These oven baked meatballs are easy to make and are perfect for a family-friendly meal any night of the week. Juicy and flavorful, they are great on their own, with pasta, or in a sandwich. They’re also awesome for a party!
Feeding a crowd is what I do whenever we have family come over. It’s a Persian thing. My kids are blessed to have their cousins as best friends. And of course, everyone is in your personal business!
I am picky about meatballs, from their flavor and what’s hidden inside of them. I have made them over and over, changing the recipe each time, until I get it right. These baked meatballs are now a family favorite and a permanent fixture in our dinner rotation.
Jump to:
Recipe highlights
- Easy: This recipe lets you make a sheet pan full of meatballs (about 25) all at once in the oven. No more standing and frying individual meatballs! It’s so easy my college-student son makes these all the time in his apartment.
- Healthier: Because these are oven baked and not pan fried, you don’t need oil and your meatballs are less fatty. You can use turkey sausage for a leaner meatball. I also sneak some spinach in the meatballs – yum!
- Texture: These babies are juicy, tender and made with spinach, breadcrumbs and cheese.
- Flavor: I seriously munch on a couple meatballs fresh out of the oven and before I even serve them – I can’t resist them! They are so tasty and a regular on our family’s dinner menu.
- Versatile: These beauties are great as an appetizer, mixed with pasta or stuffed in french bread for a delicious meatball sandwich. I have doubled the recipe when I have a hungry crowd to feed. It’s oh so easy!
Ingredients you will need
This recipe for baked meatballs is not only easy, but it also budget friendly. Whenever I find ground beef or sausage on sale, I stock up and keep them in the freezer until I’m ready to cook!
- Ground Beef: I use two kinds of ground meat for these meatballs. Ground beef is one of them. It can be 80/20 or lean 90/10. You can also use ground turkey or ground chicken. I found the best flavor combination for Italian-style meatballs is combination of ground beef (80/20) and Italian sausage.
- Italian Sausage: This is where the flavor is at! You can choose spicy or sweet sausage. I have used pork sausage and even turkey sausage. Remember, we are talking about the raw sausage meat mixture and not those precooked links.
- Frozen Spinach: I love sneaking veggies in my family’s meals! And frozen spinach is always in my arsenal. Thaw the spinach and squeeze to remove the water. If you are using fresh spinach, you will need to chop and give it a quick sauté.
- Bread Crumbs: Meatballs without bread or bread crumbs are dense. Bread crumbs give it some… air. You can use seasoned or plain.
- Parmesan Cheese: You can use grated parmesan, pecorino, romano or a combination of these cheeses.
- Egg: In meatballs eggs are used for moisture and a binder. Large eggs are used in my recipe.
- Spices: I use salt and dried spices like parsley, basil and garlic powder. If you like it spicy, add red pepper flakes.
Recipe Step-by-Step Instructions
- Mix it up. Mix all the ingredients with your hands. If you want, you can also mix it with a stand mixer using the paddle attachment on a low speed.
- Form meatballs. Grab a scoop of meat mixture and roll them into 1 to 1.5-inch balls. Place them on a large baking sheet leave some space in between. They should not touch. This recipe will make approximately 25 meatballs.
- Bake. Bake until meatballs are browned, about 20-25 minutes. While meatballs are cooking, get a pot of water boiling to prepare pasta (if using).
- Add marinara. If you are serving your meatballs with marinara sauce, remove meatballs from oven when browned. Pour marinara sauce over meatballs, rolling them to coat. Bake for an additional 5-10 minutes to warm the sauce.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!
Expert Tips and Recipe FAQS
You can serve up meatballs as is, over pasta or with bread to make meatball sandwiches. I have even enjoyed these over some creamy polenta.
For sandwiches, add some mozzarella cheese to melt over everything. You can also chop them up and use them on your next homemade pizza! Even better, serve your meatballs with a chunk of fresh olive bread for pure heaven in a bowl!
- While the meatballs are baking, get your pasta water boiling. By the time the meatballs are done, your pasta will be ready or nearly ready.
- Store bought marina sauce is such a life saver. I do make homemade marinara, but when I’m in a time crunch, store bought to the rescue!
- Top your meatballs with more grated parmesan and some fresh basil.
Storing/Freezing Instructions
TO STORE: Store any leftover meatballs in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze these meatballs. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Meatballs typically have bread crumbs or milk soaked bread in them. If you have a gluten allergy, then you can use gluten free bread crumbs or make your own by toasting and drying gluten free bread. You can also mix in about 1-cup cooked rice or cooked quinoa.
When I first looked into making oven baked meatballs, I turned to Alton Brown’s recipe. This recipe is loosely based on it. I have modified the ingredients to our personal taste and baking these babies in a baking sheet and not a muffin pan.
Mixing meatballs can be rough on your hands and wrists. A stand mixer works great to mix up the meatball mixture. Just use the paddle attachment and mix on low speed until it is thoroughly combined.
If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.
Oven Baked Meatballs
Ingredients
- 1 lb ground beef
- 1 lb Italian sausage spicy or sweet
- 5 ounces frozen spinach thawed and squeezed dry
- ⅔ cup bread crumbs seasoned or plain
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoon dried parsley
- 1 tablespoon dried basil
- 2 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes optional
Instructions
- In a large bowl, combine all the ingredients thoroughly. Just use your hands to mix everything together.
- When ingredients are evenly distributed and mixture is smooth, use immediately or place in refrigerator, covered for up to 24 hours.
- Preheat oven to 400ºF
- Form meatballs, rolling them into 1-1.5 inches in diameter and place on a baking sheet, leaving some space in between. You will make approximately 25 meatballs.
- When oven is hot, bake until meatballs are browned, about 20-25 minutes.
- If serving with pasta, boil pasta water while meatballs are baking.
- If using marinara sauce, pour over meatballs and bake again for 5-10 minutes then serve.
Video
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
This recipe was originally published May 2009. It has been updated and includes new photos and videos.
I mixed 1 lb. ground round, two links of hot Italian chicken sausage , used breadcrumbs , processed from cornbread stuffing mix , italian seasoning, garlic powder , hot pepper flakes , no egg , Baked at 350′ F for 25 minutes on baking paper . I have sauces to use including a pink cream red sauce using alfredo and red sauce combined . Shredded parmesan over the top for meatball subs, or for pappardelle pasta . Thanks for the basics to help with my memory stimulation !
Chef Gregory
Sounds delicious! Enjoy!
Laura
I’ve never made meatballs in the oven! Great idea — will definitely be giving this a try. Thanks!