Baked Meatball Recipe + Video

This baked meatball recipe is perfect for pasta dinners, sandwiches, or appetizers! Skip the mess of pan frying and oven bake them instead!

 

Our family's favorite Italian meatballs are loaded with fresh herbs and cheese, and they're a snap to make in the oven. 

You'll have SO much less mess making them this way than with a skillet of oil.

They're small enough in size that you can use them for appetizers like grape jelly meatballs or to make meatball subs.

Or, you can make a roasted tomato sauce or some marinara sauce to serve with them on a plate of pasta. But honestly, there is truly no need for sauce. 

They're tender and juicy, even without sauce. This is a simple, no-fuss recipe and it makes a magnificent comfort food meal!

Baked meatball recipe notes

• Don't over mix the ingredients. Mix the ingredients until they're JUST combined. Over mixing will cause the meatballs to be dry and tough.

• Substituting dry herbs - You can substitute dry herbs and spices for the fresh ones if you need to. Substitute the following:

1 tablespoon dried Italian seasoning for the fresh herbs

1 teaspoon garlic powder for the fresh garlic 

1 teaspoon onion powder for the fresh onion

• Don't handle the mixture too much. Use a portioning or ice cream scoop to make uniform-size meatballs. This way, you will handle them less, and they will cook evenly.

• Oil your hands. If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.

HOW TO FREEZE MEATBALLS

Make a few batches of the baked meatball recipe, then freeze them for easy meal prep later.

You can freeze the meatballs raw OR bake them in the oven before freezing.

• To freeze baked meatballs- After cooking, let them cool down to room temperature. Then, transfer them to a freezer-safe storage bag. 

Or, you can flash freeze them on a cookie sheet and then transfer the frozen meatballs to a freezer bag. This way, they'll stay separated so you can grab as many (or as few) meatballs as you need.

• To freeze raw meatballs, you will need to flash freeze them on a cookie sheet before you can transfer them to a freezer bag.

Kitchen tools you'll need for this recipe:

• 1 1/2 tablespoon scoop – perfect for shaping meatballs, cookies, ice cream, and for portioning out leftovers! I have had this set for years and use them all the time.

• Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good rimmed baking sheet will last for years.

Enjoy!

With love from our simple kitchen to yours. 

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Other recipes to make with ground beef

• Chicken Parmesan Meatballs

• Bacon Jalapeño Popper Meatballs

• Sriracha Honey Slow Cooker Meatballs

• Cheesy Mozzarella Stuffed Meatballs

• Balsamic-Glazed Meatloaf Meatball Poppers

• Cheesy Meatball Pull-Apart Bread

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Watch the video recipe at the top of this post!

Yield: 18 (1 1/2 Tablespoon Meatballs)

Author: Donna Elick

Print

Baked Meatball Recipe

Best Ever Italian Herb Baked Meatballs are the perfect recipe to learn how to make meatballs the right way. They are truly the most amazing meatballs we have ever had. Our baked meatballs are beautifully browned on the outside and tender and juicy on the inside.

Prep time: 10 MCook time: 20 MTotal time: 30 M

Ingredients

• 1 pound lean ground beef (I used 88%)
• 1/2 cup Italian breadcrumbs
• 1/4 cup fresh grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 small yellow onion, grated (or minced)
• 2 tablespoons marinara
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1 large egg, lightly beaten

Instructions

1. Preheat oven to 375°F. Prepare a baking sheet by lining with parchment paper.
2. In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.
3. Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls and place back onto the baking sheet.
4. Bake for 20-22 minutes, until the meatballs are browned and cooked through.
5. Remove and transfer to sauce or serve immediately.

DONNA'S NOTES

1. If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.
2. You can substitute dried herbs and spices for a quicker recipe.
3. 1 tablespoon dried Italian seasoning for the fresh herbs
4. 1 teaspoon garlic powder for the fresh garlic
5. 1 teaspoon onion powder for the fresh onion.

https://www.theslowroasteditalian.com/2013/09/italian-herb-baked-meatballs-recipe.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published September 2013, updated and republished August 2020

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