Easy Oven Baked Meatballs

5 from 2 votes

Easy Oven Baked Meatballs are juicy, tender, and super flavorful. These baked ground beef meatballs are ready in 35 minutes with no grease splatter to cleanup which makes them the perfect meal any day of the week. Serve them over pasta, as an appetizer, in a sandwich, or get ahead with your meal prep by doubling the batch and freezing some for later!

Prep Time 10

Cook Time 25

Total Time 35

Servings meatballs

Author Melissa Williams

Ingredients

½ large diced yellow onion
6-8 cloves minced garlic
1 tbsp olive oil
½ tsp dried thyme
¼ tsp black pepper
½ tsp salt
1 pound ground beef 80/20 ratio
1 egg
2 tablespoons dijon mustard
1 teaspoon tabasco sauce or to taste
1 ounce milk
24 saltine crackers crushed to fine crumbs
2 teaspoons fresh Parsley chopped

Instructions

Preheat the oven to 325°F. Lightly spray a baking sheet with nonstick spray and set aside.
In a large skillet over medium high heat, add the oil, diced onion and minced garlic. Sauté until translucent and then season with thyme, black pepper and salt. Cook for 2-3 minutes or until fully incorporated. Remove the pan from heat and set aside to cool.
½ large diced yellow onion, 6-8 cloves minced garlic, 1 tbsp olive oil, ½ tsp dried thyme, ¼ tsp black pepper, ½ tsp salt
In a large mixing bowl add the ground beef, egg, dijon mustard and tabasco and either hand mix or use a wooden spoon or heavy duty spatula to combine.
1 pound ground beef, 1 egg, 2 tablespoons dijon mustard, 1 teaspoon tabasco sauce
Add the crushed saltines, milk, cooled onion mixture, and chopped parsley. Mix until completely combined.
1 ounce milk, 24 saltine crackers, 2 teaspoons fresh Parsley
Using a 2 TBSP or #20 Scoop, form 2 ounce meatballs and add to the prepared baking sheet, repeating until out of mixture.
Cook for 25-30 minutes, until the internal temperature reaches 165 degrees F.
Let sit on the tray for about 5-10 minutes to rest, then serve with your favorite sauce, pasta, or as a delicious meatball sandwich!

Notes

Mix ingredients just until combined to keep meatballs tender.
Use a cookie scoop for even portions and minimal handling.
Meatballs are done when they reach 165°F internally — use a digital thermometer.
Let cool completely before storing in an airtight container.
Store in fridge for up to 5 days.

Nutrition