Baked Meatballs: Simple, Savory, and Straight from the Ranch
The Ranch Kitchen’s Favorite Way to Make Weeknight Dinners Easy
There’s nothing quite like a home-cooked meal after a long day on the ranch — especially one that’s simple to make, full of flavor, and made with our very own CR Angus Ranch dry-aged ground beef.
These Baked Meatballs are one of our go-to recipes for busy nights. They’re juicy, tender, and perfectly seasoned — all without the mess of pan-frying. Whether you serve them over spaghetti, in a sub sandwich, or as a quick high-protein snack, they’re a family favorite that never disappoints.
Why We Love This Recipe
No frying required — just mix, bake, and enjoy.
High-protein & wholesome — made with 100% pasture-raised, Wyoming-grown beef.
Perfect for meal prep — make a double batch and freeze extras for later.
Versatile — great for pasta, salads, wraps, or as a hearty snack.
Ingredients
Zest from 2 lemons
½ cup shredded parmesan cheese
1 egg
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp basil
1/2 tsp corriander
1 tsp all spice
¼ cup milk or cream (optional for tenderness)
Directions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Mix all ingredients together in a large bowl until well combined — but don’t overmix; that’s the secret to keeping your meatballs tender.
Roll the mixture into 1 ½-inch meatballs and place them evenly on the baking sheet.
Bake for 18–20 minutes, or until browned and cooked through (internal temp: 160°F).
Serve warm and enjoy!
Storage Tips
These baked meatballs freeze beautifully!
Once cooled, place them in a freezer bag or airtight container and freeze for up to 3 months. To reheat, bake at 350°F for 10–15 minutes or microwave until warm.
From the Ranch Table
We love serving these with:
Fresh sourdough bread and roasted vegetables
Over homemade pasta with marinara sauce
On top of mashed potatoes with brown gravy
Or tossed in barbecue sauce for an easy game-day appetizer
They’re proof that simple ingredients raised right make the best meals.
Why Our Ground Beef Makes the Difference
At CR Angus Ranch, our cattle are pasture-raised on grass and finished with a 45-day light grain ration for tenderness and rich flavor — without excess fat or hormones. Each cut is USDA inspected, dry-aged for 15 days, and carefully packaged for peak quality.
That’s the difference you can taste in every bite — and it’s why our ground beef is a staple in ranch kitchens across Wyoming (and beyond).