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


  • 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


  1. Mix all ingredients with hands.
  2. Form into golfball-size meatballs.
  3. Bake at 350 degrees F for 30 minutes.

Notes & Tips

  • 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.
  • Advance prep: The meatballs may be covered and refrigerated for up to 24 hours before baking.

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