Baked Meatballs

These perfectly baked meatballs are juicy on the inside, crispy on the outside, and packed with flavor. Whether you're serving them with spaghetti, on a sub roll, or as an appetize this recipe is sure to be a hit.

Seasoned to perfection with spices and herbs that are easy to find and ready between 30 - 40 minutes. Whenever I think of eating meatballs, a bowl of spaghetti with some marinara sauce comes to mind and trust me, it's a delicious one. Homemade meatballs taste much better than store bought frozen meatballs.

Why You’ll Love This Recipe

This baked meatball recipe is not only simple but also versatile. It’s perfect for meal prep, easy dinners, or even casual gatherings. Baking rather than frying means less mess and fewer calories, without sacrificing flavor or texture. Give these meatballs a try and watch them become a new family favorite!

Baked Meatballs Ingredients

• Ground Beef: You need ground or minced beef. You can add half potion of pork or veal. Either frozen or fresh will work. Allow frozen to thaw in the refrigerator.
• Egg: Adds moisture to meatballs making them extra juicy . Also acts as a binder to the mixture.
• Breadcrumbs: a slice of bread mixed with liquid milk for juice baked meat balls
• Onion: Fresh onion pops up that inviting flavor of the meatballs.
• Fresh Herbs: If using dried herbs, I recommend using some fresh herbs too for perfect taste and flavor. I used parsley
• Salt, Pepper and Paprika, Garlic powder, Seasoning powder: For overall taste.

How to make Baked Meatballs

1. Preheat Your Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

2. Combine Ingredients

In a large mixing bowl, combine the ground beef, bread in milk, egg, garlic powder, finely chopped onion, parsley, salt, and pepper. Mix until all ingredients are just combined. Be careful not to overmix, as this can make the meatballs dense.

3. Shape the Meatballs

Using your hands or a small cookie scoop, shape the mixture into meatballs, about 1 to 1.5 inches in diameter and mold with your greased palms. Place each meatball on the prepared or lined baking sheet, spacing them about 1 inch apart. This allows them to cook evenly and develop a crispy exterior.

4. Bake the Meatballs

Drizzle or lightly brush the meatballs with oil. This helps them achieve a golden-brown crust. Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and have an internal temperature of 160°F (71°C). If you like a crispier exterior, you can broil them for an additional 2-3 minutes at the end.

5. Serve and Enjoy

These meatballs are incredibly versatile. Serve them over your favorite pasta with marinara sauce, on a sub roll with melted cheese for a classic meatball sub, or as an appetizer with toothpicks and your favorite dipping sauce.

Tips for Perfect Baked Meatballs

Seasoning Variations: Feel free to add additional spices or herbs to suit your taste. Red pepper flakes can add a bit of heat, and fresh basil can provide a burst of fresh flavor.

For Extra Juiciness: Use a mix of beef and pork. Pork adds extra fat and flavor.

Breadcrumbs: If you don’t have breadcrumbs, you can use crushed crackers or panko breadcrumbs.

Milk Substitute: If you're dairy-free, you can substitute almond milk or another non-dairy milk.

What can I serve with baked meatballs?

Baked meatballs are incredibly versatile! Serve them with:

• Spaghetti and marinara sauce
• In a meatball sub with melted cheese
• With a side of garlic bread
• As an appetizer with dipping sauces like BBQ or marinara
• On top of a salad or in a wrap

Storage and Reheating

Freezing: Freeze meatballs in a single layer on a baking sheet, then transfer to a freezer bag or container. They can be frozen for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 20-25 minutes or until heated through.

Refrigeration: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.

Frequently Asked Questions (FAQs) About Perfectly Baked Meatballs

1. Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken can be used as a leaner alternative to ground beef. Just be sure to monitor the baking time, as leaner meats may cook a bit faster. Adding a bit of extra moisture (like a tablespoon of olive oil or some extra milk) can help keep them tender.

2. How do I make gluten-free meatballs?

To make the meatballs gluten-free, simply substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also use oats if you prefer a more wholesome option. Ensure all other ingredients are gluten-free as well.

3. Can I freeze the meatballs?

Yes, you can freeze meatballs! To freeze, arrange them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer bag or airtight container and store for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for 20-25 minutes or until thoroughly heated.

4. How do I prevent my meatballs from being dry?

To avoid dry meatballs, ensure you don’t overmix the ingredients. Adding ingredients like milk and grated cheese helps retain moisture. Also, baking them at the right temperature ensures they stay juicy without drying out.

5. What is the best way to check if the meatballs are done?

The most reliable way to check if meatballs are cooked through is to use a meat thermometer. The internal temperature should reach 160°F (71°C). If you don’t have a thermometer, cut one open to ensure it's no longer pink in the center.

6. Can I bake meatballs on a wire rack?

Yes, you can place the meatballs on a wire rack set over a baking sheet. This allows the heat to circulate around the meatballs, which can result in a crispier exterior. Just make sure to lightly grease the rack to prevent sticking.