Baked Meatball Recipe

Rows of baked meatballs on a baking rack set over a baking sheet.

This delicious Baked Meatball Recipe is an easy way to get dinner on the table without oil splattering all over your stove. They are great to make ahead and freeze, too, and the method works with almost any meatball recipe you can cook up.

Course Appetizer, Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings (3 meatballs each)

Calories 214kcal

Author Meggan Hill

Ingredients

1 pound ground meat such as turkey, beef, chicken, pork, or a combination (see note 1)
1/2 cup bread crumbs or panko or rolled oats
1/3 cup onion finely chopped
1/4 cup minced fresh parsley
1 egg
1 clove garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon dried basil
1/4 teaspoon dried oregano or basil
Salt and freshly ground black pepper
2 tablespoons olive oil

US Customary - Metric

Instructions

Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.
In a large bowl, combine ground meat, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have about 24 meatballs total).
Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).

Video

Notes

Ground meat: Choose any ground meat such as ground turkey, ground beef, ground chicken, ground pork, or a combination of 2 or more. Avoid super-lean options like fat-free turkey breast.
Yield: This recipe makes about 24 meatballs, or 8 servings (3 meatballs each).
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition