Introduction: Meatballs are a beloved comfort food that’s both versatile and easy to prepare. This baked meatball recipe is perfect for those who crave a delicious, juicy meatball without the added mess of frying. The simplicity of this dish makes it ideal for busy weeknights, while its savory flavors can easily impress guests for special occasions. Whether served with spaghetti, in a sub, or on their own with a dipping sauce, baked meatballs are sure to become a family favorite.
Ingredients:
1 lb ground beef (or a mixture of beef and pork)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped parsley
1 large egg
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup milk
1 tablespoon olive oil (for greasing)
Optional: Marinara sauce for serving
Directions:
Preheat the oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Mix the ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, oregano, and basil. Add in the milk and stir everything until it’s fully incorporated. Be careful not to overmix, as this can lead to tough meatballs.
Shape the meatballs: Wet your hands slightly and form the meat mixture into 1- to 1.5-inch meatballs. Place each meatball onto the prepared baking sheet, making sure they are evenly spaced out.
Bake: Bake the meatballs in the preheated oven for 18-20 minutes, or until they are browned on the outside and cooked through (an internal temperature of 160°F/71°C for beef).
Serve: Remove the meatballs from the oven and allow them to cool for a few minutes before serving. You can serve them on their own or with marinara sauce on the side.
Serving and Storage Tips:
Serving Suggestions: These baked meatballs can be served in a variety of ways. Enjoy them with spaghetti for a classic meal, on a sub roll with melted mozzarella cheese for a meatball sandwich, or as an appetizer with a dipping sauce like marinara or barbecue sauce.
Storage: Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them. To freeze, place the meatballs in a single layer on a baking sheet and freeze for 2 hours. Once frozen, transfer them to a freezer bag and store for up to 3 months. Reheat by baking them in the oven or microwaving until heated through.
Variations:<!–nextpage–>
Turkey Meatballs: Swap the ground beef for ground turkey or chicken for a leaner version of this dish.
Spicy Meatballs: Add red pepper flakes or a chopped jalapeño to the mixture for an extra kick.
Vegetarian Meatballs: Use plant-based meat or substitute the meat with lentils, chickpeas, or a combination of vegetables to make a vegetarian version.
Cheese-Stuffed Meatballs: For an extra cheesy surprise, place a small cube of mozzarella in the center of each meatball before baking.
FAQ:
Q: Can I make the meatballs ahead of time? A: Yes! You can prepare the meatballs up to 24 hours in advance. Simply shape them and store them on a baking sheet or in a container in the fridge until you’re ready to bake them.
Q: Can I bake the meatballs without breadcrumbs? A: Breadcrumbs help to keep the meatballs tender and juicy. If you don’t have breadcrumbs, you can substitute them with crushed crackers, oats, or even grated cheese. However, the texture may vary slightly.
Q: How do I know when the meatballs are cooked through? A: The best way to check is with a meat thermometer. The internal temperature should reach 160°F (71°C) for beef meatballs. Alternatively, you can cut one open to check that the inside is no longer pink.
Q: Can I use ground beef that’s not lean? A: Yes, but be mindful that fattier ground beef will release more grease while cooking. You may want to drain some excess fat after baking.
Enjoy your flavorful baked meatballs and get creative with the variations!
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