Basic Baked Meatballs (Oven-Baked)
These baked meatballs are easy, evenly browned, and mess-free—no skillet required.
If you’ve ever put off making meatballs because of the splatter or crumbling in the pan, these basic baked meatballs are for you. The meatballs are cooked on a rack for even browning without flipping—and there’s no greasy cleanup afterward.
These meatballs use basic pantry ingredients—breadcrumbs, Parmesan, herbs, and garlic—to create a tender texture and savory flavor that works well with pasta, sandwiches, or even as a standalone appetizer. The recipe is also easy to customize. Use Italian seasoning in place of basil and oregano, or seasoned breadcrumbs for a flavor boost. Serve them with pasta and marinara, pile them into hoagie rolls, or enjoy them with a dipping sauce for a casual appetizer.
Whether you’re tossing them in marinara, serving them with gravy, or using them in soups or casseroles, these baked meatballs are versatile, reliable, and always satisfying. They’re easy enough for beginners, yet flavorful enough to become a staple in your kitchen.
What You’ll Like About This Recipe
Even, hands-off cooking. Baking the meatballs on a rack ensures they brown evenly on all sides without needing to turn them. It also allows excess fat to drip away for a cleaner finish.
Tender, flavorful texture. Parmesan, herbs, and breadcrumbs season the mixture and help the meatballs stay moist while baking, producing a soft, juicy interior.
No stovetop splatter. Since the meatballs bake entirely in the oven, cleanup is simple, and you avoid the oil popping and mess that comes with pan-frying.
Great for meal prep. These meatballs freeze beautifully and reheat well, making them a perfect make-ahead option for busy weeks.
Adaptable to different dishes. Serve them with spaghetti, tuck them into subs, simmer them in sauce, or enjoy them as an appetizer—they fit easily into many meals.
Ingredient Notes
- Egg: Acts as a binder to help the meatballs keep their shape and maintain a tender texture.
- Ground beef: Use 85% to 90% lean for the best balance of moisture and flavor. Too lean and the meatballs become dry; too fatty and they may shrink excessively.
- Parmesan cheese: Adds savory depth and a hint of umami. Freshly grated Parmesan melts more evenly into the mixture.
- Dried basil and oregano: Classic Italian-style seasonings that give the meatballs gentle herbal notes.
- Salt and pepper: Simple but essential—season evenly to bring out the flavors in the beef and cheese.
- Garlic: Fresh minced garlic provides aromatic depth without overpowering the meatballs.
- Plain dry breadcrumbs: Help absorb moisture and maintain a soft, cohesive texture. Italian breadcrumbs work too, but reduce added seasonings accordingly.
How to Make It
- Preheat the oven and set up a rack-lined baking sheet.
- Mix the egg, ground beef, cheese, herbs, salt, pepper, garlic, and breadcrumbs in a bowl until evenly combined.
- Shape the mixture into meatballs of uniform size.
- Arrange on the rack and bake until fully cooked and lightly browned.
Pro Tips
- Mix the meat gently to avoid compacting the mixture. Overmixing can make the meatballs dense rather than tender.
- Use a small cookie scoop to portion the meatballs evenly. This helps them cook uniformly and keeps the sizes consistent.
- Moisten your hands with water or oil before shaping the meatballs to prevent sticking and create smooth, round surfaces.
- Let the meatballs rest for a few minutes after baking. This helps them firm up and makes them easier to transfer without breaking.
- If you plan to simmer the meatballs in sauce, slightly underbake them so they finish cooking gently in the sauce.
Recipe Variations
- Italian-style meatballs.
Add chopped fresh parsley, replace some of the breadcrumbs with soaked bread, and include a pinch of crushed red pepper for added flavor. - Turkey or chicken meatballs.
Substitute lean poultry and add a bit more moisture—like a tablespoon of olive oil or milk—to keep them from becoming dry. - Cheesy center meatballs.
Place a small cube of mozzarella inside each meatball before shaping for a melty surprise. - Gluten-free version.
Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs. - Herb-forward meatballs.
Add fresh basil, oregano, or thyme for a brighter, more aromatic profile.
Serving Suggestions
- Add to hoagie rolls with provolone and sauce for meatball subs.
- Serve with spaghetti and marinara for a classic meatball dinner.
- Pair with cheddar mashed potatoes or buttered noodles for a hearty dinner.
- Pair with toothpicks and dipping sauce for an easy appetizer.
How to Store
Refrigerate: Cool the baked meatballs completely and store them in an airtight container for up to 4 days. They reheat well without losing moisture.
Freeze: Arrange cooled meatballs on a baking sheet and freeze until firm. Transfer to freezer bags or containers and freeze for up to 3 months. Label with the date.
Reheat: Warm meatballs in a saucepan of sauce, in a covered dish in the oven, or in the microwave. Add a splash of broth or sauce if reheating without liquid.
Frequently Asked Questions
Basic Baked Meatballs
Ingredients
- 1 large egg
- 1 1/2 pounds ground beef, 85% to 90% lean
- 1/3 cup grated Parmesan cheese
- 1 teaspoon dried leaf basil
- 1/4 teaspoon dried leaf oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 clove garlic, crushed and finely minced
- 1/3 cup breadcrumbs, plain dry
Instructions
- Prepare the oven and pan. Preheat the oven to 375°F and line a large rimmed baking sheet with foil. Place a cooling rack in the pan.
- Make the meatball mixture. Whisk the egg in a large bowl. Add the ground beef, Parmesan cheese, basil, oregano, salt, pepper, garlic, and breadcrumbs. Mix until thoroughly blended.
- Shape the meatballs. Shape the meat mixture into uniform 1-inch meatballs and arrange them on the rack.
- Bake. Bake the meatballs for about 20 minutes, or until the meatballs reach the minimum safe temperature of 160°F. If using ground turkey or chicken, bake to 165°F.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
