Baked Meatballs (No Breadcrumbs)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
287 kcal
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Course
Main Course
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Cuisine
American
Baked Meatballs (No Breadcrumbs)
Description
Baked Meatballs (No Breadcrumbs) combines ground beef with simple spices and grated Parmesan to form tender meatballs without filler. They’re shaped evenly and baked at 400°F to develop a cooked-through, juicy texture while minimizing dryness. The meatballs are finished by tossing in a gently warmed tangy sauce that balances sweetness from maple syrup, acidity from ketchup, and umami from soy sauce, with a mild kick from cayenne pepper.
The baking sheet method avoids overcrowding so the meatballs cook evenly without steaming. The sauce is heated just before serving to coat the meatballs lightly, preserving their texture while adding flavor. This approach creates a satisfying appetizer or main dish that pairs well with sides like pasta or rice.
For best results, choose ground beef with around 15% fat content to maintain juiciness and prevent crumbling. Avoid overbaking by checking internal temperature with a thermometer. Leftovers keep well refrigerated for 3-4 days and reheat gently in a microwave or can be frozen for up to three months.
Ingredients
Meatballs:
- 1 pound ground beef 85% lean (see notes)
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup Parmesan Cheese grated, not shredded
Sauce:
- 2 tablespoons ketchup unsweetened
- 1 tablespoon maple syrup or a sugar-free syrup
- 1 tablespoon soy sauce or a gluten-free alternative, reduced-sodium
- 1 teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- In a medium bowl, use your hands to mix together the meatball ingredients: ground beef, kosher salt, black pepper, onion powder, garlic powder, and parmesan.
- Form the mixture into 20 meatballs. It's easiest to shape the mixture into a log, slice it into five slices, then divide each slice into four parts and shape those into meatballs.
- Place the meatballs on the prepared baking sheet, not touching each other. Bake them until they are cooked through, about 15 minutes.
- Meanwhile, in a medium saucepan, whisk together the sauce ingredients: ketchup, maple syrup, soy sauce, garlic powder, and cayenne pepper.
- Five minutes before the meatballs should be done, heat the sauce gently over medium-low heat. If it seems too thick, add a tablespoon or two of water.
- When the meatballs are done baking, use tongs to transfer them to the sauce. Gently toss to coat.
- Serve immediately.
Notes
- Use ground beef with about 15% fat to keep meatballs moist and structurally sound.
- Check doneness with an instant-read thermometer to prevent overbaking and dryness.
- This recipe scales well for larger quantities and feeds a crowd.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat gently in the microwave at 50% power or freeze up to three months for future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 5meatballs | |
| Calories | 287kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Sodium | 628mg | 26% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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