Some nights I just don’t have the patience to babysit a skillet, and that’s exactly why this meatball recipe lives in my regular dinner rotation. Everything goes in one bowl, onto one pan, and into the oven, and that’s basically it. My kids ask for these more than almost anything else I make, which tells you something since they’re picky about most red sauce dinners.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Dinner
There’s something reassuring about a recipe that doesn’t ask much of you. You mix, you scoop, you bake. No standing over a hot skillet flipping meatballs one at a time, no grease splatter across the stovetop.
These are made with lean ground beef, so they stay satisfying without feeling heavy, and each serving comes with a solid amount of protein thanks to the beef, egg, and Parmesan working together. Cleanup is minimal too, since everything happens on a single lined sheet pan.
They also reheat beautifully, which makes them a smart one to double. A batch made on Sunday can quietly cover a couple of busy weeknights later in the week.
Ingredients
Nothing here is unusual or hard to find. A quick trip through the ingredients:
Lean ground beef is the base, and freshly grated Parmesan melts into the mixture more evenly than the pre-shredded kind. Crushed crackers or breadcrumbs hold everything together, and either works fine depending on what’s already in your pantry. If you need these gluten-free, swap in gluten-free crackers or gluten-free Italian breadcrumbs, though the texture will be a touch more coarse.
For the meatballs:
- 1 pound lean ground beef
- 1 large egg
- ½ cup milk
- ½ cup crushed crackers of choice, or breadcrumbs
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup finely minced yellow onion
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Optional for garnish: fresh parsley and additional Parmesan
For serving:
- Your favorite pasta sauce
- Cooked pasta or zucchini noodles
Step-by-Step Instructions
Start by preheating your oven to 400°F. Line a rimmed sheet pan with parchment paper and set it aside.
In a medium bowl, combine the ground beef, egg, milk, crushed crackers, Parmesan, onion, Italian seasoning, garlic powder, salt, and pepper. Mix until everything is well combined. I usually use my hands here since a spoon tends to just push the mixture around the bowl.
Form the mixture into 12 meatballs, about golf-ball size. A cookie scoop keeps them even and your hands a lot cleaner, but rolling by hand works just as well.
Arrange the meatballs on the prepared sheet pan, leaving a little space between each one.
Bake for 16 to 20 minutes, or until they reach an internal temperature of 165°F. They should look browned on the outside with no pink remaining when you cut one open to check.
Once they’re done, pull them out of the oven. If you’re serving them with sauce, this is the point where I heat pasta sauce in a skillet over medium heat, then transfer the meatballs straight into the skillet and gently toss to coat. Let everything heat through for a few minutes before garnishing with chopped parsley and a little extra Parmesan.
Serve over pasta or zucchini noodles, or on their own with toothpicks if you’re setting them out as an appetizer.
What to Serve With It
A simple green salad with a light vinaigrette balances out the richness nicely. Garlic bread is the obvious pairing if you’re serving these over pasta, since it’s perfect for scooping up leftover sauce. Steamed or roasted vegetables work well too, especially something like green beans or broccoli, if you want to round out the plate without much extra effort.
Variations
If you’d rather use ground turkey or ground chicken instead of beef, that swap works fine here, though the flavor will be a little lighter. Regular breadcrumbs can stand in for crushed crackers with no real difference in the final texture. For a slightly sharper flavor, try mixing in a little extra garlic or swapping the yellow onion for a finely minced shallot.
Storage
Store leftover meatballs and sauce separately in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat them in a skillet with a touch of olive oil over medium heat, which helps keep them from drying out.
To freeze, let the cooked meatballs cool completely, then arrange them in a single layer on a baking sheet and freeze until solid before transferring to a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the fridge, then reheat in the oven or in a skillet on the stovetop. The texture holds up well after freezing, though the outside won’t be quite as firm as it was fresh from the oven.
Frequently Asked Questions
Can I use a different ground meat instead of beef?
Yes. Ground turkey or ground chicken both work, though the flavor and texture will be a bit lighter than with beef.
What internal temperature should these reach?
165°F, checked with a meat thermometer inserted into the center of a meatball.
Can I make these gluten-free?
Yes, just use gluten-free crackers or gluten-free Italian breadcrumbs in place of the regular ones.
Why do my meatballs fall apart when I cut into them?
Letting them rest for about five minutes after baking helps the juices settle back into the meat, which keeps them from falling apart when you cut in.
Can I make the mixture ahead of time?
Yes. You can mix everything and shape the meatballs a few hours ahead, then cover and refrigerate until you’re ready to bake.
Can I double this recipe?
Yes, this recipe doubles well. Just use two sheet pans, or bake in batches so the meatballs have enough space to brown evenly.
Do I need to use lean ground beef specifically?
Lean ground beef keeps the nutrition numbers here accurate and prevents excess grease from pooling on the pan, but a slightly higher fat content will still work if that’s what you have on hand.
Warm Closing
These meatballs have earned a permanent spot in my dinner rotation, mostly because they ask so little of me on a busy night. Make a batch, freeze half, and you’ve got dinner covered more than once.
Baked Italian Meatballs
Equipment
- Rimmed sheet pan
- Parchment paper
- Medium mixing bowl
Ingredients
- 1 lb lean ground beef
- 1 large egg
- 1/2 cup milk 2% recommended
- 1/2 cup crushed crackers of choice or breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup yellow onion finely minced
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- fresh parsley and additional Parmesan cheese optional, for garnish
- pasta sauce and cooked pasta or zucchini noodles for serving
Instructions
- Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper and set aside.
- In a medium bowl, combine the ground beef, egg, milk, crushed crackers, Parmesan cheese, onion, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
- Form the mixture into 12 meatballs, using your hands or a cookie scoop, about golf-ball size.
- Place the meatballs on the prepared baking sheet.
- Bake for 16 to 20 minutes, or until internal temperature reaches 165°F.
- Remove meatballs from the oven.
- Optional: Heat pasta sauce in a skillet over medium heat. When the meatballs are done baking, transfer them to the skillet with the sauce and gently toss. Heat through, then garnish with chopped parsley and grated Parmesan cheese. Serve over noodles or zucchini noodles.
- Store leftovers in an airtight container for up to 3 days.
