The Best Baked Meatballs Recipe
These baked meatballs are perfectly seasoned, juicy on the inside, and crispy on the outside. They’re easy to make, packed with flavor, and ideal for pasta, sandwiches, or as an appetizer. This recipe is a keeper for any occasion!
Ingredients
- 1 lb ground beef (or a mix of ground beef and pork for extra flavor)
- 1 large egg
- ½ cup breadcrumbs (preferably panko for extra texture)
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
For the Sauce (optional):
- 2 cups marinara sauce (store-bought or homemade)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Meatball Mixture:
- In a large mixing bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, oregano, basil, onion powder, red pepper flakes (if using), and salt and pepper.
- Mix everything together gently using your hands or a spoon until just combined. Be careful not to overwork the mixture to keep the meatballs tender.
- Form the Meatballs:
- Using your hands or a cookie scoop, form the meat mixture into meatballs about 1 to 1.5 inches in diameter (you should get around 20-24 meatballs, depending on size).
- Bake the Meatballs:
- Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20-25 minutes, or until the meatballs are golden brown and cooked through (internal temperature should be 165°F/74°C).
- Optional: Simmer in Sauce:
- If you want to serve the meatballs with marinara sauce, heat the sauce in a large skillet over medium heat.
- Once the meatballs are baked, carefully transfer them to the skillet with the marinara sauce. Simmer for an additional 10 minutes to allow the flavors to meld.
- Serve:
- Serve the meatballs hot with spaghetti, on a sub roll for meatball sandwiches, or as an appetizer with toothpicks and extra sauce on the side. Garnish with fresh parsley and extra Parmesan cheese, if desired.
Tips:
- Make Ahead: These meatballs can be made ahead of time. Just store them in the fridge for up to 2 days or freeze them for up to 3 months. Reheat in sauce or in the oven.
- For Extra Moisture: For softer meatballs, add a few tablespoons of milk or water to the mixture.
- Vegetable Variation: Try adding finely grated zucchini or carrots to the meat mixture for added moisture and nutrition.
These baked meatballs are easy to make and can be paired with so many different dishes. They’re a family favorite that’s sure to please everyone!