Easy baked meatballs are the ultimate weeknight dinner hero — flavorful, tender, and ready in under 30 minutes. This recipe brings together juicy beef, savory Italian seasoning, and a homemade marinara sauce that’s bursting with flavor. Baking instead of frying keeps things lighter, cleaner, and hassle-free, making this dish a true family favorite. Serve them over pasta, tucked into a crusty sub roll, or enjoy them as a protein-rich snack — either way, these meatballs bring cozy, comforting flavors with hardly any effort. Perfect for busy nights, casual gatherings, or meal prep, this easy baked meatballs recipe is your go-to for a stress-free, delicious dinner.
Why You’ll Love This Easy Baked Meatballs Recipe
If you’ve ever wanted a meatball that’s both tender on the inside and perfectly browned on the outside, this recipe is for you. Baking locks in the juices while allowing the meatballs to develop a beautiful golden crust without standing over a hot stove. The seasoning blend infuses every bite with Italian-inspired flavor, and the fresh Parmesan adds richness and depth. Pairing them with a quick marinara sauce makes them taste like they’ve been simmering for hours — without the wait. Plus, this recipe uses simple pantry ingredients you likely already have on hand, making it both budget-friendly and convenient.
Ingredients
For the Meatballs:
1 pound ground beef (80/20 for best juiciness)
2 teaspoons garlic powder
2 teaspoons onion powder
1 ½ teaspoons Italian seasoning
½ teaspoon freshly ground black pepper
¾ teaspoon salt (adjust to taste)
1 large egg, lightly beaten
½ cup freshly grated Parmesan cheese
½ cup plain breadcrumbs
½ cup lukewarm water
For the Marinara Sauce:
3 tablespoons olive oil
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes (optional, for a gentle touch of heat)
1 can (28 ounces) crushed tomatoes
½ teaspoon salt
1 teaspoon sugar
1 ½ teaspoons Italian seasoning
Extra Parmesan cheese, for serving
Step-by-Step: How to Make Easy Baked Meatballs
1. Prepare the Oven and Baking Sheet
Preheat your oven to 425°F (220°C). Cover a large baking sheet with parchment paper to make cleanup simple and prevent sticking.
2. Mix the Meatball Ingredients
In a large mixing bowl, combine ground beef, garlic powder, onion powder, Italian seasoning, pepper, salt, egg, Parmesan cheese, and breadcrumbs. Gradually add lukewarm water, mixing gently with your hands until the mixture is moist yet firm enough to hold its shape. Avoid overmixing to keep the meatballs tender.
3. Shape the Meatballs
Using an ice cream scoop or large spoon, portion out about 1 tablespoon of the mixture and roll it gently between your palms to form a ball. Arrange each rolled meatball on the prepared baking sheet, ensuring there’s space between them so they cook evenly.
4. Bake the Meatballs
Transfer the tray to the oven and bake for 12–15 minutes, or until the meatballs are cooked through and lightly browned.
5. Make the Marinara Sauce
As the meatballs bake, warm olive oil in a medium saucepan over medium-low heat. Add minced garlic and sauté for 1 minute, until fragrant and golden. Stir in crushed red pepper flakes (if using), crushed tomatoes, salt, sugar, and Italian seasoning. Simmer for at least 10 minutes, stirring occasionally, to let the flavors meld. Adjust seasoning as needed.
6. Combine and Serve
Once the meatballs are done, add them to the sauce and stir until coated. Serve immediately with extra Parmesan sprinkled on top.
Helpful Tips
Use 80/20 ground beef for the perfect balance of moisture and flavor.
Wet your hands before rolling meatballs to prevent sticking.
For extra flavor, try toasting breadcrumbs lightly before adding them.
When doubling the recipe, bake on two separate sheets to allow proper air circulation and prevent overcrowding.
Substitutions and Variations
Protein Swap: Use ground turkey, chicken, or pork instead of beef.
Cheese Lovers: Mix shredded mozzarella into the meatball mixture for extra gooeyness.
Gluten-Free Option: Swap regular breadcrumbs for gluten-free panko or almond flour.
Herb Boost: Stir in fresh basil or parsley for a livelier, garden-fresh taste.
Storage Instructions
Refrigerator Storage: Keep in an airtight container for up to 4 days.
Freezer Storage: Store fully cooked meatballs (with or without sauce) in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a covered skillet over low heat with a splash of water or extra sauce to prevent drying.
Nutritional Information (per serving, about 4 meatballs with sauce)
Calories: 320
Protein: 20g
Fat: 18g
Saturated Fat: 7g
Carbohydrates: 14g
Fiber: 2g
Sugars: 5g
Sodium: 640mg
Serving Suggestions
Classic Spaghetti and Meatballs: Serve over al dente pasta with fresh basil.
Meatball Sub Sandwiches: Layer them into toasted hoagie rolls and top with melted provolone.
Appetizer Style: Serve on toothpicks with a side of marinara for dipping.
Low-Carb Option: Pair with zucchini noodles or roasted vegetables.
Frequently Asked Questions About Easy Baked Meatballs
1. Can I make the meatballs ahead of time?
Yes! Shape and refrigerate the meatballs (uncooked) for up to 24 hours before baking.
2. Can I skip the marinara sauce?
Absolutely. These meatballs are delicious on their own or with other sauces like pesto, barbecue, or creamy mushroom sauce.
3. Why are my meatballs tough?
Overmixing the meat can make them dense. Mix just until the ingredients are combined.
4. How do I know the meatballs are cooked through?
Use a meat thermometer — they should reach an internal temperature of 160°F (71°C).
5. Can I bake them at a lower temperature?
Yes, but the cooking time will increase and you may not get the same browning.
Conclusion
Thank you for joining me in making these easy baked meatballs! They’ve become a staple in my kitchen because they strike the perfect balance between flavor, texture, and convenience. Whether you’re making dinner for loved ones or treating yourself, this recipe promises a filling, flavorful dish without any hassle. I love how the oven does most of the work, leaving me free to whip up the quick marinara. I hope you enjoy every bite as much as I do — here’s to more delicious moments and happy cooking!
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Easy Baked Meatballs
- Total Time: 30 minutes
- Yield: 4 servings (about 16 meatballs) 1x
Description
Easy Baked Meatballs are juicy, perfectly seasoned, and baked for a healthier, hands-off dinner. Paired with a quick homemade marinara, they’re perfect for pasta, subs, or as a savory appetizer.
Ingredients
For the Meatballs:
1 lb ground beef (80/20)
2 tsp garlic powder
2 tsp onion powder
1 ½ tsp Italian seasoning
½ tsp ground black pepper
¾ tsp salt
1 large egg, lightly beaten
½ cup freshly grated Parmesan cheese
½ cup breadcrumbs
½ cup lukewarm water
For the Marinara Sauce:
3 tbsp olive oil
2 garlic cloves, minced
¼ tsp crushed red pepper flakes (optional)
1 can (28 oz) crushed tomatoes
½ tsp salt
1 tsp sugar
1 ½ tsp Italian seasoning
Extra Parmesan cheese, for serving
Instructions
Preheat your oven to 425°F (220°C). Cover a large baking sheet with parchment paper to make cleanup simple and prevent sticking.
In a large mixing bowl, combine ground beef, garlic powder, onion powder, Italian seasoning, pepper, salt, egg, Parmesan cheese, and breadcrumbs. Gradually add lukewarm water, mixing gently with your hands until the mixture is moist yet firm enough to hold its shape. Avoid overmixing to keep the meatballs tender.
Using an ice cream scoop or large spoon, portion out about 1 tablespoon of the mixture and roll it gently between your palms to form a ball. Arrange each rolled meatball on the prepared baking sheet, ensuring there’s space between them so they cook evenly.
Transfer the tray to the oven and bake for 12–15 minutes, or until the meatballs are cooked through and lightly browned.
As the meatballs bake, warm olive oil in a medium saucepan over medium-low heat. Add minced garlic and sauté for 1 minute, until fragrant and golden. Stir in crushed red pepper flakes (if using), crushed tomatoes, salt, sugar, and Italian seasoning. Simmer for at least 10 minutes, stirring occasionally, to let the flavors meld. Adjust seasoning as needed.
Once the meatballs are done, add them to the sauce and stir until coated. Serve immediately with extra Parmesan sprinkled on top.
Notes
Wet hands when rolling meatballs to prevent sticking.
For gluten-free, replace breadcrumbs with almond flour or gluten-free panko.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: ~4 meatballs with sauce
- Calories: 320
- Sugar: 5g
- Carbohydrates: 14g
- Protein: 20g