How to Bake Meatballs

Baking meatballs is fast and easy.  Simply make the meatball mix, scoop into balls and bake. A pan takes about 15 minutes to cook.

You can enjoy them right away or simmer them for a little while in a pot of homemade pasta sauce. I like to cook the pasta sauce while the meatballs bake.

Making meatballs doesn’t need to be a day-long project. Just like cooking sausage in the oven, meatballs made in the oven turn out moist and delicious. Since they come together so quickly, they’re a great quick weeknight meal.

Ingredients.

Here’s what you need to make a batch of these meatballs.

• Ground Beef. I like to use 90% lean ground beef for this recipe. It contains enough fat to provide flavor and a nice texture, but not so much that the meatballs taste greasy or heavy.
• Onion. A finely chopped onion adds a nice flavor to the meatballs. Take the time to finely chop the onions. If the pieces are too big, you’ll find yourself chomping through large pieces of onion in the meatball. Or grate the onion. Thin shreds of grated onion mix nicely into the meatball mixture. 
  If you want to skip prepping onions, use 2 teaspoons of onion powder.
• Garlic. How much garlic you use is up to you. One to two cloves of fresh garlic is my preference. Mince the garlic or put it through a garlic press. 
  If you’d rather use garlic powder, use 1 teaspoon of garlic powder and omit the fresh garlic. 
• Breadcrumbs: A half cup of dried breadcrumbs helps hold the meatballs together. Use dried breadcrumbs (seasoned or plain) or panko.
• Milk. Milk is an important ingredient in this recipe. It’s combined with the breadcrumbs to make a panade. Doing this hydrates the breadcrumbs, so they almost “melt” into the mixture. If you’re dairy-free, use a dairy-free milk or replace the milk with ketchup or tomato sauce.
• Egg. An egg helps hold everything together. 
• Dried Basil and Oregano. To keep this recipe quick and easy, it calls for dried herbs. If you prefer the flavors of Italian seasoning–use it in place of the basil and oregano.
• Parmesan Cheese. The half cup of grated parmesan cheese is optional. If you love parmesan, use it. If not, skip it. The meatballs taste great with or without cheese. 

How to Make Baked Meatballs

• Prep. Preheat your oven to 375℉. Line a baking sheet with parchment paper. 
• Mix. Combine the breadcrumbs and milk. Let sit for 5 minutes. Add the remaining ingredients. Stir to combine. Shape the meatballs and put them on the baking sheet.
• Bake. Cook until the meatballs are firm and a 165℉ in the center. 
• Serve. Serve warm. I like these with pasta sauce. Mashed potatoes are also great!

Serving Suggestions

You can enjoy these right away or simmer them for a little while in a pan of pasta sauce. Use them to make spaghetti and meatballs, a meatball sub or serve them with gravy and mashed potatoes. 

How to Store and Freeze Meatballs. 

Meatballs keep for three to four days after cooking. Place the cooled meatballs in a refrigerator container. To reheat them, place the meatballs in sauce and gently simmer until heated through. Or place the meatballs on a baking sheet and reheat in a 300℉ oven. 

How to Freeze Meatballs

Cool the cooked meatballs. Place them in a single layer into a freezer container. To store them in a freezer bag, place the meatballs in a single layer on a baking sheet. Freeze until set. Transfer the frozen meatballs to a freezer bag.