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–+ servings
baked meat balls on platter

Best Italian Oven Baked Meatballs Recipe + Video

Donna Elick
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
 

  • 1 pound lean ground beef, I use 88%
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup fresh grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 small yellow onion, grated (or minced)
  • 2 tablespoons marinara sauce
  • 1 tablespoon chopped fresh rosemary, or dried (see notes)
  • 1 tablespoon chopped fresh parsley, or dried (see notes)
  • 1 tablespoon chopped fresh basil, or dried (see notes)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1 large egg, slightly beaten

Instructions
 

  • Preheat oven to 375°F. Prepare a baking sheet by lining it with parchment paper.
  • In a large mixing bowl, combine all ingredients. Mix well, but do not over mix or you will have tough meatballs.
  • Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls and place back onto the baking sheet.
    TIP: If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.
  • Bake for 20-22 minutes, or until the meatballs are browned and cooked through.
  • Remove and transfer to sauce or serve immediately.

Video

Donna's Notes

  1. You can substitute dried herbs and spices for fresh. 1 tablespoon dried Italian seasoning for the fresh herbs, 1 teaspoon garlic powder for the fresh garlic, 1 teaspoon onion powder for the fresh onion.
  2. Nutrition shown is for ONE meatball so that you can adjust serving sizes accordingly.

Nutrition

Serving: 1 meatball | Calories: 59cal | Carbohydrates: 3g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 162mg | Sugar: 1g | Fiber: 1g | Calcium: 24mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe's nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.