The meatballs are delicious with or without the glaze, but I usually add it since it’s so easy to make. Whenever I’m short on time or unsure what to make for dinner, I take a package of vacuum-sealed ground beef out of the fridge - I always have a few since they keep for so long - and make these baked meatballs. I’m a big fan of baking. It’s a hands-off cooking method that requires far less attention and vigilance than pan-frying. In addition to these meatballs, I also bake these pork meatballs, Asian meatballs, and keto meatballs.
Ingredients
Variations
While I don’t recommend using extra-lean (93% lean) ground beef, you can use fattier beef, such as 80% lean or 75% lean. You can make this recipe with ground chicken, pork, or turkey. Sometimes I add more spices - 1 teaspoon of paprika and ½ teaspoon of thyme. Instead of parmesan, I sometimes use ¼ cup of almond flour. But parmesan is more flavorful.
Baked Meatballs Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
For the meatballs:
Lean ground beef: I use a mixture of 85% lean and 15% fat. To season: Kosher salt, black pepper, garlic powder, and onion powder. Parmesan cheese: I use finely grated parmesan and not coarsely shredded.
Expert Tips
I don’t recommend using extra-lean ground beef in this recipe. It’s too dry, so the meatballs won’t be as juicy. To keep the meatballs juicy, don’t overbake them. 15 minutes at 400°F should be enough for them to be cooked through without becoming too dry. However, ovens vary, so check with an instant-read thermometer to ensure they are ready. If you need to feed a crowd, this recipe scales beautifully. I often double it to ensure I have tasty leftovers for several days.
Serving Suggestions
I like to serve these baked meatballs on top of something that would absorb the tasty sauce, such as cauliflower rice, mashed cauliflower, zucchini noodles, or hearts of palm pasta.
Storing Leftovers
More Meatball Recipes
Recipe Card
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You can also enjoy them cold. One of my favorite lunches is a plate of cold leftover meatballs, hard-boiled eggs, Dijon mustard, fresh-cut veggies, and quick pickles.
