Baked Meatballs
Baked Meatballs cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Baked Meatballs needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓1 pound ground beef
- ✓2 teaspoons garlic powder
- ✓2 teaspoons onion powder
- ✓1 and 1/2 teaspoons Italian seasoning
- ✓1/2 teaspoon ground black pepper
- ✓1/2 teaspoon salt ( (less if you prefer, but meat loves salt))
- ✓1 large egg
- ✓1/2 cup freshly grated Parmesan cheese
- ✓1/3 cup breadcrumbs
- ✓1/2 cup lukewarm water
- ✓3 tablespoons olive oil
- ✓2 cloves garlic (minced)
- ✓1/4 teaspoon crushed red pepper flakes (optional)
- ✓1 28-ounce can crushed tomatoes
- ✓1/2 teaspoon salt
- ✓1 teaspoon sugar
- ✓Extra Parmesan cheese, for serving
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper and set aside.
- 2
In a large bowl combine ground meat, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, and breadcrumbs. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
- 3
Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
- 4
Place the baking sheet in the oven to bake for 12 to 15 minutes, or until they're cooked though.
- 5
While the meatballs bake, make your marinara!
- 6
Heat oil in a medium-sized pan over medium-low heat. Add in the garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed red pepper flakes, if using. Add in the crushed tomatoes, salt, sugar, and seasoning and stir well to combine. Simmer the sauce for at least 10 minutes, stirring occasionally. Season with additional salt and pepper to taste.
- 7
When meatballs are done cooking, add them to the sauce, stir to coat, and serve!
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Baked Meatballs
Serve Baked Meatballs with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Baked Meatballs ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Serving Size: 1 serving