Description
These juicy baked meatballs are weeknight-fast and oven-easy. They are perfect served with marinara sauce, as filling for subs, or as simple party appetizers.
Ingredients
- 1 pound ground beef 85–90% lean
- 1/2 pound ground turkey or chicken
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup milk
- 2 tablespoons finely minced onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley
- 2 cups warm marinara sauce (for serving)
- Cooked spaghetti or slider rolls (for serving)
- Extra Parmesan and parsley (for garnish)
Instructions
- Heat your oven to 400°F. Line a rimmed baking sheet with parchment paper or foil and lightly oil the surface.
- In a large bowl, combine the ground beef, ground turkey, egg, breadcrumbs, Parmesan cheese, milk, minced onion, garlic, Italian seasoning, salt, pepper, and parsley. Mix these ingredients just until they are combined. Do not overmix the mixture.
- Use a medium scoop to form 18 to 22 meatballs, making them about 1 1/2 inches in diameter. Space them evenly on the prepared baking sheet.
- Bake the meatballs for 15 to 18 minutes. They are done when they look lightly browned and the internal temperature reaches 165°F (74°C).
- Warm the marinara sauce in a large skillet. Add the baked meatballs to the warm sauce and simmer for 5 minutes to coat them completely. Serve the coated meatballs over cooked spaghetti or pile them into slider rolls.
Notes
- For all-beef meatballs, substitute 1 1/2 pounds ground beef and add 1 extra tablespoon of milk to maintain moisture.
- You can use panko or crushed crackers instead of plain breadcrumbs. Use gluten-free breadcrumbs for a gluten-free version.
- Swap Parmesan for Romano or Asiago cheese for a sharper flavor profile.
- Add 1/2 teaspoon of red pepper flakes or smoked paprika to spice up the mixture.
- To make party bites, form 1-inch meatballs and bake them for 12 to 14 minutes before serving on picks with warm sauce.
- Keep the meatball mixture cold before shaping; warm fat leads to a denser texture.
- Lightly oil your hands or the scoop for easier shaping.
- Stop mixing as soon as the ingredients are evenly incorporated to keep the meatballs tender.
- Allow the meatballs to rest for 3 to 5 minutes after baking to hold in the juices.
- Simmering briefly in sauce helps meld the flavors without overcooking the meatballs.
- Store leftovers in the refrigerator in sauce for up to 4 days.
- Freeze baked, cooled meatballs (with or without sauce) for up to 3 months.
- Reheat by simmering gently in sauce for 8 to 10 minutes or baking covered at 325°F for 12 to 15 minutes until hot.
- Prep Time: 12 minutes
- Cook Time: 15–18 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American