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Easy Oven Baked Meatballs

Effortless yet packed with bold, savory flavor, these oven-baked meatballs come together quickly with simple pantry ingredients. Their juicy, tender texture makes them an ideal choice for pasta dishes, sub sandwiches, or served on their own as an appetizer.
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Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: easy meatball recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 tablespoons finely minced fresh flat-leaf parsley optional
  • 1 large egg lightly whisked
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup finely diced yellow onion
  • ¾ teaspoon coarse kosher salt
  • ¼ cup seasoned dry breadcrumbs
  • 1 pound ground beef 80% lean; can substitute half with ground pork if preferred
  • 2 teaspoons garlic finely minced
  • ¼ cup grated Parmesan cheese

Optional for Serving:

  • 2 cups of your preferred marinara sauce
  • Cooked spaghetti or other pasta
  • Fresh basil or parsley leaves for garnish
  • Additional shredded Parmesan cheese

Instructions

  • Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with aluminum foil and lightly coating the surface with non-stick spray.
  • In a spacious mixing bowl, blend together the ground meat, beaten egg, breadcrumbs, grated cheese, diced onion, minced garlic, kosher salt, ground pepper, and parsley if using.
  • Using a medium-sized cookie scoop or a spoon, portion out the meat mixture. Shape each into a round approximately 1½ inches in diameter and place them evenly spaced on the prepared baking sheet.
  • Transfer to the oven and bake, uncovered, for 17 to 20 minutes, or until the internal center is fully cooked and no longer pink. Rotate the meatballs halfway through baking to ensure even browning and to avoid over-browning on one side.

Optional Way to Serve

  • For extra flavor, simmer the cooked meatballs in marinara sauce for approximately 10 minutes before serving.
  • Serve immediately as an appetizer, nestled in a sub roll, or ladled over a bed of pasta. Finish with a generous sprinkle of grated Parmesan and freshly chopped herbs, if desired.
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Notes

Pan-Frying Method:
To fry instead of baking, heat 2 tablespoons of oil in a skillet over medium-high heat. Add meatballs and cook for 7–10 minutes, turning every few minutes for even browning until thoroughly cooked.
Ingredient Alternatives:
If fresh aromatics are unavailable, substitute with ½ teaspoon each of garlic powder and onion powder. Dried parsley (2 teaspoons) may be used in place of fresh.
Meat Variations:
For added moisture, mix equal parts of ground beef and ground pork. Alternatively, for a leaner option, use a combination of ground beef and ground turkey.
Storage and Freezing:
Refrigerate in an airtight container for up to 3 days. For longer storage, freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop over medium-low heat until heated through.