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
- 1/3 cup milk
- 1½ pounds ground beef (85/15 recommended)
- 4 cloves garlic, minced
- 2 large eggs
- 1 cup finely grated Parmesan cheese
- 1/4 cup finely chopped Italian parsley or basil
- 1/4 cup finely grated yellow onion
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/4 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.
