Oven-Baked Beef Meatballs

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Versão em Áudio
Adicionar às fontes preferidas no Google

This high-protein dish offers a sophisticated twist on the classic oven-baked beef meatballs, using white miso and Pecorino to create a deep, savoury depth of flavour. The addition of dried currants provides a subtle sweetness that balances the warmth of the berbere spice, while the meatballs stay incredibly moist thanks to the milk and panko breadcrumbs. It is a vibrant, textured plate that feels both modern and deeply comforting.

Perfect for a nutritious midweek dinner, this meal replaces traditional pasta with a sauté of wilted Tuscan kale and crisp radishes. The combination of iron-rich greens and lean minced beef makes it an excellent choice for those seeking a homemade, balanced meal that does not compromise on taste. Serve these meatballs warm for a satisfying lunch or supper that the whole family will enjoy.

Ingredients for Oven-Baked Beef Meatballs

1 ovo grande
4 garlic cloves, 2 finely grated, 2 thinly sliced
45ml de miso branco
45ml de leite integral
1 1/2 teaspoons berbere or garam masala
1 colher de chá de sal kosher, mais a gosto
20g Pecorino, finely grated (about 80g )
3 tablespoons panko (Japanese breadcrumbs)
450g de carne moída
2 colheres de sopa de passas de Corinto secas
2 bunches Tuscan kale, ribs and stems removed, leaves torn
45ml de azeite de oliva, dividido
8 small radishes, trimmed, halved lengthwise
1 colher de sopa de suco de limão fresco

How to make Oven-Baked Beef Meatballs

Preheat oven to 204°C. Whisk egg, grated garlic, miso, milk, berbere, and 1 teaspoon salt in a large bowl. Mix in Pecorino and panko. Add beef and currants and gently mix with your hands just until all ingredients are evenly incorporated (be careful not to overmix).

Working one at a time, scoop out 2 heaping Tbsp. (about 45g ) mixture and roll into balls between your palms. Place on a foil-lined rimmed baking sheet, spacing 2" apart (you should end up with about 15). Bake meatballs until lightly browned on top and cooked through, 20–25 minutes.

Meanwhile, place kale in a large colander in the sink and pour 8 cups boiling water over top to wilt leaves. Run under cold water to rinse, then squeeze leaves thoroughly with your hands to remove excess liquid.

Heat 2 tablespoons oil in a large skillet over medium-high. Add radishes and cook, tossing occasionally, until golden and crisp-tender, 5–7 minutes. Add kale and stir, breaking up leaves, until warmed through. Push kale and radishes to one side of skillet. Pour remaining 1 tablespoon oil on the empty side and add sliced garlic. As soon as garlic starts to sizzle, stir it into vegetables. Remove pan from heat and add lemon juice to mixture; season with salt. Toss well.

Tear meatballs in half and add to skillet along with any pan juices. Toss everything together; divide among plates.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.