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Oven-Baked Beef Meatballs - Tender, Juicy, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground beef (80/20 or 85/15): About 1.5 pounds for the best balance of flavor and moisture.
  • Breadcrumbs: 3/4 cup plain or Italian-style.
  • Milk: 1/2 cup to soak the breadcrumbs (makes the meatballs tender).
  • Egg: 1 large, to bind the mixture.
  • Onion: 1/2 small onion, finely grated or minced.
  • Garlic: 2–3 cloves, minced.
  • Parmesan cheese: 1/3 cup finely grated, optional but recommended.
  • Fresh parsley: 2 tablespoons chopped (or 1 tablespoon dried).
  • Dried Italian seasoning: 1 teaspoon (or use equal parts dried basil and oregano).
  • Salt and pepper: 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper, or to taste.
  • Olive oil: 2 tablespoons for the baking sheet and a light drizzle.
  • Optional add-ins: Red pepper flakes for heat, a splash of Worcestershire, or a teaspoon of Dijon for extra savoriness.
  • To serve: Warm marinara, pasta, crusty bread, or a simple salad.

Method
 

  1. Preheat and prep: Set your oven to 425°F (220°C). Lightly oil a large rimmed baking sheet with 1 tablespoon olive oil, then place it in the oven while it preheats. A hot pan helps the meatballs brown.
  2. Make a panade: In a large bowl, combine the breadcrumbs and milk. Stir and let it sit for 3–4 minutes until the crumbs absorb the liquid and soften.
  3. Add aromatics and seasonings: Mix in the egg, grated onion, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper. Stir until evenly combined.
  4. Add the beef: Crumble the ground beef into the bowl. Using clean hands or a fork, gently mix until just combined. Do not overwork or the meatballs can turn dense.
  5. Shape: Roll the mixture into meatballs about 1.5 inches wide (roughly golf-ball size). You should get 20–24 meatballs. Lightly oil your hands to prevent sticking.
  6. Arrange on the hot sheet: Carefully remove the hot baking sheet from the oven. Drizzle on the remaining tablespoon of olive oil and tilt to coat. Place the meatballs on the sheet, leaving space between each one.
  7. Bake: Bake for 14–18 minutes, until the meatballs are browned and cooked through. Internal temperature should reach 160°F (71°C) for ground beef.
  8. Optional broil: For extra color, broil for 1–2 minutes at the end, watching closely.
  9. Rest and serve: Let the meatballs rest for 3–5 minutes. Toss with warm marinara, spoon over pasta, or serve with your favorite sides.