This oven baked meatballs recipe is quick and easy to make in only 30 minutes with simple pantry staples. These versatile ground beef meatballs are great to make ahead and include in your weekly meal plan! Serve with your favorite dipping sauces or side dishes for a delicious meal that everyone will love.
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About this meatball recipe
Classic ground beef meatballs are a recipe staple, long loved for their hearty flavor and versatility. Perfect to enjoy as an appetizer or make the star of your favorite dinner dishes with any number of sides - they can do it all!
These juicy and tender meatballs are quick and simple to bake on a sheet pan in only 30 minutes. They are even great to make ahead and freeze! I recommend doubling the recipe so tonight's dinner is ready in a snap, and then you also have a batch on hand for busy weeknight meals. And who doesn't love some help there?
So go ahead and add this easy oven baked beef meatballs recipe to your regular meal plan for a dish that is delicious and practically foolproof! I am sure it will be an instant family favorite in your home.
*For more quick and easy dishes, be sure to try these terrific recipes:
Ingredients
Ground Beef: 80% lean is best for the right amount of fat to make perfectly moist meatballs.
Yellow Onion: Lightly sweet with less bite than white onion.
Garlic: Deliciously pungent, this enhances the meaty beef flavor.
Lemon Zest: A pop of brightness to balance all of the heavy umami flavors.
Panko Crumbs: Light and crisp, a great binder for tender and juicy meatballs.
Parmesan Cheese: Slightly melty cheese helps hold the meatball shape, and is tasty!
Italian Seasoning: Classic blend of dried oregano, basil, rosemary, thyme, and marjoram. I used my homemade Italian Seasoning for this beef meatball recipe.
Fresh Parsley: Earthy and refreshing.
Salt and Pepper: Staple cooking spices for savory dishes.
Egg: A binder for round and evenly cooked meatballs.
Milk: For perfect moisture with light flavor.
How to make homemade meatballs in oven?
Preheat the oven at 400°F and line the baking sheet pan with parchment paper or a foil (lightly greased).
Place ground lean beef, grated onion, minced garlic, lemon zest, panko crumbs, grated parmesan cheese, Italian seasoning, chopped parsley, salt and pepper in a large bowl.
Now, in a separate small bowl whisk egg and milk, pour into the large bowl with other ingredients.
Mix all the ingredients until just combined, do not over mix. Let the meatball mixture rest for 5 minutes.
Grease you hands lightly, scoop out about 1-1½ tablespoon mixture and roll into a meatball.
Divide and roll the remaining mixture into about 19-20 meatballs.
Place on the prepared baking sheet one inch apart from each other.
Bake meatballs in the oven for 18-20 minutes or until golden brown and cooked through.
Expert Tips
Here are a few tips to avoid tough meatballs:
- Grate the onion rather than chopping. That way instead of biting into onion chunks you'll only taste the flavor.
- Milk, egg, and breadcrumbs are the secret must-have ingredients to moist and juicy meatballs every time. Don't skip them!
- Mix your meatball mixture with your hands or with a spoon until just incorporated. Avoid over mixing! I suggest wearing gloves if mixing by hand.
- With or without gloves, you want to lightly grease your hands to roll your meatballs. This helps to prevent the mixture from sticking to your hands or fingers.
- Avoid using too much breadcrumbs, or the meatballs will become dry.
- For perfectly browned baked beef meatballs you want to place them on baking sheet in a single layer. Do not overcrowd! With a bit of space each one will get evenly cooked all around.
FAQ
They bake for 25 minutes, or more for bigger meatballs. Check that the internal internal temperature reaches 160F before serving.
Serving Ideas
There are so many wonderful ways to enjoy delicious homemade meatballs!
Serve as a hearty appetizer with toothpicks and dipping sauces like Tahini Sauce, Greek Tzatziki, sour cream sauce, BBQ sauce, or other yummy dips.
For a main dish: Toss them in marinara or your favorite pasta sauce and serve over spaghetti or zucchini noodles. Add them to a rich gravy, and spoon on top of Roasted Garlic Mashed Potatoes or rice with some salad! They are also fantastic with pita and hummus, along with Oven Roasted Vegetables or Roasted Za'atar Potatoes.
You can even add meatballs to soups, sandwiches, and subs!
Storage and Freezing
To store leftovers: Cool completely and transfer to a container with a lid. Keep for up to 5 days in the refrigerator.
Reheat in microwave in short 20-second bursts, until warmed through.
To freeze raw meatballs: Shape the meatballs and place on a baking sheet. Flash freeze for 1-2 hours until firm. Then transfer to a plastic zipper bag and freeze up to 3 months.
To freeze oven baked meatball: Let cool, then place together in a plastic zipper bag. Or you can flash freeze on a baking sheet first and then place in a bag. (This will help keep them fresher for longer.) Store for up to 3 months in the freezer.
How to reheat or cook frozen meatballs: There's no need to thaw! Simply bake from frozen directly on baking sheet pan. Or place in the sauce or gravy and simmer until cooked.
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📖 Recipe
Baked Meatballs Recipe
Ingredients
- 1 pound Ground Beef (80% lean is best)
- ¼ cup Yellow Onion (grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Lemon Zest
- ¼ cup Panko Crumbs
- ⅓ cup Parmesan Cheese (grated)
- 1 teaspoon Italian Seasoning
- 3 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Salt (or to taste)
- ½ teaspoon Freshly Ground Pepper (or to tase)
- 1 large Egg
- ¼ cup Milk
Instructions
- Preheat the oven at 400°F and line the baking sheet pan with parchment paper or a foil (lightly greased).
- Place ground lean beef, grated onion, minced garlic, lemon zest, panko crumbs, grated parmesan cheese, Italian seasoning, chopped parsley, salt and pepper in a large bowl. Now, in a separate small bowl whisk egg and milk, pour into the large bowl with other ingredients.
- Mix all the ingredients until just combined, do not over mix. Let the meatball mixture rest for 5 minutes.
- Grease you hands lightly, scoop out about 1-1½ tablespoon mixture and roll into a meatball. Divide and roll the remaining mixture into about 19-20 meatballs.
- Place the meatballs on the prepared baking sheet one inch apart from each other.
- Bake for 18-20 minutes or until golden brown and cooked through.
Notes
- To store leftovers: Cool completely and transfer to a container with a lid. Keep for up to 5 days in the refrigerator.Reheat in microwave in short 20-second bursts, until warmed through.
- To freeze raw meatballs: Shape the meatballs and place on a baking sheet. Flash freeze for 1-2 hours until firm. Then transfer to a plastic zipper bag and freeze up to 3 months.
- To freeze oven baked meatball: Let cool, then place together in a plastic zipper bag. Or you can flash freeze on a baking sheet first and then place in a bag. (This will help keep them fresher for longer.) Store for up to 3 months in the freezer.
- To reheat or cook frozen meatballs: There's no need to thaw! Simply bake from frozen directly on baking sheet pan. Or place in the sauce or gravy and simmer until cooked.
- Please refer to the post above for few important tips to avoid tough meatballs.
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