Everyone loves meatballs! And these meatballs are super easy to make because they are baked leaving you with perfectly cooked, tender moist meatballs – and no mess! Stick around and get your taste buds ready.
Easy Peasy Meatballs
Meatballs are little balls of love, but they can also be labor intensive. I have found that frying meatballs takes a lot of time and patience because they need to be babysat. Then there is the issue of the oil splattering all over the stove.
No thank you.
I have found a better way, and that is to bake them.
Ingredients for Easy Baked Italian Meatballs
- Beef – this recipe uses 2 lbs. of lean ground beef, however you can substitute ½ lb. ground pork. This gives the meatballs a little less density.
- Vegetables – I like to add very small, almost minced onion and garlic
- Binder – Bread crumbs, eggs and Parmesan cheese (you can also use Pecorino) help bind the meatballs so they don’t fall apart while cooking.
- Moisture – Beef broth adds such moisture and flavor to meatballs, give it a try.
How to Make Baked Meatballs
I have made these meatballs countless times both fried and baked. I am being honest here when I say that I have found virtually no difference between the two. So why go through the trouble of frying when you don’t have to?
- Soften the veggies – Some people put raw onions in their meatballs, I’m not one of them. I also chop them until they are almost minced. Little itty bitty is what we’re going for. Once cooked, set aside to cool.
- Meat mixture – in a large mixing bowl, combine everything except the broth. Use your hands to combine and slowly add a little warm broth at a time.
- Roll – I like my meatballs big, so I usually get 12-15. However, medium sized meatballs will make 24 (like pictured above)
- Bake – Bake the meatballs on a prepared baking sheet (lined with parchment paper or sprayed with cooking spray) and bake at 350°F for 30 minutes, turning once.
Note: My larger sized meatballs are baked for about 30 minutes. Smaller sized will take less time. I continue the cooking process in my spaghetti sauce. If you are not continuing on to that step, please check them using an instant-read thermometer to ensure they are fully cooked.
Store in an airtight container in the refrigerator for up to 3 days or place in a freezer safe container and freezer for up to 3 months.Print
Everyone loves meatballs! And these meatballs are super easy to make because they are baked leaving you with perfectly cooked, tender moist meatballs – and no mess!
- 2 lbs Ground Beef (80%-20%)
- ⅓ cup Onion, finely diced
- 2 Cloves Garlic, finely minced
- 2 Large Eggs, room temperature
- 1 Cup Freshly Grated Parmesan Cheese
- ¼ Cup Parsley, chopped
- ¾ – 1 Cup Breadcrumbs
- ½ Cup Warm Beef Broth (or water)
- Line a baking sheet with a piece of Parchment paper and set it aside.
- In a small sauté pan, over low heat, cook the onions in a little olive oil until they are soft and translucent, approximately 4-5 min. Season with salt and pepper. Add the garlic and cook 1 minute more. Set aside and let cool.
- Place the ground been in a large bowl. Season with salt and pepper. Add the eggs, Parmesan cheese, parsley, breadcrumbs, then the cooled onions and garlic. Using your hands as claws, combine the meat with the other ingredients until loosely combined. Add some of the warm broth and continue to combine until all the ingredients are blended in. You may use some or all of the broth.
- Again, using your hands, scoop out some of the meat and being to shape and roll into the desired size meatball and place on the baking sheet. Continue until all the meat has been used.
- Bake in a preheated oven at 350°F for 30-35 minutes, turning once.
- Continue cooking the meatballs in your favorite sauce.