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!
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.
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.
Yield: approximately 24 meatballs
- 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
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Mix all ingredients with hands.
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Form into golfball-size meatballs.
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Bake at 350 degrees F for 30 minutes.
- 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.
Jen’s Incredible Baked Meatballs. One of our most popular recipes!
Ann, awesome recipe, thank you.
My pleasure!
These ARE the best! This has been my go-to meatball recipe for a couple of years now. Have also substituted ground turkey at times and still great!
Great to know, Joan! Thanks so much for your wonderful comment!
These were really good & moist. I made a couple of changes with Greek Yoghurt instead of milk, and managed to overcook the homemade Panko Crumbs! lol Added about a 1/4 cup Passata and Worcestershire Sauce.
Paired with Roast Vegetable Lasagne, now have a very happy family!!
Ellen, Thank you for your wonderful feedback. I’m delighted the meatballs were a hit, and I bet the lasagne was fantastic!
These are great! I used pork rinds and heavy whipping cream to keep low carb .
Thanks for the great feedback, Amelia!
Just going to make these, but do not have Parmesan cheese. Can I use a different one, like marble? Would it matter in the consistency at all?
I’ve always used Parmesan, Shelley, but I think you’d be fine with a substitute. A softer cheese may melt out a little, so just be aware of that. Feel free to report back if you try!
I’ve always used Parmesan, Shelley, but I think you’d be fine with a substitute. Softer cheeses may melt out a bit, so just be aware of that. Feel free to report back if you try!
These meatballs are delicious!! I’ve made them several times and my family loves them. Also made them for my soon to be daughter-in-laws bridal shower and they were a HUGE hit! Thanks so much for this recipe, I will never buy store bought meatballs again. I use a mixture of fresh basil and Italian parsley. I’m excited to try with the rice chex for my sister who can’t eat gluten.
Love your comment, Carla…thank you for leaving it! I’m delighted the meatballs have been a hit with your family and at the bridal shower. And how exciting to have a wedding in your future!
Just wanted to share that I made these for my daughter who has celiacs – EVERYONE in the family loved them! I did sauté in a pan a little to get them a little crispier after baking them. Definitely will be making these again and my daughter shared the recipe already with someone else who wants to try it!
Wonderful news, Andrea! I’m so happy they were a hit with your family and appreciate your comment!
Absolutely DELICIOUS! Used this recipe to make burgers as well for a family barbecue and they were a hit! Thanks!
Yay! I’m so happy to read your comment, Bayleigh…and LOVE that you made burgers out of them!
I’m making these for a fourth time because my family loves them so much! We cook up a huge batch and I let my toddler go to town shaking in the herbs!
I’m thrilled the recipe is a keeper, Gabrielle – and that you have such a good helper!
These meatballs are delicious! I’ve made them twice now. Very easy recipe and so delicious! Will be my go to recipe from now on! Thanks for sharing!
I’m so happy to read your comment, Janice. Glad the recipe is a keeper!
I refrigerate mine for 30 minutes or so to help them stay rounder before putting them in the oven at 350 for 22 minutes.
Great suggestion, Michael. Thanks for mentioning.
These meatballs look delicious,i will make them . A big batch and freeze half.
Got a question do i freeze them after i cook or before ??? What should i use to freeze them so they don’t get freezer burnt??
If you can help me ??
Thank you Brenda
Hi Brenda, The meatballs may be frozen before or after cooking. If frozen after cooking, just make sure you cool completely. To avoid freezer burn, wrap them well. I usually freeze them after cooking so I can use them quickly, if needed. I also like to freeze the meatballs on a baking sheet and then transfer to a zip-top bag. That way, they don’t stick together as they freeze. Hope that helps and that you enjoy!
So I made 75 meatballs, for a party and before baking I froze them, just want to know if I bake them frozen at the same temp or do I need to thaw before baking?
Way to go! You could really bake them either way, but for the cooking time noted to be accurate, you’d want to thaw the meatballs first.
Hope you enjoy them!
SOUNDS DELICIOUS
Hope you enjoy them!
Thank you, sound delicious
My pleasure!
Followed your recipe, except for the milk (which I totally forgot) after baking put some into my homemade pasta sauce and they plumped up great and tasted wonderful. Thank you so much for this recipe!
Dunia, That’s great! I bet they were especially terrific in your homemade sauce!
These meat balls are a HIT. Love it.
Fabulous! I’m thrilled they were a success, Claudette!
Do you think I could make these with deer meat?
Ty
Ground venison could certainly be used in place of ground beef. Because it’s leaner, however, the meatballs would be more susceptible to drying out if slightly overcooked. You can avoid this by checking for doneness a few minutes early and adjusting as needed. Hope you enjoy them!
It has been a while since I have made these. I forgot how good they are!! This is the second time I have made them in a week. Made 120 and I hope I can freeze some before my family devours them. Made them Gluten and Dairy free!!
Plus I had a very cute helper that loves to stir!
It’s always nice to have a cute helper in the kitchen, Christie! Thanks so much for reminding everyone how adaptable these meatballs are…and how nice it is to have a stash in the freezer!
Just made these per your recipe except used 85% ground beef from the grocery store and Grana Padana parm cheese. I ended up with 16 total. Best tasting, very moist and easy-to-make meatballs I’ve had in a long time. These will be my go-to from now on.
Yay, Linda! Thanks so much for taking a moment to report back. I’m delighted this recipe will be your new go-to!
I usually don’t do replies, but I must say this is a great recipe. I have made it several times and used my garden herbs. Thanks.
I’m so happy you took the time to check in, Anita. Thank you for the feedback and so glad you’ve been enjoying these － especially with those fresh herbs!