
- 1 large egg, room temperature
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (15 g) grated Parmesan cheese (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/3 cup (80 ml) ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper or lightly grease it.
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, minced garlic, parsley, Parmesan, salt, pepper, and smoked paprika. Mix gently until just combined.
- Shape the mixture into 1 to 1.5 inch diameter meatballs using a small ice cream scoop for uniform size. Place them spaced apart on the sheet pan.
- Roast the meatballs in the oven for 15 minutes.
- While the meatballs cook, whisk together ketchup, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, and cayenne pepper in a small bowl to make the glaze.
- Remove the meatballs from the oven and brush each generously with the glaze.
- Return the meatballs to the oven and bake for an additional 10 to 12 minutes until cooked through (internal temperature 160°F/71°C) and sticky on the outside.
- Let the meatballs rest for 5 minutes before serving to allow juices to redistribute.
Notes
Do not overmix the meat to keep meatballs tender. Use room temperature egg and milk for better mixing. Uniform meatball size ensures even cooking. Brush glaze generously for a sticky, caramelized coating. Using a wire rack helps keep meatballs from sitting in juices but is optional. Meatballs can be made ahead and refrigerated before baking. Reheat gently to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 4 meatballs pe
- Calories: 280
- Fat: 18
- Carbohydrates: 10
- Fiber: 1
- Protein: 22
Keywords: meatballs, sheet pan, teacher appreciation, easy recipe, ground beef, glaze, quick dinner, crowd-pleaser