Oven-Baked Meatballs

5 from 7 votes

These oven-baked meatballs are moist, tender, and never dry. They are flavorful, extremely versatile, and so simple to make!

Prep Time10

Cook Time17

Total Time28

Course: dinner

Cuisine: Italian

Servings: meatballs

Preheat the oven to 400 degrees F (204 degrees C).
In a bowl, whisk the egg.
To the same bowl, add the breadcrumbs, parmesan cheese, onions, and dry spices. Mix until they are well combined.
Add in the ground beef and mix until it is combined. Be sure not to overmix as overmixing can cause the meat to be tough when baked.
Scoop out tablespoon-sized portions and roll them into small balls. Place the balls on a parchment paper-lined pan.
Bake the meatballs for 20 minutes, flipping the meatballs at the 10-minute mark.
If you choose to add them to a sauce, simmer the marinara sauce in a pan on low heat. Add in the meatballs and simmer for a few minutes.

Do not overmix the meat mixture. I mix together the other ingredients first before adding the beef to make sure that everything is well combined beforehand so that I do not have to do much mixing once I add in the meat. If you overwork the meat mixture, your meatballs may come out tough, so try not to overmix.
Keep your hands moist with a little water as you form and roll the balls so that your hands don't get too sticky.
This recipe makes around 26 small meatballs. If you would like to make larger meatballs, add a few minutes to the total bake time.
I like to add in an extra ½ teaspoon of cayenne pepper to the mixture for an extra kick, but you can leave this out if your little ones are not a fan of spicy foods.