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Baked Meatballs (No Breadcrumbs)

These juicy baked meatballs are ready fast. Made without breadcrumbs, they are low-carb and gluten-free.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 287 kcal
Course: Main Course
Cuisine: American

Ingredients

Meatballs:
  • 1 pound ground beef 85% lean (see notes)
  • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ cup Parmesan Cheese grated, not shredded
Sauce:
  • 2 tablespoons unsweetened ketchup
  • 1 tablespoon maple syrup or a sugar-free syrup
  • 1 tablespoon reduced-sodium soy sauce or a gluten-free alternative
  • 1 teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
  2. 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.
  3. 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.
  4. Place the meatballs on the prepared baking sheet, not touching each other. Bake them until they are cooked through, about 15 minutes.
  5. Meanwhile, in a medium saucepan, whisk together the sauce ingredients: ketchup, maple syrup, soy sauce, garlic powder, and cayenne pepper.
  6. 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.
  7. When the meatballs are done baking, use tongs to transfer them to the sauce. Gently toss to coat.
  8. Serve immediately.

Notes

  • I don't recommend using extra-lean ground beef in this recipe. It's too dry, so the meatballs won't be as juicy and could also fall apart - the fat helps keep the mixture together.
  • To keep the meatballs juicy, don't overbake them. 15 minutes at 400°F should be enough for them to be cooked through without becoming too dry. However, ovens vary, so to ensure they are ready, check with an instant-read thermometer.
  • If you need to feed a crowd, this recipe scales beautifully. I often double it to ensure I have tasty leftovers for several days.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the leftovers for up to three months.

Nutrition Information

Serving 5meatballs Calories 287kcal (14%) Carbohydrates 5g (2%) Protein 23g (46%) Fat 18g (28%) Saturated Fat 8g (40%) Sodium 628mg (26%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 287

% 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.