These are the best baked meatballs out there! A crispy crust and a juicy and flavorful center. These meatballs are sure to quickly become a family favorite!
There’s always one meal I know that everyone in the family will eat and love. That meal is spaghetti and meatballs. I always end up serving my spaghetti and meatballs. I usually double or triple the recipe and freeze what we don’t eat so I have a quick meal on hand that is a guaranteed winner.
Freezer Instructions
These meatballs can be frozen. Place on a baking sheet after forming into meatballs and place in the freezer to freeze. Once frozen, remove from baking sheet and transfer to a resealable plastic bag for longer term storage. They will stay good in the freezer for 1 to 3 months.Leftovers and Reheating Instructions
Store in an airtight container or plastic bag in the refrigerator. Will stay good for up to 5 days.
If you like this recipe, be sure to check out these other great recipes to use with your meatballs:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
My Other Recipes
The Best Baked Meatballs
Ingredients
- 1 to 1 1/2 pounds lean ground beef
- 2 cloves garlic minced
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons Worcestershire sauce
- 1/3 cup milk
- 1/2 cup freshly grated parmesan cheese
- 3/4 cup plain dried bread crumbs
Instructions
- Preheat oven to 400 degrees. Lightly spray a 9 x 13 pan or baking sheet with nonstick cooking spray.
- Combine all ingredients in a medium mixing bowl. Mix thoroughly until ingredients are evenly distributed.
- Shape into 1 to 1.5 inch balls. Whatever size you choose, they should all be roughly the same size for even cooking.
- Bake for 25 -30 minutes. Serve hot.
Nutrition
Get New Recipes Sent To Your Inbox!
Join my newsletter and get new mouth watering recipes sent directly to you weekly!
IKa says
Such a lovely recipe! I absolutely love how they taste, and so does my family. I swear, it’s like a race to see how many you get before they’re gone, especially with my mom. She prefers the ones I made with this recipe over my sister’s. Thanks so much for sharing this awesome recipe.
Shelley says
These were so easy and moist. My kids loved them.
Cindy says
Fantastic! The parmesan cheese really comes through.
Lisa says
I made these tonight for my spaghetti, delicious!
Renee says
If I use ground turkey, do I need to adjust the seasonings?
Rachel Farnsworth says
Nope!
Anne Watson says
I have made these several times, followed for recipe and was delicious. I doturn them.
L says
What can you substitute for the parmesan cheese? Can’t mix milk and meat.
Rachel Farnsworth says
You can just leave it out if you need to.
Karen Kaufman says
I made these without the milk or cheese. Just used the bread crumbs, and added one egg instead of milk for some moisture. Add two eggs if they are small.
Also, I measured them by tablespoon so they were all the same size, and squished them to a flatter shape. Cooked for about 10 minutes on a side, and checked for doneness with thermometer. Would not cook longer.
My family says to definitely make them again!!
Amanda says
I assume since you said they get crispy, you cook these uncovered?
Rachel Farnsworth says
Yes, no need to cover.
Diana says
Love this recipe!
I changed it a little bit but basically the same.
I used 1 lb of ground sausage
I added cilantro, and used green onion and used ritz crackers instead of bread crumbs and 3/4 cup of grated cheese and 1/3 cup of water instead of milk.
Very tasty! and moist
I baked for 40 minutes since it was pork.
Naomi says
Easy to make but way too much Worcestershire sauce for me. I will cut in half next time.
Caroline says
I have made these about three or four times. Delicious
Karen says
These are excellent! However, I find that they get really well done on one side. Do you flip them over during the bake time? Thanks!!
Rachel Farnsworth says
Getting crispy on one side usually is a factor that has to do with your pan and/or your oven. You can definitely rotate them if you find that works best with your equipment.
Judy Murray says
One of the BEST meat ball recipes I have ever made!
Betsy Tatarsky says
My husband said best meatballs he’s ever tasted! Made with your delicious spaghetti sauce! Yummy!
Ryan Voegtle says
Omg they are soooooo good