These Easy Homemade Baked Meatballs (Lunchbox Favorite!) are delicious, easy to cook, and versatile. Serve them as a snack with a dipping sauce on game day, or mix them with your favorite sauce and pasta for dinner or lunch at home or school.
I love preparing meals ahead of time. This easy meatball recipe is great if you like a frozen stash of ready-to-reheat protein-rich pasta sauces or quick, mess-free protein options for lunch boxes. These meatballs freeze beautifully “as is” or in marinara sauce.
The best part about this recipe is that it is easy to make. Mix everything in a large bowl, scoop the meatballs, shape and bake! You can prepare homemade pasta sauce or use my easy-canned tomato sauce or your favorite marinara jar!
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Table of Contents
Reasons to Love This Easy Meatball Recipe
- Simple and Easy: This meatball recipe uses easy-to-find, simple ingredients, most of which you already have in your pantry. This simple blend-scoop-bake recipe comes together in less than an hour. Plus, it’s so delicious. If you want to add one to your list of easy dinners your whole family will enjoy, this is it!
- Soft: The meatballs’ texture is soft and moist. These will be your new go-to meatball recipe!
- Nutritious Meal: Meat is an excellent source of protein and iron, and it’s bite-sized, so it’s fun for littles to enjoy!
- Great for Meal Prep: Make a double batch and store some for later. These meatballs are freezer-friendly and make a great lunchbox meal.
- Versatile: Whether you serve these juicy meatballs as a snack with a dipping sauce, mix them with your favorite marinara sauce and pasta, or layer them over rice, they’ll always steal the show.
Ingredients to Make Baked Homemade Meatballs
- Ground meat: I prefer using lean ground beef with a maximum of 10% fat, but any will work. You can also use a mix of ground meat (beef and pork) if that’s what you have.
- Egg: This ingredient helps bind all the ingredients together so your meatballs hold their shape. It also moistens the mixture, adding to the juiciness.
- Parmesan Cheese: To add some calcium power and lots of cheesiness. I feel parmesan cheese is one of the most flavorful options. I love how it boosts the overall taste of the meatballs.
- Breadcrumbs: They work with the egg to hold the meatballs together. You need plain breadcrumbs for this recipe!
- Olive oil: To add some moisture to the meatballs. We’ll brush some olive oil on our baking sheet to prevent meatballs from sticking. Avocado oil is a great alternative. Or use parchment paper.
- Seasoning: I keep things simple with salt, garlic powder, onion powder, and Italian seasoning. These add so much flavor!
Find the full recipe with ingredient quantities in the recipe card at the bottom.
Step-by-Step Instructions
Meatballs
- Preheat oven to 425F and prepare a medium baking sheet (grease with olive oil or line with parchment paper).
- Place all the ingredients in a large bowl and combine them using your hands until they form a paste (I use these favorite cooking gloves).
- Mold the meatball mixture using a small scoop (about 1 tbsp). Don’t overmix; you want tender meatballs!
- Bake for 13-15 minutes until golden and fully cooked (internal temperature 165°F).
Easy Marinara Sauce
- Add the canned tomatoes to a food processor or blender, and blend until all the large pieces become a thick sauce.
- Heat a deep, large skillet or pan over medium heat.
- Add the olive oil and pressed garlic and cook until fragrant. This is the best garlic press!
- Add the blended canned tomatoes and cook on low for 10 minutes to reduce the sauce.
- Add sugar and mix. Adjust salt If necessary.
- Add baked meatballs to the simmering sauce and serve over your favorite pasta!
Recipe Tips
- Don’t Skip the Olive Oil: Moisture is crucial for juicy and soft meatballs.
- Don’t overwork your meat mixture or pack the meatballs too tightly, or they will turn out rubbery and dry.
Tools Needed
Serving Suggestions and Substitutions
- Toss them with your favorite marinara sauce (or tomato sauce) and spaghetti for a classic meatball dish.
- Enjoy it as an appetizer with a dipping sauce like ranch or barbecue sauce.
- Use as protein in a salad or wrap for a healthier lunch option.
- Top with melted cheese and serve on slider buns for mini meatball subs.
Storage Instructions
Refrigerator: Store leftover meatballs in a lidded container for 3-5 days. You can reheat them in a microwave or an air fryer. If you’re serving them with a sauce, reheat them the old-school way (on a skillet with some sauce poured over).
Freezer: These meatballs are perfect for freezing—store uncooked meatballs on your baking sheet. Once set, transfer them to a freezer bag and keep them in the freezer. When you’re ready to serve, thaw them and bake as instructed. You might have to add five extra minutes to your baking time.
Another way to store them is after baking. Let them cool thoroughly, then store them in an airtight container for later. When you’re ready for meatball goodness again, place them on a baking sheet and bake for 10 minutes at 350°F, or microwave them with a splash of water inside a microwave-safe bowl.
Frequently Asked Questions
Absolutely! Form meatballs as instructed and air fry them instead. Just make sure you set them in a single layer so they cook properly. And, most importantly, keep an eye on them. The cooking time will vary depending on the air fryer model and brand. I recommend cooking at 375F for about 7-10 minutes.
You’ll need a meat instant-read thermometer for this. If the internal temperature reads 165°F, they’re done.
Other Recipes and Information You May Like
- Healthy Baked Chicken Meatballs (with veggies)
- Easy Ground Beef Muffins (Best Recipe with Leftovers)
- Easy Mini Meatloaves for Babies (with Oat Flour)
- Homemade Ground Beef Baby Hamburgers (with seeds)
- Best Kids’ Insulated Lunch Containers for Hot Food (2025)
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🥣Recipe
Easy Homemade Baked Meatballs (Lunchbox Favorite!)
Equipment
- 1 Baking sheet
- 1 Bowl
Ingredients
Meatballs
- 1 lb ground beef
- 1 egg
- 1/2 cup parmesan cheese freshly grated
- 1/2 cup breadcrumbs plain unseasoned
- 1 tbsp olive oil
- 1 tsp italian seasoning or dry parsley, or oregano
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
Marinara Sauce
- 1 tbsp olive oil
- 3 garlic cloves minced
- 28 oz canned tomatoes
- 1 tsp sugar
Instructions
Preparing the Meatballs
- Preheat oven to 425F and prepare a medium baking sheet (grease with olive oil or line with parchment paper).
- Place all the ingredients in a large bowl and combine using your hands until forms a paste.
- Mold the meatball mixture using a small scoop (about 1 tbsp). Don’t overmix, you want tender meatballs!
- Bake for 13-15 minutes until golden and fully cooked (internal temperature 165°F).
Easy Marinara Sauce
- Add the canned tomatoes to a food processor or blender, and blend until all the large pieces of tomatoes turn into a thick sauce.
- Heat a deep large skillet or pan over medium heat.
- Add the olive oil, pressed garlic and cook until fragrant.
- Add the blended canned tomatoes and cook on low for about 10 minutes to reduce the sauce.
- Add sugar and mix. Adjust salt if necessary.
- Add baked meatballs to the simmering sauce and serve over your favorite pasta!
Notes
- Don’t Skip the Olive Oil: Moisture is crucial for juicy and soft meatballs.
- Don’t overwork your meat mixture or pack the meatballs too tightly, or your meatballs will turn out rubbery and dry.
Nutrition
Meal Planning Bundle
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These meatballs are so juicy and delicious! My kids loved, thank you!
That’s what I like to hear! Thanks for sharing your feedback and rating!