Baked beef meatballs bring together Parmesan, fresh parsley, onion, and garlic in small, tender bites. They cook on a baking sheet while a cup of marinara warms separately for serving.
Divide the mixture into thirty-two small meatballs and plan eight per serving. Equal portions matter more than a precise diameter, but most will be about one to one-and-a-quarter inches across.
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Why This Recipe Works
An egg and breadcrumbs bind the beef without a long mixing session. Finely chopped onion and parsley spread flavor throughout the small pieces, while Parmesan contributes saltiness. Baking cooks the whole batch together and leaves the stovetop free for sauce. Warming the marinara separately prevents finished meatballs from simmering long enough to become firm.
Ingredients
Use one pound ground beef and plain dry breadcrumbs. Grate the Parmesan finely so it disperses into the mixture, and chop the quarter-cup onion very small. Salt lightly at first because the cheese and marinara already contribute seasoning. All one cup of marinara is for serving, divided into a quarter-cup for each of four portions.
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese, finely grated
- 1/4 cup fresh parsley, chopped
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1 large egg
- Salt and pepper, to taste
- 1 cup marinara sauce, for serving
How to Make Baked Beef Meatballs
1. Prepare an evenly flavored mixture. Set the oven to 375°F and cover a large rimmed sheet with parchment. Beat the egg lightly, then blend in the measured crumbs, grated cheese, chopped herbs and onion, garlic, and a little seasoning. Folding those additions into the beef after they are combined helps avoid overworking the meat. Stop once no large pockets of dry crumbs remain.
2. Divide before rolling. Separate the mixture into thirty-two similar portions, then roll each lightly between your palms. Keeping all pieces alike is more useful than making perfectly smooth spheres. Place them with a little space between each one so heat reaches their sides. Crowded meatballs collect steam and liquid between them rather than browning evenly.
3. Bake and warm the sauce together. Bake at 375°F for approximately twenty to twenty-five minutes, beginning to check smaller pieces at fifteen minutes. Meanwhile, warm the cup of marinara over low heat for five to ten minutes, stirring occasionally and keeping it at a gentle simmer. The sauce can stay warm off the heat while you check the meat.
4. Use the center temperature to finish. Insert a thermometer into the middle of several meatballs and remove them when the beef reaches 160°F. A lightly browned exterior and a set shape are useful visual cues, but color alone is unreliable. Divide eight meatballs onto each plate and add one quarter-cup warm marinara. Serve immediately instead of simmering the already cooked pieces for several more minutes.
How to Serve
Serve the four portions with pasta, polenta, or crusty bread and a vegetable. A quarter-cup sauce per person lightly dresses the meatballs; a large bowl of pasta may need additional marinara prepared separately. The small pieces also work on an appetizer platter when you adjust the portion count.
Storage and Reheating
Refrigerate meatballs and sauce in covered shallow containers within two hours and use within three to four days. Reheat covered until the meatballs reach 165°F, with a splash of water if the sauce has thickened. Freeze portions for up to two months and thaw in the refrigerator. Keeping sauce separate is convenient for sandwiches or other uses. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Finely chop the onion instead of leaving large cubes in small meatballs.
- Mix lightly and roll with gentle pressure.
- Divide the batch into equal portions before rolling.
- Warm marinara during baking and serve without a prolonged second cook.
Frequently Asked Questions
Can I use ground turkey?
Yes, use the same weight, but the texture may be leaner. Poultry meatballs must reach 165°F.
Can I use dried parsley?
Fresh parsley gives a softer herbal flavor in this quantity. If substituting dried, use about one tablespoon rather than the full quarter-cup.
Can I make larger meatballs?
Yes, but their centers need more time. Recheck the yield and portion count when changing their size.
Can I prepare them ahead?
Shape, cover, and refrigerate for up to one day. Bake straight from the refrigerator and check the centers.
Should I add the marinara to the raw mixture?
No, keep it for serving. Adding the cup of sauce to the meat would make the binder too wet.
More Recipe Ideas
- Easy Meatball Recipe
- Italian Meatballs Recipe
- 15 Minute Sausage Meatballs
- One Pot Meatball Pasta with Homemade Beef Meatballs
Baked Beef Meatballs with Parmesan and Onion
Ingredients
Meatballs and Sauce
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese finely grated
- 1/4 cup fresh parsley chopped
- 1/4 cup onion finely chopped
- 1 clove garlic minced
- 1 large egg
- Salt and pepper to taste
- 1 cup marinara sauce for serving
Instructions
Shape and Bake
- Preheat oven to 375°F and line a large rimmed sheet with parchment. Mix egg, breadcrumbs, Parmesan, parsley, onion, garlic, and salt and pepper to taste.
- Gently fold in ground beef and divide into 32 equal pieces. Roll into small meatballs, about 1–1 1/4 inches, and arrange apart on the sheet.
- Bake at 375°F for 20–25 minutes until set and lightly browned, with several centers at 160°F. Begin checking small pieces after 15 minutes.
- During baking, heat marinara over low heat for 5–10 minutes until gently simmering, stirring occasionally.
- Serve 8 meatballs and 1/4 cup warm marinara per person, making 4 portions.
Notes
- Chill meatballs and sauce within 2 hours; keep for 3–4 days.
- Reheat stored meatballs to 165°F before serving.
- Freeze in meal-size portions for up to 2 months.
