Rachael Ray Meatballs Recipe

Looking to make the best meatballs possible? (That got your attention, right?!).

You’ve landed on the right spot because Rachael Ray’s meatballs are truly out of this world.

I’ll share right off that I’ve learned that using fresh breadcrumbs soaked in milk is key to keeping your meatballs juicy and flavorful.

Another tip is to mix beef with a bit of pork for a juicy texture that’s bursting with taste.

Now for the rest of the goods!

How to Make Rachael Ray Meatballs

Ingredients

• 1 1/2 lbs Ground Meat (Equal parts beef, pork, veal)
• 1 cup Breadcrumbs
• 1/3 cup Milk
• 2 tbsp Olive Oil
• 1/8 lb Pancetta (Finely chopped)
• 2 cloves Garlic (Minced)
• Salt (To taste)
• Pepper (To taste)
• 1 can Tomatoes (32 oz.)
• 3 tbsp Basil (Chopped)

Step-by-Step Instructions

Step 1:

Preheat your oven to 475°F.

Place a rack in the center of the oven.

Step 2:

In a large bowl, mix the breadcrumbs and milk.

Let the bread soak until it’s fully moistened.

Step 3:

Add the ground meat, pancetta, garlic, salt, and pepper to the bowl.

Mix well until combined.

Step 4:

Form the mixture into evenly sized meatballs.

Heat olive oil in a large skillet over medium-high heat.

Step 5:

Brown meatballs on all sides in the skillet for about 8 minutes.

Transfer them to the oven and roast for 15 minutes.

Tips and Tricks for Making This Recipe

Meat Selection

For the best results, use a mixture of beef, pork, and veal as this combination ensures the meatballs are tender and flavorful.

Browning Meatballs

Browning the meatballs before roasting helps to seal in the juices, so don’t skip this step.

Chopping Pancetta

Finely chopped pancetta melts better into the meat mixture, enhancing the flavor throughout each meatball.

Bread Soaking

Soaking the breadcrumbs in milk is crucial for keeping the meatballs moist.

Make sure not to rush this part!

Herbs and Spices

Feel free to adjust the herbs or add others like oregano for an extra burst of flavor based on your preferences.

What to Serve with Rachael Ray Meatballs

Classic Spaghetti

You can’t go wrong with serving meatballs over a classic bed of spaghetti.

The pasta perfectly absorbs the sauce and enhances the taste of the meatballs.

Don’t forget a sprinkle of parmesan at the end!

Garlic Bread

Garlic bread is a side dish that pairs perfectly with meatballs.

The crispiness of the bread complements the texture of the meatballs nicely.

Try warming it slightly before serving for an added touch.

Mixed Greens Salad

A light mixed greens salad is a great way to balance out the richness of meatballs.

Add some cherry tomatoes, cucumbers, and a vinaigrette for a refreshing side.

The freshness of the salad provides a nice contrast.

Polenta Fries

Polenta fries offer a unique and tasty option that pairs wonderfully with meatballs.

They’re crispy on the outside and soft on the inside.

These can be a fun alternative to traditional french fries.

Roasted Vegetables

Roasting a mix of seasonal vegetables gives you a colorful and nutritious side dish.

Carrots, bell peppers, and zucchini are excellent choices to add flavor and color.

Roasted veggies pair well with both tomato and cream-based sauces.

Variations and Substitutions

Meat Options

If you can’t find ground chicken, try using ground turkey or pork for a nice twist.

These work well in Rachael Ray’s meatball recipes and will add a new element to your dish.

Spice Levels

Adjust the spiciness easily by adding more or less chili flakes according to your taste.

This way, you can control how fiery your meatballs turn out.

Vegetarian Alternative

For a vegetarian option, consider using cooked lentils or chickpeas instead of meat.

It’s a great way to make these meatballs without losing texture or flavor!

Cheese Choices

Experiment with different cheeses like mozzarella or provolone for a unique flavor.

Cheese adds creaminess, which can make your meatballs even more delicious.

Go ahead and play around with these variations!

How to Store Leftover Rachael Ray Meatballs

Cool Down First

You don’t want to trap any unwanted moisture inside when storing meatballs.

Let the meatballs cool completely at room temperature before moving forward.

This little step can make a big difference in preserving flavor and texture.

Use Airtight Containers

Your next move is to grab an airtight container.

Place the meatballs inside, making sure it’s sealed tightly.

This will help lock in freshness and prevent any unwanted odors from creeping in.

Store in the Fridge

Pop that airtight container into the refrigerator, where they’ll keep well for up to five days.

Keeping them cool maintains the taste, and you can enjoy them later.

It’s always a joy to have these ready-to-go meatballs on hand!

Common Mistakes to Avoid

Overcrowding the Baking Sheet

When making meatballs, too many on a baking sheet is a no-go.

When they’re too close, they end up steaming rather than roasting or baking.

Give them room to breathe, and you’ll have that perfect texture!

Using Low-Quality Meat

The meat is the star of your meatballs, so choose wisely!

Great meatballs begin with good-quality meat; it truly makes a difference.

When possible, opt for freshly ground options from your butcher.

Incorrect Cooking Methods

You might be tempted to microwave, but trust me, avoid it like the plague.

Microwaving often leads to soggy, rubbery meatballs, not what you want.

Stick to baking, frying, or simmering in sauce for the best results.