Make these Easy Baked Meatballs as your main meal or as the perfect addition for a recipe. They’re juicy and very delicious!
These are Easy Baked Meatballs, and I mean it when I say easy. This recipe doesn’t need any expensive cheese or expensive mix of meats.
These meatballs are made with ground beef, eggs, milk, breadcrumbs, garlic, and seasoning. These are everyday ingredients that you probably already have at home.
The best part is that these meatballs are an appetizer and a main meal at the same time. While a lot of people prefer these during wintertime, I like to make them and summer finger food with anything cold, like a coconut milk and berry smoothie.
These are great oven-baked meatballs, but if you’re looking for something crispy, then make the fried meatballs recipe.
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Why This Recipe Works
- What I really tried to do here was to make a budget-friendly meatball recipe!
- This is a recipe that is the base for other dishes like my guava meatballs and many pasta recipes.
Recipe Ingredients
- Parsley- I use fresh parsley, but if you don’t have any but have dried parsley, use that instead. I usually add about 2 twigs, but you can add more if you like.
- Ground beef- This is where my recipe is different from many. This is because instead of using a combination of meats, I only use ground beef. I use 80/ 20 meat, which means that the ground beef is 20% fat. All this fat helps to make juicy meatballs.
- Eggs- The eggs are important because they are a binder for the meat. I used 2 eggs.
- Milk– The milk is surprisingly good when making meatballs. It adds moisture to the meat.
- Breadcrumbs- I used plain breadcrumbs, but you can use any. You can use Italian breadcrumbs and add more flavor. Or you can even use regular bread.
- Garlic paste- I love adding garlic to this meatball recipe because it adds a lot of flavor. It really makes a difference.
- Salt & pepper- All the seasonings you need are simply salt and pepper. But don’t worry, because the fat from the meat and garlic also adds a ton of flavor.
How to Make Easy Baked Meatballs
- Photo 1: The first this to do is to chop the parsley. If you want to add onions or another herb, this is the time to prep them.
- Photo 2: Then you need to add all of your ingredients into a big bowl and mix. I like to add the eggs on one side of the bowl and lightly beat them. I do this so it will be easier to mix in the eggs.
- Photo 3: Now the fun part is making the meatballs. You can use a medium cookie scoop to make them. I prefer using my hands. I use 2 tablespoons of the mix and shape each meatball. Preheat the oven to 425°F.
- Photo 4: Line a baking sheet with parchment paper. Place the meatballs at least 1 inch apart and bake for 24 minutes. You have to make sure to flip them halfway through if you want them to brown evenly.
Recipe Tips
- Meatballs by hand. When making the meatballs by hand, they get sticky after making a few balls, making it harder to give them a clean round shape. All you have to do is rinse your hands every 4-5 meatballs.
- Yield. You can get more or fewer meatballs depending on the size you choose to make them. But remember that the size will affect how long they cook.
- Storage. The best part of this recipe is that you can make it and freeze it for up to 3 months.
Common Questions
While you can use a combination of meats, you don’t have to. The reason why many people use a combination of different meats is that they believe it makes them more tender and juicy. But you can achieve this by using high-fat meat.
Yes, you can freeze raw meatballs. All you have to do is freeze them flat, and once they’re hard, you can transfer them into an airtight container or freezer bag. But I really suggest storing cooked food because it will save you time later on.
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Easy Baked Meatballs
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- 2 eggs
- 1 teaspoon garlic paste
- 1 ½ teaspoons salt
- ½ teaspoon black ground pepper
- 2 twigs fresh parsley
- ¼ cup milk
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Roughly chop the parsley and set it aside for later. In a big bowl, combine the ground beef, parsley, garlic paste, salt, pepper, milk, breadcrumbs, and eggs.
- Use two spoonfuls of the mixture to make each meatball. Or 1 scoop of a medium cookie scoop. Shape the mixture into 1 ½-inch balls and place on the baking sheet.
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Recipe Notes
- You can add some Parmesan cheese to the recipe if you like.
- To store the meatballs, make sure they cool down first. Then store them in a freezer bag or an airtight container. Store in your fridge for up to 4 days and freezer for up to 3 months.
- Your hands will get sticky after making a few balls, making it harder to give them a round shape. All you have to do is rinse your hands every 4-5 meatballs.
- You can get more or fewer meatballs depending on the size you make them. But remember that the size will affect how long they cook.
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