The Softest, Juiciest Tender Baked Meatballs Recipe

Weeknight dinners demand delicious, no-fuss meatballs that bring comfort and flavor to the table.

These succulent baked meatballs deliver a harmonious blend of ground beef and aromatic herbs that will tantalize your taste buds.

A simple recipe with tender, juicy meatballs promises a satisfying meal everyone craves.

Each morsel packs a punch of seasoned goodness without the hassle of constant stovetop monitoring.

The oven-baked technique ensures even cooking and minimal cleanup, making dinner preparation a breeze.

With just a few basic ingredients, you can transform ordinary ground meat into a mouthwatering main course that will have everyone asking for seconds.

Savor these delectable meatballs and watch them disappear from the plate in record time.

What You’ll Need for Baked Meatballs

• Ground Beef: Rich, juicy meat that forms the hearty core of the meatballs, choose 80/20 lean-to-fat ratio for optimal flavor and texture.
• Egg: Binding agent that helps hold the meatballs together and provides moisture.
• Parmesan Cheese: Adds depth of flavor and helps create a crispy exterior when baking.

• Garlic: Aromatic ingredient that brings a bold, savory punch to the meatballs.
• Italian Seasoning: Herb blend that infuses classic Mediterranean flavor into the meat.
• Salt and Pepper: Essential seasonings that elevate and balance the overall taste.
• Onion Powder: Provides a subtle, sweet undertone without chunky onion pieces.
• Parsley: Fresh herb that adds a bright, green note and visual appeal.

• Breadcrumbs: Creates a light, tender texture and helps absorb moisture.
• Milk: Softens the meat mixture and ensures juicy, tender meatballs.

Tools to Get Your Baked Meatballs Just Right

• Baking Sheet: Essential for roasting meatballs evenly and catching any drips.
• Large Mixing Bowl: Perfect for combining all meatball ingredients without mess.
• Measuring Cups/Spoons: Crucial for accurate ingredient proportions.
• Spoon or Hands: Great for gently mixing meatball mixture without overworking.
• Meat Thermometer: Helps ensure meatballs are cooked safely to correct temperature.
• Parchment Paper or Cooking Spray: Prevents meatballs from sticking to baking sheet.

How to Prepare Juicy Baked Meatballs

• Fire Up the Oven

Crank the oven to a sizzling 400 degrees. Grab a baking sheet and line it with parchment paper or give it a quick spray of cooking oil.

• Mix Your Meaty Magic

Toss ground beef, breadcrumbs, Parmesan, egg, milk, garlic, salt, pepper, Italian herbs, onion powder, and parsley into a big mixing bowl. Gently fold everything together with your hands or a spoon – don’t go crazy mixing or your meatballs will turn tough.

• Shape Delicious Spheres

Roll the meat mixture into perfect little balls, about the size of a golf ball. Space them out evenly on your prepared baking sheet, giving each meatball some breathing room.

• Bake to Perfection

Slide the baking sheet into the hot oven. Let the meatballs roast for 18-20 minutes until they’re beautifully browned and cooked through. Pro tip: They’re done when the internal temperature hits 165 degrees.

• Serve and Devour

Plate up these juicy meatballs with marinara sauce, twirl them into pasta, or stuff them into a mouthwatering sub sandwich. Get ready for flavor explosion!

Tips for Getting That Golden Meatball Crust

• Meatball Mastery: Expert Tips and Twists to Elevate Your Dish
• Meat Mix Magic: Choose a blend of ground beef and pork for richer, more complex flavor profiles that add depth to your meatballs.
• Moisture Matters: Add a splash of water or extra milk to keep meatballs tender and prevent them from becoming dry or tough during baking.
• Gluten-Free Option: Swap traditional breadcrumbs with gluten-free alternatives like almond flour, crushed pork rinds, or gluten-free breadcrumbs to accommodate dietary restrictions.
• Meal Prep Hack: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for quick weeknight dinners – they can go straight from freezer to oven with minimal extra cooking time.
• Flavor Boost: Experiment with fresh herbs like basil or thyme, or add a pinch of red pepper flakes for a subtle kick that elevates the entire dish.

Serving Baked Meatballs with Pasta or Sauce

• Comforting Pasta Partner: Toss these golden-brown meatballs with al dente spaghetti or linguine, topped with warm marinara sauce and fresh basil leaves for a classic Italian-inspired dinner.
• Hearty Sandwich Sensation: Slide the meatballs into a crusty hoagie roll, add melted provolone cheese, and drizzle with extra marinara for an incredible meatball sub that'll satisfy serious hunger.
• Appetizer Crowd-Pleaser: Serve these bite-sized meatballs on a platter with toothpicks, accompanied by marinara or garlic aioli dipping sauce – perfect for game day or party snacking.
• Zesty Meal Transformer: Create a Mediterranean-style bowl by placing meatballs over herbed couscous, adding cucumber salad and tzatziki sauce for a fresh, flavorful twist.

Storing Meatballs Without Drying Them Out

• Refrigeration Strategy: Store cooked meatballs in airtight containers within 2 hours after cooking. Keep refrigerated for 3-4 days, maintaining their delicious flavor and texture.
• Freezing Technique: Wrap individual meatballs or batch in freezer-safe bags or containers. Freeze up to 3 months for quick future meals. Label containers with date and contents for easy tracking.
• Reheating Method: Warm refrigerated meatballs in microwave for 1-2 minutes or oven at 350F for 10-15 minutes. Add a splash of marinara sauce to prevent drying and restore moisture.
• Meal Prep Hack: Prepare larger batches during weekends. Portion into meal-sized containers with pasta or salad for grab-and-go lunches. Saves time and ensures delicious, homemade meals throughout busy workweek.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 360 kcal

Servings: 4

Tender Baked Meatballs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 17 reviews

• Total Time: 30 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Italian-inspired baked meatballs deliver a classic comfort dish with robust flavors. Succulent beef combined with herbs and parmesan cheese creates a hearty meal you’ll savor with genuine satisfaction.

---

Ingredients

Scale 1x2x3x

• 1 pound (454 grams) ground beef (or mix of beef & pork)
• 1 large egg
• ½ cup (60 grams) breadcrumbs (panko or Italian-style)
• ¼ cup (25 grams) Parmesan cheese, grated
• 2 cloves garlic, minced
• 2 tbsps (30 milliliters) milk
• 1 tsp Italian seasoning
• 1 tsp salt
• 2 tbsps (8 grams) fresh parsley, chopped (or 1 tsp dried)
• ½ tsp black pepper
• ½ tsp onion powder
• ½ tsp red pepper flakes (optional, for heat)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Preheat the oven to 400F (200C) and line a baking sheet with parchment paper or lightly grease the surface to prevent sticking.
2. Mixing: In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, milk, garlic, salt, black pepper, Italian seasoning, onion powder, and parsley. Blend ingredients gently with fingertips or a wooden spoon, avoiding overmixing to maintain a light, tender texture.
3. Shaping: Form the meat mixture into uniform spheres about 1½ inches in diameter, resembling golf balls, ensuring consistent size for even cooking.
4. Baking: Arrange meatballs on the prepared baking sheet, leaving space between each to promote uniform browning and heat distribution. Roast in the preheated oven for 18-20 minutes until the exterior turns golden-brown and the internal temperature reaches 165F (74C).
5. Serving: Allow meatballs to rest briefly after removing from the oven, then serve with marinara sauce, over pasta, or as a delectable meatball sub filling.

Notes

• Minimize Handling: Gently mix ingredients to prevent tough, dense meatballs – overmixing compresses proteins and reduces tenderness.
• Consistent Size Matters: Use a cookie scoop or tablespoon to create uniform meatballs for even cooking and balanced texture.
• Fat Content Tip: Choose ground beef with 80/20 ratio for juicier, more flavorful meatballs that won’t dry out during baking.
• Moisture Preservation: Let meatballs rest 3-5 minutes after baking to redistribute internal juices and maintain maximum succulence.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 308
• Sugar: 1 g
• Sodium: 496 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 23 g
• Cholesterol: 75 mg