With just a few ingredients, you can make these easy oven BAKED MEATBALLS at home, all from scratch! No messing with getting them browned all around or flipping without the meatballs losing their shape – baking meatballs is SO easy!
One of the best things about calling this blog my job (!!) is the fact that I can do pretty much whatever I want to.
And one of the worst things about it? That I can do pretty much whatever I want to.
Ha!
It means things like I can decide to stay in my PJs all day. But also things like I can change my mind a gazillion times.
I live by my calendar and often test and photograph recipes weeks, if not months in advance.
But then things happen in my head and I have a last minute holiday recipe idea… And something gets pushed back.
Occasionally it then gets… Forgotten.
Like these baked meatballs, you ask?? Wellll, yeah.
So, I had planned to share this recipe right after Christmas with you. Better late than never, right?
*holds out a plate of cookies to make up for it*
Well, as you might be able to tell, these meatballs are BAKED. I know, it was not obvious at all from the title and photos ?
I used my usual recipe and technique from my meatball tutorial, but I added some extra herbs and seasoning to the meat.
We love meatballs, so I make them a lot. (Ahem, proof, proof and proof. Oh, and proof. OK, one more.)
I’ve been annoyed by the pan-frying process lately though. Not necessarily because it’s hard, but a) because I have a 16 month old who enjoys climbing on the counter, trying to dive into any pots and pans on the stove and b) it’s just something that needs my attention… When I don’t have any capacities for extra attentiveness.
There’s really no magic to it: Lightly oil a baking sheet, place meatballs on top, bake.
No flipping, no splatters, no toddler crawling into the sizzling pan… No paying attention to anything – apart from the kitchen timer.
Don’t they looks scrumptious?? And so evenly browned!
While the rolling does take some time, they are super quick to bake.
Ah, you want to know how long to bake these meatballs in the oven?
Around 8 minutes does the job – first I baked them for longer, but they are done in around 8 minutes if you make them about 2 teaspoons sized, which is my preferred meatball size.
I really don’t like the huge “dinner sized” ones – they’re like mini meatloaves!
Either way, we love these in tomato sauce with pasta or, if I’m lazy (OK, that’s when I’m lazy, not if) all by themselves with a dipping sauce and some baked potato wedges on the side.
If you need more meal ideas for meatballs, I went a little crazy and wrote down all our favorite sides for every type of meatball I know in this post. My kind of food geekery ?
Oh and the best part about oven baking meatballs? You can make them for a crowd SO easily if you want to serve them as an appetizer!
Now go rock your meatball game!
– Nora
P.S: In case you were wondering, I never actually stay in my PJs all day. In fact, the first thing I do in the morning is getting showered and dressed. I just feel terrible and unproductive all day long when I don’t put on real clothes in the morning. It’s a blessing and a burden all at the same time ?
Here’s the printable recipe for how to bake meatballs:
Printable recipe
Oven Baked Meatballs
Recipe details
Ingredients
- 1 pound ground beef
- 1 onion finely chopped
- ⅓ cup breadcrumbs
- 1 large egg
- 1 teaspoon mustard
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Black pepper
- Oil
Instructions
- Mix ingredients: Place all ingredients in a large bowl. Using a hand mixer with the dough hooks attached, mix the ingredients together very well.
- Shape meatballs: Once the mix is kneaded thoroughly, scoop out about 2-teaspoon-sized balls of meat. Cup the meat between your palms and roll it into a tight ball. Place the meatballs in a single layer on a lightly oiled baking sheet.
- Bake: Preheat the oven to 425°F. Bake the meatballs for around 10 minutes, or until they're evenly browned on the outside and no longer pink in the middle. Do not overbake them, or they will be dry.
Suzy Godfrey says
I have these in the oven now. I’m making them for a church potluck…smells divine!!
Nora says
I hope they turned out well, Suzy!
Diane E Rapin says
Easy to make and we all enjoyed these meatballs.
Garrick M lemberger says
Very good, easy recipe.
Linda Zarker says
I’m going to try this recipe today which is actually pretty much the way I was going to make them anyway. However, I’ve made oven baked meatballs before and they are great, but I put them in a muffin pan so they don’t roll anywhere. And, as an aside, I too always take a shower first thing in the morning. Helps me feel less “scuzzy” and gets my day off to a much better start. Lazing around in pajamas is reserved for the late evening, if even then. 🙂
m elizabeth says
Good recipe for sauce that is not tomato based..
Buncie Steckler says
could pan pork sausage be used in place beef/
Thank you,
Buncie
Nora says
You can definitely use ground sausage in place of the beef, or in place of half of the beef! Hope that helps.
Karen says
Nora, Did you freeze your meatballs raw or after you baked them?
Nora says
Hi Karen, you can technically do either, but I always freeze them baked because it makes it a lot easier to reheat them. Hope they helps!
Phyllis says
To form my meat balls, I use a tablespoon size measuring spoon that is rounded, like an ice cream scoop. Give it a light coat of oil, and they slide right onto the baking pan. Much quicker than rolling with hands.
Nora says
Phyllis, that is SUCH a great tip! I just made a double batch for the freezer, but I’ll try your method next time!