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.
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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
- 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.
Add the ground beef, panko breadcrumbs, egg, parsley, garlic, salt, and pepper to a medium bowl.
Combine the ingredients together.
Scoop the meat mixture 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.
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.
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.
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
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.
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.
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
Baked Meatballs in Oven
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.
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