The Best Baked Meatballs Recipe: Juicy, Tender & Flavorful

Crafting the perfect baked meatballs can turn an ordinary meal into a memorable feast.

These savory gems pack incredible flavor without hassle.

Lean meats combined with carefully chosen herbs create mouthwatering results that surprise and delight.

Home cooks understand the magic happens when simple ingredients mesh beautifully.

Tender, juicy meatballs emerge from the oven, promising a delectable experience that beats takeout any day.

Bonus points if you pair them with creamy mashed potatoes or crisp salad.

We promise this recipe will become your new go-to comfort food.

Reasons People Love Baked Meatballs

• Quick and Easy Weeknight Meal: Whip up these delicious baked meatballs in under 30 minutes with minimal prep work, making them perfect for busy families craving a satisfying dinner.
• Foolproof Cooking Method: Baking eliminates the messy stovetop frying, ensuring even cooking and a hands-off approach that guarantees perfectly browned meatballs every single time.
• Versatile Crowd-Pleaser: Enjoy these meatballs in multiple ways – tossed with pasta, stuffed in a sub, or served as an appetizer, making them ideal for family dinners, potlucks, or game night gatherings.
• Healthier Cooking Technique: Baking allows excess fat to drip away, creating a lighter protein option that doesn't compromise on flavor or texture compared to traditional frying methods.

What Goes Into Baked Meatballs

• Ground Beef: The star of the dish, providing rich flavor and meaty texture. Choose 80/20 ground beef for optimal juiciness.

• Breadcrumbs, Egg, Milk: These ingredients help hold the meatballs together and add moisture. Use plain breadcrumbs for neutral flavor.
• Parmesan Cheese: Adds a savory, salty depth to the meatball mixture. Freshly grated provides the best taste.

• Garlic, Salt, Pepper: Classic seasonings that bring out the meat's natural flavors. Fresh garlic offers a more intense taste.
• Italian Seasoning, Onion Powder, Parsley: Provide aromatic herbs and additional complexity to the meatball profile. Dried herbs work well in this recipe.

How To Make Baked Meatballs At Home

Step 1: Fire Up the Oven

Crank the oven to a sizzling 400F (200C). Grab a baking sheet and either line it with parchment paper or give it a quick spray of cooking oil to prevent sticking.

Step 2: Create the Meatball Magic

• Ground beef
• Breadcrumbs
• Grated Parmesan cheese
• Egg
• Milk
• Minced garlic
• Salt
• Black pepper
• Italian seasoning
• Onion powder
• Chopped fresh parsley

Dive in with your hands or a trusty spoon, gently mixing until everything just comes together. Pro tip: Don’t go crazy with mixing – you want tender meatballs, not tough hockey pucks!

Step 3: Shape Those Flavor Bombs

Roll the mixture into perfect little spheres, each about the size of a golf ball. Arrange them on the prepared baking sheet, giving each meatball some breathing room.

Step 4: Bake to Perfection

Slide the baking sheet into the hot oven. Let these bad boys cook for 18-20 minutes. You’re looking for a beautiful golden-brown exterior and an internal temperature of 165F (74C). This ensures they’re cooked through and safe to devour.

Step 5: Serve and Celebrate

Time to enjoy your culinary creation! Drizzle with marinara sauce, nestle them on a bed of pasta, or stuff them into a mouthwatering meatball sub. These versatile flavor bombs are ready to rock your taste buds!

Helpful Baked Meatballs Tips

• Gentle Mixing Magic: Mix meatball ingredients with a light touch to keep them tender and prevent tough, dense texture. Overmixing can make meatballs rubbery and compact.
• Temperature Precision: Use a meat thermometer to ensure meatballs reach 165F internally, guaranteeing safe and perfectly cooked meat without drying out.
• Sizing Consistency: Roll meatballs to uniform size for even cooking, ensuring each ball gets the same golden-brown exterior and juicy interior.
• Low-Carb Transformation: Swap breadcrumbs with almond flour or crushed pork rinds to create a keto-friendly version that's just as delicious and satisfying.
• Freezer-Friendly Hack: Prepare extra meatballs and freeze uncooked on a baking sheet, then transfer to a freezer bag for quick future meals that save time and effort.

Baked Meatballs Storage Tips You’ll Need

• Refrigerate leftover meatballs in an airtight container for up to 4 days.
• Keep them whole or sliced to maintain moisture and prevent drying out.
• Seal the container tightly to preserve flavor and prevent odor transfer to other foods.
• When ready to reheat, warm the meatballs in a skillet with a splash of marinara sauce or microwave in short intervals, stirring occasionally to ensure even heating.
• Freeze cooked meatballs for maximum 3 months in a freezer-safe container or ziplock bag.
• Wrap them individually in plastic wrap before placing in the freezer to prevent freezer burn and make portioning easier.
• Thaw frozen meatballs overnight in the refrigerator for best results.
• Always check for any signs of spoilage before consuming stored meatballs and discard if they smell off or show any unusual color changes.

What To Eat With Baked Meatballs

• Pair with Rustic Red Wine: Choose a medium-bodied Italian red like Chianti or Sangiovese to complement the rich, savory flavors of the baked meatballs, enhancing the herbs and meaty texture.
• Create Classic Pasta Companion: Serve over al dente spaghetti or linguine with extra marinara sauce, sprinkling fresh basil and additional Parmesan cheese for a traditional Italian-style meal that feels warm and comforting.
• Craft Fresh Side Salad: Prepare a light arugula salad with lemon vinaigrette to cut through the meatballs' richness, adding a crisp, tangy contrast that balances the hearty protein and refreshes the palate.
• Match with Crisp Craft Beer: Select a hoppy pale ale or amber lager that can stand up to the meatballs' robust flavors, providing a refreshing counterpoint and enhancing the overall dining experience.

New Flavor Options For Baked Meatballs

• Herb-Infused Meatballs: Upgrade the classic recipe by adding fresh chopped rosemary, thyme, and sage for an aromatic Mediterranean-inspired flavor profile.
• Spicy Mexican Meatballs: Incorporate diced jalapeños, ground cumin, chili powder, and cilantro to give these meatballs a zesty southwestern kick.
• Gluten-Free Lean Option: Replace breadcrumbs with almond flour or crushed pork rinds, and use ground turkey or chicken for a lighter protein alternative.
• Mediterranean Lamb Fusion: Swap ground beef with ground lamb, mix in crumbled feta cheese, and sprinkle dried oregano for a rich, tangy Mediterranean-style meatball.

Your Baked Meatballs FAQ

• What makes these baked meatballs different from fried meatballs?

These baked meatballs are healthier because they require less oil and are cooked in the oven, reducing overall fat content while still maintaining a delicious, crispy exterior.

• Can I use a different type of ground meat for this recipe?

Absolutely! You can substitute ground beef with ground turkey, chicken, or a mix of meats. Just ensure the meat is fresh and the internal temperature reaches 165F for food safety.

• How do I prevent my meatballs from becoming dry?

The key is to not overmix the meat and include moisture-rich ingredients like egg, milk, and Parmesan cheese. These help keep the meatballs tender and juicy during baking.

• Is it necessary to use breadcrumbs in the meatball mixture?

Breadcrumbs help bind the ingredients and provide structure to the meatballs. They also help retain moisture and prevent the meatballs from becoming too dense or tough during cooking.

Baked Meatballs Recipe

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4.7 from 12 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Juicy homemade Italian-style Baked Meatballs deliver pure comfort straight from Nonna’s kitchen. Hearty blend of ground beef, herbs, and parmesan cheese creates irresistible flavor that draws everyone to the dinner table.

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Ingredients

Scale 1x2x3x

Meat:

• 1 pound (454 grams) ground beef (or a mix of beef & pork)

Binding and Flavor Enhancers:

• ½ cup (120 milliliters) breadcrumbs (panko or Italian-style)
• ¼ cup (25 grams) grated Parmesan cheese
• 1 large egg
• 2 tablespoons (30 milliliters) milk
• 2 cloves garlic, minced

Seasonings:

• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons (8 grams) fresh parsley, chopped (or 1 teaspoon dried)

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Instructions

1. Prepare the oven environment by heating to 400°F (200°C) and creating a non-stick surface on a baking sheet using parchment paper or a light coating of oil.
2. In a spacious mixing vessel, delicately combine ground beef with breadcrumbs, grated Parmesan, whisked egg, milk, minced garlic, salt, ground black pepper, Italian herb blend, onion powder, and chopped parsley. Use gentle hand movements or a utensil to fold ingredients together, ensuring minimal manipulation to maintain a tender texture.
3. Craft uniform spherical portions by rolling the meat mixture into consistent golf ball-sized orbs, approximately 1½ inches in diameter. Arrange these protein clusters strategically across the prepared baking surface, maintaining adequate spacing between each meatball.
4. Transfer the baking sheet to the preheated oven and roast for 18-20 minutes, monitoring the transformation until exterior surfaces develop a rich golden-brown coloration and internal temperature reaches a safe 165°F (74°C).
5. Once cooked, allow meatballs to rest momentarily before presenting them alongside marinara sauce, atop pasta, or nestled within a hearty sub sandwich for a delectable dining experience.

Notes

• Gentle mixing prevents tough meatballs, ensuring a tender and juicy texture by handling the meat mixture minimally.
• Use lean ground beef with 85-90% meat content for balanced moisture and reduced greasiness in the final dish.
• Grate fresh Parmesan cheese instead of using pre-packaged for deeper, more authentic flavor and better binding of ingredients.
• Test doneness by inserting a meat thermometer into the center of a meatball, ensuring it reaches 165F for safe consumption while maintaining juiciness.
• Customize by swapping ground beef with ground turkey or chicken for a lighter protein option that’s equally delicious and satisfying.
• Freeze uncooked meatballs on the baking sheet for 30 minutes before transferring to a freezer bag, allowing quick meal preparation for future dinners.
• Add extra moisture with a splash of milk or water if the mixture seems dry, preventing potential crumbly or dense meatballs.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 12 g
• Fiber: 0.5 g
• Protein: 26 g
• Cholesterol: 80 mg