There's nothing more comforting than a plate of juicy, flavorful baked meatballs, fresh out of the oven. Perfectly seasoned and baked to golden perfection, these meatballs strike the balance between crispy edges and a tender, moist interior. Whether you serve them over spaghetti, stuff them into a sub roll, or enjoy them as a party appetizer, they’re always a crowd-pleaser.
I discovered this recipe on a chilly weeknight when I needed a quick, satisfying meal for my family. After trying several techniques, I perfected this no-fuss method that guarantees evenly cooked meatballs every single time. Let’s dive into why these meatballs will become a staple in your kitchen.
Why You'll Love This Baked Meatballs Recipe
Get ready to meet your new go-to recipe for delicious, homemade meatballs. These baked meatballs deliver all the flavor of the classic stovetop version without the mess or extra work.
First off, they’re incredibly simple to make. With minimal prep and no need to stand over a hot stove, this recipe is perfect for busy weeknights or when you’re juggling multiple dishes for a dinner party.
Another big plus is the health factor. Baking the meatballs means you can skip the oil splatters and cut back on unnecessary fat while still achieving that beautiful, golden-brown crust.
What’s more, these meatballs are endlessly versatile. They pair beautifully with marinara sauce for a comforting Italian-inspired dinner or can be enjoyed as a protein-packed snack or appetizer on their own.
Finally, this recipe is completely customizable. Whether you prefer beef, pork, turkey, or a mix, you can adapt the ingredients to suit your taste and dietary needs.
Ingredients Notes

The secret to these amazing baked meatballs lies in their carefully selected ingredients. Each one is chosen to add a specific layer of flavor or texture, making every bite irresistible.
The base of the recipe is ground beef. For the best results, opt for a mix of 80/20 (80% lean, 20% fat), which provides enough fat to keep the meatballs moist without making them greasy. If you prefer a leaner option, ground turkey or chicken also works well.
Adding breadcrumbs is essential for binding the mixture and keeping the meatballs tender. Panko breadcrumbs are my go-to for their light, airy texture, but traditional ones work just as well.
To bring everything together, a combination of milk and eggs is used. The milk adds moisture, while the eggs act as a binder, ensuring the meatballs hold their shape during baking.
For a burst of flavor, don’t skimp on the onion and garlic. Grating the onion directly into the mixture releases its juices, which infuse the meat with a subtle sweetness. Minced garlic adds an aromatic punch that’s hard to resist.
Lastly, seasonings like Italian seasoning, parmesan cheese, and a generous pinch of salt and pepper tie it all together. These simple ingredients elevate the meatballs, giving them that crave-worthy taste.
If you have a wire rack and baking sheet, they make a huge difference. The rack allows the heat to circulate around the meatballs, ensuring even cooking and preventing sogginess.
How To Make This Baked Meatballs Recipe

Making these baked meatballs is so easy, you’ll wonder why you didn’t start baking them sooner. Follow these simple steps, and you’ll have perfect meatballs every time.
Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper or set up a wire rack over the baking sheet to catch any drips.
In a large mixing bowl, combine your ground beef, breadcrumbs, milk, egg, grated onion, minced garlic, parmesan cheese, and seasonings. Mix gently with your hands until everything is just combined, being careful not to overmix, which can make the meatballs dense.
Using a cookie scoop or your hands, form the mixture into balls about 1 ½ inches in diameter. Place them evenly spaced on the prepared baking sheet or wire rack.
Bake the meatballs in the preheated oven for 18-20 minutes, or until they’re golden brown and cooked through. You’ll know they’re done when an instant-read thermometer inserted into the center reads 165°F.
While the meatballs bake, you can prepare your favorite marinara sauce for serving. Once out of the oven, let the meatballs rest for a couple of minutes before serving, so they retain their juices.
From start to finish, this recipe takes about 30 minutes, making it a quick and reliable option for any occasion.
Storage Options
These baked meatballs are fantastic for meal prep or leftovers, storing beautifully in the fridge or freezer.
To refrigerate, let the meatballs cool completely and transfer them to an airtight container. They’ll keep well for up to 4 days, making them perfect for easy lunches or dinners later in the week.
For longer storage, freeze the meatballs on a baking sheet until firm, then transfer them to a freezer-safe bag or container. Frozen meatballs stay fresh for up to 3 months and can be reheated straight from the freezer.
When it’s time to reheat, you can warm them in the oven at 350°F for about 10 minutes or simmer them gently in sauce on the stovetop. Either method will keep them tender and juicy.
Variations and Substitutions
One of the best things about this baked meatballs recipe is how adaptable it is. With just a few tweaks, you can create endless variations to suit your mood or dietary preferences.
For a lighter option, use ground turkey or ground chicken instead of beef. Both produce equally delicious results while cutting back on fat.
Want to add a touch of spice? Incorporate a pinch of red pepper flakes or swap Italian seasoning for Cajun spices to give the meatballs a bold kick.
If you’re gluten-free, substitute the breadcrumbs with gluten-free panko or crushed rice crackers. For dairy-free meatballs, simply omit the parmesan cheese and use a non-dairy milk alternative.
For extra veggies, finely grated zucchini or carrots can be mixed into the meatball mixture. Not only does this sneak in some nutrients, but it also keeps the meatballs incredibly moist.
Finally, feel free to experiment with different herbs and cheeses. Fresh parsley, basil, or even a hint of oregano can add a fresh, vibrant flavor, while sharp cheddar or feta cheese brings a unique twist.
With these easy baked meatballs, the possibilities are truly endless. Once you try them, they’ll become a beloved part of your recipe collection. So grab your ingredients, roll up your sleeves, and get ready to enjoy the best meatballs you’ve ever had!
PrintThe Best Baked Meatballs Recipe
Discover the best baked meatballs recipe with a juicy, flavorful center and a crisp outer crust. Made with simple ingredients, these meatballs are perfect for spaghetti dinners, meatball subs, or as an appetizer. Baked, not fried, for a healthier option without sacrificing taste!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- ½ lb ground pork
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup milk
- 1 large egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, milk, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
- Shape the mixture into 1 ½-inch meatballs and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the meatballs are browned and cooked through (internal temperature of 165°F/74°C).
- Remove from the oven and garnish with fresh parsley before serving.
Notes
- For extra flavor, sear the meatballs in a skillet before baking.
- These meatballs freeze well for up to 3 months.
- Adjust seasonings to your taste.
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 290
- Sugar: 1g
- Sodium: 410mg
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