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Oven-Baked Meatballs Recipe: Juicy, Easy, and Flavorful

Oven-Baked Meatballs Recipe

Juicy beef-and-pork meatballs are gently mixed with a tender breadcrumb panade, Parmesan, garlic, onion, and herbs, then baked until browned and cooked through. Serve with marinara, pasta, crusty bread, or sandwiches.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef, preferably 80–85% lean
  • 1 lb Ground pork
  • 1 cup Plain breadcrumbs or panko
  • 1/2 cup Whole milk
  • 2 eggs Large eggs
  • 1/2 cup Finely grated Parmesan cheese
  • 1/2 medium onion Yellow onion, very finely minced or grated
  • 3 cloves Garlic, minced
  • 1/4 cup Fresh parsley, chopped
Seasonings
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Red-pepper flakes, optional
For Baking and Serving
  • 2 tablespoons Olive oil, for greasing or brushing the pan
  • 3-4 cups Marinara sauce, optional

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil and lightly grease it with olive oil. For better browning and drainage, set a wire rack over the sheet if desired.
  2. Combine the breadcrumbs and milk in a large bowl and let the mixture stand for about 5 minutes. The softened crumbs form a panade that helps the finished meatballs stay moist and tender.
  3. Add the eggs, Parmesan, onion, garlic, parsley, kosher salt, Italian seasoning, black pepper, and optional red-pepper flakes. Stir until the mixture is evenly combined.
  4. Add the ground beef and ground pork. Mix gently with your hands or a fork just until the ingredients are distributed, taking care not to compact or overmix the meat.
  5. Shape the mixture into approximately 24 meatballs, using about 2 tablespoons or a 1 1/2-inch portion for each one. Arrange them evenly on the prepared baking sheet.
  6. Bake for 18–25 minutes, depending on the size of the meatballs. They should be browned outside, and the centers must reach at least 160°F (71°C) for a beef-and-pork mixture.
  7. Serve immediately with 3–4 cups of warm marinara sauce, pasta, crusty bread, or sandwich rolls. For a softer sauced meatball, simmer the baked meatballs in marinara for 5–10 minutes after baking.

Notes

For the juiciest texture, use ground meat that is not ultra-lean and soak the breadcrumbs in milk before mixing. You may chill the shaped meatballs for 15–30 minutes before baking. Check doneness with an instant-read thermometer rather than relying only on surface browning. Refrigerate leftovers promptly and reheat gently in marinara or in a covered oven-safe dish.