Easy Oven Baked Meatballs

Quick, fuss-free dinners don’t get much better than these Oven Baked Meatballs. They’re tender and juicy, made without breadcrumbs, and naturally low carb and gluten-free. No pan-frying or browning is 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 meatballs on the stove is messy and time consuming. Baking solves that problem: it’s cleaner, faster, and still produces a great texture.

These meatballs are made with grass-fed ground beef, grated shallot, garlic, parmesan, milk, an egg, Worcestershire sauce, and Italian seasoning. They hold together well without breadcrumbs and stay moist thanks to the milk and cheese.

Why you’ll love this recipe

• Tender, flavorful meatballs that are easy to prepare.
• Only about 5 minutes of hands-on prep; ready in roughly 30 minutes.
• No breadcrumbs or panade, so they’re low carb and gluten-free.
• Make ahead or freeze: meatballs can be prepped 1–2 days in advance or frozen for up to 3 months.

Recipe ingredients

The ingredient list is straightforward and easy to customize. If you want, you can switch herbs and cheeses or use different binders, but these basic components yield reliably juicy meatballs without breadcrumbs.

• 1 lb. ground beef — I used 80% lean grass-fed ground beef for a balance of flavor and fat.
• 1 large egg — acts as the binder.
• 1 medium shallot, grated — mild onion flavor and extra moisture; regular onion can be substituted.
• 2 cloves garlic, minced — or 1/2 teaspoon garlic powder if needed.
• 3 tablespoons milk — adds richness and keeps the meatballs moist.
• 1/4 cup grated parmesan cheese — adds savory depth; pecorino or manchego can be used instead.
• 1 tablespoon Worcestershire sauce — for umami; tamari, low-sodium soy sauce, or coconut aminos are possible substitutes.
• 1 teaspoon Italian seasoning — or 2–4 tablespoons fresh herbs like parsley, thyme, or oregano.
• 1 teaspoon kosher salt (or 1/2 teaspoon table salt) and 1/2 teaspoon freshly ground black pepper.

Adjust seasonings to taste. See the instructions below for full cooking steps.

How to bake meatballs

This method skips stovetop browning. It’s fast, low-mess, and delivers even cooking. Use a rimmed baking sheet lined with foil and spray lightly to prevent sticking.

Pro tip: You can form the meatballs ahead of time and refrigerate for 1–2 days or freeze for up to 3 months. Allow frozen meatballs to thaw before baking or add a few extra minutes to the bake time if cooking from frozen.

1. Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with foil and spray lightly with cooking spray.
2. Place all ingredients in a large bowl. Mix gently with your hands until combined — avoid overworking the meat.
3. Form the mixture into 1½-inch balls (about 2 tablespoons each) and arrange them an inch or more apart on the prepared baking sheet.
4. Bake for 20–25 minutes, checking for doneness after 15 minutes. An instant-read thermometer should register 160°F (71°C) for ground beef. Remove from the oven, cover loosely with foil, and rest 5 minutes before serving.

Recipe FAQs

Is it better to bake or fry meatballs?

Fried meatballs get a crispy exterior but require oil and more hands-on time. Baked meatballs are lower in added fat, easier to make, and remain tender and juicy.

How long do meatballs take to bake?

For 1½-inch meatballs, expect about 20–25 minutes at 375°F. Oven temperatures and meatball size will affect cooking time, so check early.

What internal temperature should meatballs reach?

Ground beef meatballs should reach 160°F (71°C). After removing from the oven, cover loosely with foil and let rest 5 minutes.

Will meatballs stick to foil?

Lightly spraying the foil with cooking spray or using a silicone baking mat prevents sticking and makes cleanup easier.

Serving suggestions

These versatile meatballs can be served many ways:

• As an appetizer with buffalo sauce, homemade barbecue sauce, or basil pesto.
• Tossed with marinara and served over polenta, pasta, zoodles, or spaghetti squash for a lower-carb option.
• As a protein component in salads, subs, or grain bowls.

Recipe notes

• Make-ahead: Form the meatballs and refrigerate up to 48 hours or freeze for up to 3 months. If frozen, thaw before baking or extend the cook time slightly.
• Check for doneness after 15 minutes; smaller meatballs will cook faster.
• This recipe doubles easily to feed a crowd or to freeze half for later.
• Store leftovers in the refrigerator for 3–5 days.

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