Quick, simple dinners don’t get much better than these Oven Baked Meatballs. They’re tender and juicy without breadcrumbs, making them an excellent low-carb, gluten-free option for weeknight meals. No pan-frying or browning required—just mix, shape, and bake. Ready in about 30 minutes from start to finish.
I used to love ordering meatballs out but avoided making them at home because browning them in a skillet is messy and time consuming. Baking solves that problem—no grease splatters, no standing over the stove, and far less clean-up. I’ve adapted a few methods over time (including baked turkey and air-fryer versions), but this simple oven-baked beef meatball recipe remains my go-to when I want a comforting, reliable meal that’s fast to prepare.
Why you’ll love this recipe
- Tender, juicy meatballs that are full of flavor and extremely easy to make.
- Only about 5 minutes of hands-on prep; total time is roughly 30 minutes.
- No breadcrumbs or panade, so they’re naturally low carb and gluten-free.
- Make ahead or freeze—these meatballs keep well in the fridge for a couple of days or in the freezer for up to three months.
Recipe ingredients
The ingredient list is straightforward and flexible. The version below uses grass-fed ground beef, but you can adapt the seasonings or cheese to suit your taste.
- Ground beef – 80% lean works well for juicy meatballs.
- Shallot – grated for mild onion flavor and moisture (or substitute a small onion).
- Egg – to bind the mixture.
- Milk – adds moisture and richness.
- Garlic – fresh minced is best; garlic powder can be used if needed.
- Parmesan cheese – grated for savory depth; pecorino or another hard cheese may be substituted.
- Worcestershire sauce – adds umami (or substitute tamari/coconut aminos for a different flavor).
- Italian seasoning – or a mix of dried oregano, thyme, and parsley; fresh herbs can be used instead.
- Salt and pepper – to taste.
See the recipe card below for exact quantities and measurements.
How to bake meatballs
Baking meatballs is one of the easiest methods: no searing, no skillet splatter, and just a single baking sheet to clean. The basic steps are mixing, scooping, and baking. These meatballs can be served right away or tossed into your favorite sauce for a saucier option.
Pro tip: Prep the meatballs a day or two ahead and keep them covered in the refrigerator, or freeze portions for later. You can double the batch easily and freeze half for future meals.
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and spray lightly with cooking spray.
- Combine all ingredients in a large bowl and mix gently with your hands until just combined.
- Scoop 1 1/2″ portions (about 2 tablespoons) and roll into balls. Place on the prepared baking sheet, spacing them at least an inch apart.
- Bake for 20–25 minutes, checking for doneness after 15 minutes. The internal temperature should reach 160°F (71°C). Let rest, loosely covered with foil, for 5 minutes before serving.
Recipe FAQs
Fried meatballs develop a crisp exterior but require more oil and attention. Baked meatballs are easier to prepare, cleaner, and still remain juicy when made with the right ratio of meat and fat.
How long should I bake meatballs?
Meatballs about 1 1/2″ across typically take 20–25 minutes at 375°F. Oven performance varies, so check them after 15 minutes.
What internal temperature indicates doneness?
Cook ground beef meatballs to an internal temperature of 160°F (71°C). After removing from the oven, let them rest for about 5 minutes.
Will meatballs stick to foil?
To prevent sticking, line the baking sheet with foil and spray it lightly with cooking spray, or use parchment paper.
Serving suggestions
- Serve as appetizers with a dipping sauce such as buffalo, barbecue, or basil pesto.
- Toss with marinara and serve over polenta, pasta, or a lower-carb option like zoodles or spaghetti squash.
- Add to sandwiches, subs, or a hearty bowl of grains and roasted vegetables.
Recipe notes
- Make ahead: Form the meatballs and refrigerate for up to 48 hours, or freeze for up to 3 months. Thaw before baking or add a few extra minutes to the bake time if baking from frozen.
- Check for doneness early—oven temperatures and meatball sizes affect cook time.
- This recipe doubles easily to feed a crowd or create freezer-ready meals.
- Store leftovers in the refrigerator for 3–5 days.
Easy Oven Baked Meatballs — Recipe Card
Servings: 4 | Prep time: 10 minutes | Cook time: 15–25 minutes | Total time: ~25–30 minutes
Ingredients
- 1 lb ground beef (80% lean recommended)
- 1 large egg
- 1 medium shallot, grated
- 2 cloves garlic, minced
- 3 tablespoons milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and spray lightly.
- Combine all ingredients in a large bowl and gently mix until just combined.
- Use a 1 1/2″ scoop or a tablespoon to portion the mixture into balls and place them on the baking sheet about an inch apart.
- Bake 20–25 minutes, checking after 15 minutes. Remove when internal temperature reaches 160°F (71°C). Let rest for 5 minutes before serving.
Nutrition (approximate per serving)
Calories: 352 kcal; Carbohydrates: 4 g; Protein: 24 g; Fat: 26 g; Sodium: 818 mg. Nutrition is an estimate for guidance only.
Did you try this recipe? If you made it, please leave a review or share how you served the meatballs. I love hearing variations and serving ideas.