If you’re craving a hearty dinner that’s both comforting and convenient, these baked meatballs oven easy recipes are about to become your new favorite go-to. With minimal prep and maximum flavor, you’ll be amazed at how effortlessly you can whip up a delicious meal—read on to discover the secrets to perfectly juicy, golden-brown meatballs straight from the oven.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Baked Meatballs Oven Easy
Description
These easy baked meatballs are the coziest kind of homemade meal — simple, flavorful, and ready in under half an hour. I’ve made them dozens of times for family dinners, meal prep Sundays, and even potlucks. Juicy inside with a lightly crisped exterior, these meatballs are full of savory goodness from garlic, Parmesan, and herbs.
The best part? They are baked, not fried, saving you time and stovetop mess. If you have kids, these are great for little hands too. They can help mix the meat or shape the balls — just try not to sneak too many raw dough samples.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Perfectly moist every time without grease splatter
- Versatile — use whatever ground meat you like
- Batch-friendly for freezer meals or future dinners
- Family approved and picky-eater friendly
Serving and Storage Tips
Leftovers are gold with these. Store baked meatballs in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in a 350 degree oven for 10 minutes or in the microwave with a damp paper towel to prevent drying out.
For freezer storage, first let the meatballs cool completely. Freeze them individually on a tray until solid, then transfer to a storage bag. They’ll keep well frozen for up to 3 months. Reheat directly from frozen in a 375 degree oven for 20 to 25 minutes. Also feel free to prep the raw mixture ahead and refrigerate overnight before baking fresh.
Ingredients
- 1 pound ground beef 80 percent lean
- 1 large egg
- 1 half cup Italian-style breadcrumbs
- 1 third cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Half teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 quarter cup milk
- Olive oil spray or a small amount of oil for greasing
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper or foil
- Mixing spoon or hands
- Meat thermometer optional
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment or foil and lightly spray or grease it. This not only makes cleanup easier but also helps the meatballs brown on the bottom.
- Mix the ingredients. In a large mixing bowl, combine ground beef, egg, breadcrumbs, Parmesan, garlic, onion powder, oregano, salt, pepper, parsley, and milk. I always recommend gently folding the ingredients together by hand. It gives you more control and keeps the texture tender.
- Form the meatballs. Scoop out about two tablespoons at a time and shape into balls. If the mixture feels sticky, lightly wet your hands. Space them about one inch apart on your prepared sheet so they cook evenly.
- Bake for 18 to 20 minutes. You are looking for a golden color on top and an internal temperature of around 160 degrees Fahrenheit. I like to rotate the pan halfway through to encourage even browning.
- Rest and serve. Let the meatballs sit for a few minutes before digging in. This locks in the juices. Serve with pasta, sandwich rolls, or dip in warm marinara sauce.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen ground meat for this recipe?
Yes, just make sure the meat is fully thawed before mixing so everything blends evenly. Cold meat will not bind well with breadcrumbs and egg.
What type of meat works best?
Ground beef gives the richest flavor, but ground turkey or chicken are great leaner options. Sometimes I mix ground beef with pork for extra moisture and taste.
How do I make the meatballs extra juicy?
The milk and egg are key, but using meat with a bit of fat helps as well. Do not overbake them and let them rest after cooking to retain moisture.
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Baked Meatballs Oven Easy
Ingredients
- 1 pound ground beef 80% lean
- 1 large egg
- 1/2 cup Italian-style breadcrumbs
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1/4 cup milk
- Olive oil spray or a small amount of oil for greasing
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200°C). Line a baking sheet with parchment paper or foil and lightly grease it with oil.
- In a large mixing bowl, add the ground beef, egg, breadcrumbs, Parmesan, garlic, onion powder, oregano, salt, black pepper, parsley, and milk.
- Mix everything until just combined, using clean hands or a spoon. Do not overmix to keep the meatballs tender.
- Scoop out about two tablespoons of the mixture at a time and roll into balls. Place them on the prepared baking sheet about one inch apart.
- Bake in the preheated oven for 18 to 20 minutes, or until golden brown and cooked through (internal temperature should reach 160°F/71°C).
- Let the meatballs rest for a few minutes before serving. Serve with your favorite sauce, pasta, in sandwiches, or enjoy them on their own.
