Best Baked Meatballs
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.
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.