The Best Baked Meatballs Recipe

There's nothing quite like biting into a perfectly baked meatball – tender, juicy, and bursting with flavor. Whether you’re serving them over a bed of spaghetti or as the star of a meatball sub, these baked beauties are guaranteed to be a crowd-pleaser.

I’ve been on a mission to perfect my meatball recipe ever since my grandmother shared her secret ingredients with me. After countless tweaks and taste tests, I’ve landed on a version that’s simple to make, versatile, and always a hit with my family.

Why You’ll Love This Baked Meatballs Recipe

Get ready to add this recipe to your weekly rotation. These baked meatballs are more than just a time-saver – they’re a delicious, no-fuss option for busy nights.

They’re healthier without sacrificing flavor. Baking the meatballs means you get all the delicious browning you’d expect from frying, but without the added oil.

Quick and easy cleanup! With just a baking sheet and a bowl for mixing, you’ll spend less time scrubbing and more time enjoying your meal.

Perfectly tender every time. The combination of ground meat, breadcrumbs, and a splash of milk ensures your meatballs are never dry. Plus, the oven’s consistent heat makes cooking foolproof.

Family-friendly and versatile. These meatballs work beautifully in everything from spaghetti dinners to meatball sliders. Make a big batch and freeze some for later – future you will thank you!

Ready to see how it all comes together? Let’s dive into the ingredients!

Ingredients Notes

The magic of these baked meatballs lies in the thoughtful combination of pantry staples and fresh ingredients. Here’s what you’ll need:

Ground meat: A blend of ground beef and pork is my favorite for the juiciest meatballs with just the right amount of flavor. If you prefer, you can use all beef or even ground turkey for a lighter option.

Breadcrumbs: Opt for plain or Italian-seasoned breadcrumbs to add texture and keep the meatballs moist. For a gluten-free option, almond flour or gluten-free breadcrumbs work wonderfully.

Parmesan cheese: Freshly grated Parmesan adds a nutty, savory depth to each bite. Skip the pre-grated kind – trust me, it makes a difference!

Garlic and onion: Minced garlic and grated onion are non-negotiable for flavor. Grating the onion ensures it blends seamlessly into the mixture.

Eggs: These act as a binder, holding the meatballs together. One or two is all you’ll need, depending on your batch size.

Milk: A splash of milk keeps the meat mixture moist and tender. Don’t skip this step!

You’ll also need a large mixing bowl, a baking sheet lined with parchment paper, and a cookie scoop for evenly-sized meatballs.

How To Make This Baked Meatballs Recipe

Making these baked meatballs is as simple as mix, shape, and bake. Here’s how to do it:

1. Preheat your oven and prepare your pan. Start by setting your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Combine your ingredients. In a large bowl, mix together ground meat, breadcrumbs, grated Parmesan, minced garlic, grated onion, eggs, milk, and a pinch of salt and pepper. Use clean hands to gently mix everything together until just combined – overmixing can make your meatballs tough.
3. Shape the meatballs. Using a cookie scoop or your hands, form the mixture into evenly-sized balls. Aim for about 1 ½ inches in diameter for the perfect balance of size and cooking time. Place them on the prepared baking sheet, leaving a little space between each one.
4. Bake to perfection. Pop the tray into the preheated oven and bake for 18-20 minutes, or until the meatballs are golden brown and cooked through (internal temperature should reach 160°F).
5. Serve and enjoy! Pair your meatballs with marinara sauce and spaghetti, or get creative – they’re delicious in soups, sandwiches, or even as appetizers with a side of dipping sauce.

Storage Options

These baked meatballs are as practical as they are delicious, storing beautifully for later use.

Refrigerate: Store cooled meatballs in an airtight container in the fridge for up to 4 days. Simply reheat them in the oven or microwave for a quick meal.

Freeze: Place cooked and cooled meatballs on a baking sheet, freeze until firm, then transfer them to a freezer-safe bag. They’ll stay good for up to 3 months!

Reheat: Frozen meatballs can go straight into a simmering sauce to heat through. Alternatively, warm them in the oven at 350°F for 15-20 minutes.

Variations and Substitutions

This recipe is incredibly versatile, making it easy to adapt to your preferences.

• Meat options: Swap the ground beef and pork for chicken, turkey, or plant-based meat for a lighter or vegetarian version.
• Flavor twists: Add chopped fresh herbs like parsley or basil for a pop of freshness, or experiment with spices like smoked paprika or cumin for a unique flavor profile.
• Cheese-filled: Stuff each meatball with a small cube of mozzarella for a gooey, melty surprise.
• Gluten-free: Replace breadcrumbs with almond flour or gluten-free breadcrumbs for a celiac-friendly option.

Don’t be afraid to get creative – this recipe is a blank canvas for your culinary imagination!

Ready to make the best baked meatballs you've ever had? This recipe is quick, easy, and guaranteed to be a hit with everyone at the table. Once you try it, you’ll never go back to store-bought!

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