The Best Baked Meatballs Recipe

There’s nothing like a plate of juicy, tender baked meatballs fresh out of the oven. These meatballs are perfectly seasoned, easy to make, and versatile enough for spaghetti, subs, or appetizers.

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I first perfected this recipe after trying to find a foolproof way to get flavorful meatballs without standing over a hot skillet. Baking them in the oven delivers consistent results every time, and they’ve become a staple in my kitchen. Let’s explore why this recipe will quickly become your go-to for meatballs!

Why You’ll Love This Baked Meatballs Recipe

If you’re a fan of hearty, flavorful meatballs, this recipe is about to change your life. Here’s why:

• Effortless and mess-free: Baking meatballs eliminates the hassle of frying, giving you tender, evenly cooked results without the splatter.
• Perfectly juicy every time: The oven’s consistent heat ensures that every meatball stays moist and delicious.
• Great for meal prep: These meatballs freeze beautifully, making them a fantastic option for make-ahead meals.
• Endlessly versatile: Serve them over pasta, stuff them in a sub, or toss them in a sweet-and-savory glaze as an appetizer. The options are endless.

Once you try this recipe, it’ll become your go-to method for making meatballs from scratch!

Ingredients Notes

Creating the best baked meatballs starts with quality ingredients that pack in maximum flavor. Here’s what you’ll need:

• Ground beef and pork: A 50/50 blend of ground beef and ground pork provides the perfect balance of flavor and fat. You can adjust the ratio based on your preferences.
• Breadcrumbs: Use plain or Italian-seasoned breadcrumbs to help bind the meatballs and add texture. Panko is a great alternative for a lighter bite.
• Eggs: These act as a binder to hold the meatballs together while baking.
• Parmesan cheese: Adds a rich, salty, and umami kick to the meat mixture. Freshly grated is best!
• Onion and garlic: Finely minced onion and garlic infuse the meatballs with classic Italian flavors. Sautéing them first softens their bite.
• Milk: Keeps the meatballs moist and tender by adding just the right amount of hydration.
• Italian seasoning: A mix of oregano, basil, and thyme enhances the overall flavor profile.
• Salt and pepper: Essential for seasoning the meat mixture.

Optional but delicious: chopped fresh parsley for added color and brightness. You’ll also need a baking sheet and parchment paper for easy cleanup.

How to Make the Best Baked Meatballs

Making meatballs in the oven is straightforward and ensures consistent results every time. Here’s how to do it:

1. Preheat the oven
   Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Sauté the aromatics
   Heat a small skillet over medium heat with a drizzle of olive oil. Sauté the minced onion and garlic until softened and fragrant, about 3-4 minutes. Let cool slightly before adding to the meat mixture.
3. Prepare the meat mixture
   In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, eggs, Parmesan cheese, milk, Italian seasoning, and the sautéed onion and garlic. Season generously with salt and pepper. Mix gently with your hands until just combined; overmixing can make the meatballs dense.
4. Shape the meatballs
   Use a cookie scoop or your hands to form the mixture into 1 ½-inch balls. Arrange them on the prepared baking sheet, spacing them about an inch apart.
5. Bake to perfection
   Bake the meatballs for 18-20 minutes, or until they’re golden brown and reach an internal temperature of 165°F (74°C). Rotate the baking sheet halfway through for even cooking.
6. Serve and enjoy
   Serve the meatballs immediately with your favorite marinara sauce, over pasta, or as an appetizer with dipping sauce. Garnish with chopped parsley and extra Parmesan if desired.

Storage Options

These baked meatballs are ideal for meal prep, and they store beautifully:

• Refrigerator: Store in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.
• Freezer: Place cooled meatballs on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm meatballs in marinara sauce on the stovetop, in the oven at 350°F (175°C), or in the microwave on medium power.

Variations and Substitutions

This recipe is incredibly versatile, allowing for endless adaptations to suit your preferences:

• Meat options: Swap the beef and pork blend for ground turkey, chicken, or plant-based ground meat for a lighter alternative.
• Gluten-free: Use gluten-free breadcrumbs and check that your Parmesan and seasonings are gluten-free.
• Spicy twist: Add a pinch of red pepper flakes or a few dashes of hot sauce to the meat mixture for a spicy kick.
• Cheese-stuffed: Insert a small cube of mozzarella into the center of each meatball for a cheesy surprise.
• Herbaceous touch: Add chopped fresh basil, parsley, or oregano to the meat mixture for even more flavor.

Whether you’re preparing a classic spaghetti dinner or whipping up a crowd-pleasing appetizer, these baked meatballs are sure to hit the spot. With their juicy texture, rich flavor, and easy preparation, they’ll quickly become a family favorite. Try them tonight and enjoy the simplicity of this no-fail recipe!

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