Oven Baked Meatballs + Video

Our oven baked meatballs are so tender and juicy – the best you’ll ever have! Skip the mess of pan frying and make this baked meatball recipe instead!

Our family's favorite baked 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.

Oven Baked Meatballs

There aren’t many meals that are easier than making meatballs in the oven, and there are so many ways to enjoy them!

They're small enough to serve as an appetizer, but flavorful enough to use in meatball subs or soup!

Or, make a simple roasted tomato sauce or some marinara to serve with them with a plate of pasta.

But honestly, there is truly no need for sauce. They're tender and juicy, even without it! This is a simple, no-fuss recipe that makes a magnificent comfort food meal.

Tips for Perfect Meatballs

• Don’t over mix! Use your hands to incorporate the ingredients until they are JUST combined. Over mixing causes baked meatballs to be tough and dry.
  
• Substitute dry herbs. You can use dry herbs and spices in place of the fresh ones if needed. Use the following measurements for this baked meatball recipe:
  
• 1 tablespoon dried Italian seasoning for the fresh herbs
• 1 teaspoon garlic powder for the fresh garlic cloves
• 1 teaspoon onion powder for the grated onion
• Use a scoop to portion. Not only will this guarantee uniform-size meatballs, but handling them less will help them to cook evenly.
  
• Oil your hands. If you lightly coat your hands with olive oil or cooking spray before rolling the meatballs, they will form better and crack less.
  

Kitchen Tools You Will Need

• Baking Sheet lined with parchment paper - You can use sheet pans for anything from baking cookies to roasting veggies. A good baking pan will last for years.
  
  
• Mixing Bowl - I like to have a variety of sizes on hand, and this set has them all.
  
  
• 2 Tablespoon Scoop - Great for portioning the oven baked meatballs, as well as scooping cookie dough, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.

Baked Meatball Recipe FAQ

How long does it take to cook meatballs in the oven?

Depending on the oven temperature, meatballs will cook in about 20-25 minutes. This baked meatball recipe cooks at a higher temperature of 375°F so it’s ready faster and each meatball is perfectly browned.

You should always check the internal temperature of your meat to ensure it’s safe to eat. Ground beef is cooked when it reaches an internal temp of 160°F.

Should you cover meatballs with foil when baking?

We recommend leaving the pan uncovered. Covering the meatballs causes steam to form, which prevents the deliciously crisp exterior that you get with direct heat from the oven.

Covering them with foil can help when reheating, but you will still want to remove it during the last few minutes of cook time in the oven.

How do you keep meatballs moist when baking?

The key is in the preparation! Handle the meat mixture as little as possible, and mix the ingredients just until combined.

Binders like egg and breadcrumbs help to hold in the moisture and keeps each meatball tender and moist.

Prep Ahead Instructions

To help dinner come together even faster, prep all of your ingredients in the morning and combine them when you get home.

You can also shape meatballs up to a day ahead of time and store them covered in the refrigerator. Or, freeze a batch or two for a quick and easy meal.

How To Store Oven Baked Meatballs

Allow leftovers to cool before transferring them to an airtight container. These baked Italian meatballs will keep for 3 to 4 days in the refrigerator.

Reheat meatballs in the oven for about 15 minutes at 350°F or in the microwave until warmed through.

You can also make a few batches of this baked meatball recipe and freeze them for a later meal! Oven baked meatballs can be frozen raw or cooked, depending on your preference.

• To freeze raw meatballs: Arrange in a single layer on a parchment lined baking sheet. Flash freeze them for 1 hour, until firm, then store in a freezer bag or airtight container.
  
  
• To freeze baked meatballs: Once cooled, divide into meal-sized portions and place each batch in a freezer-safe storage bag. You can also flash freeze them and store them all together. This way, they won’t stick together so you can grab as many (or as few) as you need!

No need to thaw — you can cook meatballs in the oven from frozen! Arrange on a sheet pan and bake or simmer in sauce on the stove until warmed through.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 18 (1 1/2 tablespoon meatballs)

Author: Donna Elick

Oven Baked Meatballs + Video

Our oven baked meatballs are so tender and juicy – the best you’ll ever have! Skip the mess of pan frying and make this baked meatball recipe instead!

Prep time: 10 Min  Cook time: 20 Min  Total time: 30 Min

Ingredients

• 1 pound lean ground beef (I use 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. - 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.
3. You can substitute the marinara with ketchup in a pinch.
   

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

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

Originally published September 2013, updated and republished April 2022

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