Homemade meatballs are so much tastier than anything you’ll pick up at the supermarket. They’re a simple comfort food perfect for everything from quick pasta dishes and stews to hearty sandwiches and appetizers. This easy baked meatball recipe is an inexpensive 30-minute meal that is a fantastic option if you’re looking for quick meal prep ideas.
How to Make Baked Meatballs
Our Test Kitchen created this quick and easy meatball recipe that’s simple enough to make on a weeknight.
Ingredients
- 2 large eggs
- 1/4 cup water
- 1 small onion, finely chopped
- 1-1/3 cups soft bread crumbs
- 2/3 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 pounds ground beef
Directions
Step 1: Make the meatball mixture
Crumble the ground beef into a large bowl, and add the eggs, onion, garlic, water, bread crumbs, Parmesan and seasonings on top.
The eggs and bread crumbs are essential for binding the meat. Thanks to their moisture content, eggs help keep your meatballs lovely and tender.
Test Kitchen Tip: This recipe calls for soft bread crumbs—not Panko (bigger, crispier bread crumbs), dry or seasoned bread crumbs (sometimes called Italian bread crumbs). Luckily, you can make your own soft bread crumbs at home. Just put a slice or two of bread in a food processor and voila! Fresh, soft breadcrumbs. 1 slice of bread typically yields about 1 cup.
Step 2: Combine and shape
Use your hands to combine everything but do not overwork the beef. If you overdo it, you run the risk of tough meatballs. Instead, gently work the mix until it’s just combined.
Once you’re happy with the beef mixture, lightly shape the meatballs to be about 1 to 1-1/2 inches. You can make larger meatballs, if you choose. But no matter whether you decide to go big or small, you’ll want to keep them all roughly the same size. Otherwise, they’ll cook unevenly.
Test Kitchen Tip: Use a cookie scoop to guarantee evenly sized meatballs.
Step 3: Put the meatballs in the oven
Grease a rack and place it in a shallow baking tray. I pour a little olive oil onto a paper towel and rub the rack down, but a nonstick cooking spray would work here. Arrange the meatballs, and then put them in the oven. Bake at 375°F for about 15 to 18 minutes, or until your instant-read thermometer says they’re cooked through (160-165°).
Test Kitchen Tip: You also have the option of browning the meatballs before you bake them, if you want to add a little bit of flavor and of course, some color. However, this is completely optional and not necessary if you’re on a tight schedule.
Homemade Baked Meatballs Tips
Can you use other meats instead of ground beef in this baked meatball recipe?
Yes—don’t limit yourself to beef! You can swap it for pork, chicken, lamb, turkey or game meat to put a new spin on this tried-and-true classic. If you’re hankering for ultra-tender meatballs, fatty meats are the way to go. If lean meats like chicken or turkey are on the menu, consider adding a splash of milk to the egg mix. This will moisten the breadcrumbs and help prevent the meatballs from getting tough.
How can you make baked meatballs your own?
While this recipe calls for Italian seasoning, a sprinkling of fresh chopped herbs like rosemary, thyme and basil pack some serious flavor. Mint would be gorgeous with lamb, while cilantro gives pork and chicken meatballs a zesty flair.
If you’re out of eggs or would rather not use them in your baked meatballs, you’ve got options. You can substitute a few tablespoons of applesauce per egg, or you can prep a flaxseed mixture instead. To do this, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water, and let it sit for 5 to 10 minutes, until it turns into a thick gel.
How do you store baked meatballs?
You can freeze your meatballs to enjoy later if you like. After they’re out of the oven, let them cool down completely before freezing them. Or prep the meatballs and put them in an airtight container in the fridge to cook later in the week—just be sure to cook them within 2 to 3 days.
Do you need to cover the meatballs with tin foil in the oven?
According to Peggy Woodward, Taste of Home Senior Food Editor, these baked meatballs cook fast enough in the oven that they don’t need to be covered. On the contrary, they’d have better flavor and color if you don’t!
What can you serve with baked meatballs?
Of course, baked meatballs go perfectly with a heaping plate of spaghetti! You also can’t go wrong with putting them in a meatball sub sandwich or as a topping on a hearty meatball pizza. Or, make them ahead and freeze them so you can make meatball casserole on a moment’s notice.
Baked meatballs are also a great homemade main course when you pair them with garlic bread and roasted vegetables or a side salad.
Now that you’ve mastered the art of the perfect meatball, here are some of our best Italian meatball recipes and meatball recipes from around the world to try out.
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My kids are picky eaters, but teriyaki and hoisin sauces work wonders with them. They love the meatballs, and I swap the noodles for whole grain pasta. —Kelly Shippey, Orange, California
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Plenty of ground pepper gives these saucy meatballs their irresistible zest. They're so hearty, I sometimes serve them over noodles as a main course. —Darla Schroeder, Stanley, North Dakota
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Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings when I was growing up. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas
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Turkey gives a different twist to these slightly sweet and spicy meatballs. For the holidays, I serve them on a tray lined with parsley and garnished with red pepper or pimientos. —Audrey Thibodeau, Gilbert, Arizona
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When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan
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I’ve been cooking for 50 years, and this dish is still one that guests request frequently. It is my No. 1 standby recipe and also makes amazing meatball sandwiches. The sauce works for any type of pasta. —Jane Whittaker, Pensacola, Florida
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This is one of those recipes you always come back to. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. I broil the meatballs first to quickly brown them. —Jean Glacken, Elkton, Maryland
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This recipe is easy, and the meatballs can be made well ahead of time and frozen until needed. I think what makes them taste so good is the sauce. —Nathalie Guest, Caledon, Ontario
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I always keep meatballs and pizza crusts in the freezer to make this specialty on the spur of the moment. Add a tossed salad and you have a delicious dinner. —Mary Humeniuk-Smith, Perry Hall, Maryland
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I make these tangy-sweet appetizers every year during the holidays, and it doesn't take long for them to disappear.—Elaine Sweet, Dallas, Texas
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When my husband's not manning the grill, I count on my slow cooker. These mouthwatering meatballs are just one reason why. They’re a guaranteed crowd-pleaser as an appetizer, or spooned over crusty rolls and topped with cheese for irresistible sandwiches. —Peggy Rios, Mechanicsville, Virginia
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Lots of people have asked me for this recipe, but I knew I had a real winner when my grandmother asked me for it! —Tammy Neubauer, Ida Grove, Iowa
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Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan
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I combined some favorite staples from our freezer and pantry to come up with this easy dish. It has few ingredients and little preparation. —Tracie Bergeron, Chauvin, Louisiana
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As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. —Amy Dong, Woodbury, MinnesotaThe post How to Make Baked Meatballs appeared first on Taste of Home.
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