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    Home / Recipes / Appetizers

    Baked Meatballs in Oven

    By Lisa MarcAurele · Apr 2, 2025 · This post may contain affiliate links. See our disclosures.

    Jump to Recipe
    A plate of baked meatballs garnished with parsley, placed next to a small bowl of tomato sauce and a bowl of grated cheese.
    Two images of baked meatballs: the top shows meatballs in a white bowl, garnished with parsley; the bottom shows meatballs with tomato sauce over pasta on a white plate.

    Did you know you can make juicy and flavorful baked meatballs with simple ingredients in just 30 minutes? They are also great for meal prep, pasta, or sub sandwiches.

    A plate of spaghetti with meatballs and tomato sauce, garnished with parsley and grated cheese. A fork is placed in the dish. Two bowls in the background contain sauce and more cheese.

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    Oven-baked meatballs are a staple in my kitchen because they’re quick, easy, and packed with flavor. Whether I’m making a batch for a cozy weeknight dinner or prepping ahead for busy days, they never disappoint. I love how they come out perfectly juicy every time without the hassle of frying!

    These meatballs are especially popular in my home during the colder months when hearty comfort food is a must. They’re a go-to for holiday gatherings, potlucks, and game-day spreads because they’re easy to make in large batches.

    One of the best things about this recipe is how freezer-friendly it is. I often double the batch and freeze half so I have a quick meal ready to go whenever I need it. Just pop them in the air fryer or oven straight from the freezer, and dinner is done with zero stress.

    Ingredients

    Ground meat in a bowl, with garlic cloves, an egg, bread crumbs, salt, pepper, and parsley arranged around it on a white surface.
    • 90% lean ground beef – Provides a good balance of flavor and tenderness without being too greasy.
    • Panko bread crumbs – Helps bind the meatballs together while keeping them light and tender.
    • Egg – Acts as a binder to hold the ingredients together and maintain the meatballs’ shape.
    • Chopped fresh parsley – Adds freshness and a subtle herby flavor to enhance the taste.
    • Minced garlic – Gives a rich, savory depth that complements the meat.
    • Salt – Enhances all the flavors and ensures the meatballs aren’t bland.
    • Freshly ground black pepper – Adds a mild heat and balances the overall seasoning.

    Scroll down to the recipe card for quantities used.

    Instructions

    To start, preheat the oven to 400°F and line a baking pan with parchment paper or a silicone mat. Then, follow these simple step-by-step directions.

    Glass bowl with ground meat, egg, breadcrumbs, parsley, salt, pepper, and minced garlic on a white surface with a red napkin and ice cream scoop nearby.

    Add the ground beef, panko breadcrumbs, egg, parsley, garlic, salt, and pepper to a medium bowl.

    A clear glass bowl containing a mixture of raw ground beef and herbs on a white surface.

    Combine the ingredients together.

    A baking sheet with evenly spaced raw meatballs on parchment paper, garnished with chopped herbs. There's a red and white cloth in the upper corner.

    Scoop the meat mixture and roll into balls with your hands. Place on the prepared baking pan.

    A baking tray with evenly spaced cooked meatballs on parchment paper, garnished with chopped herbs. A red-checkered cloth is partially visible in the corner.

    Bake for 12 to 15 minutes, or until the meatballs are browned and fully cooked.

    Hint: Avoid overmixing the meat. Gently combine the ingredients just until blended. Overmixing can make them dense and tough instead of tender and flavorful.

    Variations

    Here’s how you can easily customize these baked meatballs to suit any taste or cuisine:

    • Swap out the beef for ground turkey or chicken for a lighter option.
    • Add grated Parmesan and Italian seasoning for a classic Italian twist.
    • Change spices. Use cumin, paprika, and oregano for a Mexican-inspired flavor.
    • Try an Asian-style by mixing in soy sauce and ginger.
    • Make them spicy by adding red pepper flakes or chopped jalapeños.
    • Try feta and oregano for a Greek-inspired version.
    • Use gluten-free breadcrumbs or almond flour for a gluten-free alternative.
    A bowl of cooked meatballs garnished with parsley and cheese, surrounded by fresh parsley. In the background are bowls of red sauce and grated cheese.

    Tips

    Top tip: For evenly sized meatballs that cook at the same rate, use a cookie scoop to portion the mixture before rolling.

    • Chill the meat mixture for 15 minutes before rolling to make shaping easier.
    • Line the baking pan with parchment paper for easy cleanup.
    • Don’t overcrowd the pan. Leave space between meatballs for even cooking.
    • Bake on a wire rack over a baking sheet for extra crispy edges.
    • Mix in a splash of milk with the breadcrumbs for extra moisture.
    • Let the meatballs rest for a few minutes after baking to lock in juices.
    A plate of spaghetti topped with meatballs, tomato sauce, and grated cheese, garnished with parsley. A fork is inserted into one of the meatballs.

    Serving suggestions

    These oven-baked meatballs are incredibly versatile and can be served in so many delicious ways. For a classic meal, pair them with spaghetti and marinara sauce for a comforting Italian dinner. If you’re looking for a low-carb option, serve them over zucchini noodles or alongside roasted veggies for a hearty, guilt-free meal. They also pair wonderfully with my chopped Greek salad for a fresh and flavorful contrast.

    I also like to use them for meatball subs! Just tuck them into a toasted hoagie roll, smother them with marinara and melted mozzarella, and you have an easy, crowd-pleasing sandwich. Add some Hawaiian roll sliders for a crowd-pleasing game-day spread.

    For a party appetizer, serve them on toothpicks with a side of dipping sauces like garlic aioli, barbecue sauce, or honey mustard. You can also serve them with my sweet and sour turkey meatballs for some variety.

    Storage

    To store, let the baked meatballs cool completely before placing them in an airtight container. They’ll stay fresh in the refrigerator for up to four days. If you want to freeze them, arrange the cooked meatballs on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container for up to three months.

    Reheating is easy. Just warm them in the oven at 350°F for about 10 minutes or until heated through. You can also reheat them in a skillet with a little sauce to keep them moist or microwave them in 30-second bursts until warmed. If reheating from frozen, bake at 375°F for 15-20 minutes or simmer in the sauce until fully heated.

    FAQs

    How do you keep baked meatballs from drying out?

    To keep them juicy, avoid overmixing the meat, use a binder like breadcrumbs and egg. You should also remove them as soon as they reach an internal temperature of 165°F to avoid overbaking.

    What can I use instead of breadcrumbs?

    For a gluten-free or low-carb option, swap the breadcrumbs for almond flour, crushed pork rinds, or even grated Parmesan to help bind the meatballs while keeping them tender.

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

    Absolutely! You can swap the ground beef for turkey, chicken, or pork, but keep in mind that leaner meats may need added moisture, like a splash of milk or a bit of olive oil, to keep the meatballs tender.

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    Recipe

    A plate of zucchini noodles topped with meatballs, marinara sauce, and grated cheese, garnished with parsley. A fork is piercing a meatball.
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    Baked Meatballs in Oven

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    Enjoy these juicy, flavorful baked meatbalsl made with simple ingredients! Perfect for meal prep, pasta, subs, or a low-carb dinner option.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Appetizer, Main Course
    Cuisine: American
    Servings (Adjustable): 6
    Calories: 193kcal
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    Ingredients

    • 1 ¼ pounds 90% lean ground beef
    • ⅓ cup panko bread crumbs or crushed pork rinds for low-carb
    • 1 large egg
    • 2 tablespoons chopped fresh parsley
    • 3 cloves garlic minced
    • 1 teaspoon salt
    • ¼ teaspoon freshly ground black pepper

    Instructions

    • Preheat the oven to 400°F. Line a baking pan with parchment paper or a silicone mat.
    • In a medium bowl, combine the ground beef, breadcrumbs, egg, parsley, garlic, salt, and pepper.
    • Scoop the meat mixture into 24 (1 ½-tablespoon) amounts and roll into balls with your hands. Place on the prepared baking pan. Bake for 12 to 15 minutes, or until the meatballs are browned and fully cooked.

    Notes

    To freeze the meatballs, when raw or baked, place on a baking sheet and leave in the freezer for about 1 hour. Then transfer the meatballs to a sealed freezer-safe container or bag to freeze for up to 3 months. They can be baked right from the freezer (add about 5 to
    10 minutes to baking time). Fully cooked meatballs can be reheated directly in sauce.

    Nutrition

    Calories: 193kcal | Carbohydrates: 3g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 486mg | Potassium: 335mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 3mg

    Equipment

    measuring cups and spoons
    medium bowl
    meatballer optional
    sheet pan or baking pan

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    About Lisa MarcAurele

    Lisa MarcAurele is a blogger and cookbook author. She created Little Bit Recipes to help people save money by minimizing leftovers when cooking for one or two people. Lisa is also a co-founder of Daily Life Travels, where you can discover new places to visit and things to do. You can sign up for her recipe emails to see all her latest content.

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