If you’ve ever avoided making meatballs because of the mess of browning them in the skillet, these baked meatballs are for you. There’s no splatter, and the meatballs come out perfectly browned every time, and without falling apart. Plus, cleanup is a breeze!
Feel free to adjust the seasonings. Use an Italian seasoning blend instead of basil and oregano, if you wish, or use seasoned breadcrumbs for extra flavor. These are excellent meatballs for a spaghetti dinner.
PrintBasic Baked Meatballs
Baking the meatballs means less mess and easier cleanup! Plus, they’re evenly browned and perfectly cooked without constant turning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Appetizer, Meatballs
- Method: Bake
Ingredients
Scale
- 1 large egg
- 1 1/2 pounds ground beef (85% to 90% lean)
- 1/3 cup grated Parmesan cheese
- 1 teaspoon dried leaf basil
- 1/4 teaspoon dried leaf oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 clove garlic, crushed and finely minced
- 1/3 cup plain dry bread crumbs
Instructions
- Preheat the oven to 375 F.
- Line a large rimmed baking sheet with foil and place a cooling rack in the pan.
- Whisk the egg in a large bowl. Add the ground beef, Parmesan cheese, basil, oregano, salt, pepper, garlic, and breadcrumbs. Mix until thoroughly blended.
- Shape the meat mixture into 1-inch meatballs and arrange them on the rack.
- Bake for about 20 minutes, or until the meatballs reach the minimum safe temperature of 160 F. If using ground turkey or chicken, bake to 165 F.
