25-Minute Baked Ground Beef Meatballs
Classic homemade meatballs are a staple in our home! Broiled or oven baked, these lightly seasoned ground beef meatballs are juicy, tender and take just 25 minutes to prepare. Can't beat that! Serve the meatballs with spaghetti for a quick pasta dinner the whole family will love! Meatball recipe is freezer-friendly.
Servings: 10 servings
Calories: 270kcal
Equipment
Standard (2 tablespoon) cookie scoop
Rimmed baking sheet lined with parchment or foil
Ingredients
- 2 lbs ground beef, I recommend 90/10
- 2 large eggs
- ½ cup breadcrumbs, see note (add 1 cup breadrcumbs for a more dense meatball)
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
- Thinly sliced fresh basil optional, for serving
Instructions
- Make the meatball mixture. If baking meatballs, preheat oven to 375°F / 190°C. Whisk 2 eggs in a mixing bowl, then place 2 lbs ground beef on top. Add ½ cup breadcrumbs, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp Kosher salt, and ½ tsp black pepper. Use your hands to thoroughly combine (disposable kitchen gloves help!), trying hard not to overwork the meat. As soon as it's fully combined, stop.
- Portion the meatballs. Use a standard 2 tablespoon cookie scoop to portion out equal size meatballs onto a rimmed baking sheet. Once formed, use your hands to gently roll them into uniform balls.
- Cook the meatballs. To bake: cook meatballs in the center or top ⅓ of the oven for 12-14 minutes. To broil: place meatballs on the highest rack and broil on high for 10 minutes. For either cooking method, meatballs are done when an internal temperature of 155-160°F (68-71°C) is reached. Serve immediately with your favorite pasta, mashed potatoes, or polenta! Top with basil, if desired.
Notes
- Texture tip: These meatballs are tender and juicy. Prefer a denser bite? Use the full 1 cup of breadcrumbs.
- Breadcrumbs matter: Use traditional plain or Italian breadcrumbs—not Panko.
- To freeze: Allow cooked meatballs to cool completely, transfer to a freezer-safe bag, then remove as much air as possible before sealing. Freeze for up to 6 months.
- Reheat from frozen: Thaw overnight in a fridge, then microwave for 1–2 minutes until heated through. Alternatively, add thawed meatballs directly to warm marinara and heat gently on the stovetop.
- Reheat from fridge: I like to slice the meatballs in half, then heat in a skillet over medium heat (add 1 Tbsp oil first), cut-side down. Cook 1–2 minutes until browned and crispy. Flip and cook 1 minute more.
Nutrition
Serving: 3meatballs | Calories: 270kcal | Carbohydrates: 5g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 580mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
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