East Meatball Recipe

This Easy Meatball Recipe yields juicy, flavorful meatballs baked to perfection, versatile enough to serve as appetizers, in subs, or atop spaghetti.

Course Main Dish

Cuisine Italian American

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 389kcal

Author Meghan Birnbaum

Equipment

Large mixing bowl
Baking sheet
Aluminum foil (for lining the baking sheet)
Non-stick cooking spray
Spoon or medium cookie scoop (for portioning the meat mixture)
Oven

Ingredients

1 pound 80% lean ground beef or substitute with half ground pork
1 large egg beaten
¼ cup breadcrumbs
¼ cup grated parmesan cheese
¼ cup finely chopped onion
2 teaspoons minced garlic
¾ teaspoon Kosher salt
¼ teaspoon ground black pepper
2 tablespoons chopped fresh Italian flat leaf parsley optional
Optional serving:
2 cups marinara sauce
Cooked noodles
Additional grated parmesan cheese basil, or parsley for garnish

Get Recipe Ingredients

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray it with non-stick cooking spray.
In a large bowl, combine the ground beef (or ground pork), beaten egg, breadcrumbs, grated parmesan cheese, finely chopped onion, minced garlic, Kosher salt, ground black pepper, and chopped fresh Italian flat leaf parsley (if using). Mix until well combined.
Use a medium cookie scoop or spoon to scoop out portions of the meat mixture. Roll each portion between your palms to form smooth, round meatballs, about 1 ½ inches in diameter. Place the meatballs onto the prepared baking sheet, leaving some space between each one.
Bake the meatballs in the preheated oven for 17 to 20 minutes, or until they are no longer pink in the middle and are cooked through. Turn the meatballs halfway through the baking time to ensure even cooking.
Once cooked, remove the meatballs from the oven and let them cool slightly before serving.
Optional: Simmer the meatballs in marinara sauce for an additional 10 minutes for extra flavor.
Serve the meatballs on their own as appetizers, or with marinara sauce over cooked noodles for a hearty meal. Garnish with additional grated parmesan cheese and fresh herbs, if desired.

Video

Notes

Storage: Store cooked meatballs in a covered container in the refrigerator for up to 3 days. Keep them separate from marinara sauce to maintain texture.

Freezing: Cooked meatballs can be frozen for up to 3 months. Allow them to cool completely before transferring to a freezer-safe container or bag.

Reheating: To reheat, thaw frozen meatballs overnight in the refrigerator before microwaving on medium power for 1-2 minutes or heating on the stove until warmed through. Avoid reheating in the oven to prevent dryness.

Nutrition