Easy Baked Meatballs
2
Published Sep 29, 2025
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These baked meatballs are juicy, flavorful and made with simple ingredients you probably already have on hand. Just pop them in the oven for a no-fuss dinner that’s perfect for pasta night or easy meal prep.
I’ve shared so many fun twists on meatballs over the years, from turkey meatballs to BBQ chicken meatballs to lentil meatballs, but I realized I never shared a classic beef version. And honestly, it felt overdue. Sometimes you just want that simple, juicy meatball that feels made for spaghetti night.
I started making these baked beef meatballs for my kiddos and they loved them so much that they quickly became a regular in our dinner rotation. When both Olivia and Tucker ask for seconds, I know it’s a keeper! I love them piled over pasta with marinara, but they’re just as delicious on their own or served with roasted veggies for a lighter option.
Why I Love This Baked Meatball Recipe
- Less mess: No standing over a skillet, no splattering oil and no greasy pans to scrub after dinner. The oven makes cleanup a breeze.
- Even cooking: Every meatball bakes up golden and juicy. No more guessing if the middle is done while the outside is already overcooked.
- Hands-off time: Once they’re in the oven, you can prep pasta, toss together a salad, or just rest before dinner.
- Big flavor: These meatballs are loaded with classic Italian flavor.
- Family-friendly: My kids love them, and I love that I can whip up a batch that works just as well for weeknight dinners as it does for meal prep.
Ingredients Needed
These baked meatballs come together with a short list of basics, but each one has a job to do. Here’s how they all work together to make flavorful meatballs that bake up perfectly every time:
- lean ground beef – I’ve tested both 85/15 and 93/7. The 85/15 gives you slightly juicier, richer meatballs thanks to the higher fat content, while 93/7 makes them a bit leaner and firmer. Both taste great, so it really depends if you prefer extra moisture or a lighter bite.
- Italian bread crumbs or almond flour – bread crumbs add that classic texture and help the meatballs hold shape. Almond flour keeps things gluten-free and makes the meatballs softer and a touch more nutty.
- Italian seasoning and dried parsley – these dried herbs bring the signature Italian flavor. The seasoning mix does the heavy lifting, while parsley adds a clean, herby finish.
- egg – the binder that keeps all the ingredients working together so the meatballs don’t crumble.
- onion powder and garlic powder – rounds out the seasoning and gives the meatballs that cozy, homemade taste.
Find the full ingredient list with measurements in the recipe card below.
How to Make Baked Meatballs
I love how simple these baked meatballs are to pull together. You just mix, roll and pop them in the oven. Here’s a peek at the process before we get into the full recipe:
Step 1: Add all ingredients to a large bowl. Mix everything together until just combined.
Step 2: Use a cookie scoop or your hands to portion and roll into evenly sized meatballs.
Step 3: Place on a parchment-lined baking sheet and bake for 15-18 minutes.
Step 4: Remove from oven (internal temp should be 160°F), serve, and enjoy!
My Tips for the Best Baked Meatballs
- Don’t overmix the meat: Gently combine the ingredients until just mixed. Overworking the beef can make the meatballs tough instead of tender.
- Check doneness: Use a meat thermometer to make sure the internal temperature reaches 160°F. It takes the guesswork out and guarantees juicy, perfectly cooked meatballs every time.
- Sauce them while hot: If you’re planning to toss the meatballs in marinara or another sauce, do it right after baking. The heat helps them soak up the sauce instead of just sitting on top.
How to Serve Baked Meatballs
One of the reasons I love these baked beef meatballs so much is how many different meals they can turn into. They’re the kind of recipe that makes dinner feel easy because you can dress them up or down depending on your mood (or what’s left in the fridge!).
- Classic comfort – Pile them on top of spaghetti with marinara (or try them with spaghetti squash for a lighter option) or swirl them into a creamy alfredo. Nothing beats that cozy, old-school combo.
- Build-a-bowl – Toss a few meatballs into a grain bowl with quinoa or rice, roasted veggies and your favorite sauce. I love this option for meal prep.
- Veggie forward – Serve them with roasted zucchini or alongside baked sweet potatoes for a lighter plate that still feels filling.
- Sub sandwich – Tuck them into a warm roll with melty mozzarella and sauce for a homemade meatball sub that rivals any takeout.
How to Store & Reheat
Leftovers keep really well, which makes these baked beef meatballs a total meal prep win.
- In the fridge: Store cooled meatballs in an airtight container for up to 4 days.
- In the freezer: Place baked and cooled meatballs on a baking sheet to flash-freeze, then transfer to a freezer bag or container. They’ll keep for up to 3 months.
- To reheat: Warm in the oven at 350ºF until heated through, or microwave in 30-second bursts. If reheating from frozen, you can do it straight from the freezer, just add a few extra minutes.
Other Meatball Recipes You’ll Love
More Easy Ground Beef Meals
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Baked Meatballs
Ingredients
- 1 lb lean ground beef
- ¼ cup Italian bread crumbs, or ⅓ cup almond flour
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1 large egg
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray for easy cleanup.
- In a large bowl, combine the ground beef, bread crumbs (or almond flour), Italian seasoning, parsley, egg, onion powder, garlic powder, salt, and pepper. Use your hands or a spoon to mix everything until just combined. Remember not to overwork the meat or the meatballs may turn out tough.
- Using your hands or a cookie scoop, form the mixture into 16 even-sized meatballs and place them on the prepared baking sheet.
- Pop the meatballs in the oven and bake for 15–18 minutes, or until cooked through and browned on the outside. The internal temp should hit 160°F if you're checking.
- Serve and enjoy! Toss them with marinara, serve over pasta, tuck into a sub, or enjoy with a side of roasted veggies.
Notes
- Beef: I’ve tested both 85/15 and 93/7. The 85/15 gives you slightly juicier, richer meatballs thanks to the higher fat content, while 93/7 makes them a bit leaner and firmer. Both work great for this recipe!
- Gluten-free: Use the almond flour instead of Italian breadcrumbs to make these meatballs gluten-free. They’ll also be a bit softer.
- Meal prep: This recipe doubles easily. I love freezing half so I’ve got a quick dinner ready to go another week.
- Storage: Leftover meatballs keep in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat in the oven or microwave until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think these would still work if I used ground chicken instead of beef?
Thanks!
Yes! Ground chicken should work just fine for these meatballs, Pooja. Just use the same amount as the beef — they’ll be a little lighter in flavor, but still delicious.