Making Meatballs In The Oven gives them a light crust with a soft, moist center. Pair them with a red sauce and pasta, or make a meatball sandwich for a mouthwatering meal!
When I was in college, I worked as a server at a hole-in-the-wall Italian restaurant. I was good at it, too—the food was easy to sell because I loved everything on the menu, and customers love genuine glowing recommendations. Much to the joy of my coworkers, I enjoyed working the lunch shifts—not because the money was better (it was quite the opposite compared to busy dinner shifts), but because the chefs prepped in the morning. And I got to watch.
Because of that job, I know how to make lots of delicious Italian food from scratch. Lasagna, eggplant and veal Parmesan, a long-simmered red sauce, and my absolute favorite: meatballs. After years of watching the chefs diligently mix and roll huge pans of those beautiful round beef bites by hand, seeing them go into the big ovens and come out ever so perfectly tender (and getting samples, because, hey, chefs love an audience!), I now have a permanent meatball-making skill. And I put it to work at least once a month.
If you’ve never made a batch of meatballs in the oven, I suggest you start with this recipe. It’s not complicated, but these tender meatballs come out perfectly seasoned, moist on the inside, and lightly browned on the outside. When I make a batch of these babies, I make a little extra so that I can have a few for lunch immediately when they come out of the oven. They’re excellent for spaghetti and meatballs, covered in a red sauce. But meatballs like this do not beg for a sauce—they’re perfect with pretty much anything!
Are Meatballs In The Oven Healthy?
These meatballs are pretty healthy! The recipe uses lean ground beef, and there’s no extra oil added, so they’re lower in fat (and calories) than your average restaurant meatball. They’re full of protein, potassium, and iron from the beef, and the Parmesan cheese adds lots of flavor as well as a dose of calcium. The egg provides healthy fats and nutrients like choline. They do contain a lot of sodium per serving, however, so feel free to use less salt.
You can make them gluten-free by using gluten-free breadcrumbs, and they’re easily made dairy-free by using a vegan version of Parmesan cheese.
What Makes A Great Meatball?
Great meatballs, in my opinion, have a few delectable qualities. They’re tender and moist on the inside—not dry or dense. They taste perfectly seasoned on their own without any sauce on top, and they need to be small enough to cook quickly. Let’s break down how those qualities translate into the ingredients and cooking process.
- Moisture: A moist meatball requires other ingredients besides meat to add some water. The onions in this recipe release water as they cook, which helps the texture of the meatballs.
- Cohesiveness: Good meatballs are tender, but they can’t fall apart! Here’s my best tip for cohesive, moist meatballs. First, mix the egg with all the ingredients except for the meat, then add the meat to the bowl. This gives the breadcrumbs a chance to soak up the egg, and it will help the meatballs stay together better. This will also distribute the seasonings evenly throughout the meat.
- Size: I know it’s fun to get a giant, single meatball on top of a plate of spaghetti. But the truth is, it’s difficult to get a great meatball if you make them comically large. That’s because the bigger they are, the more time they need in the oven to cook thoroughly, which means you could end up with dry meatballs. Roll each meatball with about two tablespoons of the meat mixture, and you should be good.
How Do I Store Leftovers?
Store cooled, leftover meatballs in a sealed container in the refrigerator for up to 4 days. For longer storage, flash-freeze them on a baking tray for 1 hour, transfer them to a freezer-safe ziplock bag or container, and freeze them for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven, air fryer, or microwave.
Serving Suggestions
These meatballs are my favorite easy meal, and I eat them on top of spaghetti with San Marzano Tomato Sauce, on a bowl of Brown Rice Pilaf with Sautéed Arugula, or even by themselves with a Spinach Salad on the side. You can also add them to this Pasta With Rainbow Chard And Goat Cheese Sauce, or serve alongside this Roasted Red Peppers And Almond Salad. If you’re adding a red sauce to them, don’t forget to add a little extra Parmesan or Romano cheese on top!
Ingredients
- 1 pound lean ground beef
- ¼ cup yellow onion finely chopped
- ⅓ cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, onion, breadcrumbs, egg, Parmesan cheese, garlic, parsley, salt, pepper, and oregano. Mix until just combined, being careful not to overwork the meat.
- Form the mixture into 1½-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes, or until the meatballs are browned and cooked through.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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