Baked Meatballs

5 from 1 vote

Juicy baked beef meatballs made with simple seasonings and baked until golden. This easy recipe skips the stovetop and is perfect for pasta, subs, or freezing for later.

Prep Time10

Cook Time18

Total Time28

Course: Lunch/Dinner

Cuisine: American

Servings:

Author: Brittany Mullins

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.

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