These oven baked meatballs are quick and easy to make. Baking them frees up your attention for any sides you want to serve with dinner! It's also a great way to make a large amount of meatballs for a crowd. They have the best flavor, keep their shape and brown evenly in the oven. We love adding these to tomato sauce over pasta, or pairing them with potato wedges and a dip!
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.
1. For extra-firm meatballs, freeze them on the baking sheet for 5-10 minutes before baking. You will need to add 2-3 minutes to the baking time.2. You can switch up the seasoning however you like! Chopped fresh parsley is delicious. And using dried oregano gives them a more Greek-inspired flavor!3. If you make a large batch to freeze, use a stand mixer with the hook attachment to mix the meat dough.4. It's important to knead the meat mix very well. The more thoroughly you knead it, the smoother and less scraggly your meatballs will look.