Easy Baked Meatball recipe makes tender, homemade meatballs in just under an hour! Also includes directions on how to freeze meatballs.
If meatballs are an option, that will always be the option that I choose. They’re just a delicious way to make any dish better. For example, spaghetti is good, but spaghetti with meatballs is amazing!
I’ve made quite a few Italian meatball recipes trying to find one that was 1) easy 2) actually held together and 3) tasted good. This easy baked meatball recipe is my favorite because it fits all three criteria!
How to make baked meatballs
These meatballs are really easy to make! The step-by-step photos show how to make them. The full recipe is below.
Step 1: Begin by adding all of the ingredients except the marinara to a large bowl.
Step 2: Mix the ingredients together until just combined.
Tip >> I recommend mixing the meatball mixture by hand just until combined. Overmixing the meat mixture can make the meatballs tough.
Step 3: Portion meatballs and place on the prepared baking sheet.
Tip >> I use a medium cookie scoop (1.5 tablespoons) to make it easy to get uniform meatballs.
Step 4: Bake until the meatballs are cooked through.
Step 5: Pour the marinara over the meatballs and continue baking for about 10 minutes.
Recipe FAQs
Meatballs can be fried, cooked in a skillet, or baked. Baking meatballs is incredibly easy to do!
Eggs help to bind the ingredients to keep the meatballs together. They don’t provide much moisture (that’s what the ricotta is for), but they are a great binder.
No, the meatballs should be cooked through after the initial 20 minute cook time. As long as the meatballs have reached 160F, there’s no need to continue baking the meatballs if you don’t want to.
How to freeze meatballs
I like to make these meatballs ahead of time and then save them until I’m ready to use them. I just make them through step five.
Then, let the meatballs cool to room temperature. Place them in a single layer on a sheet pan to quickly freeze.
Once frozen, place the meatballs in a resealable container. Then, when ready to use them, just defrost them, and heat them up in a skillet with sauce.
How to use meatballs
Meatballs are pretty versatile! They work well in pasta dishes, on subs, and even on pizza.
Plus, they’re fantastic served with my 30 Minute Garlic Knots!
Storage
Store any leftover meatballs in an airtight container in the refrigerator. The meatballs will keep for up to 4 days when properly stored.
More meatball recipes!
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Baked Meatball Recipe
Ingredients
- 2 tablespoons olive oil
- 2 pounds 80% lean ground beef
- 1 cup part-skim ricotta cheese
- 2 large eggs
- 1/2 cup Italian bread crumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried sweet basil
- 2 teaspoons Kosher salt
- 1/2 teaspoon ground fennel
- 4 cups marinara sauce
Instructions
- Preheat the oven to 450F. Drizzle the olive oil into a 9×13-inch baking dish and evenly coat the entire surface. Set aside.
- Combine the ground beef, ricotta, eggs, bread crumbs, parsley, garlic, oregano, salt, and fennel in a large mixing bowl. Mix by hand until well-combined.
- Roll the mixture into round, golf ball-size meatballs (about 1 ½ inches), making sure to pack the meat firmly. A medium cookie scoop works well.
- Place the balls in the prepared baking dish. The meatballs should be touching one another.
- Bake for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 160F.
- While the meatballs are roasting, heat the tomato sauce in a small saucepan over mediu heat, stirring often.
- When the meatballs are firm and fully cooked, remove from the oven.
- Drain the excess grease from the pan.
- Pour the marinara over meatballs.
- Return the meatballs to the oven, and continue cooking for another 10-15 minutes.
Video
Notes
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
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Adapted from Epicurious.com.
Originally published 8/5/16. Updated with new photos and tips 9/2/19.
Reader Interactions
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Comments & Reviews
Jean Jepsen says
I am always looking for new ideas ! These sound GREAT!
Kate says
Thank you! I hope you enjoy them. =)
Deb says
These are amazing!!! Never would have considered using ricotta, but these meatballs made me a believer. Will definitely make these again and again.
Kate says
Thank you! I’m so glad that you liked them. Thanks for commenting! =)
Betty Schweitzer says
I’m not crazy about ricotta. What other cheese have you used?
Kate says
I haven’t tried any subs for the ricotta. I know some recipes call for a mixture of milk and bread or even grated onion to add moisture to the meatballs, but I’ve had the best luck with ricotta.
Marcy says
Have a tried cottage cheese? I have a friend that has 2 pickup eaters and won’t touch ricotta and she subs cottage cheese even in her lasagna
Kate says
Thank you for sharing that tip!
Bridget Meadows says
These meatballs are delicious. I used this recipe my first time making them and everyone loved them. I make them a few times a month now. Will be keeping this one forever!
Kate says
Thank you! I’m so glad that you liked them. =) Thank you for commenting!
Megan says
Made these tonight for dinner, and doubled the recipe. Putting aside half without sauce to freeze. Perfectly delicious! Will definitely make again!
Kate says
I’m so glad that you liked them! I like to double the recipe and freeze half, too. It’s a great way to get an extra meal or two without much more work. =) Thanks for coming back to comment!
Donna says
I made these for my family today. I have a go to recipe I always use but wanted to try something new. We rarely use ground beef because the recipe options aren’t great for some of my picky eaters (mostly my 36 year old husband and his hatred of his mothers cooking). I found an amazing sale on ground chuck so used that on this recipe and it is amazing.
Kate says
I’m so glad! =) I love when I find amazing sales like that. If you’re looking for something different, I’ve heard from people who have used ground buffalo and turkey in place of the ground beef.
Patrick Curry says
Kate, for those of us who need to watch our cholesterol intake, I used your recipe but substituted ground buffalo meat intead of beef. Buffalo meat tastes just like ground beef but contains less fat than turkey or chicken. And buffalo are strictly free range eaters. They won’t feed from a trough, so you don’t have to worry about steroids, hermones, or other such additives incorporated into their diet. I live in Connecticut, and we have several farms who raise buffalo and beefalo now. And several super markets in my area pakage 1 and 2 pound portions of ground buffalo on a regular basis. It worked and tasted great with your recipe. For your fans who need to take care of their hearts, try it! You’ll love it!
Pat
Kate says
Thank you! I love buffalo burgers, but I’ve never used buffalo meat to make meatballs. It’s very helpful to know that it will work in this recipe! Thanks again! =)
Teresa says
I found GF bread crumb today and can’t wait to try this recipe. You can also use GF bread slices either toast or tear up. Both my kids have issues with Gluten so I have found this works. I am also using Ground turkey instead of beef.
Kate says
Thank you! Those are both great ideas for substitutes. Hope you enjoy the meatballs! =)
Christine says
HI, I made these today and they are THE BEST! I did use low fat ground beef so they did not have much to drain. I made these for a family who needs a meal train right now. They just texted and said yum too. I am glad I made a 1 plus recipe.
Kate says
Yay! I’m glad that you liked them and that the other family liked them, too! Thank you for your note about using low fat ground beef. It’s always helpful to hear that things like that have worked. =)
Katherine Rohrs says
Trying to find sub for breadcrumbs, thinking of almond flour or oat flakes, any thoughts?
Kate says
Are you trying to find a gluten free substitute? If not, I’ve used crushed saltines (or similar crackers) and adjusted the salt accordingly. If you are trying to find a gluten free substitute, ground oats work well. I haven’t tried almond flour, but if you try it, I would love to hear how it comes out! Good luck! =)
Lisa says
Great meatball recipe! I made a big batch of these meatballs, and everyone loved them. Thanks!
Kate says
Thank you! I’m glad that you like the meatballs. Thanks for coming back to comment! =)
Brit says
Thank you for the recipe! I’m prepping for school night dinners and made a double recipe. I put one in the freezer and we ate the others for dinner. The meatballs were a big hit.
Kate says
Thank you so much! I’m glad they were a hit! Thanks for coming back to comment! =)
Tracy says
Can you make meatballs then and bake them later the same day?
Kate says
I think so! I haven’t tried it that way, but I think you could shape them and then cover and chill them on something like a sheet pan until you were ready to bake them.
Steph says
I made these meatballs and they were the great. I added some more seasoning, that’s how we like it!
Kate says
Good! I’m glad you were able to make it so suit your tastes! Thanks for coming back to comment! =)
Amy says
This was the first meatball recipe I’ve made and liked! They weren’t greasy and didn’t fall apart. I used the extras in your meatball pasta.
Sarah says
Great recipe! The meatballs were juicy and didn’t fall apart.
Kate says
Thanks! Glad you enjoyed them! =)
Tici says
I made these meat balls with a little pork, and lean beef. I also added a bit more Italian seasoning. This was fantastic! A great way to make them is with an ice cream scoop!? Great recipe! I’ll take a picture next time☝️
Kate says
Yum! Yes! I use love using my small scoops to portion meatballs. They’re also great for scooping cookie dough. Please do! I’d love to see them! =)
Jo says
Hi, the meatballs look fantastic!
I was wondering where the idea of using ricotta came from? I’ve never heard of that in meatball mix – I’m also looking to make these in the next 24 hours and am not sure I have a chance to make it to the store – do you have a possible replacement? Thanks!! :)
Kate says
Thanks! The ricotta helps keep the meatballs moist and tender. I haven’t tried this, but you could try cottage cheese as a sub. Maybe give it a couple pulses in a food processor to smooth it out. Good luck! =)
Jennie says
This looks like a great recipe. Do you recommend these just for sandwiches, or would they be good over pasta or rice as well? Thanks!
Kate says
Thanks! They work well on subs, and I also use them in pasta dishes (rice would work, too). In fact, I have a recipe coming up next week for a pasta dish that uses these meatballs. =)
Jennie says
Thanks!