The Best Baked Meatballs Recipe

There's something magical about the aroma of baked meatballs filling your kitchen – savory, warm, and utterly comforting. These tender, juicy morsels are cooked to perfection in the oven, with a golden-brown crust that gives way to a soft, flavorful center. It's a meal that feels fancy yet remains simple and approachable.

The first time I made these baked meatballs, I was hosting a dinner party and needed a dish that could feed a crowd without constant attention. They were an instant hit, and I knew I'd found my go-to recipe for easy entertaining. Ready to make your new favorite weeknight dinner? Let’s dive in!

Why You’ll Love This Baked Meatballs Recipe

Get ready to elevate your dinner game with these mouthwatering baked meatballs. They’re everything you want in a meatball – flavorful, moist, and irresistibly satisfying.

First, they’re incredibly easy to prepare. No need to stand over a skillet or worry about splatters – just mix, roll, and bake. It's a foolproof method that ensures perfectly cooked meatballs every time.

They’re also healthier than their pan-fried counterparts, thanks to the oven’s even heat. You still get that delightful crust, but with less oil and effort.

Versatility is the name of the game. These baked meatballs pair beautifully with pasta, make a fantastic sub sandwich filling, or can even shine as an appetizer with a side of marinara sauce.

Finally, they’re great for meal prep. Make a double batch, and you’ll have ready-to-go protein for the week, saving you precious time on those hectic days.

Let’s move on to what makes these meatballs truly shine – the ingredients!

Ingredients Notes

The beauty of this recipe lies in its simple yet carefully chosen ingredients. Each one plays a key role in creating meatballs that are juicy, flavorful, and perfectly balanced.

• Ground Meat: For the best texture and flavor, I recommend a mix of ground beef and pork. The beef provides structure, while the pork adds richness and moisture. Feel free to experiment with turkey or chicken if you prefer leaner options!
• Breadcrumbs: These are essential for binding the meatballs and keeping them tender. I like to use plain breadcrumbs soaked in a bit of milk for extra moisture. Panko breadcrumbs also work well if you prefer a slightly lighter texture.
• Eggs: Just one or two eggs are enough to bind everything together without making the mixture too dense.
• Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty depth to the meatballs. Don’t skip this ingredient – it’s a game-changer!
• Herbs and Spices: A combination of dried Italian seasoning, garlic powder, and a pinch of red pepper flakes creates a well-rounded flavor. For freshness, toss in some chopped parsley or basil.
• Onion and Garlic: Finely diced onion and minced garlic infuse the meatballs with savory goodness. Be sure to sauté them first for a softer texture and mellower flavor.

Finally, you’ll need a large baking sheet lined with parchment paper or a lightly greased wire rack for even cooking. Ready to start cooking? Let’s get to the fun part!

How to Make the Best Baked Meatballs

Making these baked meatballs couldn’t be easier, and the results are absolutely worth it. Follow these steps for perfectly tender and flavorful meatballs every time.

1. Prepare Your Ingredients: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, combine breadcrumbs and a splash of milk, letting them soak for a few minutes to soften.
2. Mix the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, Parmesan cheese, sautéed onion and garlic, and seasonings. Use your hands or a sturdy spoon to gently mix everything together. Be careful not to overmix, as this can make the meatballs tough.
3. Shape the Meatballs: Scoop out portions of the mixture using a small ice cream scoop or tablespoon to ensure uniform sizes. Roll them gently between your palms into balls and place them on the prepared baking sheet, spacing them slightly apart.
4. Bake to Perfection: Bake the meatballs in the preheated oven for 18-20 minutes, or until they’re golden brown and cooked through (internal temperature of 165°F/74°C).
5. Optional Finishing Touch: For an extra burst of flavor, simmer the cooked meatballs in marinara sauce for a few minutes before serving. This step keeps them moist and adds a rich tomato flavor.

With just 30 minutes from start to finish, you’ll have a tray of perfectly baked meatballs ready to enjoy.

Storage Options

One of the best things about this recipe is how well the meatballs store. Whether you’re meal prepping or saving leftovers, here’s how to keep them at their best:

• Refrigerator: Store cooked meatballs in an airtight container in the fridge for up to 4 days.
• Freezer: For longer storage, freeze the meatballs in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months.
• Reheating Tips: To reheat, place the meatballs in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 10 minutes. If reheating from frozen, add 5-7 extra minutes.

Variations and Substitutions

This recipe is endlessly adaptable, making it perfect for all kinds of preferences and dietary needs.

• Lean Protein: Swap the beef and pork for ground turkey or chicken to create a lighter version.
• Spicy Kick: Add a teaspoon of crushed red pepper or diced jalapeños for a spicy twist.
• Gluten-Free: Use gluten-free breadcrumbs to make this recipe celiac-friendly without sacrificing texture.
• Cheesy Surprise: Tuck a small cube of mozzarella inside each meatball for an oozy, cheesy center.
• Herbaceous Flair: Experiment with fresh herbs like thyme, oregano, or dill for unique flavor profiles.

Don’t be afraid to get creative – this recipe is as flexible as it is delicious!

With their tender texture, robust flavor, and effortless preparation, these baked meatballs are destined to become a staple in your home. Try them once, and you’ll be hooked – I know I was!

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