The Best Baked Meatballs Recipe

There's nothing quite like the comfort of homemade meatballs, baked to perfection and bursting with flavor. Tender, juicy, and packed with savory seasonings, these baked meatballs are sure to become a staple in your kitchen.

I first fell in love with this recipe on a chilly weekend, looking for something hearty yet simple to prepare. What started as a last-minute dinner idea quickly turned into a family favorite, with everyone eagerly reaching for seconds.

Let’s dive into what makes these meatballs so special!

Why You'll Love This Baked Meatballs Recipe

Get ready to meet your new go-to recipe for all occasions. These baked meatballs are easy to make, packed with flavor, and perfect for any meal plan.

First, they're incredibly versatile. Whether you want to serve them with pasta, on a sub, or as an appetizer, these meatballs fit the bill. The balance of Italian seasonings and tender texture makes them a crowd-pleaser every time.

Baking them is a game-changer. Say goodbye to the mess and hassle of frying! Baking gives you perfectly cooked, evenly browned meatballs without the extra oil, and cleanup is a breeze.

They’re also make-ahead friendly. You can prepare the mixture in advance or bake a big batch and freeze them for quick meals down the road. Talk about saving time!

Finally, they’re healthier than you might expect. Using lean ground meat and baking instead of frying makes these meatballs a lighter option without sacrificing flavor.

Ready to give these meatballs a try? Let’s talk ingredients.

Ingredients Notes

The secret to these irresistible baked meatballs lies in the combination of simple, fresh ingredients. Each one plays a role in creating that perfect bite.

Start with ground meat. A mix of ground beef and pork is my favorite for the ideal balance of flavor and texture, but you can use just beef or substitute with ground turkey for a leaner option.

Breadcrumbs and milk are key for creating a soft, tender texture. Soaking the breadcrumbs in milk (a process called a panade) ensures your meatballs stay moist and don’t dry out while baking.

Parmesan cheese adds a salty, umami kick. Grating your own Parmesan fresh is worth it for the best flavor, but pre-grated works in a pinch.

Don’t skimp on the seasonings. A mix of garlic, onion, parsley, and Italian seasoning brings out a classic, savory flavor profile that complements any dish.

Lastly, you’ll need an egg to bind everything together. It helps hold the meatballs’ shape and ensures they don’t fall apart in the oven.

For equipment, a large mixing bowl and a parchment-lined baking sheet are all you need to make this recipe a breeze.

How To Make This Baked Meatballs Recipe

Making these meatballs is simple, and the results are worth every step. Here’s how to make them perfectly every time.

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup.

Next, prepare the panade by combining your breadcrumbs and milk in a large mixing bowl. Let this mixture sit for a few minutes until the breadcrumbs soak up the milk completely.

Add the ground meat, Parmesan cheese, minced garlic, diced onion, parsley, Italian seasoning, egg, and a generous pinch of salt and pepper to the bowl. Use your hands to mix everything gently until just combined—overmixing can make the meatballs tough.

Shape the mixture into 1 ½-inch balls, placing them evenly spaced on the prepared baking sheet. You should get about 20-25 meatballs, depending on their size.

Bake the meatballs in the preheated oven for 18-20 minutes, or until they’re golden brown and cooked through. If you’d like them a little crispier, you can finish them under the broiler for 1-2 minutes.

Once done, let the meatballs rest for a few minutes before serving to lock in their juices.

These meatballs are quick to make and ready in under 30 minutes, making them perfect for busy weeknights or meal prep.

Storage Options

These baked meatballs are fantastic for meal prep and store beautifully. Here’s how to keep them fresh and ready to enjoy.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. They reheat wonderfully in the oven or microwave—just add a splash of marinara sauce to keep them moist.

For longer storage, freeze the meatballs after they’ve cooled. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, and they’ll keep for up to 3 months.

To reheat frozen meatballs, let them thaw in the fridge overnight, then bake at 375°F until heated through. You can also reheat them directly in a simmering sauce for a quick dinner solution.

Variations and Substitutions

This recipe is a blank canvas for creativity, so feel free to customize it to your liking.

For a leaner version, substitute the beef and pork with ground turkey or chicken. Just be mindful that leaner meats can dry out more easily, so watch the cooking time closely.

Add a flavor twist with spices like smoked paprika or cumin for a slightly smoky kick.

If you’re avoiding gluten, swap out the breadcrumbs for gluten-free breadcrumbs or almond flour.

Want to sneak in some extra veggies? Finely grated zucchini or carrot blends seamlessly into the mixture without altering the flavor.

For a cheesy surprise, try stuffing each meatball with a small cube of mozzarella. The gooey center is sure to impress!

This recipe is endlessly adaptable, so don’t be afraid to get creative and make it your own.

There you have it—the ultimate baked meatballs recipe that’s easy, delicious, and endlessly versatile. What will you pair them with first?

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