Basic Baked Meatballs (Oven-Baked)

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.

This base recipe is 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.

Ingredient Notes

• Ground beef: Use 85% to 90% lean for juicy, flavorful meatballs that don’t dry out.
• Parmesan cheese: Adds richness and saltiness—freshly grated is best.
• Basil and oregano: Give the meatballs a classic Italian flavor.
• Breadcrumbs: Help bind the mixture. Swap in seasoned breadcrumbs for a shortcut.
• Egg: Holds everything together.
• Garlic: Use fresh for the best flavor, or substitute with 1/4 teaspoon garlic powder.

How to Make Basic Baked Meatballs

1. Start by preheating the oven to 375°F and lining a baking sheet with foil. Set a rack inside the pan and spray it lightly with oil.
2. Whisk the egg in a mixing bowl, then add the ground beef, Parmesan, herbs, salt, pepper, garlic, and breadcrumbs. Mix gently until everything is combined—don’t overwork the meat.
3. For even cooking, shape the meat into uniform balls using a small cookie scoop or tablespoon. Wetting your hands can help prevent sticking.
4. Arrange the meatballs on the rack and bake for about 20 minutes, or until they reach an internal temperature of 160°F (165°F if there’s any poultry in the mix).

Quick Tips for Success

• Use a scoop. A 1-tablespoon cookie scoop makes shaping fast and ensures uniform size.
• Test for seasoning. Before shaping all the meatballs, cook a small patty in a skillet or microwave to taste and adjust seasoning if needed.
• Don’t overmix. Gently combine the ingredients to keep the texture tender.

Recipe Variations

• Use ground turkey. Substitute ground turkey for a slightly lighter option—cook to 165°F.
• Add herbs or onions. Mix in chopped parsley, green onions, or a pinch of crushed red pepper.
• Try cheese-filled. Stuff each meatball with a cube of mozzarella before baking.
• Make them mini. Use a smaller scoop and reduce baking time slightly for appetizer-size bites.

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 toothpicks and dipping sauce for an easy appetizer.

Basic Baked Meatballs

Diana

Baking the meatballs means less mess and easier cleanup! Plus, they’re evenly browned and perfectly cooked without constant turning.

No ratings yet

Servings 6 servings

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Course Appetizer, Main Dish, Meatballs

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Ingredients

  

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• 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 plain dry bread crumbs

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.

Keyword baked meatballs, ground beef, meatballs

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