These flavorful, oven-baked meatballs are tender, juicy, and packed with savory herbs, garlic, and Parmesan. They’re perfect for pasta night, meatball subs, or even served on their own with your favorite dipping sauce. I love how easy they are to prepare, and the fact that they bake instead of fry makes cleanup a breeze.
Why You’ll Love This Recipe
I love this recipe because it’s simple, reliable, and always comes out delicious. The combination of breadcrumbs soaked in milk, finely grated onion, and fresh herbs keeps the meatballs moist and full of flavor. Whether I’m serving them as a main dish or appetizer, they’re always a crowd-pleaser.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 cup Panko breadcrumbs
- ⅓ cup milk
- 1½ pounds ground beef (85/15 for best texture)
- 4 cloves garlic, minced
- 2 large eggs
- 1 cup finely grated Parmesan cheese
- ¼ cup finely chopped fresh Italian parsley or basil
- ¼ cup finely grated yellow onion
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Directions
- I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a small bowl, I stir together the breadcrumbs and milk and let them soak for about 5 minutes.
- In a large bowl, I combine the soaked breadcrumbs, ground beef, garlic, eggs, Parmesan, herbs, onion, Worcestershire, and seasonings.
- I mix everything gently with my hands until just combined—being careful not to overmix to keep them tender.
- I roll the mixture into 1½-inch balls and arrange them on the prepared baking sheet.
- I bake the meatballs for 15–18 minutes, or until fully cooked and lightly browned. If I want a bit of extra color, I broil them for 1–2 minutes at the end.
- I let them rest for a couple of minutes before serving with sauce or on their own.
Servings and Timing
This recipe makes about 24 medium meatballs. It takes about 15 minutes to prep and around 15–18 minutes to bake.
Variations
- I sometimes add a bit of crushed fennel seed or Italian seasoning for more depth.
- Fresh basil gives it a slightly sweeter, more aromatic flavor.
- I’ve also added a pinch of smoked paprika for a subtle kick.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I reheat them in a skillet with a splash of sauce or in the microwave. They freeze well too—just store in an airtight container or freezer bag for up to 3 months.
FAQs
Can I use regular breadcrumbs instead of Panko?
Yes, I’ve used both. Panko gives a lighter texture, but regular breadcrumbs work just fine.
Can I freeze these meatballs?
Absolutely. I let them cool completely, then freeze them on a baking sheet before transferring to a bag or container.
Do I need to cook the onion first?
No need—the grated onion blends in and cooks quickly in the oven, adding moisture and flavor without any extra step.
What sauce goes best with these?
I love pairing them with classic marinara, but Alfredo, BBQ sauce, or even teriyaki work well depending on how I want to serve them.
Can I make them smaller or larger?
Definitely. Just adjust the baking time—smaller meatballs will need less time, and larger ones a few minutes more.
Conclusion
These juicy oven-baked beef meatballs are flavorful, easy, and incredibly versatile. Whether I’m adding them to pasta, serving them as appetizers, or enjoying them with a side of veggies, they always hit the spot. Once I started baking them this way, they became a staple in my kitchen.
Juicy Oven-Baked Beef Meatballs
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Total Time: 30–35 minutes
- Yield: About 24 meatballs
- Category: Main Dish, Appetizer
- Method: Oven-Baked
- Cuisine: Italian-American
Description
These oven-baked beef meatballs are tender, juicy, and packed with Parmesan, garlic, and herbs. Perfect for pasta, sandwiches, or served solo with sauce, they’re easy to make, freeze beautifully, and bake in under 20 minutes.
Ingredients
- 1 cup Panko breadcrumbs
- ⅓ cup milk
- 1½ pounds ground beef (85/15 recommended)
- 4 cloves garlic, minced
- 2 large eggs
- 1 cup finely grated Parmesan cheese
- ¼ cup finely chopped Italian parsley or basil
- ¼ cup finely grated yellow onion
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a small bowl, combine breadcrumbs and milk; let sit 5 minutes.
- In a large bowl, mix the soaked breadcrumbs with beef, garlic, eggs, Parmesan, parsley, onion, Worcestershire, and seasonings.
- Gently mix with hands until just combined—do not overmix.
- Roll into 1½-inch balls and place on baking sheet.
- Bake 15–18 minutes until cooked through. Broil for 1–2 minutes if desired for extra browning.
- Let rest a few minutes before serving.
Notes
- Use Panko for lighter texture or sub with regular breadcrumbs.
- Broil briefly for a crispy finish.
- Great for freezing after baking—cool first, then freeze on a tray before transferring to bags.
