Oven-baked meatballs are a simple, hands-off way to make juicy, flavorful bites without the mess of stovetop cooking. This method delivers evenly cooked meatballs with a golden exterior and tender center, perfect for pairing with sauces, pasta, or enjoying on their own.

Why I Love This Recipe

I love baking meatballs in the oven because it's clean, easy, and lets me prepare a big batch all at once. There’s no need to babysit a frying pan, and the results are consistently delicious. Whether I’m meal-prepping or whipping up a weeknight dinner, this method never fails.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Bread crumbs
Milk
Egg
Parmesan cheese (optional)
Garlic, minced
Onion, finely chopped
Fresh parsley, chopped
Salt and pepper

directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine bread crumbs and milk. Let it soak for a couple of minutes.
Add ground meat, egg, garlic, onion, parsley, Parmesan (if using), salt, and pepper. Mix until just combined—don’t overmix.
Roll the mixture into equal-sized balls (about 1 to 1.5 inches in diameter).
Arrange meatballs on the prepared baking sheet in a single layer.
Bake for 18-20 minutes, or until the internal temperature reaches 160°F (71°C) and the outside is browned.
For extra browning, I sometimes broil them for 1-2 minutes at the end.

Servings and timing

This recipe makes about 20-24 meatballs, enough to serve 4-6 people depending on appetite and what I serve them with. Total prep time is around 15 minutes, and cooking time is 20 minutes.

Variations

I sometimes swap in ground turkey or chicken for a leaner option.
Spicing things up with chili flakes or using Italian seasoning adds great flavor.
Adding feta and oregano gives a Mediterranean twist.
For gluten-free meatballs, I use gluten-free breadcrumbs or rolled oats.

storage/reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the microwave or warm them in the oven at 350°F (175°C) for 10 minutes. They also freeze beautifully—raw or cooked—for up to 3 months.

FAQs

How do I keep meatballs from falling apart?

I make sure to include a binder like egg and breadcrumbs soaked in milk. These ingredients help the meatballs hold their shape.

Can I use frozen meatballs for this method?

Yes, I bake frozen pre-cooked meatballs straight from the freezer. I just add a few extra minutes to the baking time.

How do I know when the meatballs are done?

I check that they’re browned on the outside and have an internal temp of 160°F (71°C) using a meat thermometer.

Can I make these meatballs ahead of time?

Absolutely. I often shape them in advance and refrigerate or freeze them before baking.

Conclusion

Oven-baked meatballs are one of my go-to recipes for ease, flavor, and versatility. I can prep them quickly, cook a large batch with minimal effort, and enjoy them in countless ways—from pasta nights to subs to party appetizers. Once I tried baking them, I never looked back.