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These baked meatballs are made with ground beef, pork, and veal. They’re juicy, tender, and super easy to make!
I love to serve them with pasta but feel free to serve them with bread or creamy mashed potatoes.
HOW LONG DO I BAKE THE MEATBALLS FOR?
I baked these at 425 degrees f. for 13 minutes and broiled them for 1 minute. So they baked for a total of 14 minutes.
INGREDIENT NOTES & SUBSTITUTIONS
See the recipe card below for ingredient quantities and complete instructions.
- Ground Meatloaf Mix – I always use a meatloaf mix whenever I make homemade meatballs. Most grocery stores carry it, however, if yours doesn’t, I recommend using 1/3 ground pork, 1/3 ground beef, and 1/3 ground veal. However, feel free to use any type of ground meat such as ground chicken, ground turkey, or ground beef.
- Egg – A must to bind everything together.
- Breadcrumbs – Make sure to use plain breadcrumbs, not the seasoned kind!
- Kosher Salt – My rule of thumb is to use one teaspoon of Kosher salt for every 1 lb of meat. For this recipe I used two pounds of ground meat therefore I added two teaspoons of Kosher salt.
- Warm Water – I find that warm water makes the meatballs extra moist, but you can use whole milk if you prefer.
TOP TIPS
- Don’t overmix the meat mixture otherwise, the meatballs will turn out tough.
- Wet your hands with water to prevent the meatball mixture from sticking to your hands.
- A good way to tell if your meatballs are fully cooked through is by using a meat thermometer. They should reach an internal temperature of 165 degrees F. If you don’t own a meat thermometer, simply cut a meatball in half and make sure it isn’t raw on the inside.
- Don’t overbake or else they will turn out dry.
STORAGE & REHEATING
Have any leftovers? Allow them to cool completely, then transfer them to an air-tight container and refrigerate for up to 3 days.
Simply reheat in the oven, microwave, or air fryer until heated through.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Baked Meatballs
Ingredients
- 2 lbs ground meatloaf mixture, A combination of ground beef, pork, and veal. *Check Notes*
- 1 small onion, finely diced
- 2 garlic cloves, finely minced
- ½ cup breadcrumbs, plain, not seasoned!
- ¼ cup parmesan cheese
- 1 egg
- ¼ cup warm water
- 2 teaspoons parsley , fresh
- 2 teaspoons basil, fresh
- 1 teaspoon Italian seasoning
- 2 teaspoons granulated garlic
- 2 teaspoons Kosher salt
- ¼ teaspoon black pepper
- oil, to saute onions and garlic
- Marinara sauce, optional
Instructions
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper or aluminum foil.
- Heat olive oil in a skillet and cook the onions for 2-3 minutes or until they become translucent. Stir in the garlic and cook for 20 seconds. Remove the onion and garlic from the skillet and allow it to cool for a few minutes.
- Add all of the ingredients to a large bowl and mix until well combined, don't overmix otherwise your meatballs will turn out tough.
- Using a medium cookie scoop, scoop and roll the mixture into 2 tablespoon balls. Use wet hands to form perfect balls and then place them on the prepared baking sheet.
- Bake for 13 minutes and broil for 1 minute. Enjoy them without sauce or add them to a pot of warm marinara sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
