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
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.
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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Parmesan Chicken Meatballs Recipe
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Yield: 18 (1 1/2 tablespoon meatballs)
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
- Preheat oven to 375°F. Prepare a baking sheet by lining with parchment paper.
- In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.
- 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.
- Bake for 20-22 minutes, until the meatballs are browned and cooked through.
- Remove and transfer to sauce or serve immediately.
DONNA'S NOTES
- If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.
- 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.
- You can substitute the marinara with ketchup in a pinch.
Originally published September 2013, updated and republished April 2022
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sounds yummy
ReplyDeleteRib eye is our favorite steak! Would love to try these.
ReplyDeleteI like porterhouse steak and tenderloin steak.My two favorite cuts of meat.
ReplyDeleteI like porterhouse steak and tenderloin steak.I like other types but these two are my favorite.
ReplyDeleteWhat a fabulous looking plate of meatballs Donna! I wouldn't need anything else either and I know that the Wagyu beef just took it over the top!!
ReplyDeleteBTW, to me, it's hard to make meatballs look pretty, but you make them look amazing!! :)
mmmm a good filet or ribeye!!!
ReplyDeleteMy favorite cut of beef is ribeye steak!
ReplyDeleteMy favorite cut of beef is the prime rib
ReplyDeleteI love a good newport filet mignon
ReplyDeleteThis is a great give away. would like to win always looking for the best meats I can fine and afford. WE always get the T-Bone but will love to try these ribeyes and ground beef.fingers crossed.
ReplyDeleteI would definitely have to say ribeyes are my favorite. My husband is a sucked for marbling tool.
ReplyDeleteRibeyes are so good...I also love a pretty filet.
ReplyDeleteRibeye would be Number One...and then a pretty filet.
ReplyDeleteThose steaks and the meatballs both look amazing. Amazing prize package too!
ReplyDeleteLove the Ribeye!
ReplyDeleteI love any steak--the cut does not matter to me!
ReplyDeleteSend me ur recepi for ur ribeye steak pls
DeleteDelicious!
DeleteMy favorite cut- depends on the occasion! I love bbq tri-tip with fresh salsa and tortilla, or a tender ribeye with all the fixings!
ReplyDeleteGreat sounding recipe. I'll give it a try with our local grassfed beef, but this Wagyu sounds amazing!
ReplyDeleteI have personally been to Lone Mountain many times. The ranch is impressive and the meat is amazing. One of the best meals we had while there for an Auction was a strip steak fajita dinner.
ReplyDeleteWe have personally been to Lone Mountian a few times. one of the best meals we had while there for an auction was a strip steak fajita. The meat was so tender, it didnt need any seasonings or spices.
ReplyDeleteRibeye!!!
ReplyDeleteRibeye!!!
ReplyDeleteRibeye!!!
ReplyDeleteFilet for sure.
ReplyDeletedianetroxell@hotmail.com
We love meatballs! We could eat them like candy around here, too! YUM! I am always looking for meat that has a better quality, this contest is FAB!
ReplyDeleteMmmmm T-Bones!!! Favorite!!
ReplyDeleteMmmm... T-Bones!!! Favorite!
ReplyDeleteI love, love, love Lone Mountain Wagyu! Absolutely the best beef I've ever had.
ReplyDeleteWhoops, should've mentioned my favorite cut of beef — tri-tip!
ReplyDeleteI know what I am making for supper tonight!
ReplyDeleteMy favorite just happens to be ribeye steak.
ReplyDeleteMy favorite cut of beef is filet mignon.
ReplyDeleteI love filet mignon but can't afford the indulgence on a weekly basis! bjn1957{at}gmail{dot}com
ReplyDeleteRib-eye, which I don't have very often, but love it!
ReplyDeleteSounds amazing, can't wait to try these!
ReplyDeleteSounds amazing, can't wait to try these!
ReplyDeleteWe are all huge meat and potato eaters... This recipe is fabulous !!!!! Thanks !!!!!!
ReplyDeleteI so need to make these. Thinking they will be on next weeks supper menu :)
ReplyDeleteRibeye
ReplyDeleteThe best steak I have ever had was a Wagyu Tomahawk Ribeye at a famous Chicago steakhouse. It was amazing!
ReplyDeleteFilet mignon but I wouldn't turn down a rib eye :)
ReplyDeleteI really like the filet mignon
ReplyDeleteBeef tenderloin
ReplyDeleteBeef tenderloin
ReplyDeletePrime rib...
ReplyDeleteI love rib eye steaks! I love meatballs too
ReplyDeletePrime rib...
ReplyDeleteIf its steak has to be rib eye.
ReplyDeleteHas to be rib eye steak for me.
ReplyDeletelove a good NY strip steak:) on its own or sliced over a salad.
ReplyDeletelove a good NY strip steak:) on its own or sliced over a salad.
ReplyDeleteWow, Meat, Meat, Meat and any kind of gravy- Nothing better than a chuck steak roasted all day in low oven with veggies all around. Unless that would be any thing wrapped in bacon.....Can you tell my Great Grandma shared all her secrets with me?
ReplyDeleteWow, Meat, Meat, Meat, and any kinda of gravy. Nothing better than a chuck roast cooked all day with veggies all around. Unless that would be anything wrapped in Bacon. Can you tell my Great Grandma shared alot of her secrets with me?
ReplyDeleteMy favorite has to be the tenderloin.
ReplyDeleteWe had these this evening and they are the best. Highly recommended.
ReplyDeleteFavorite cut is tenderloin!
ReplyDeleteFavorite cut is tenderloin . . yummmmm!
ReplyDeletefavorite cut is the beef fillet or tenderloin!
ReplyDeleteMy favorite is the Porterhouse steak, although fillets are nice. ;)
ReplyDeleteMy favorite is the tenderloin!
ReplyDeleteRibEye and Filet Mignon may be my favorite; however, they're the cut I consume least often (we use a lot of ground beef and we eat stew and roasts often, too) Thanks for the giveaway.
ReplyDeletemy favorite cut is filet minion
ReplyDeleteleebell1@yahoo.com
my favorite cut is T-Bone
ReplyDeleteFilet mignon is my favorite, but a good porterhouse is delicious. I just love meat in general so can't wait to try this recipe, and I hope to win the contest, too!
ReplyDeleteMy favorite cut is all cuts =D
ReplyDeleteMy favorite cut is all cuts =D
ReplyDeleteFilet mignon is truly my favorite
ReplyDeleteOh, I do love a good ribeye :) Medium rare, just a little salt and pepper, please!
ReplyDeleteThanks for the Waygu information...I've been interested to try it!
ReplyDeleteRibeye!!
ReplyDeleteRibeye!!
ReplyDeleteporterhouse steak and a good roast. thanks for the chance to win
ReplyDeleteI love steak and hamburgers, this beef looks like it is delicious.
ReplyDeleteYum! Hope I win, I would love to try their beef!
ReplyDeleteRibeye..!!
ReplyDeleteI Love Beef in pretty much every cut. If I have to choose one, I guess today it would be Prime Rib.
ReplyDeleteI love Ribeye and Porterhouse !
ReplyDeleteI love Ribeye, Porterhouse and Primerib
ReplyDeleteI love Ribeye and Porterhouse !
ReplyDeleteMy favorite cut is the fillet. Of course beef is my favorite any time.
ReplyDeleteI have tasted wagyu and found it quite good.
ReplyDeleteCan't wait to try these!
ReplyDeleteCan't wait to try this!
ReplyDeleteSounds amazing!!
ReplyDeleteCannot wait to make this!!
ReplyDeleteSirloin is my favorite. Rib eye would be a close second.
ReplyDeleteI must try this. I just can't do store bought meatballs!
ReplyDeleteI have to try this recipe! I just can't do store bought meatballs.
ReplyDeleteMy favorite cut of beef is ribeye steak!
ReplyDeleteMy favorite is filet mignon.
ReplyDeleteWould love to win these to give to a most wonderful neighbor of mine. Bob has been taking my recycling and trash cans down my steep driveway twice each week for the past 10 years. He refuses all compensation, but would accept something if I received "a gift I cannot use now".
ReplyDeleteJoan Fisher Demshock
jcdmyrecipes@gmail.com
Yum even my grill is thinking this would be a great prize to win! Filet is my favorite but I can't resist a good meatball either!
ReplyDeleteYum even my grill thinks this would be a great prize to win! Filet but can't resist a good meatball either!
ReplyDeleteI like filet, porterhouse, or ribeye.
ReplyDeleteI like filet, porterhouse, and ribeye.
ReplyDeleteRibeye steak is my favorite
ReplyDeleteMade these last night and were very good. I used an ice cream scooper and it made exactly 12 meatballs. I used dried Italian herbs from Penzey's instead of rosemary. Used fresh Greek basil and fresh Italian Parsley. Be sure your onions and garlic are fresh and not dried, makes a big difference. I used rice bran oil on the parchment paper and it gave a nice little crust to the bottom of the meatball. Would definitely make again!! Barb
ReplyDeleteHi Barb! Thanks for your awesome comment. Your version sounds fantastic! Keep us up to date on what your cooking. We love to hear from our readers. :)
DeleteNew York Strip!
ReplyDeleteChuck eye!
ReplyDeleteChuck eye!
ReplyDeleteI love ribeye steak.
ReplyDeleteFilet Mignon is my favorite, but I love a ribeye too. Made your sweet and sour meatball sliders the other night. Would use some of this beef to make more. Love your recipes.
ReplyDeleteUsually an eye of round that I season with garlic and fresh rosemary! Yum!
ReplyDeleteMy favorite is the Ribeye. Thanks for the contest!
ReplyDeleteT-Bones!!! Favorite!
ReplyDeleteWe purchase all local 100% grass fed meat w/no antibiotics or growth hormones added. I would be interested to try this beef next to our current local beef. Thanks for the opportunity...oh, and I love your site...so happy I stumbled upon it...so many great recipies!!!
ReplyDeleteI love a good choice sirloin with A1, though looking at that Wagyu photo I don't think I'll need A1 at all!
ReplyDeleteI love a good choice sirloin with A1, though looking at that Wagyu photo I don't think I'll need A1 at all!
ReplyDeleteI'm making these meatballs tonight, using buffalo (since we don't buy beef anymore) ~ but OH, it would be wonderful to win your healthy beef.
ReplyDeleteMy favorite cut of beef if the ribeye.
ReplyDeleteYou're steak review made my mouth water. It's SO hard to find a good steak, and way too easy to ruin a good cut (for me, anyway) by cooking it improperly. This sounds yummy *and* simple! :)
ReplyDeleteMy favorite is ribeye.
ReplyDeletePorterhouse for me.
ReplyDeleteRibeye steaks are my favorite.
ReplyDeleteFilet Mignon
ReplyDeleteFilet Mignon
ReplyDeleteI like the filet mignon.
ReplyDelete*****************
{in the contest I am Margot Core on the Rafflecopter}
I'd have to say Porterhouse!
ReplyDeleteI heard abut Wagyu Beef from Duck Dynasty!
ReplyDeleteMy favorite cut of steak is NY Strip
ReplyDeleteT-Bones are my favorite cut of beef, but I just like beef.
ReplyDeleteI would have to say my preferred choice is the ribeye. Although it's all quite yummy.
ReplyDeletefilet mignon
ReplyDeleteRibeye!
ReplyDeleteRibeye!
ReplyDeleteRibeye!
ReplyDeleteRibeye!
ReplyDeleteRibeye!
ReplyDeleteRibeye!
ReplyDeleteMy favorite is ribeye and these look amazing!
ReplyDeleteRibeye steaks for me!
ReplyDeletePORTERHOUSE
ReplyDeleteRibeye
ReplyDeleteRibeye
ReplyDeleteRibeye!
ReplyDeleteI love the brisket. There are so many ways to cook it and it is always so flavorful.
ReplyDeleteI really love the brisket or the tri tip. The ribs. I love to BBQ (live in AZ), indoors or out.
ReplyDeleteMy favorite? "Yes please, rare ." (Love them all but I usually order ribeye.) ;
ReplyDeleteRibeye
ReplyDeletePrime Rib is my favorite cut of beef. What is not to like about it.
ReplyDeleteI can't pass up a great cheese burger!
ReplyDeleteLove a great cheese burger!
ReplyDeleteribeye,yummy
ReplyDeleteRibeye or brisket, always yummy!
ReplyDeleteRibeye or brisket, always yummy!
ReplyDeleteMaking these today!
ReplyDeleteRibeye!
ReplyDeleteSounds good! Thank you!
ReplyDeleteIt isn't the cut of meat that is most important. I want beef that tastes like the beef I had 45 or so years ago. If the flavor is there, then I like cuts of beef I can throw on the grill. And I love Filet Mignon.
ReplyDeleteI just like good meat.
ReplyDelete
ReplyDeleteNothing beats a good steak... especially a ribeye!
Mmmm, cow
ReplyDeleteI love ribeyes too! I've made a homemade southwestern rub for them, and I put them on a warm (not hot) plate for a few minutes even after setting them out to "temp up"... oh yum! We are currently getting a lot of beef from Mexico, (we live just outside Del Rio) and it's pretty good but a bit lean for steaks. I would LOVE to win 1 of these and try this beef!
ReplyDeleteI love ribeyes too! I've made a homemade southwestern rub for them, and I put them on a warm (not hot) plate for a few minutes even after setting them out to "temp up"... oh yum! We are currently getting a lot of beef from Mexico, (we live just outside Del Rio) and it's pretty good but a bit lean for steaks. I would LOVE to win 1 of these and try this beef!
ReplyDeleteLove Filet Mignon but the way my hubby cooks it has spoiled me for those served in restaurants.
ReplyDeleteAll these meatball recipes look so yummy, Can't wait to try some.
trying the italian meatballs tonight...I'm not much of a cook...wish me luck!!
ReplyDeleteJust took a triple batch of the meatballs out of the oven. The smell wafting through the house is amazing! I baked them for 20 minutes and they came out perfectly cooked! Thanks for the recipe!
ReplyDeleteI made these & homemade Gnocchi for a side. My meatballs came out a little salty, so I would probably reduce or eliminate the salt. Other than that...THESE WERE SO DELICIOUS!! Thank you for sharing the recipe.
ReplyDeleteMy family & I just finished eating these incredible meatballs. I've been making the same recipe for years (in a pan), never again. I doubled the recipe using 1lb ground round & 1lb lean ground turkey. I had to cook them longer waiting for kids to get home & they were still awesome. Try the first one without sauce, you may decide to not use sauce at all. Fabulous!
ReplyDeleteThese are delicious! So easy to put together and very tasty. We loved them and will be making them again. No frozen meatballs even again!
ReplyDeleteWhat is the marinara mentioned in this recipe? As an Aussie never heard of this...
ReplyDeleteI tried this tonight and it was super easy! I didn't have breadcrums so I used seasoned croutons. I also substituted the parsley for thyme. My marinara had onion in it and we don't like parmesan cheese (weird I know), but it still came out great! Thanks :)
ReplyDeleteSo this is a meatball recipe and the topic is steak?
ReplyDeleteGreat meatballs!
ReplyDeleteGuess my brain is catching up to my age. Did I miss something? Was looking for comments on meatballs and instead LOTS on different steaks.
ReplyDeleteMarinara http://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce
ReplyDeleteItalian red sauce with herbs, spices, etc.
Depending on what you like to add I've heard people refer to it as red gravy
No milk and bread no meat-a-ball haha
ReplyDeleteClayton or in spanish Claytone
No milk and brea...no-meat a ball
ReplyDeleteI was looking for a meatball recipe and I stumbled upon this one. Quite a lot of herbs are thrown in to prepare a meatball I see. Next time I buy frozen meatballs from supermarket, I would be thanking the chef for preparing such a delicate thing for us to have.
ReplyDeleteYou can also add about 1/4. To 1/2 cup of red wine to the mix it will be good also add the wine to your sauce
ReplyDeleteI made these last week and we really liked them! Thank you!
ReplyDeleteWe are so happy you enjoyed them, Katherine!
DeleteThat's how my Mom cooked them, so I do too. When you do it this way you can freeze extras. If you have any
ReplyDeleteLol We used to sneak them off the cookie sheet before they even got near the sauce. I can still hear my Mom telling us to go pick the basligo and parsley out of the garden.
I love to hear memories like this! Thank you Michele!
DeleteMade these with turkey meat and were amazing!!
ReplyDeleteThanks Wanda! We are so happy you enjoyed them. I love Turkey Meatballs!
DeleteYummy. I need to try this!
ReplyDeleteEnjoy and let us know how it goes!
DeleteI made these meatballs last night. They were amazing. They had a great flavor even before I added sauce. They came out nice and juicy. Best meatball recipe I have tried.
ReplyDeleteFell apart during cooking. Needs two eggs!!!
ReplyDeleteABSOLUTELY DELICIOUS
ReplyDelete