Ritz Cracker Meatballs

These meatballs are incredibly moist, buttery, and toasty thanks to Ritz crackers. They're also scented with ketchup, parmesan, herbs, and aromatics, so it's a meatball party on the palate.

Course Appetizer, Main Course

Cuisine American

Keyword easy, game day, meatballs, ritz crackers

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 239kcal

Author Robin Miller

Equipment

Ingredients

1 pound lean ground beef
1/2 cup crushed Ritz crackers or crackers of choice for easy cleanup, crush the crackers in a zip-top freezer bag
1 large egg
1/4 cup milk
2 tablespoons ketchup
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and freshly ground black pepper

Serving Suggestion

Buttered noodles rice, quinoa, couscous, mashed potatoes, or your favorite grain

Beef Gravy (optional)

2 tablespoon butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 tablespoon tomato paste or ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon onion powder
Salt and freshly ground black pepper

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Combine all ingredients in a large bowl and mix well. Shape the mixture into 16 to 18 golf-ball-sized meatballs and transfer them to the prepared pan.
Bake for 20 to 25 minutes, until the meatballs are browned and cooked through.

For the Gravy (if making)

Melt the butter in a medium saucepan over medium heat. When the butter is bubbly, whisk in the flour until blended.
Whisk in the broth and bring to a simmer. Whisk in the tomato paste, Worcestershire sauce, and onion powder and return to a simmer.
Simmer for 3 to 5 minutes, until the mixture is the consistency of gravy. Season to taste with salt and black pepper.

Nutrition