Easy Baked Beef Meatballs
These easy baked beef meatballs are the juiciest, simplest meatballs you can make, using just 5 ingredients. They're baked, not fried, so they come out perfectly every time, and they are so versatile. Serve them over pasta with marinara sauce, stuffed into a sub, or as an appetiser with a sauce for dipping. This is truly the only meatball recipe you'll ever need!
Servings 20 meatballs
Calories 74kcal
Equipment
Ingredients
- 500 grams beef mince/ground beef
- 1 egg
- ⅓ cup breadcrumbs
- 2 cloves garlic crushed
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley or 1 tablespoon freshly chopped parsley
- Salt and pepper
Instructions
- Preheat the oven to 180°C (350°F) and line a large baking tray with baking paper.
- In a large mixing bowl, add the 500 grams beef mince/ground beef, 1 egg, ⅓ cup breadcrumbs, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried parsley, Salt and pepper. Use a wooden spoon or your hands to mix everything together until combined.
- Roll tablespoons of the mixture between your hands to make balls and place them evenly onto the prepared baking tray. Repeat with the remaining mixture.
- Bake for 20 minutes, until golden brown on top and cooked through.
Notes
Herbs: You can replace either of the dried herbs with 1 tablespoon of chopped fresh herbs instead.
Gluten free option: swap in gluten free breadcrumbs.
Storage instructions: Store cooled meatballs in an airtight container in the fridge for up to 4 days, or freeze baked or raw (freeze on a tray until solid, then bag) for up to 3 months, and bake raw ones from frozen for an extra 10–15 minutes.
Nutrition
Calories: 74kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 33mg | Potassium: 75mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 12IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg
