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.
How to Cook Meatballs in the Oven
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: American, Italian
Description
Learn how to cook meatballs in the oven with this easy, no-fuss recipe. Juicy, tender, and golden on the outside, oven-baked meatballs are perfect for pasta, subs, appetizers, and more. Plus, they’re cleaner and easier than pan-frying—ideal for meal prep or quick dinners.
Ingredients
- 1 lb ground beef
- ½ cup bread crumbs
- ⅓ cup milk
- 1 large egg
- ¼ cup grated Parmesan cheese (optional)
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine breadcrumbs and milk. Let it soak for 2–3 minutes.
- Add ground meat, egg, garlic, onion, parsley, Parmesan (if using), salt, and pepper. Mix gently until just combined—don’t overmix.
- Roll into 1 to 1.5-inch balls and place in a single layer on the baking sheet.
- Bake for 18–20 minutes, or until browned and internal temperature reaches 160°F (71°C).
- Optional: Broil for 1–2 minutes for a crispier top.
- Serve with your favorite sauce or store for later use.
Notes
- Avoid overmixing to keep the meatballs tender.
- Use a cookie scoop for evenly sized portions.
- Freeze raw or baked meatballs for up to 3 months.
