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Baked Meatballs

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Baked Meatballs are juicy, flavorful, and easy to make with simple ingredients. Baking them in the oven creates a perfectly browned exterior while keeping the inside tender and moist. These meatballs are perfect for pasta, subs, appetizers, or meal prep, making them a versatile and delicious addition to any meal.

Why You’ll Love This Recipe

  • Healthier than frying – Less oil but still crispy and delicious.
  • Juicy and flavorful – Packed with seasonings and baked to perfection.
  • Perfect for meal prep – Make a big batch and freeze for later.
  • Versatile – Serve with pasta, in sandwiches, or as an appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Ground beef (or a mix of beef, pork, or turkey)
  • Breadcrumbs (Italian-style or plain)
  • Parmesan cheese, grated
  • Egg
  • Milk
  • Garlic, minced
  • Onion, finely chopped
  • Italian seasoning
  • Salt and pepper
  • Red pepper flakes (optional, for spice)
  • Olive oil (for brushing)

Directions

this recipe
  1. Preheat Oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix Ingredients: In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, milk, garlic, onion, Italian seasoning, salt, and pepper. Mix gently until just combined.
  3. Form Meatballs: Scoop about 1½-inch portions and roll into balls. Place on the baking sheet.
  4. Bake: Lightly brush or spray with olive oil and bake for 18-20 minutes, or until golden brown and cooked through (internal temperature of 165°F/74°C).
  5. Serve: Enjoy with marinara sauce, pasta, or as a sandwich filling.

Servings and Timing

  • Servings: 4-6 (makes about 20 meatballs)
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Cheesy Meatballs: Stuff each meatball with a small cube of mozzarella.
  • Spicy Kick: Add cayenne or extra red pepper flakes.
  • Herb Boost: Mix in fresh basil or parsley for extra flavor.
  • Gluten-Free: Use gluten-free breadcrumbs or crushed pork rinds.
  • Turkey or Chicken: Swap beef for leaner ground turkey or chicken.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
  • Reheating: Warm in the oven at 350°F for 10 minutes or in marinara sauce on the stovetop.

FAQs

Can I use fresh breadcrumbs?

Yes! Use ½ cup fresh breadcrumbs instead of dry.

Should I cook the onion before adding it?

If you prefer a milder flavor, sauté the onion before mixing it in.

Can I bake these on a wire rack?

Yes! A wire rack helps excess grease drain off, making them crispier.

How do I keep meatballs from drying out?

Don’t overmix the meat, and use milk and egg to keep them moist.

What dipping sauces work well?

Marinara, garlic butter, honey mustard, or tzatziki are all great options.

Can I make these ahead of time?

Yes! Prepare and refrigerate the mixture, then bake when ready.

Can I double the recipe?

Absolutely! Just use two baking sheets and rotate them halfway through baking.

How do I know when they’re done?

Use a meat thermometer—meatballs should be 165°F (74°C) inside.

Can I add veggies to the mix?

Yes! Grated zucchini or carrots add moisture and nutrition.

Can I make these in an air fryer?

Yes! Air fry at 375°F for 12-15 minutes, shaking halfway through.

Conclusion

Baked Meatballs are a quick, easy, and delicious way to enjoy a classic dish with less effort and healthier results. Whether served with pasta, in a sub, or on their own, these juicy, flavorful meatballs are sure to be a hit. Make a batch, freeze extras for later, and enjoy a versatile, homemade meal anytime!

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Baked Meatballs

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 20 meatballs 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
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Description

These Baked Meatballs are tender, juicy, and packed with flavor. Made with a blend of ground beef, breadcrumbs, and seasonings, they bake to perfection in just 20 minutes. Serve them with pasta, in subs, or as an appetizer with dipping sauce!

Ingredients

Units Scale
  • 1 pound ground beef (or a mix of beef & pork)
  • 1/2 cup breadcrumbs (panko or Italian-style)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons milk
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

  2. Make the meatball mixture:

    • In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, milk, garlic, salt, pepper, Italian seasoning, onion powder, and parsley.
    • Mix gently with your hands or a spoon until just combined (don’t overmix).

  3. Form the meatballs:

    • Roll into 1½-inch balls (about golf ball size).
    • Place them evenly spaced on the prepared baking sheet.

  4. Bake the meatballs:

    • Bake for 18-20 minutes, or until browned and cooked through (internal temp 165°F/74°C).

  5. Serve & enjoy:

    • Serve with marinara sauce, pasta, or in a meatball sub!

Notes

  • Juicier Meatballs: Use a mix of beef & pork for extra tenderness.
  • Make Ahead: Freeze raw or cooked meatballs for up to 3 months.
  • Keto Option: Swap breadcrumbs for almond flour.
  • Spicy Version: Add extra red pepper flakes or a dash of hot sauce.

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