Jen’s Incredible Baked Meatballs

By Ann Fulton

These tender, flavorful baked meatballs have been a family and reader favorite for many years. Hundreds of readers have called them the best meatballs ever! Serve them with spaghetti and your favorite sauce, as an appetizer, in a meatball sandwich-or all by themselves. A perfect meal prep recipe that freezes well, too!
Jump to Recipe

These tender, flavorful baked meatballs have been a family and reader favorite for many years. Hundreds of readers have called them the best meatballs ever! Serve them with spaghetti and your favorite sauce, as an appetizer, in a meatball sandwich-or all by themselves. A perfect meal prep recipe that freezes well, too!

 

Perhaps you are like me in this way:  I have recipes everywhere…a shelfful of cookbooks, a box with recipe cards, and various pages torn from magazines, newspapers…and so many slips of scrap paper with my own hand-written notes that I scratch out as I create in the kitchen.

Amidst all the recipes, I return often to the gems given to me by my friend, Jen. Like me, Jen  likes to experiment with new recipes and acquired many of her favorites from her grandmother.

This meatball recipe reduces mess–and fat–by baking the meatballs instead of pan-frying. Parmesan and panko add great flavor and texture. Make them ahead and simmer with Basic Marinara sauce (your favorite store bought works, too) in a crock pot set on low. Or heat on the stove as you are boiling water for pasta.

A single recipe yields two dozen golfball-size meatballs. The recipe can easily be doubled and the baked meatballs freeze well.  I made the batch pictured below with a friend.  Meal prep is inherently rewarding–and so much more fun when chatting the whole time!

 

 

Jen's Incredible Baked Meatballs have been a reader and family favorite for years!

Click here for my favorite gluten-free option to panko.  And for a sauce option using vine-ripened plum tomatoes, I love this recipe for Balsamic Pesto Marinara Sauce.

slider-Blender-Tomato-Sauce

Shortcut Blender Tomato Sauce (above) pairs beautifully with these meatballs and is perfect when vine-ripened tomatoes are in season.  When canned tomatoes are the best option, Basic Marinara (below) is a great option.

Basic-Marinara
Jen’s Incredible Baked Meatballs
Tip #1: Double the batch and freeze half to serve later as mini meatloaves. Or reheat with sauce, top with cheese and make into a mean meatball sandwich. Tip #2: If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. This will add a great flavor boost to most any sauce or soup.

Yield: approximately 24 meatballs
Ingredients
  • 1 pound hamburger, grass-fed if desired
  • 2 eggs, beaten with 1/2 cup milk
  • 1/2 cup grated Parmesan
  • 1 cup panko or breadcrumbs (see notes)
  • 1 small onion, minced or grated (1/2 a large onion)
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • freshly ground pepper to taste
  • 1/4 cup minced fresh flat-leaf parsley or basil
Instructions
  1. Mix all ingredients with hands.
  2. Form into golfball-size meatballs.
  3. Bake at 350 degrees F for 30 minutes.
Notes
  • For a gluten-free option, crushed Rice Chex work beautifully.
  • When making a big batch, I recommend mixing all of the ingredients except the beef first. This will ensure everything is well incorporated but help prevent over-working the meat.
More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
These tender, flavorful baked meatballs have been a family and reader favorite for many years. Hundreds of readers have called them the best meatballs ever! Serve them with spaghetti and your favorite sauce, as an appetizer, in a meatball sandwich-or all by themselves. A perfect meal prep recipe that freezes well, too!

Jen’s Incredible Baked Meatballs. One of our most popular recipes!

Leave a Reply

Make it? Rate the recipe:

Your email address will not be published. Required fields are marked *

Comments

  1. Jennifer Worthey

    My brother and his wife made these while we were on a family vacation for their dinner night in Myrtle Beach and everyone loved them. There was 25 people there from ages 3-61. I asked for the recipe and will be making them too really soon. Some of the best meatballs I have had.

    Reply
    1. Ann Post author

      Jennifer, Dinner for 25 people is a lot of meatballs! I’m thrilled they were enjoyed by all ages and that you’ll be making them again soon. Thanks for the great feedback!

      Reply
  2. Yvonne

    I made this recipe of baked meatballs that turned out to be delicious. I did not have panco at hand and decided to replace it with one minute oats (Quaker). I placed parchment paper in the baking pan, it absorbed the fat and the pan was easier to clean.

    Reply
    1. Ann Post author

      Hi Yvonne, Thank you for taking a moment to comment and to mention your adjustments. I’m thrilled the meatballs were a hit!

      Reply
  3. Laura

    I have never been able to make a good meatball. These were AMAZE BALLS! So glad to have come across this and giving it a shot. Thanks so much.

    Reply
  4. Jennifer L Maddox

    These are the Best Meatballs ever…… i do a half venison,half pork version and make a BIG batch …last time i made i had 10# of meat and made 152 meatballs…. my brother and his gf love them…. i have now found ground bison that i want to try and ground lamb that i want to try…. half them with the pork like i did with the venison… these meatballs beat the store bought hands down .. i freeze them 40 in a bag and have just to thaw and use in anything i want…Thank You for this great recipe…. i will post again when i get the bison and lamb ones done to let you know how they turn out…

    Reply
    1. Ann Post author

      Hi Jennifer, Thanks for your awesome comment! I am thrilled you like these, am impressed with your 10 pound batch (!!), and am excited to hear how the meatballs with bison and lamb turn out. So thoughtful of you to share with your brother and his gf…how lucky they are!

      Reply
      1. Jennifer L Maddox

        Ann just getting back to updating you on my go to meatballs….. the first meatballs were made with a measuring tablespoon and I found them to be a bit large….. now I have switched to a small cookie scoop i think its a 70mm and they are just right and makes lots more…. still doing #10 batches…. the lamb/pork and the bison/pork are both the bomb… my brother and gf says the lamb ones just melt in your mouth…. they haven’t tried the bison ones yet…. i even took a bag to the lady that i bought the lamb from and they absolutely loved them….i love locally sourcing my meat too….

        Reply
        1. Ann Post author

          Hi Jennifer – I love that you are still making 10 pound batches and appreciate the great feedback. All your combinations sound wonderful. It’s getting close to dinnertime and just thinking about them is making me hungry. And how lovely that you shared with the woman you bought the meat from!

          Reply
  5. Paula Pulley

    These meatballs are the best ones I’ve ever made. I have to follow the FODMAP diet, so I substituted onions with green onions and doubled the recipe using half ground pork and half ground beef. I had 55 meatballs and froze half and made a big batch of spaghetti sauce and added the rest of the meatballs to the sauce. Will be making these again.

    Reply
    1. Ann Post author

      So happy to read your comment, Paula, and delighted the meatballs provide a good option for your FODMAP diet. Thanks for the great feedback!

      Reply
  6. Jenny

    Love this recipe! What is your method for heating the pre-cooked frozen meatballs? Do you let them thaw or heat frozen? Could you provide an oven temp and time? Thank you!!

    Reply
    1. Ann Post author

      Hi Jenny, I usually thaw them and then heat in a sauce or in the oven on 325-350 for 10 minutes or so. Once thawed, they don’t take long. I’ve also been know to warm a few in the microwave for a quick meatball sandwich, which is always popular around here. So happy you liked!

      Reply
    1. Ann Post author

      The meatballs could definitely be used in soup, Juliet. I’d add them towards the end of cooking time so they don’t absorb too much broth. Though the meatballs would still taste great, they may break up somewhat.

      Reply
  7. Jeffrey suda

    I just wanted a basic simple recipe without any overpowering flavors and is versatile. Thank you. It came out perfect

    Reply
    1. Ann Post author

      They have some really great options on the GF front these days…so many more than when I first posted this recipe. Hope you enjoy the meatballs, Karla!

      Reply
  8. Julia A Tiefenthaler

    I would like to make a large batch and then freeze some as I have a very small household, but I’m don’t know if I should bake them before or after freezing them?

    Reply
    1. Ann Post author

      Hi Julia, You can do it either way. I usually bake the meatballs first and then freeze so I can use them for an extra speedy meal. That said, if you’d prefer to enjoy them freshly baked, the uncooked meatballs also freeze well.

      Reply
  9. Cath

    I have never baked meatballs before but the thought of standing over the stove with fry pans popping and sizzling just wasn’t what I wanted to do on my Sunday afternoon. Found your recipe and it is fantastic! Other than a few tweaks to the spices, the recipe was so easy and it freed up my hands to do other things. The meatballs turned out moist and flavourful. Best of all the meatballs didn’t have that hard, chewy outside that I find from frying. My husband and I had to sample a few and it took all that we had not to sit down and have a bunch more.

    Reply
    1. Ann Post author

      Haha! I know what you mean, Cath. It’s hard to eat just one! I’m glad you found this recipe and appreciate all your lovely feedback.

      Reply
  10. Diane Luta

    Quick question – are there any changes in the recipe I need to make if I use ground turkey? I’ve use this recipe many times as is and it’s always delicious. And easy, which of course I like!
    Thanks!

    Reply
    1. Ann Post author

      You could absolutely sub ground turkey, Diane. To more closely replicate ground beef, I’d use thigh meat. If you prefer to use leaner breast meat, just be careful not to overcook. Otherwise, the meatballs are likely to be dry. I’m delighted this recipe has been a go-to for you and hope you enjoy it with turkey as well!

      Reply
  11. Connie Hall

    Made these today and they were great! We ate meatball subs for lunch! Will definitely be using this recipe from now on!!

    Reply
    1. Ann Post author

      I love a good meatball sub, Connie! So happy these went over well and I’m grateful for the feedback!

      Reply
  12. Courtney

    These were great! I didn’t have an onion or rice Chex (I’m gluten free), so I substituted with corn Chex and minced onion and they still turned out great!

    Reply
  13. Sue

    I made the gluten free version and they are delicious! I am making more to freeze! Parchment paper works well! Thanks for sharing this delicious recipe!

    Reply
    1. Ann Post author

      I always bake them, Christine, but you could definitely cook them in a crock pot as you would other meatball recipes - and in your favorite sauce if you’d like.

      Reply
    1. Ann Post author

      Usually I freeze the uncooked meatballs, Sandi, but they may also be frozen after baking and cooling. You can make the decision based on what seems more convenient to you.

      Reply
      1. Kairi

        Hi! What would be the cooking instructions for frozen-uncooked meatballs? Looking forward to making a double batch of these. Thank you!

        Reply
        1. Ann Post author

          Hi Kairi, They will likely take about 5 minutes more, give or take a few minutes depending on oven. If you want to be sure the first time around, you could use a thermometer and look for an internal temperature of 165℉. Enjoy the double batch!

          Reply