Easy Baked Meatballs
Juicy, oven-baked meatballs with Parmesan and herbs, done in about 30 minutes. Great for pasta, subs, or meal prep.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb ground beef
- 0.75 cup plain dry breadcrumbs
- 0.33 cup whole milk
- 0.5 cup grated Parmesan cheese
- 0.5 cup finely chopped onion
- 2 tbsp chopped fresh parsley
- 1.5 tsp garlic powder
- 1 tsp Italian seasoning
- 1.25 tsp kosher salt
- 0.75 tsp black pepper
- 0.25 tsp crushed red pepper flakes optional
- 1 tbsp olive oil for brushing
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a rimmed sheet pan with foil. Lightly oil the surface.
- Stir breadcrumbs and milk in a bowl. Let soak 5 minutes to form a panade.
- Add beef, onion, Parmesan, parsley, garlic powder, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Fold in the soaked breadcrumbs. Avoid overmixing to keep meatballs tender.
- Scoop and roll 1.5-inch meatballs. Arrange on the pan with a bit of space.
- Brush tops with olive oil. Bake 15–18 minutes, until browned and 160°F in the center.
- Broil 1–2 minutes for extra color, if desired. Rest 5 minutes before serving.
- Serve with warm marinara, over pasta, or in toasted rolls.
Notes
Variation: Swap half the beef for pork or turkey, or add a pinch of fennel seeds. To store, chill leftovers airtight up to 4 days or freeze up to 2 months; reheat in sauce until hot.
This recipe is an original creation inspired by classic Easy Baked Meatballs flavors. All ingredient ratios and instructions are independently developed.