Tired of the same old dinner routine? These 19 oven-baked meatball recipes are here to save your weeknights! From cozy comfort food classics to quick, family-friendly meals, you’ll find delicious inspiration that’s both easy and satisfying. Get ready to discover new favorites that will have everyone asking for seconds—let’s dive into these tasty recipes!
Classic Italian Oven-Baked Meatballs
Warm, aromatic, and deeply satisfying, these Classic Italian Oven-Baked Meatballs transform humble ingredients into a comforting centerpiece. With a golden-brown crust and tender, juicy interior, they offer a foolproof path to a memorable family meal or elegant dinner party offering. Baking them ensures even cooking and a hands-off approach, freeing you to prepare a simple marinara or creamy polenta accompaniment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef (80/20) – 1 lb
– Italian breadcrumbs – ½ cup
– Whole milk – ¼ cup
– Large egg – 1
– Grated Parmesan cheese – ¼ cup
– Fresh parsley, finely chopped – 2 tbsp
– Garlic, minced – 2 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 400°F (204°C) and line a large, rimmed baking sheet with parchment paper.
2. In a small bowl, combine the breadcrumbs and milk, letting the mixture sit for 5 minutes to soften—this “panade” is the secret to exceptionally moist meatballs.
3. In a large mixing bowl, gently combine the ground beef, soaked breadcrumb mixture, egg, Parmesan, parsley, garlic, salt, and pepper using your hands, being careful not to overmix to avoid toughness.
4. Portion the mixture into 16 equal pieces, rolling each between your palms to form smooth, 1½-inch balls.
5. Arrange the meatballs on the prepared baking sheet, spacing them about 1 inch apart to allow for even browning.
6. Drizzle the olive oil evenly over the meatballs, then bake on the middle rack for 20–25 minutes, turning them halfway through, until they are browned all over and register an internal temperature of 165°F (74°C) on an instant-read thermometer.
7. Remove the baking sheet from the oven and let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.
For serving, these meatballs boast a savory, well-seasoned flavor with subtle herbal notes from the parsley and a rich umami depth from the Parmesan. Their texture is delightfully tender yet firm enough to hold their shape, making them perfect for nestling into a bed of spaghetti, stuffing into a crusty sub roll, or simply enjoying alongside a crisp green salad.
Swedish Oven-Baked Meatballs with Cream Sauce
Aromatic and comforting, Swedish oven-baked meatballs with cream sauce offer a sophisticated twist on a beloved classic, perfect for holiday gatherings or cozy winter evenings. This elegant dish combines tender, herb-infused meatballs with a velvety, rich sauce that transforms simple ingredients into a memorable culinary experience. Baking the meatballs ensures even cooking and a beautifully browned exterior while keeping the kitchen tidy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Ground beef – 1 lb
– Breadcrumbs – ½ cup
– Egg – 1
– Milk – ¼ cup
– Onion – ½ cup, finely chopped
– Butter – 2 tbsp
– All-purpose flour – 2 tbsp
– Beef broth – 1 cup
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Nutmeg – ¼ tsp
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, half of the chopped onion, ½ tsp salt, and ¼ tsp black pepper until just mixed; overworking can make the meatballs tough.
3. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them 1 inch apart.
4. Bake the meatballs for 20 minutes, or until they reach an internal temperature of 165°F and are golden brown.
5. While the meatballs bake, melt the butter in a skillet over medium heat and sauté the remaining onion for 5 minutes, until softened and translucent.
6. Stir in the flour and cook for 1 minute to form a roux, which will thicken the sauce without lumps.
7. Gradually whisk in the beef broth, then the heavy cream, ensuring a smooth consistency.
8. Add the remaining salt, black pepper, and nutmeg, and simmer the sauce for 10 minutes, stirring occasionally, until it thickens to coat the back of a spoon.
9. Transfer the baked meatballs to the skillet, gently tossing them in the sauce to coat evenly.
10. Simmer for 2 minutes to allow the flavors to meld, then remove from heat.
Nestled in their creamy sauce, these meatballs boast a tender, juicy interior with a hint of warmth from nutmeg, creating a harmonious balance of savory and subtle spice. Serve them over buttery egg noodles or mashed potatoes for a complete meal, or garnish with fresh parsley to add a pop of color and freshness that elevates the presentation.
Spicy Oven-Baked Buffalo Chicken Meatballs
Heralding a bold twist on a beloved classic, these Spicy Oven-Baked Buffalo Chicken Meatballs transform game-day fare into an elegant, shareable appetizer. With a tender interior and a fiery, lacquered glaze, they offer a sophisticated yet approachable bite perfect for holiday gatherings or a chic weeknight dinner. Their oven-baked method ensures a juicy result with minimal fuss, delivering that iconic buffalo flavor in a perfectly portioned form.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Ground chicken – 1 lb
– Panko breadcrumbs – ½ cup
– Large egg – 1
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – ¾ tsp
– Black pepper – ¼ tsp
– Frank’s RedHot Original Cayenne Pepper Sauce – ½ cup
– Unsalted butter – ¼ cup
– Honey – 1 tbsp
– Blue cheese – ¼ cup, crumbled
– Celery – 2 stalks
– Ranch dressing – ¼ cup
Instructions
1. Preheat your oven to 400°F (204°C) and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper until just incorporated; avoid overmixing to keep the meatballs tender.
3. Using a 1-tablespoon cookie scoop or your hands, portion the mixture and roll into 1-inch meatballs, placing them 1 inch apart on the prepared baking sheet.
4. Bake the meatballs for 18–20 minutes, or until they reach an internal temperature of 165°F (74°C) and are lightly golden on the outside.
5. While the meatballs bake, combine the Frank’s RedHot sauce, unsalted butter, and honey in a small saucepan over medium-low heat, stirring until the butter melts and the mixture is smooth, about 3–4 minutes.
6. Immediately toss the hot baked meatballs in the buffalo sauce mixture in a large bowl until evenly coated, working quickly to help the glaze adhere.
7. Transfer the glazed meatballs to a serving platter and garnish with crumbled blue cheese.
8. Slice the celery stalks into 3-inch sticks and arrange them around the meatballs on the platter with a small bowl of ranch dressing for dipping.
These meatballs boast a delightfully tender, moist crumb beneath their sticky, piquant glaze, with the blue cheese offering a creamy, tangy counterpoint. Serve them warm straight from the oven for optimal texture, or skewer them with celery sticks for an effortless, elegant presentation at your next gathering.
Oven-Baked Turkey Meatballs with Parmesan
Just as the holiday season reaches its peak, these Oven-Baked Turkey Meatballs with Parmesan offer a lighter, yet equally indulgent, centerpiece for festive gatherings. Juicy ground turkey is elevated with nutty Parmesan and aromatic herbs, then baked to golden perfection for a dish that feels both comforting and sophisticated.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Ground turkey – 1 lb
– Grated Parmesan cheese – ½ cup
– Breadcrumbs – ¼ cup
– Egg – 1 large
– Garlic powder – 1 tsp
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground turkey, grated Parmesan cheese, breadcrumbs, egg, garlic powder, dried oregano, salt, and black pepper.
3. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat, which can lead to tough meatballs.
4. Scoop out about 1½ tablespoons of the mixture and roll it between your palms to form a 1½-inch meatball, repeating until all the mixture is used.
5. Place the formed meatballs on the prepared baking sheet, spacing them about 1 inch apart to allow for even cooking.
6. Drizzle the olive oil evenly over the meatballs, using a brush or your fingers to lightly coat each one for a golden, crispy exterior.
7. Bake the meatballs in the preheated oven for 18–20 minutes, or until they reach an internal temperature of 165°F and are browned on the outside.
8. Remove the baking sheet from the oven and let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.
9. Serve the meatballs warm, garnished with extra Parmesan if desired.
Succulent and tender, these meatballs boast a savory depth from the Parmesan and herbs, with a satisfyingly crisp crust. Serve them over creamy polenta for a cozy meal, or skewer them as elegant appetizers with a side of marinara for dipping—their versatility makes them a year-round favorite.
Oven-Baked Greek Lamb Meatballs with Tzatziki
Tender, aromatic, and effortlessly elegant, these Oven-Baked Greek Lamb Meatballs marry the rich, savory depth of ground lamb with the bright, herbaceous notes of Mediterranean cuisine, all while the oven does the work for a hands-off, mess-free meal. Paired with a cool, creamy tzatziki sauce, they offer a delightful contrast of warm and cool, hearty and refreshing, perfect for a weeknight dinner or a stylish gathering. This recipe simplifies the process without sacrificing flavor, delivering restaurant-quality results from your own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Ground lamb – 1 lb
– Breadcrumbs – ½ cup
– Egg – 1 large
– Garlic – 2 cloves, minced
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Plain Greek yogurt – 1 cup
– Cucumber – ½ cup, grated and squeezed dry
– Lemon juice – 1 tbsp
– Fresh dill – 1 tbsp, chopped
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground lamb, breadcrumbs, egg, minced garlic, dried oregano, salt, and black pepper.
3. Mix the ingredients with your hands until just combined, being careful not to overwork the meat to keep the meatballs tender.
4. Shape the mixture into 16 evenly sized meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
5. Drizzle the meatballs with olive oil and bake in the preheated oven for 18–20 minutes, or until they reach an internal temperature of 160°F and are golden brown.
6. While the meatballs bake, prepare the tzatziki by combining the Greek yogurt, grated cucumber, lemon juice, and chopped fresh dill in a medium bowl.
7. Stir the tzatziki ingredients until smooth, then refrigerate until ready to serve to allow the flavors to meld.
8. Remove the meatballs from the oven and let them rest for 5 minutes before serving to retain their juices.
9. Serve the warm meatballs with the chilled tzatziki sauce on the side.
Offering a succulent, juicy texture with a crisp exterior, these meatballs are infused with garlic and oregano for an authentic Greek flair. The tzatziki adds a tangy, cooling complement that balances the richness of the lamb. For a creative twist, serve them over a bed of quinoa or tucked into warm pita bread with fresh tomatoes and onions.
Oven-Baked BBQ Meatballs with Pineapple Glaze
A sophisticated twist on a classic comfort food, these oven-baked BBQ meatballs with pineapple glaze transform simple ingredients into an elegant, crowd-pleasing dish. Perfect for holiday gatherings or a cozy winter dinner, they balance savory, sweet, and tangy notes with minimal fuss, making them ideal for both novice and experienced cooks. The aroma alone will have everyone eagerly awaiting the first bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef – 1 lb
– Breadcrumbs – ½ cup
– Egg – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– BBQ sauce – 1 cup
– Crushed pineapple – 1 cup
– Brown sugar – ¼ cup
– Soy sauce – 2 tbsp
Instructions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, salt, and black pepper until just mixed, being careful not to overwork the meat to keep the meatballs tender.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake the meatballs in the preheated oven for 15 minutes, or until they are lightly browned and cooked through.
5. While the meatballs bake, prepare the glaze by combining the BBQ sauce, crushed pineapple, brown sugar, and soy sauce in a saucepan over medium heat.
6. Bring the glaze mixture to a simmer, stirring occasionally, and cook for 5–7 minutes until it thickens slightly and becomes glossy.
7. Remove the meatballs from the oven and carefully transfer them to a large mixing bowl.
8. Pour the warm glaze over the meatballs and gently toss to coat them evenly, ensuring each meatball is fully covered for maximum flavor.
9. Return the glazed meatballs to the baking sheet and bake for an additional 10 minutes, or until the glaze is sticky and caramelized.
10. Let the meatballs rest for 5 minutes before serving to allow the flavors to meld and the glaze to set slightly.
Finally, these meatballs boast a juicy interior with a sticky, caramelized exterior that delivers a perfect balance of savory and sweet. Serve them over rice or as appetizers with toothpicks for a festive touch that’s sure to impress any guest.
Oven-Baked Meatballs in Marinara Sauce
Zestfully bridging the gap between rustic comfort and refined elegance, these oven-baked meatballs in marinara sauce transform humble ingredients into a dish worthy of both weeknight dinners and festive gatherings. Their tender, herb-flecked interiors and rich, simmered tomato coating offer a timeless appeal that feels simultaneously nostalgic and sophisticated. This streamlined approach ensures deep flavor with minimal fuss, making it an ideal centerpiece for any table.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Ground beef – 1 lb
– Breadcrumbs – ½ cup
– Egg – 1 large
– Garlic – 2 cloves, minced
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Crushed tomatoes – 28 oz can
– Fresh basil – ¼ cup, chopped
Instructions
1. Preheat your oven to 400°F (204°C) and lightly grease a 9×13-inch baking dish with 1 tablespoon of olive oil.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, dried oregano, salt, and black pepper until just mixed—overworking can toughen the meatballs.
3. Shape the mixture into 18 evenly sized meatballs, about 1.5 inches in diameter, and place them in the prepared baking dish.
4. Bake the meatballs for 20 minutes, or until they are lightly browned and firm to the touch.
5. While the meatballs bake, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
6. Pour the crushed tomatoes into the saucepan and bring to a gentle simmer, stirring occasionally to prevent sticking.
7. Reduce the heat to low and let the sauce simmer for 15 minutes, allowing the flavors to meld; stir in the chopped basil during the last 2 minutes.
8. Remove the meatballs from the oven and carefully pour the marinara sauce over them, ensuring they are fully coated.
9. Return the dish to the oven and bake for an additional 10 minutes, until the sauce is bubbly and the meatballs are cooked through to an internal temperature of 165°F (74°C).
10. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
Perfectly tender and aromatic, these meatballs boast a juicy interior that contrasts beautifully with the velvety, herb-infused marinara. Serve them over al dente pasta or nestled in a crusty baguette for a hearty sandwich, garnished with extra fresh basil and a sprinkle of grated Parmesan to elevate the experience.
Oven-Baked Teriyaki Meatballs with Sesame Seeds
Yield to the irresistible aroma of savory-sweet teriyaki glaze caramelizing in the oven, a promise of tender, juicy meatballs that transform weeknight dinners into something special. These oven-baked delights, generously coated and finished with a sprinkle of toasted sesame seeds, offer a fuss-free path to a flavorful, crowd-pleasing meal that feels both comforting and elegant.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Ground beef – 1 lb
– Panko breadcrumbs – ½ cup
– Egg – 1 large
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Rice vinegar – 1 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Sesame oil – 1 tsp
– Sesame seeds – 1 tbsp
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground beef, panko breadcrumbs, and egg until just incorporated, being careful not to overmix to keep the meatballs tender.
3. Using a tablespoon or small scoop, portion the mixture and roll into 1-inch meatballs, placing them evenly spaced on the prepared baking sheet.
4. Bake the meatballs in the preheated oven for 15 minutes, or until they are cooked through and lightly browned.
5. While the meatballs bake, prepare the teriyaki glaze by whisking together the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil in a small saucepan over medium heat.
6. Bring the glaze to a simmer, then reduce the heat to low and cook for 5 minutes, stirring occasionally, until it thickens slightly and becomes glossy.
7. Remove the meatballs from the oven and carefully brush or spoon the warm teriyaki glaze over each one, coating them evenly.
8. Return the glazed meatballs to the oven and bake for an additional 5 minutes to allow the glaze to set and caramelize.
9. Transfer the meatballs to a serving dish and immediately sprinkle with sesame seeds while still hot so they adhere well.
Buttery and tender on the inside with a sticky, caramelized exterior, these meatballs boast a perfect balance of salty, sweet, and umami flavors. Serve them over steamed jasmine rice with a side of crisp, quick-pickled vegetables for a complete meal, or skewer them as elegant appetizers for your next gathering.
Oven-Baked Swedish Meatballs with Lingonberry Jam
Zestfully bringing the cozy warmth of a Scandinavian winter to your kitchen, these Oven-Baked Swedish Meatballs offer a comforting, elegant twist on a classic. Their tender, spiced pork and beef blend is perfectly complemented by a rich, velvety gravy and the sweet-tart pop of lingonberry jam, creating a harmonious balance of flavors ideal for a festive gathering or a special weeknight dinner. This streamlined oven method ensures juicy, evenly cooked meatballs with minimal fuss, delivering restaurant-quality results from the comfort of your home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef – ½ lb
– Ground pork – ½ lb
– Breadcrumbs – ¼ cup
– Milk – ¼ cup
– Egg – 1
– Onion – ¼ cup, finely grated
– Allspice – ¼ tsp
– Nutmeg – ¼ tsp
– Salt – ¾ tsp
– Black pepper – ¼ tsp
– Butter – 2 tbsp
– Flour – 2 tbsp
– Beef broth – 2 cups
– Heavy cream – ½ cup
– Lingonberry jam – ¼ cup
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, combine the breadcrumbs and milk, letting it soak for 5 minutes to form a panade, which helps keep the meatballs moist.
3. In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumb mixture, egg, grated onion, allspice, nutmeg, salt, and black pepper.
4. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to avoid tough meatballs.
5. Roll the mixture into 1-inch meatballs, placing them on the prepared baking sheet about 1 inch apart.
6. Bake the meatballs in the preheated oven for 18–20 minutes, or until they reach an internal temperature of 160°F and are golden brown.
7. While the meatballs bake, melt the butter in a large skillet over medium heat.
8. Whisk in the flour and cook for 2 minutes, stirring constantly, to create a roux that will thicken the gravy without lumps.
9. Gradually pour in the beef broth, whisking continuously until the mixture is smooth and begins to simmer.
10. Stir in the heavy cream and simmer the gravy for 5–7 minutes, until it thickens slightly and coats the back of a spoon.
11. Transfer the baked meatballs from the oven directly into the skillet with the gravy, gently tossing to coat them evenly.
12. Serve the meatballs hot, topped with a dollop of lingonberry jam on the side.
Yieldingly tender and aromatic, these meatballs boast a soft, juicy interior with a lightly caramelized exterior, while the creamy gravy adds a luxurious, savory depth. For a creative presentation, serve them over buttery egg noodles or mashed potatoes, garnished with fresh parsley to enhance the visual appeal and freshness of the dish.
Oven-Baked Meatballs with Garlic Herb Butter
Heralding the arrival of a timeless comfort classic, these Oven-Baked Meatballs with Garlic Herb Butter transform humble ingredients into an elegant, aromatic centerpiece. Imagine tender, juicy orbs, their savory depth perfectly complemented by a rich, golden butter infused with fragrant garlic and fresh herbs—a dish that promises to elevate any weeknight dinner or festive gathering with effortless sophistication.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef – 1 lb
– Panko breadcrumbs – ½ cup
– Large egg – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Unsalted butter – ½ cup (1 stick)
– Garlic cloves – 4, minced
– Fresh parsley – 2 tbsp, finely chopped
– Fresh thyme – 1 tsp, finely chopped
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, salt, and black pepper until just incorporated; avoid overmixing to keep the meatballs tender.
3. Using a tablespoon or a small cookie scoop, portion the mixture and roll it into 1½-inch meatballs, placing them on the prepared baking sheet about 1 inch apart for even cooking.
4. Bake the meatballs in the preheated oven for 20–25 minutes, or until they reach an internal temperature of 165°F and are golden brown on the outside.
5. While the meatballs bake, melt the unsalted butter in a small saucepan over medium-low heat.
6. Add the minced garlic to the melted butter and cook for 1–2 minutes, stirring constantly, until fragrant but not browned to prevent bitterness.
7. Remove the saucepan from the heat and stir in the fresh parsley and fresh thyme until the herbs are evenly distributed.
8. Transfer the baked meatballs to a serving dish and drizzle the warm garlic herb butter over them, tossing gently to coat.
Succulent and richly flavored, these meatballs boast a tender, moist interior with a lightly crisp exterior, all enveloped in a velvety, aromatic butter that sings with garlic and herbs. Serve them over creamy polenta or alongside roasted vegetables for a complete meal, or skewer them as elegant appetizers at your next dinner party.
Oven-Baked Meatballs with Spinach and Feta
Tender and aromatic, these oven-baked meatballs with spinach and feta offer a delightful twist on a classic comfort food, blending savory ground beef with creamy cheese and vibrant greens for a dish that’s both elegant and approachable. Perfect for a cozy dinner or a festive gathering, they emerge from the oven golden-brown and fragrant, ready to elevate any meal with their Mediterranean-inspired flavors. Simple to prepare yet impressive in presentation, they promise to become a cherished addition to your culinary repertoire.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef – 1 lb
– Fresh spinach – 2 cups
– Feta cheese – ½ cup
– Egg – 1
– Breadcrumbs – ½ cup
– Garlic – 2 cloves
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Finely chop the garlic and sauté it in olive oil over medium heat for 1 minute until fragrant.
3. Add the spinach to the pan and cook for 2–3 minutes until wilted, then remove from heat and let cool.
4. In a large bowl, combine the ground beef, cooled spinach mixture, crumbled feta cheese, egg, breadcrumbs, salt, and black pepper.
5. Mix the ingredients gently with your hands until just combined to avoid overworking the meat, which can make the meatballs tough.
6. Shape the mixture into 16 evenly sized meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
7. Bake the meatballs in the preheated oven for 20–25 minutes, turning them halfway through, until they reach an internal temperature of 165°F and are golden brown on the outside.
8. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute, ensuring they stay moist and flavorful.
9. For a crispier exterior, broil the meatballs for an additional 2–3 minutes at the end of baking, watching closely to prevent burning.
Elegantly tender with a subtle crunch from the baked exterior, these meatballs boast a rich, savory flavor enhanced by the tangy feta and earthy spinach. Serve them over a bed of creamy polenta or alongside a fresh Greek salad for a complete meal, or skewer them as appetizers with a drizzle of tzatziki sauce to impress guests at your next gathering.
Oven-Baked Moroccan Meatballs with Couscous
Yearning for a dish that transports your senses to the bustling souks of Marrakech? These Oven-Baked Moroccan Meatballs with Couscous offer an aromatic journey, blending warm spices with tender textures for a meal that feels both exotic and comforting. Perfect for a festive gathering or a cozy weeknight dinner, this recipe simplifies complex flavors into an elegant, one-pan wonder.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef – 1 lb
– Onion – 1 small, finely chopped
– Garlic – 2 cloves, minced
– Ground cumin – 1 tsp
– Ground cinnamon – ½ tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Olive oil – 2 tbsp
– Chicken broth – 1 cup
– Couscous – 1 cup
– Fresh parsley – ¼ cup, chopped
– Lemon – 1, juiced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, chopped onion, minced garlic, ground cumin, ground cinnamon, paprika, and salt.
3. Mix the ingredients gently with your hands until just combined to avoid tough meatballs.
4. Shape the mixture into 16 evenly sized meatballs, about 1 inch in diameter each.
5. Place the meatballs on the prepared baking sheet, spacing them 1 inch apart.
6. Drizzle the meatballs with 1 tablespoon of olive oil and bake for 20 minutes, or until they reach an internal temperature of 160°F and are browned on the outside.
7. While the meatballs bake, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
8. Add the couscous to the saucepan and toast for 2 minutes, stirring constantly, until lightly golden to enhance its nutty flavor.
9. Pour in the chicken broth and bring to a boil, then immediately remove from heat, cover, and let sit for 5 minutes to allow the couscous to absorb the liquid fully.
10. Fluff the cooked couscous with a fork and stir in the chopped parsley and lemon juice.
11. Serve the baked meatballs over the couscous, garnishing with extra parsley if desired.
Vibrant and aromatic, these meatballs boast a tender, juicy interior with a subtly spiced crust that pairs beautifully with the light, fluffy couscous. For a creative twist, serve them in a shallow bowl drizzled with a dollop of yogurt or alongside roasted vegetables to soak up the fragrant juices.
Oven-Baked Meatballs with Mushroom Gravy
Glistening with savory mushroom gravy, these oven-baked meatballs transform a humble comfort classic into an elegant centerpiece. Perfect for a cozy holiday gathering or a refined weeknight dinner, they offer a tender, juicy interior enveloped in a rich, umami-laden sauce that clings beautifully to each bite. The hands-off baking method ensures even cooking and a beautifully caramelized exterior without the fuss of stovetop frying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Ground beef – 1 lb
– Breadcrumbs – ½ cup
– Egg – 1 large
– Milk – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Onion – 1 medium, finely chopped
– Garlic – 2 cloves, minced
– Mushrooms – 8 oz, sliced
– Flour – 2 tbsp
– Beef broth – 2 cups
– Worcestershire sauce – 1 tbsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, salt, and black pepper until just mixed—overworking can make the meatballs tough.
3. Shape the mixture into 16 evenly sized meatballs, about 1½ inches in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs for 20 minutes, or until they reach an internal temperature of 160°F and are browned on the outside.
5. While the meatballs bake, heat the olive oil in a large skillet over medium heat.
6. Add the onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
7. Stir in the garlic and mushrooms, cooking for another 5 minutes until the mushrooms release their liquid and begin to brown.
8. Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly to form a roux and eliminate any raw flour taste.
9. Gradually whisk in the beef broth and Worcestershire sauce, bringing the mixture to a simmer.
10. Reduce the heat to low and let the gravy thicken for 5 minutes, stirring occasionally, until it coats the back of a spoon.
11. Transfer the baked meatballs to the skillet, gently tossing them in the gravy to coat evenly.
12. Simmer the meatballs in the gravy for 5 minutes to allow the flavors to meld.
13. Stir in the fresh parsley just before serving.
Offering a delightful contrast, the meatballs boast a tender, moist crumb that pairs exquisitely with the velvety, deeply savory gravy. For a creative twist, serve them over creamy polenta or buttery egg noodles to soak up every last drop of the luxurious sauce, making each bite a harmonious blend of texture and flavor.
Oven-Baked Meatballs with Honey Mustard Glaze
Oven-baked meatballs with a honey mustard glaze offer a delightful twist on a classic comfort food, transforming humble ingredients into an elegant centerpiece perfect for holiday gatherings or cozy weeknight dinners. The sweet and tangy glaze caramelizes beautifully in the oven, creating a glossy finish that promises both visual appeal and a burst of flavor in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef – 1 lb
– Breadcrumbs – ½ cup
– Egg – 1
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Honey – ¼ cup
– Dijon mustard – 2 tbsp
– Olive oil – 1 tbsp
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, salt, and black pepper until just mixed, being careful not to overwork the meat to keep the meatballs tender.
3. Shape the mixture into 1-inch meatballs, placing them evenly spaced on the prepared baking sheet.
4. Bake the meatballs for 15 minutes, or until they are lightly browned and cooked through.
5. While the meatballs bake, whisk together the honey and Dijon mustard in a small bowl until smooth.
6. Remove the meatballs from the oven and brush them generously with the honey mustard glaze, using a pastry brush for even coverage to ensure each meatball is fully coated.
7. Return the meatballs to the oven and bake for an additional 10 minutes, until the glaze is bubbly and caramelized, checking at the 8-minute mark to prevent burning.
8. Let the meatballs rest on the baking sheet for 5 minutes before serving to allow the flavors to meld and the glaze to set slightly.
Glazed to perfection, these meatballs boast a sticky-sweet exterior that gives way to a juicy, well-seasoned interior, with the honey mustard adding a balanced tang that cuts through the richness. Serve them over creamy mashed potatoes or alongside a crisp green salad for a complete meal, or skewer them as appetizers for a festive touch that’s sure to impress guests.
Oven-Baked Meatballs with Sweet Chili Sauce
Delightfully tender and bursting with flavor, these oven-baked meatballs coated in a glossy sweet chili sauce offer a perfect balance of savory and sweet. They emerge from the oven with a beautiful caramelized exterior while remaining incredibly juicy inside, making them an elegant yet approachable centerpiece for any gathering. This streamlined recipe delivers restaurant-quality results with minimal fuss, ideal for both weeknight dinners and festive occasions.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1 large
Garlic powder – 1 tsp
Salt – ¾ tsp
Black pepper – ¼ tsp
Sweet chili sauce – ¾ cup
Soy sauce – 2 tbsp
Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, salt, and black pepper using your hands just until incorporated; avoid overmixing to keep the meatballs tender.
3. Shape the mixture into 20 uniform meatballs, each about 1½ inches in diameter, and place them on the prepared baking sheet, spacing them 1 inch apart.
4. Bake the meatballs in the preheated oven for 15 minutes, or until they are firm and lightly browned on the outside.
5. While the meatballs bake, whisk together the sweet chili sauce and soy sauce in a small bowl until fully combined.
6. Remove the baking sheet from the oven and carefully brush each meatball generously with the sauce mixture using a pastry brush for even coverage.
7. Return the baking sheet to the oven and bake for an additional 8–10 minutes, until the sauce is sticky and caramelized and the meatballs reach an internal temperature of 165°F (74°C).
8. Transfer the meatballs to a serving platter and drizzle with any remaining sauce from the baking sheet.
Each bite reveals a succulent interior with a sticky, slightly spicy glaze that clings perfectly to the surface. For a creative twist, serve them over steamed jasmine rice with a sprinkle of sesame seeds, or skewer them as appetizers with fresh cilantro.
Oven-Baked Meatballs with Creamy Alfredo Sauce
Nestled within the warmth of the oven, these meatballs transform into tender, golden morsels, perfectly poised to be enveloped in a luxuriously creamy Alfredo sauce. This elegant yet approachable dish marries the hearty comfort of Italian-American cuisine with a sophisticated, velvety finish, making it an ideal centerpiece for a cozy holiday gathering or a refined weeknight dinner. The harmonious blend of savory herbs and rich dairy creates a deeply satisfying experience that feels both indulgent and familiar.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1 large
Parmesan cheese – ¼ cup, grated
Garlic – 2 cloves, minced
Italian seasoning – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Heavy cream – 1 cup
Unsalted butter – ½ cup
Fettuccine – 12 oz
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper until just incorporated; avoid overmixing to keep the meatballs tender.
3. Shape the mixture into 1-inch meatballs, placing them evenly on the prepared baking sheet.
4. Bake the meatballs for 20 minutes, or until they reach an internal temperature of 165°F and are browned on the outside.
5. While the meatballs bake, bring a large pot of salted water to a rolling boil and cook the fettuccine according to package instructions until al dente, then drain and set aside.
6. In a saucepan over medium heat, melt the unsalted butter completely, swirling the pan occasionally to prevent burning.
7. Gradually whisk in the heavy cream until the mixture is smooth and begins to simmer lightly, about 3-4 minutes; for a richer sauce, let it reduce slightly until it coats the back of a spoon.
8. Stir in the remaining Parmesan cheese until fully melted and the sauce is creamy, then remove from heat.
9. Gently toss the cooked fettuccine and baked meatballs in the Alfredo sauce until evenly coated.
A velvety texture coats each strand of pasta, while the meatballs offer a juicy, herb-infused contrast that melts in the mouth. Serve this dish immediately, garnished with extra Parmesan and a sprinkle of fresh parsley, or pair it with a crisp green salad to balance the richness, making it a versatile showstopper for any table.
Oven-Baked Meatballs with Cranberry Glaze
Just in time for festive gatherings, these oven-baked meatballs with cranberry glaze transform humble ingredients into a show-stopping centerpiece. Juicy, herb-infused pork and beef morsels are enveloped in a glossy, sweet-tart sauce that caramelizes beautifully in the heat, creating a dish that’s both comforting and sophisticated.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– Ground pork – 1 lb
– Ground beef – 1 lb
– Breadcrumbs – ½ cup
– Egg – 1 large
– Milk – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried oregano – 1 tsp
– Olive oil – 2 tbsp
– Whole-berry cranberry sauce – 14 oz can
– Ketchup – ½ cup
– Brown sugar – ¼ cup
– Apple cider vinegar – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine the ground pork, ground beef, breadcrumbs, egg, milk, salt, black pepper, and dried oregano using your hands until just mixed—overworking can make the meatballs tough.
3. Shape the mixture into 1½-inch meatballs, placing them 1 inch apart on the prepared baking sheet; you should have about 24 meatballs.
4. Drizzle the olive oil evenly over the meatballs, then bake for 15 minutes until they start to brown lightly.
5. While the meatballs bake, whisk together the whole-berry cranberry sauce, ketchup, brown sugar, and apple cider vinegar in a medium saucepan over medium heat until smooth, about 5 minutes.
6. Remove the meatballs from the oven and carefully pour the cranberry glaze over them, using a spoon to coat each one thoroughly for even flavor distribution.
7. Return the baking sheet to the oven and bake for an additional 15 minutes, or until the meatballs reach an internal temperature of 165°F and the glaze is sticky and caramelized.
8. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute, ensuring they stay moist.
Oven-baked to perfection, these meatballs boast a tender, juicy interior with a sticky, glossy exterior that shimmers under the light. The cranberry glaze offers a vibrant balance of sweet and tangy notes, making them ideal for serving over creamy mashed potatoes or as an elegant appetizer skewered with fresh herbs.
Oven-Baked Meatballs with Roasted Vegetables
Warmth emanates from the oven as tender meatballs mingle with caramelized vegetables in this elegant one-pan dinner, offering a comforting yet sophisticated meal perfect for holiday gatherings or cozy weeknights. The harmonious blend of savory herbs and roasted sweetness creates a dish that feels both familiar and elevated, with minimal effort yielding maximum flavor. This oven-baked approach ensures juicy meatballs and perfectly charred vegetables every time, making it an ideal centerpiece for any table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1 large
Garlic powder – 1 tsp
Dried oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Bell peppers – 2, sliced
Zucchini – 1, sliced
Red onion – 1, sliced
Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, dried oregano, salt, and black pepper using your hands until just mixed—avoid overworking to keep the meatballs tender.
3. Shape the mixture into 16 evenly sized meatballs, about 1½ inches in diameter, and place them on one half of the prepared baking sheet.
4. In a separate bowl, toss the sliced bell peppers, zucchini, and red onion with the olive oil until lightly coated.
5. Spread the vegetables on the other half of the baking sheet in a single layer to ensure even roasting.
6. Bake in the preheated oven for 20–25 minutes, or until the meatballs reach an internal temperature of 160°F and the vegetables are tender with golden edges, rotating the pan halfway through for uniform cooking.
7. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute, keeping them moist.
Flavorful and satisfying, these meatballs boast a juicy interior with a lightly crisp exterior, while the roasted vegetables offer a sweet, caramelized contrast. Serve them over creamy polenta or alongside crusty bread to soak up the savory juices, or garnish with fresh herbs like parsley for a vibrant finish that elevates the dish.
Oven-Baked Meatballs with Herb Crust
Elevating the humble meatball to new heights, this oven-baked version features a golden herb crust that locks in succulent juices. Perfect for holiday gatherings or a comforting weeknight meal, these meatballs transform simple ingredients into an elegant centerpiece.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Ground beef – 1½ lbs
- Breadcrumbs – ½ cup
- Egg – 1 large
- Garlic – 2 cloves, minced
- Parsley – ¼ cup, chopped
- Thyme – 1 tbsp, chopped
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, chopped parsley, chopped thyme, salt, and black pepper.
- Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat, which can lead to tough meatballs.
- Shape the mixture into 1½-inch meatballs, rolling them firmly between your palms to ensure they hold their shape during baking.
- Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart to allow for even browning.
- Brush each meatball lightly with olive oil to help develop a crisp, golden crust.
- Bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 165°F and the exteriors are browned and firm to the touch.
- For an extra herbaceous finish, sprinkle the meatballs with additional chopped parsley immediately after removing them from the oven, as the residual heat will release the herb’s aroma.
- Let the meatballs rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute, ensuring they remain moist and tender.
When served, these meatballs boast a crisp, fragrant herb crust that gives way to a juicy, flavorful interior. Pair them with a creamy polenta or a simple marinara sauce for a comforting meal, or skewer them as elegant appetizers for your next gathering.
Summary
Hearty and versatile, these 19 oven-baked meatball recipes offer easy, crowd-pleasing meals for any occasion. We hope you find a new family favorite! Give one a try, leave a comment with your top pick, and if you loved this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
