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