Baked meatballs combine ground beef with breadcrumbs, Parmesan, parsley, egg, and garlic, then cook on a sheet pan at 400°F. This recipe makes twenty medium meatballs, enough for four portions of five.
A small amount of marinara is included for serving rather than a full pot of sauce. Mix the beef gently, keep the portions even, and use the center temperature to judge doneness instead of surface color alone.
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Why This Recipe Works
Egg and breadcrumbs help the mixture hold its shape, while Parmesan adds savory flavor. Baking gives the meatballs space to brown without repeated handling in a skillet. A gently mixed filling keeps its texture looser than beef worked into a dense paste.
Ingredients
Ground beef with about 15–20% fat gives a less dry result than very lean meat. Use plain dry breadcrumbs because the recipe already includes salt and Italian seasoning. Finely grate Parmesan so it blends throughout rather than forming large salty pockets. Chop parsley and mince garlic finely. The half cup of marinara provides two tablespoons per serving; increase the serving sauce separately if you want a generously sauced plate of pasta. The mixture does not include milk, so avoid packing it tightly.
- 1 pound ground beef, 85/15 or 80/20
- 1/2 cup plain dry breadcrumbs
- 1/4 cup Parmesan, finely grated
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 cup marinara sauce, for serving
How to Make Baked Meatballs
1. Prepare the binder first. Heat the oven to 400°F and line a rimmed baking sheet with parchment rated for that temperature. Beat the egg lightly in a roomy bowl, then stir in breadcrumbs, Parmesan, parsley, garlic, salt, pepper, and Italian seasoning. Distributing these ingredients before adding beef reduces the mixing needed to spread garlic and salt evenly through the meat.
2. Fold in the beef gently. Add the beef and use your fingertips or a fork to turn the mixture together just until no obvious pockets of dry breadcrumbs remain. Avoid squeezing it repeatedly or kneading as if it were dough. That tightens the texture and can make a small meatball seem rubbery after baking. The mixture should hold together when a small portion is pressed lightly.
3. Make twenty equal portions. Divide the mixture into twenty pieces, then roll lightly into balls roughly one and a quarter inches across. Even portions are more useful than a perfectly smooth exterior. Arrange them on the rimmed sheet with a little space between each so hot air can circulate. A crowded pile steams more and makes the cooking time less consistent.
4. Bake and check the centers. Bake for about twenty to twenty-five minutes, checking a few of the largest meatballs with a thermometer near the end. Ground beef should reach 160°F at the center. Warm the marinara separately over low heat while they finish. Lift the meatballs away from the pan drippings with a spatula and serve five per portion with two tablespoons of the measured sauce.
How to Serve
Serve the meatballs beside pasta, tucked into a roll, or with roasted vegetables. The included marinara is a light finishing portion; a fully sauced pasta dish needs additional sauce. Keep the browned sides facing up when plating rather than submerging every meatball if you want to retain more of the roasted surface.
Storage and Reheating
Refrigerate cooked meatballs within two hours in a shallow covered container at 40°F or below. Use within three to four days. Freeze in a single layer, then bag for up to two months; thaw in the refrigerator. Reheat covered with a little sauce until the centers reach 165°F. Raw shaped meatballs can be refrigerated for up to one day before baking. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Mix the seasonings with the egg before adding beef.
- Keep all twenty portions similar in size.
- Use a rimmed sheet to contain rendered fat.
- Choose plain breadcrumbs and finely grated Parmesan.
Frequently Asked Questions
Can I use ground turkey?
Yes, but very lean turkey can give a drier texture. Cook turkey meatballs to 165°F.
Can I use seasoned breadcrumbs?
They work, but their salt and herb amounts vary. Reduce the added seasoning if the crumbs are strongly seasoned.
Can I double this recipe?
Yes, divide the doubled mixture into forty meatballs. Use two sheets with space between portions and allow for your oven capacity.
Can I leave out the egg?
The egg helps bind this particular mixture. Choose an egg-free meatball formula rather than simply omitting it.
Can I prepare the mixture ahead?
Shape the meatballs and refrigerate covered for up to one day. Keep them cold until the oven is ready.
More Recipe Ideas
- Baked Turkey Meatballs
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Best Baked Meatballs
Ingredients
Main Ingredients
- 1 pound ground beef 85/15 or 80/20
- 1/2 cup plain dry breadcrumbs
- 1/4 cup Parmesan finely grated
- 1/4 cup fresh parsley chopped
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 cup marinara sauce for serving
Instructions
Shape
- Heat oven to 400°F. Line a rimmed baking sheet with oven-safe parchment.
- Beat egg, then stir in breadcrumbs, Parmesan, parsley, garlic, salt, pepper, and Italian seasoning. Fold in beef just until combined.
- Divide into 20 equal portions, roll lightly into roughly 1 1/4-inch balls, and space them on the sheet.
Bake
- Bake 20–25 minutes until browned and 160°F at the center of the largest meatballs.
- Warm marinara over low heat until hot. Serve 5 meatballs and 2 tablespoons sauce per portion.
Notes
- Refrigerate cooked meatballs within 2 hours; use within 3–4 days.
- Freeze cooked meatballs for up to 2 months and thaw in the refrigerator.
- Reheat leftovers to 165°F.
