Classic Italian-American Baked Beef Meatballs
Juicy baked ground beef meatballs simmered in rich garlic marinara sauce over spaghetti.
oven Timer
Set for 20 mins @ 400°F (204°C)
Ingredients
Base recipe calibrated for 6 adults.
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Get to the Point Execution
Mix ground beef, breadcrumbs, milk, egg, parmesan, garlic, and parsley; form into 16 meatballs.
Bake on parchment-lined sheet pan at 400°F for 18 minutes until golden and 160°F internal.
Transfer hot baked meatballs into simmering marinara sauce for 5 minutes to absorb flavor.
Serve over spaghetti or on crusty toasted sub rolls with melted provolone.
Step-by-Step Guided Instructions
In a large bowl, mix 1/2 cup breadcrumbs with 1/3 cup whole milk; let sit for 2 minutes into a paste (panade). Add 1.5 lbs ground beef (80/20), 1 large egg, 1/3 cup grated parmesan, 3 minced garlic cloves, 2 tbsp chopped parsley, 1.5 tsp kosher salt, and 1/2 tsp black pepper. Gently combine with hands.
A breadcrumb-milk panade holds moisture inside meat fibers, keeping baked meatballs tender.
Use a 2-tablespoon cookie scoop to divide mixture into 16 equal meatballs. Roll gently between palms without packing tightly. Arrange on a parchment-lined sheet pan.
Packing meatballs too firmly makes them dense and heavy.
Bake at 400°F for 18 to 20 minutes until meatballs are nicely browned on exterior and register 160°F internal temp.
Baking on a sheet pan creates uniform browning without having to stand over a splattering skillet.
Transfer baked meatballs directly into a pot of gently simmering marinara sauce. Simmer covered for 5 minutes so meatballs drink in tomato flavor.
Simmering in sauce softens the baked crust into melt-in-your-mouth tenderness.
Bake a double batch; freeze half in a zip-top bag for instant meatball sub dinners on busy nights.
Serve over buttered spaghetti noodles with parmesan cheese.
- Creamy mashed potatoes
- Warm dinner rolls
- Garden side salad
Simmer in marinara sauce on stovetop for 6 minutes or microwave for 2 minutes.