These easy baked meatballs are perfect for making ahead and freezing! They are no-chop, homemade, and very easy to adapt. Skip the overpriced frozen ones at the store! Originally posted October 21, 2014.
Table of Contents
- How to Bake Meatballs in the Oven
- What is the secret to good meatballs?
- Is it better to bake or fry meatballs?
- Should you brown meatballs before baking?
- How long to bake meatballs:
- Storing and Reheating Oven Baked Meatballs
- How to serve Oven Meatballs
- More great meatball recipes!
- Easy Baked Meatballs Recipe
One time when I was a kid we were having a family gathering and my mom bought root beer. We never had soda in my house growing up, so it was a special treat. I filled my glass to the brim and carried it carefully to the table where everyone was sitting. I settled into my chair…and then knocked the glass over, soaking myself and half the table. I started laughing, which soon morphed into maniacal laugh-sobs, and then I burst into tears.
For years I remembered that as one of the strangest moments of my life, where my brain could not decide between laughing and crying. Now this happens to me all the time.
The other day Charlotte was sitting on one of our barstools and I looked up just in time to see her shocked face as both she and the stool sailed to the floor, practically in slow motion. She burst into tears, of course, and I held her, both of us shaking, her with sobs, me with laughter. I had to keep covering my face so she wouldn’t see. It was funny, okay! In moments like that, as a mom, your emotions dictate laughter or tears anyway, so I take the easy way out.
Lest you think me heartless, let me just say I’m not the only one. I was too late to the hospital to get any drugs when Truman was born, and Eric said later that my primal screaming was so TV-like that he had to keep looking away so that I wouldn’t see him laughing. True story. It’s a good thing I didn’t see him, otherwise he might be missing a limb. I wouldn’t even feel bad. Women can’t be held responsible for any maiming they inflict during labor.
How to Bake Meatballs in the Oven
The other day I was at Costco looking for the frozen meatballs. I was going to throw them in the crockpot for dinner that night. Then I saw the 20 dollar price tag and decided to make my own.
Meatballs don’t have to be hard. There are lots of delicious recipes out there that call for more elaborate ingredients (like these Chicken Tikka Masala Meatballs, for example) but I wanted something simple that could be used for most any recipe, and that didn’t involve any chopping. No fresh onion or garlic here: embrace the powder. Sometimes you just gotta git er done.
Even though this recipe is just meat and bunch of stuff you already have in your pantry, it’s still really, really good. It calls for a full cup of milk, which makes them really moist.
You could adapt this recipe in so many ways. Just change up the spices, or add real onions instead of onion powder if you’re feeling ambitious. It’s really forgiving. The recipe is adapted from Eric’s grandmother’s famous Swedish Meatballs, which I get compliments on every time (it’s a go-to for bringing meals to new moms) but it is SO easy to make.
What temp to bake meatballs?
Bake these meatballs at 450 degrees for 10 minutes. Quick, easy, DONE. There are lots of recipes that call for lower temperatures and longer baking times, but there’s no reason to make everyone wait to eat when a higher temperature cooks them just right (and way faster).
What temperature should meatballs be cooked to?
Meatballs should be cooked to 160 degrees. You can use an instant read thermometer to check these, but I haven’t had a problem with pulling them out at about ten minutes, when they’re browned on the bottom.
What is the secret to good meatballs?
Good meatballs don’t just include meat. They get their delicious tenderness from fillers like breadcrumbs, milk, and eggs. Some simple pantry spices enhance the natural flavors of the beef and pork. Also (this is not optional) you HAVE to be gentle when you mix the meat. Over-handling can make for tough, hard to chew meatballs.
Is it better to bake or fry meatballs?
Baking is better, hands down. Unless, of course, you like standing in front of the stove for an hour, meticulously turning the meatballs so each side gets perfectly browned. I’m not against frying when it gives me the best results, but baked meatballs are tender, moist, flavorful, AND I don’t have to watch them like a hawk.
I’m already watching my two-year-old. And by watching, I mean NOT watching him open every single window in his siblings’ advent calendar. Gah!!
Should you brown meatballs before baking?
You could, but why? It’s mostly just for looks. And I say it’s what’s on the inside that counts, at least when it comes to getting dinner in your family. Some people like the darker color of a pan-browned meatball, but if you’re putting them in a delicious sauce anyway, who cares?
How long to bake meatballs:
With the oven at 450 degrees, these meatballs bake for about 10 minutes. You want to watch for them to start to brown on the bottom. Once they’re done throw them in whatever sauce, salad, or sandwich you are serving them and eat them hot!
Storing and Reheating Oven Baked Meatballs
These meatballs will keep in the fridge for 3-4 days in a leftover container.
If you’d like to freeze them, first let the cooked meatballs cool. Use a fork or spoon to scrape the fat away from the sides. Place the meatballs on the same pan that you just baked them on, without the tin foil. (Just fold it up as you go.) I didn’t grease the pan and they came off fine. Place the pan in the freezer and set a timer for 45 minutes to an hour. Transfer the meatballs to a large ziplock bag, seal, and return to the freezer.
You can reheat the frozen meatballs in the oven at 350 for about 15 minutes, or you can microwave them for about 2 minutes wrapped in a damp paper towel.
If you already put the meatballs in a sauce, it’s best to warm them in a pot on the stove on medium/low heat until they reach your desired temperature for serving.
Can I freeze baked meatballs?
Yes! This recipe is perfect for freezing. Make a double batch, that way you always have some on hand for last-minute dinners.
I like to put the baked meatballs separated on pan in the freezer to flash freeze them for an hour or so, so that they don’t stick together in one lump when you throw them in a ziplock. Don’t forget to write the date on the bag! You don’t want to find them in there and wonder if they are a few months or a few years old.
How to serve Oven Meatballs
These meatballs are kind of like that one restaurant with the slogan “No Rules, Just Right.” Here’s a few of the ways you can eat ‘em:
- Grab a box of pasta and a jar of sauce and add these. Instant upgrade.
- Butter and toast some buns, add these meatballs and some Easy Homemade Pizza Sauce, put some sliced provolone or shredded mozzarella on top, and broil until the cheese melts. Voila, meatball subs that put Subway to SHAME.
- Cook rice, steam veggies, and make yourself a nice protein bowl.
- Serve them with Aunt Shirley’s Famous Creamy Mashed Potatoes and a big green salad (now we’re in Sunday dinner territory!).
- Cut them in half and put them on your pizza (try this Best Homemade Pizza recipe for all the tips and tricks to satisfy your cravings).
More great meatball recipes!
- Raspberry Balsamic Meatballs << a fabulous holiday appetizer for Christmas or New Year’s!
- Chicken Tikka Masala Meatballs << an Indian twist on classic meatballs.
- Easy Baked Mexican Meatballs << packed with roasted poblanos and cilantro and served in thickened enchilada sauce – perfect with rice for dinner.
- Easy Swedish Meatballs << a family favorite!
- Pepperoni Meatballs << super tender with a little pizza kick.
- Sun-Dried Tomato, Basil, and Mozzarella Turkey Meatballs from Snixy Kitchen
- Mini Meatball Sliders with Pesto from Annie’s Eats
- Asian Turkey Quinoa Meatballs from Creme de la Crumb
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Easy Baked Meatballs
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 2 large eggs
- 1 cup milk
- 1/2 cup panko breadcrumbs , or quick oats
- 1 & 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat your oven to 450 degrees F. Line a large rimmed baking sheet with aluminum foil and spray with nonstick spray.
- Add all ingredients to a large bowl. Use your hands to mix everything together. I know, I know, it’s gross. Just do it. It works better than a spoon. Don’t over mix; this will result in tough meatballs.
- Shape the mixture into walnut-sized meatballs. (Or any size really, as long as they are uniform. Adjust baking times as necessary.)
- Place the meatballs close together (but not touching) on the prepared baking sheet. Bake at 450 for about 10 minutes, or until browned on the bottom. Serve hot.
- To freeze: Let the meatballs cool. Use a fork or spoon to scrape the fat away from the sides. Place the meatballs on the same pan that you just baked them on, without the tin foil. (Just fold it up as you go.) I didn’t grease the pan and they came off fine. Place the pan in the freezer and set a timer for 45 minutes to an hour. Transfer the meatballs to a large ziplock bag, seal, and return to the freezer.
Nutrition
Karen,, thank you!!! I deeply appreciate that your recipes allow the user to substitute or add ingredients as our tastes dictate. Your recipes are so friendly!
I also am ever so happy that your instructions use the exact ingredient amounts. That is so helpful! No bouncing back and forth between ingredients and directions. Because, ashamedly, I don’t always mis en place.
And finally: you gave us a recipe tin! I’m over the moon thrilled!!!!
Thank you for alllll that you do Karen. It’s so much more than wonderful, affordable, doable recipes!
Karen,, thank you!!! I deeply appreciate that your recipes allow the user to substitute or add ingredients as our tastes dictate. Your recipes are so friendly!
I also am ever so happy that your instructions use the exact ingredient amounts. That is so helpful! No bouncing back and forth between ingredients and directions. Because, ashamedly, I don’t always mis en place.
And finally: you gave us a recipe tin! I’m over the moon thrilled!!!!
Thank ou for alllll that you do Karen. It’s so much more than wonderful, affordable, doable recipes!
I forgot to rate the recipe in my last comment…5 stars!
I’ve been making your recipe for about 5 years. These meatballs with spaghetti are my son’s favorite meal…even asking for them on his birthday when he has a choice of restaurants!  I had a friend say they were the best she’s ever had.  I follow the recipe, leaving out the cayenne and I use a meatloaf mix of beef, pork and veal that out grocery store sells. Thanks so much!
I’m new to cooking, this is the first recipe I have tried today and I’m glad that I was super easy to make and tasted so good. Thanks for sharing it.
I love reading your posts! The real life moments you share are so great ~ funny and interesting always. My favorite was when your husband called your phone to record a supportive message. Something like “you’re doing great honey ~ you’ve got this!” We should ALL have a loved one leave that message on our cellphones. We all need that support most days.
Your recipes are great as well, but almost an unexpected perk, after reading your post. Thanks for your real world, and for making the rest of us feel more normal!
Seriously the best and easiest meatball recipe ever. Have been making these since 2014 from her original post.Â
I only change one thing…I finely dice the onions as the first time I made them I didn’t have enough onion powder, and well, it turned out great.Â
I make batches of 300-400 meatballs at a time and freeze them in portions.  We use them for meatball subs, spaghetti and meatballs and  I pop them in my lunchtime salad for my protein!Â
On special occasions I will put a cube of mozzarella in the middle and if I have bacon hanging around I’ll wrap the mozzarella stuffed meatball in bacon. Â My boys can’t get enough of these meatballs.Â
Lorna, that is awesome! I’m so happy you are enjoying the recipe! You are the meatball queen I think. 400 meatballs!! SO awesome. Thank you for sharing all your tips and tricks! Love the mozzarella and bacon ideas!
Is there a good dairy free substitute for the milk in this recipe?
Hey Melissa! Yes totally! You can use any milk substitute that works for you. Almond milk, coconut milk, oat milk, etc. Sky is the limit here, you just need some liquid in the recipe. Hope this helps! Enjoy!
How do you thaw & heat frozen breadcrumb meatballs
Hi William! I usually thaw them in the microwave. Or you could put thawed meatballs in the oven at 350 for 10-20 minutes. Enjoy!
these look good. can i cook these in my slow cooker?
if so what setting and for how many hours?
please let me know
Hi Heather! No, these need to be cooked in the oven. You can keep them warm for serving in the crock pot though!