Baked meatballs are a perfect alternative to traditional meatballs in sauce or the always delicious meatballs with tomato. The main difference is that these are made in the oven, without the need to fry them first or cook them afterwards in a sauce.
They are ideal for aperitif time, can be shared as a snack, and can be served as is, without any sauce, or later bathed in a Spanish sauce, onion sauce, or covered with a rich tomato sauce if you prefer them with sauce.
Making this recipe takes no more than 30 minutes, so it’s perfect for using up leftover minced meat, or for improvising an appetizer, dinner, or gathering when you want to serve something to nibble on without complicating things.
Table of Contents
How to Make Baked Meatballs?
These baked meatballs are perfect. Make them as an appetizer or as a side dish for pasta. Enjoy them with sauce or plain.
Time Details
- Prep Time: 12 minutes
- Cook Time: 24 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 pound |
| Bread grating | ½ cup |
| Eggs | 2 |
| Garlic paste | 1 teaspoon |
| Salt | 1 ½ teaspoons |
| Ground black pepper | ½ teaspoon |
| Fresh parsley | 2 sprigs |
| Milk | 1/4 cup |
Instructions:
- Preheat oven to 425°F (220°C) and line a baking sheet with baking paper.
- Finely chop the parsley and set it aside.
- In a large bowl, mix the ground beef, parsley, garlic paste, salt, pepper, milk, breadcrumbs, and eggs.
- Use about 2 tablespoons of the mixture to make each meatball, or use a medium ice cream scoop.
- Form the mixture into 1½-inch balls and place them on the baking tray.
- Bake for 24 minutes, flipping halfway through so they brown evenly.
- Serve and enjoy!
Video Guide 📺
Recipe Notes
- You can add Parmesan cheese if you want extra flavor.
- If your hands become sticky while shaping, rinse them every 4–5 meatballs.
- For storage:
- Let meatballs cool completely
- Store in a freezer bag or airtight container
- Refrigerate up to 4 days
- Freeze up to 3 months
- The number of meatballs depends on size, and size will affect cooking time.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 384 kcal |
| Carbohydrates | 11 g |
| Protein | 25 g |
| Fat | 26 g |
| Saturated Fat | 10 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 11 g |
| Trans Fat | 1 g |
| Cholesterol | 164 mg |
| Sodium | 1084 mg |
| Potassium | 395 mg |
| Fiber | 1 g |
| Sugar | 2 g |
| Vitamin A | 149 IU |
| Vitamin C | 0.5 mg |
| Calcium | 80 mg |
| Iron | 3 mg |
The nutrition information is automatically calculated, so it is only an approximation.
FAQs
Can I use other types of meat?
Yes, you can replace ground beef with chicken, turkey, or a mix of meats depending on your taste.
Do I need to fry the meatballs before baking?
No, this recipe is designed to skip frying completely. Baking gives a healthier and easier result.
Can I make these meatballs ahead of time?
Yes, you can prepare them in advance and store them in the refrigerator or freezer until ready to cook.
How do I know when the meatballs are done?
They should be golden brown on the outside and fully cooked inside. You can cut one open to check.
Can I serve them with sauce?
Absolutely. They taste great plain or with tomato sauce, onion sauce, or any sauce you prefer.
Conclusion
Baked meatballs are a simple, quick, and versatile dish that fits perfectly into any meal or occasion. With minimal preparation and no frying required, they are a great option for busy days or casual gatherings. Whether served plain or with your favorite sauce, they always deliver delicious and satisfying results.
