Baked Meatballs
Tender baked beef meatballs seasoned with simple spices and cooked in the oven until lightly golden. This easy recipe avoids stovetop cooking and works well for pasta dishes, sandwiches, or storing in the freezer for future meals.
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Servings: 4
Calories: 224kcal
Ingredients
- 1 pound lean ground beef
- ¼ cup Italian bread crumbs or ⅓ cup almond flour
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1 large egg
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Heat the oven to 350°F. Prepare a baking sheet by lining it with parchment paper or lightly coating it with cooking spray to prevent sticking.
- Place the ground beef in a large mixing bowl. Add the bread crumbs (or almond flour), Italian seasoning, dried parsley, egg, onion powder, garlic powder, salt, and pepper. Mix gently until everything is evenly combined. Avoid mixing too much, as this can make the meatballs dense instead of tender.
- Shape the mixture into 16 equal portions. Roll each portion into a ball and arrange them evenly on the prepared baking sheet.
- Bake for 15 to 18 minutes, or until the meatballs are fully cooked and lightly browned on the outside. If using a thermometer, the center should reach 160°F.
- Remove from the oven and serve warm. They can be mixed with marinara sauce, served over pasta, added to a sandwich, or paired with roasted vegetables.
Notes
Beef Options:
Ground beef with 85/15 fat content creates slightly more tender and moist meatballs. Leaner beef such as 93/7 produces a firmer texture. Both options work well. Gluten-Free Option:
Use almond flour in place of bread crumbs to keep the recipe gluten-free. The texture may be a little softer. Meal Prep Tip:
This recipe can easily be doubled. Extra meatballs can be frozen for a future meal. Storage:
Store leftovers in a sealed container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat in the oven or microwave until heated through. Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.
Ground beef with 85/15 fat content creates slightly more tender and moist meatballs. Leaner beef such as 93/7 produces a firmer texture. Both options work well. Gluten-Free Option:
Use almond flour in place of bread crumbs to keep the recipe gluten-free. The texture may be a little softer. Meal Prep Tip:
This recipe can easily be doubled. Extra meatballs can be frozen for a future meal. Storage:
Store leftovers in a sealed container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat in the oven or microwave until heated through. Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.
Nutrition
Serving: 4meatballs | Calories: 224kcal | Carbohydrates: 5g | Protein: 25g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 11g | Cholesterol: 121mg | Sodium: 829mg | Potassium: 41mg | Sugar: 1g