Why I love this baked meatball recipe
My original recipe for meatballs called for day-old bread soaked in milk and mixed with herbs and grated cheese. It was one of those “just add the spices and stuff until it smells right” type of recipes for which I eventually nailed down measurements.
Since we’ve can’t use milk or cheese anymore, I’ve simplified the recipe, and opted for seasoned breadcrumbs and egg as a binder. I honestly don’t think you can tell the difference. They taste like authentic Italian meatballs to me, but its been a while since I’ve had a meatball with cheese in it.
Even if you aren’t dairy free, this baked meatball recipe is great because it’s easy and doesn’t require any day-old bread. I can usually whip up a big batch in about 15 minutes, and they hold up really well in the freezer.
If you like this recipe, you have to try this chicken pomodoro, and this Italian sausage risotto and this Italian chopped salad. Plus, if you want to fully immerse yourself in an Italian dinner, try this dairy free tiramisu.
More great meatballs recipes: Greek meatballs / Moroccan meatballs / meatless meatballs / giant meatballs
Ingredients & substitutions
- Ground beef and pork – For this and most of my meatball recipes, I used a mixture of ground beef and ground pork. You can easily use all beef, but you will lose a bit of the flavor. Veal is also a great alternative to pork – it’s actually more authentic – but it’s harder to find and a bit more expensive.
- Panko breadcrumbs – These are our go-to dairy free breadcrumb option, but please always make sure to check your ingredients labels to ensure a product is safe for you.
- Egg – I have not tried an egg substitute, but I think a really simple swap would be your favorite unsweetened yogurt. This could be coconut, soy or even dairy yogurt (if that’s safe for you).
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make baked meatballs
Combine your ingredients. Add the meatball ingredients to a large mixing bowl. Use your hands (or a fork) to mix them together.
You want the mixture to look uniform, but you want to be careful not to overwork the meat.
Roll the mixture into meatballs. I use a cookie scoop to get evenly sized meatballs, and I scoop everything and place all the scoops onto a baking sheet.
Then I start rolling them all into balls. This helps keep the scoop from getting super dirty, and I think it’s a little more efficient.
Bake the meatballs. Place you meatballs on a parchment lined baking sheet and bake at 400˚F for about 20 minutes.
If you’re going to simmer then in sauce after, you can remove the meatballs at around 15 minutes. Just be sure to check the temperature for doneness after simmering.
Meatballs and gravy
Once my homemade meatballs are fully cooked, I like to make a double batch of my favorite marinara sauce (you can use whatever sauce is your favorite). Then I drop the baked meatballs into the sauce and simmer it for as long as I can.
This is an optional step, and I don’t always do it. It infuses the sauce with the flavor of the meatballs. My mom even takes it a step further and adds pork spare ribs to the gravy that eventually fall off the bone and add so much flavor and texture, but I personally think its a little too much work.
The recipe does make a decent amount of meatballs, but if we have any left over we either make meatball sandwiches or freeze them. Same goes for the sauce (if you make a double batch) because you will have enough to make at least two pounds of spaghetti.
Tips for this baked meatball recipe – how to make the best meatballs ever
- Don’t use super lean meat. I recommend using beef that is about 80 – 85% lean and a fattier ground pork
- Keep your meatballs cold. This helps prevent the fat from breaking down right away in the oven and keeps the moisture in your meatballs.
- Don’t over mix your meat. If you do, you’ll end up with tough little nuggets rather than tender meatballs.
- Wet your hands to prevent the mixture from sticking to you when you’re rolling your meatballs.
- Roll your meatballs gently. If you squeeze too tight or roll for too long, you’ll end up with tough meatballs.
Frequently asked questions
Meatballs should be cooked at 400˚F. This temperature cooks them fairly quickly and still gives them a chance to get browned. They should only take about 15 – 20 minutes.
Meatballs should be cooked to an internal temperature of 165˚F. You should be able to take them out of the oven at about 155˚F and let them finish cooking as they rest. If you’re transferring your meatballs to sauce, it’s totally fine if they’re not completely cooked when you do so. Just use a meat thermometer to check the temperature after they’ve been simmering for a while.
I don’t normally turn my meatballs when baking them, but you may need to depending on your oven. If you know your oven is hotter on one side than the other, try turning the pan halfway through. No need to rotate the actual meatballs.
Most likely, you overmixed your meatballs. It can be tempting to get them perfectly mixed and round, but don’t give in to the temptation. A quick mix and a gentle roll are all you need for this baked meatball recipe.
Easy Baked Meatball Recipe
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup Panko breadcrumbs
- 1 large egg
- 2 tablespoons dried basil
- 1 tablespoon dried parsley
- 1 teaspoon granulated garlic
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 400˚F (200˚C) and line a baking sheet with parchment paper,
- In a large bowl, mix ingredients with your hands until evenly combined.
- Roll mixture into 2 inch meatballs and place onto your baking sheet.
- Bake for about 20 minutes, or until meatballs have reached an internal temperature of 165˚F.
- Remove from oven and allow meatballs to rest or transfer to a pot with marinara sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The meatballs were amazing.
Ty for the recipe.
So easy and a crowd pleaser! We use venison, make a double batch and freeze for fast meals.
I love this recipe and have made them several times since discovering this. I add a little less salt and use italian seasoning instead of just basil. I have tried with italian breads crumbs and panko mixed and they turn out fabulous every time.
Thanks for your complete overview, recipe, and admonitions. You helped me overcome my “fear” of making meatballs without Italian sausage. My grandmother probably would blow a gasket, as she used to tell me in Siclian that a meatball without sausage isn’t a meatball. Great recipe, by the way. Yummy results . . .
Interesting! We never make meatballs with sausage, but I have had them with sausage and love them in a totally different way. You could easily replace the pork in the recipe with sausage if you want though! It should work the same.
can these be frozen after they are made?