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Overhead shot baked meatballs

Baked Italian Meatballs

Everybody loves a good meatball! These delicious, moist ones may get eaten before they ever make it atop spaghetti or a sub sandwich. You’ll want to make this baked version of meatballs again and again.

Yield: 4-6 servings (about 25 1-1/2 inch meatballs) 1x
Prep: 20 minutesCook: 20 minutesTotal: 40 minutes
Units:
Scale:

Ingredients

  • 1 1/2 lbs lean ground beef (This is where we get our favorite grass-fed ground beef.)
  • 1/2 cup whole wheat Panko breadcrumbs (or sub gluten-free breadcrumbs)
  • 1/2 cup grated Parmesan cheese (or sub more breadcrumbs)
  • 1 large egg, beaten
  • 2 tablespoons milk (your choice)
  • 2 tablespoons tomato paste
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning

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Instructions

Make It Now:

  1. Prep: Preheat oven to 350°F. Line a sheet pan with parchment paper or foil.
  2. Combine: Using clean hands, gently combine all ingredients in a medium bowl.
  3. Roll: Use a medium dough scooper or a spoon to scoop and then roll about 1 1/2 inch meatballs. Line up meatballs on the sheet pan, leaving room between each.
  4. Bake: Bake for about 20 minutes or until no longer pink inside (160°F internal temperature).
  5. Serve: Optional: Serve with warm Marinara Sauce on the side for dipping, over spaghetti with marinara, or on a Meatball Sub.

Freeze For Later:

Line a sheet pan with parchment paper or foil. Then, complete Steps 2 and 3. At this point, flash-freeze uncooked meatballs by placing on the sheet pan (or in a baking dish) in the freezer for about an hour or so. Once frozen, dump meatballs in a gallon-sized freezer bag, seal, and place in freezer.

Prepare From Frozen:

Thaw meatballs using one of these safe thawing methods. Cook according to instructions, beginning with Step 4.


Notes/Tips

Gluten-Free Version: Use almond meal or gluten-free bread crumbs in place of the whole wheat bread crumbs. (Tip: I make my own bread crumbs by toasted gluten-free bread and then tosses pieces into my high-powered blender or food processor. Blend until they are fairly fine bread crumbs.)

Dairy-Free Version: Use more bread crumbs in place of the Parmesan cheese, plus add 1/4 teaspoon more of salt.

Where We Get Our Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves.

© Author: Rachel Tiemeyer
Cuisine: Italian Method: Baking