Meatball Recipe (Baked)
User Reviews
5
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Prep Time
10 mins
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Cook Time
29 mins
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Total Time
39 mins
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Servings
8 servings (3 meatballs each)
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Calories
214 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Meatball Recipe (Baked)
Description
Meatball Recipe (Baked) uses a blend of ground meat—such as turkey, beef, chicken, pork, or a combination—mixed with bread crumbs, finely chopped onion, minced fresh parsley, an egg, garlic, Worcestershire sauce, and dried herbs like basil and oregano. The mixture is seasoned with salt and freshly ground black pepper, then formed into 1-inch balls. Baking these meatballs on a wire rack set over a foil-lined baking sheet ensures even browning and crispy edges with less oil absorption. Cooking until an internal temperature of 165°F is reached makes them safe to eat while maintaining a tender, juicy center.
The result is a versatile meatball with a balanced flavor profile suitable for sauces, pasta dishes, or sandwiches. The texture combines a slight crust on the outside with a soft interior due to the moisture retained by the parsley and egg binding.
This recipe makes about 24 meatballs, enough for roughly eight servings when served three meatballs each. Leftover meatballs can be stored covered in the refrigerator for up to four days, making them a practical option for meal prepping or quick reheating.
Ingredients
- 1 pound ground meat such as turkey, beef, chicken, pork, or a combination (see note 1)
- 1/2 cup bread crumbs or panko or rolled oats
- 1/3 cup onion finely chopped
- 1/4 cup parsley fresh, minced
- 1 egg
- 1 clove garlic
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon basil dried
- 1/4 teaspoon oregano or basil, dried
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons olive oil
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.
- In a large bowl, combine ground meat, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have about 24 meatballs total).
- Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
Notes
- Choose ground meats with some fat content for best texture; avoid very lean options like fat-free turkey breast.
- This recipe yields about 24 meatballs, sufficient for 8 servings at 3 meatballs per serving.
- Store any leftovers properly covered in the refrigerator; consume within 4 days for safety and quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (3 meatballs each)
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 3 meatballs | |
| Calories | 214kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 106mg | 4% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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