If you’re looking for the PERFECT meatball, you have to try these easy baked meatballs. They’re so versatile, and they’re such a great comfort food. My kids loved them, and since this recipe makes a lot we were able to enjoy them all week long! And I love using 100% ground beef for this recipe. These meatballs are pork free, veal free, sausage free… it’s a lot easier (and cheaper) to make meatballs when you aren’t messing with a bunch of different kinds of meat! There are a few secrets to making PERFECT fluffy meatballs that are moist and juicy, don’t fall apart, and are packed with yummy Italian flavor.
Tricks for the fluffiest, juiciest, most flavorful baked meatballs
Ingredients and Substitutions
Here are the ingredients you’ll need for these all-beef baked meatballs. You only need a handful, and you probably already have most of them on hand!
Beef- I prefer 80/20 for the juiciest meatballs, but you can use lean if you prefer. You can also use this recipe method for making meatballs with other kinds of ground meat- turkey, chicken, pork, etc., but final results will vary.Onion and Garlic- You’ll definitely need a fresh onion, but you can use garlic powder instead of minced fresh garlic if you like.Dried oregano- You can use fresh instead (and double the amount), or use Italian seasoning in place of it.Breadcrumbs- I used regular, plain, unseasoned breadcrumbs for this. You can use panko if you prefer, and you can also use gluten-free meatballs. If you use Italian seasoned breadcrumbs, you may want to omit the oregano in this recipe, and omit or decrease the amount of salt and pepper.Eggs- These are necessary in this recipe to get the fluffiest meatballs that hold together really well.Milk- I prefer whole for the juiciest meatballs, but 2% would also work, and skim in a pinch. You can use a dairy-free milk substitute if you want, but the meatballs may not be quite as juicy.
Here’s a dairy-free, egg-free, wheat-free meatball recipe, if you need it!
How to make baked meatballs
First, make the binding mixture. Start with grating an onion, and adding it plus any accumulated juices to a large bowl with breadcrumbs, milk, egg, salt, pepper, minced garlic, and dried oregano. Stir until the breadcrumbs are completely saturated.Then, add the beef. I recommend using your hands to mix it up so you know everything is evenly distributed without handling the beef TOO much (which can result in tough, dense meatballs).
Then, form the meatballs. I like to use a large disher scoop for this, so the meatballs are fluffy and evenly sized. You can use a smaller scoop if you prefer, or just form them with your hands.Place them on a baking sheet and bake until cooked to an internal temperature of 160 degrees F.
Freezer instructions
You can freeze these meatballs for 3-4 months for the best quality (but they will still be safe after that). Place the cooked meatballs on a baking sheet or plate, and freeze for about 30 minutes. This is called flash freezing, and will ensure the meatballs don’t stick together. Once they’re flash frozen, place them in a plastic freezer bag or airtight container to store in your freezer. You can bake frozen meatballs at 350 for about 20-30 minutes. But for best results, I recommend defrosting them first, then reheating them so they don’t overcook. You can also add frozen meatballs directly to spaghetti sauce in a pot, or to crockpot meatball recipes, or directly to soups!
Ways to use cooked meatballs
Make Meatball Lo-MeinUse them in soup, like this Italian Spinach, Orzo, and Meatball SoupMake meatball subsAdd them to pizzaMake spaghetti and meatballsServe small meatballs as an appetizer with marinara as a dip or make sweet and spicy party meatballs in your crockpot.
Other all-beef meatball recipes
Keftedes (Greek Meatballs)Jamaican Jerk MeatballsAfrican MeatballsKorean Beef Bulgogi MeatballsMoroccan Lamb (or beef) Meatballs
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