Easy Baked Meatballs
Introduction
Easy Baked Meatballs are a classic comfort food that’s simple to prepare, deliciously juicy, and versatile enough to pair with pasta, sandwiches, or served as an appetizer. Baking meatballs instead of frying keeps them lighter, less messy, and perfectly browned on the outside while staying tender and flavorful inside. This recipe is beginner-friendly, quick to assemble, and can easily be doubled or frozen for later meals.
Ingredients
- 1 lb ground beef (or a mix of beef and pork for extra flavor)
- ½ cup breadcrumbs (plain or Italian)
- 1 large egg
- ¼ cup milk
- ½ cup Parmesan cheese, grated
- 2 garlic cloves, minced
- 1 small onion, finely grated or chopped
- 2 tbsp fresh parsley (or 1 tsp dried)
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for brushing)
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, breadcrumbs, egg, milk, Parmesan, garlic, onion, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined (do not overmix).
Use your hands or a scoop to shape the mixture into 1–1.5-inch meatballs. Place on the prepared baking sheet.
Brush or drizzle lightly with olive oil for extra browning.
Bake for 18–20 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
Remove from oven and serve hot with marinara sauce, pasta, or as desired.
Description
These Easy Baked Meatballs are tender, juicy, and full of flavor from Parmesan, garlic, and herbs. Baking gives them a crispy golden exterior while locking in moisture inside. They’re a versatile dish—perfect in spaghetti, subs, or as a stand-alone appetizer with dipping sauces.
Tips
Mix gently: Overmixing makes meatballs dense and tough.
Use a scoop: Helps keep meatballs the same size for even cooking.
Add moisture: Breadcrumbs and milk keep the meatballs tender.
Broil at the end: For extra crispiness, broil for 1–2 minutes after baking.
Freeze ahead: Bake, cool, then freeze in a single layer. Reheat directly in sauce or oven.
Variations
Cheesy center: Stuff each meatball with a cube of mozzarella.
Spicy version: Add chili flakes or cayenne pepper.
Chicken or turkey: Swap beef for lean poultry (add extra breadcrumbs for moisture).
Gluten-free: Use gluten-free breadcrumbs or crushed oats.
Herb lovers: Mix in fresh basil, thyme, or oregano for extra freshness.
Correction
A common mistake is baking meatballs without oil, which can make them dry—brushing them lightly with olive oil adds flavor and helps browning. Another error is shaping them too large, which may leave the inside undercooked. Always check internal temperature for food safety.
Enjoy
Serve these Easy Baked Meatballs hot with spaghetti, tuck them into a meatball sub, or enjoy them as party appetizers with toothpicks and dipping sauces. Juicy, flavorful, and satisfying—they’re the kind of dish that always brings comfort to the table.
