Oven-Baked Beef Meatballs

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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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 huevo grande
4 garlic cloves, 2 finely grated, 2 thinly sliced
45ml de miso blanco
45 ml de leche entera
1 1/2 teaspoons berbere or garam masala
1 cucharadita de sal kosher, más al gusto
20g Pecorino, finely grated (about 80g )
3 cucharadas de panko (pan rallado japonés)
450 g de carne molida de res
2 tablespoons dried currants
2 bunches Tuscan kale, ribs and stems removed, leaves torn
45ml de aceite de oliva, dividido
8 small radishes, trimmed, halved lengthwise
1 cucharada de jugo de limón 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.