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A close-up of juicy meatballs in marinara sauce with spaghetti, sprinkled with Parmesan cheese and parsley, perfect for dinner recipes made easy.

Easy Baked Meatballs

These easy baked meatballs are a weeknight dinner game-changer. They are simple to make, require minimal cleanup, and are perfect for busy cooks.
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Prep Time 15 minutes
Cook Time 20 minutes
Heating sauce 5 minutes
Total Time 40 minutes
Servings: 12 meatballs
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb lean ground beef
  • 1 large egg
  • ½ cup milk 2%
  • ½ cup crushed crackers or breadcrumbs
  • ⅓ cup Parmesan cheese freshly grated
  • ¼ cup yellow onion finely minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon salt fine
  • ¼ teaspoon black pepper
For Serving and Garnish
  • any favorite pasta sauce
  • cooked pasta or zucchini noodles
  • optional fresh parsley chopped
  • optional Parmesan cheese grated

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Skillet

Method
 

  1. Preheat your oven to 400℉. Line a rimmed sheet pan with parchment paper.
  2. In a medium bowl, combine the ground beef, egg, milk, crushed crackers, Parmesan cheese, minced onion, Italian seasoning, garlic powder, salt, and black pepper. Mix until everything is well combined.
  3. Form the mixture into 12 meatballs, about golf-ball size. You can use your hands or a cookie scoop.
  4. Place the meatballs on the prepared baking sheet.
  5. Bake for 16-20 minutes, or until the internal temperature reaches 165℉.
  6. Remove the meatballs from the oven.
  7. Optional: Heat your pasta sauce in a skillet over medium heat. Once the meatballs are done baking, add them to the skillet with the sauce. Gently toss to coat. Heat through, then garnish with chopped parsley and grated Parmesan cheese. Serve over cooked pasta or zucchini noodles.

Notes

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.

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