Get ready to meet your new weeknight obsession! These baked ground beef meatballs are the ultimate comfort food—perfectly juicy on the inside with a gorgeous, golden-brown crust on the outside. Whether you’re tossing them with pasta or tucking them into a sub, these little bites of heaven bring a savory, herb-filled aroma to your kitchen that will have everyone running to the dinner table. Trust me, you’re going to love this simple, no-fuss method!
Why You’ll Love This Recipe
- Extra Juicy Results: By soaking the breadcrumbs in milk first, we create a “panade” that keeps the meat incredibly tender and moist, even in a hot oven.
- Healthier & Easier: We’re skipping the messy stovetop frying and letting the oven do all the work! It’s less oil, less cleanup, and total perfection every time.
- Flavor Powerhouse: Between the nutty Parmesan, fresh parsley, and a hint of smoky paprika, these meatballs are packed with layers of savory goodness.
Ingredients
All you need are a few kitchen staples to whip up these Baked Ground Beef Meatballs! But first, gather up these ingredients:
- Ground Beef: The star of the show; I recommend using a 80/20 or 85/15 blend for the most flavorful, succulent results.
- Breadcrumbs: These provide structure and help hold all those delicious juices inside the meatball.
- Milk: A total game-changer! Soaking the breadcrumbs in milk ensures your meatballs stay soft and never get tough.
- Small Onion: Grating the onion is my favorite trick—it adds amazing moisture and a sweet, savory depth without chunky bits.
- Garlic: Essential for that classic, mouth-watering aroma and bold flavor.
- Egg: Acts as the “glue” to bind everything together so your meatballs stay perfectly round.
- Parmesan Cheese: Adds a salty, nutty kick and helps create that beautiful golden crust.
- Fresh Parsley: Brings a pop of brightness and color to the dish.
- Salt & Black Pepper: The fundamental seasonings to make all the other flavors sing.
- Paprika: Adds a subtle warmth and a lovely rich color to the finished bake.
- Dried Oregano: Gives that classic Mediterranean herbaceous vibe we all crave.
- Olive Oil: A little drizzle before baking helps the meatballs brown beautifully without sticking.
Note: The ingredients with measurements will be right under the article in the recipe card.
How to Make the Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 400°F. This high heat is key for getting that nice exterior sear! Line a large baking sheet with parchment paper or give it a light coating of olive oil.
Step 2: The Secret Soak
In a large mixing bowl, stir together your breadcrumbs and milk. Let them sit for about 2 minutes. This “magic paste” is what makes these the softest meatballs you’ve ever tasted!
Step 3: Mix the Magic
To the bowl of soaked breadcrumbs, add your ground beef, grated onion, garlic, egg, Parmesan, parsley, and all those dry spices.
Step 4: Gentle Folding
Mix everything together gently using your hands or a fork. The golden rule? Don’t overwork the meat! Mix until just combined to keep the texture light and airy.
Step 5: Roll and Arrange
Shape the mixture into 1.5-inch balls—about the size of a golf ball. Place them on your prepared sheet, making sure they aren’t touching so the air can circulate. Give them a light brush with olive oil for that extra “oomph.”
Step 6: Bake to Perfection
Slide them into the oven for 18–22 minutes. You’re looking for them to be cooked through and sporting a lovely light brown color. Let them rest for 5 minutes after they come out—this keeps them juicy!
Pro Tips for Making the Recipe
- Wet Your Hands: If the meat mixture is sticking to your palms while rolling, lightly dampen your hands with water. The meatballs will slide right off!
- Don’t Overmix: I can’t say it enough! Over-handling the meat can lead to dense, tough meatballs. Keep it light.
- Uniform Sizing: Try to keep the meatballs the same size so they all finish cooking at exactly the same time.
How to Serve
- Classic Spaghetti: Toss these into a bubbling pot of marinara and serve over al dente pasta with extra Parm.
- Meatball Subs: Tuck them into a toasted hoagie roll with melted provolone for a “game-changer” lunch.
- Low Carb Style: Serve these over a bed of zoodles or alongside a crisp Caesar salad for a lighter feel.
Make Ahead and Storage
Storing Leftovers
Keep your leftover meatballs in an airtight container in the fridge for up to 3–4 days. They actually taste even better the next day as the flavors meld!
Freezing
These are a meal-prepper’s dream! Freeze cooked meatballs on a tray first, then transfer to a freezer bag for up to 3 months.
Reheating
To keep them juicy, reheat in a pan with a splash of water or sauce over medium heat, or pop them in the oven at 350°F until warmed through.
FAQs
- Can I use ground turkey instead of beef? Absolutely! Ground turkey or a mix of pork and beef works beautifully here. Just keep an eye on them, as turkey can cook a little faster.
- Why do my meatballs fall apart? This usually happens if there isn’t enough binder (the egg and breadcrumbs) or if the meat was too cold. Make sure to use the egg as listed to keep things held together.
- Do I have to grate the onion? You don’t have to, but I highly recommend it! Grated onion blends into the meat much better than chopped onion, giving you flavor in every single bite without any crunch.
- Can I make these gluten-free? You bet! Just swap the traditional breadcrumbs for your favorite gluten-free brand or even almond meal. They still turn out delicious!
Baked Ground Beef Meatballs
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and prepare a baking sheet.
- Combine breadcrumbs and milk in a bowl and let soak until softened.
- Add remaining ingredients and mix gently until just combined.
- Shape mixture into evenly sized meatballs.
- Arrange meatballs on baking sheet and brush with olive oil.
- Bake until cooked through and lightly browned.
- Rest briefly before serving.