Easy Baked Meatballs Recipe
These juicy, flavorful baked meatballs are incredibly easy to make and come together in under 35 minutes. Baked instead of fried, they’re healthier and less messy—but just as tender and delicious. Made with simple pantry ingredients like ground beef, breadcrumbs, egg, and spices, this recipe is super versatile—serve with marinara and spaghetti, add to sub sandwiches, or freeze for future meals.
Time Required:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
Meatballs:
1 lb (450g) ground beef (80/20 for juicy meatballs or use a mix of beef and turkey)
1/3 cup breadcrumbs (panko or regular, plain or seasoned)
1/4 cup whole milk (to moisten breadcrumbs)
1 egg
1/4 cup grated Parmesan cheese
2 cloves garlic, finely minced
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
Olive oil spray or 1 tsp olive oil (optional, for browning)
Instructions:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease with olive oil.
In a small bowl, combine breadcrumbs and milk. Let them sit for about 5 minutes to soak—this keeps the meatballs moist.
In a large mixing bowl, add the ground beef, soaked breadcrumb mixture, egg, Parmesan, garlic, oregano, salt, pepper, and parsley.
Use clean hands or a spoon to mix everything gently until just combined. Don’t overwork the mixture—this can make the meatballs tough.
Form meatballs into 1 to 1½-inch balls (about golf ball size) using your hands or a cookie scoop. Place them spaced slightly apart on the prepared baking sheet.
Optional: Lightly spray or brush the tops of the meatballs with olive oil for extra browning.
Bake for 18–20 minutes, or until golden on the outside and cooked through (internal temperature should reach 165°F / 74°C).
Serve warm with your favorite sauce, pasta, in subs, or cool and freeze for later.
Notes & Tips:
For extra moist meatballs, don’t skip soaking the breadcrumbs in milk.
Want more flavor? Use a blend of beef and Italian sausage.
To add veggies: finely grate zucchini or carrot into the mix.
Avoid overbaking—they’ll continue to cook a little after being removed from the oven.
Try brushing meatballs with marinara sauce and topping with mozzarella in the last 5 minutes for a cheesy twist.
Frequently Asked Questions
Q: Can I use only turkey or chicken instead of beef?
Yes! Use ground turkey or chicken, but add 1 tbsp olive oil for extra moisture since they are leaner meats.
Q: Can I make these ahead of time?
Absolutely. Mix and form meatballs ahead, refrigerate for up to 24 hours, then bake when ready.
Q: Can I freeze them?
Yes! Freeze cooked, cooled meatballs in a zip-top freezer bag for up to 3 months. Reheat in sauce or bake at 350°F (175°C) for 15 minutes.
Q: Can I air fry them instead?
Yes! Air fry at 375°F (190°C) for 10–12 minutes, turning halfway through.
Serving Suggestions:
Classic: Serve with spaghetti and marinara
Mediterranean: Pair with tzatziki, pita, and cucumber salad
Appetizer: Add toothpicks and serve with dipping sauce
Sandwiches: Make a meatball sub with melted mozzarella
Nutritional Information
Calories 260 kcal
Protein 22g
Carbs 7g
Fat 16g
Fiber 0.5g
Sugar 0.5g
Sodium 320mg