Description
These easy baked meatballs are the ultimate comfort food, perfect for a quick and satisfying meal. Made with a blend of ground meat, herbs, and cheese, they bake to golden perfection and can be served with pasta, sandwiches, or as a tasty snack.
Ingredients
Scale
Meatball Mixture
- 1 lb ground beef (or ground turkey, chicken, or pork)
- 1/2 cup breadcrumbs (preferably Italian-style)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1/4 cup milk
For Baking
- 1 tablespoon olive oil (optional, for drizzling)
- 1/4 teaspoon crushed red pepper flakes (for a little heat)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil to facilitate easy cleanup after baking.
- Mix Ingredients: In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, garlic powder, oregano, salt, and black pepper. Add the egg and milk, then mix everything together gently until well combined, taking care not to overwork the meat for tender meatballs.
- Shape Meatballs: Roll the mixture into 12-16 meatballs, each roughly sized to about 1 tablespoon of mixture. Arrange the meatballs evenly spaced on the prepared baking sheet.
- Drizzle and Bake: Lightly drizzle olive oil over the meatballs and sprinkle crushed red pepper flakes for a touch of heat if desired. Bake in the preheated oven for 20-25 minutes until the meatballs are cooked through and browned. The internal temperature should reach 160°F for beef or 165°F for poultry.
- Rest and Serve: Allow the meatballs to rest for a few minutes after baking before serving. Enjoy them with pasta, in sandwiches, or simply as a comforting snack.
Notes
- Use Italian-style breadcrumbs for added flavor, or substitute with plain breadcrumbs if preferred.
- Fresh parsley gives a brighter flavor, but dried parsley works well in a pinch.
- Do not overmix the meat to keep the meatballs tender and juicy.
- Check internal temperature with a meat thermometer to ensure they are fully cooked.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
