Baked meatballs are a game-changer. No splattering oil. No standing at the stove. Just juicy, golden meatballs baked in the oven. Thirty minutes. Perfect for pasta, subs, or snacking.
Set it and forget it. Sort of.
Ingredients
Makes 20-24 meatballs (serves 4-6).
- 1 lb ground beef (80/20)
- ½ lb ground pork (or Italian sausage)
- ½ cup breadcrumbs (panko or regular)
- ¼ cup grated Parmesan cheese
- ¼ cup milk
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Step 2: Mix Ingredients
- In a large bowl, combine breadcrumbs, milk, Parmesan, egg, garlic, salt, pepper, oregano, and basil. Let sit 2 minutes.
- Add ground beef and pork. Mix gently until just combined (don’t overwork).
Step 3: Form Meatballs
- Roll mixture into 1.5-inch meatballs (about 2 tablespoons each). Place on baking sheet.
Step 4: Bake
- Bake for 18-20 minutes until golden brown and cooked through (internal temp 165°F).
Step 5: Serve
- Serve with marinara sauce over pasta, on a sub roll, or as an appetizer.
Summary
Prep Time: 10 minutes | Cook Time: 18-20 minutes | Total Time: 28-30 minutes
Yield: 20-24 meatballs
Difficulty: Easy
Storage Notes
Keeps in fridge for 5 days. FREEZE for 3 months. Reheat in marinara sauce or microwave. Perfect for meal prep—make a double batch and freeze half.
