Baked Meatballs
Published September 19, 2024. This post may contain affiliate links. Please read my disclosure policy.
This tasty Baked Meatballs recipe is jam-packed with garlic and herbs. It’s baked until browned for the ultimate meatball recipe. My family cannot get enough of these; they love them that much.
These are absolutely loaded with flavor and can be used in a myriad of dishes. Try them in my Meatball Sauce Recipe or use them in my Italian Wedding Soup.
Baked Meatballs
Baked meatballs are balls of meat combined with spices and herbs that are then baked in the oven at high temperatures to brown and cook throughout. There are many ways to make these, but I believe my technique of using fresh bread greatly enhances the tenderness and moistness of each meatball.
In addition, the meatball ingredients can be changed by including different cheese, bell peppers, herbs, ground pork, or Italian sausage. Each of these ingredients can significantly enhance the overall flavor. If you want to try another variety similar to this one, you must try my best-ever Meatball Recipe.
Ingredients and Substitutions
- Beef – You can use 80/20, 85/15, 90/10, or 94/6 ground beef from any meat cut.
- Eggs – Large eggs that are chilled or at room temperature work excellently.
- Onion – Red, yellow, white, or sweet onion can be used. In addition, garlic cloves are used.
- Herbs – Fresh parsley and dry basil are used. Feel free to use dry parsley and fresh basil.
- Breadcrumbs – Plain breadcrumbs are used. You can also use Italian breadcrumbs.
- Bread — Any bread is suitable for this, including plain white bread or artisan bread.
- Seasoning – Only coarse salt and freshly cracked pepper are used.
- Cheese – Finely grated Parmigiano Reggiano or Pecorino Romano will work.
- Oil – Olive or avocado oil is best for coating the meatballs.
How to Make Baked Meatballs
Remove the crust on the bread and tear it or cut it into small pieces. Discard the crust, or you can dry them out for breadcrumbs for another recipe
Add them to the bowl with beef, eggs, breadcrumbs, parsley, basil, onion, garlic, salt, and pepper.
Mix everything to combine. Fry a small piece in a small amount of oil to test it to ensure it is properly seasoned.
Form 12 equally sized meatballs.
Place them on a sheet tray lined with parchment paper. Drizzle a small amount of olive oil over each meatball, about 1 to 2 teaspoons each.
Bake them on a middle rack in the oven at 425° for 20 to 25 minutes or until browned and cooked throughout. Serve them with an optional garnish of minced fresh parsley.
Make-Ahead and Storage
Make-Ahead: You can make these up to two days ahead for freshness.
How to Store: Cover and keep them in the refrigerator for 4 days. Freeze them covered for up to 6 months. Thaw them in the fridge for one day before reheating.
How to Reheat: Add the meatballs to a sheet tray lined with parchment paper and bake them in the oven on a middle rack at 350° for 10 to 12 minutes or until hot.
Chef Notes + Tips
- This size of the bread is about 4 to 5 inches long.
- Substitute the onion for 1 ½ teaspoons of onion granules or powder. Also, swap the fresh garlic for 1 ½ teaspoons of garlic granules or powder.
More Beef Recipes
Baked Meatballs
Ingredients
- 1/3 loaf of bread
- 1 pound 80/20 ground beef
- ½ cup breadcrumbs
- ½ cup finely grated Parmigiano Reggiano
- ½ cup peeled small diced yellow onion
- 2 finely minced garlic cloves
- 2 large eggs
- 2 tablespoons finely minced fresh parsley
- 1 tablespoon dry basil
- coarse salt and freshly cracked pepper to taste
Instructions
- Remove the crust on the bread and tear it or cut it into small pieces. Discard the crust, or you can dry them out for breadcrumbs for another recipe.
- Add them to the bowl along with the beef, eggs, breadcrumbs, cheese parsley, basil, onion, garlic, salt, and pepper.
- Mix everything to combine. Fry a small piece in a small amount of oil to test it to ensure it is properly seasoned.
- Form 12 equally-sized meatballs.
- Place them on a sheet tray lined with parchment paper and drizzle a small amount of olive oil over the top of each meatball, about 1 to 2 teaspoons each.
- Bake them on a middle rack in the oven at 425° for 20 to 25 minutes or until browned and cooked throughout.
- Serve them with an optional garnish of minced fresh parsley.