Who’s mad about Oven Baked Beef Meatballs?! Hopefully, y’all are mad about morsels of meat. These are a great go-to, low mess, stress-free Baked Beef Meatballs recipe. I have a great stovetop one with ricotta, but let’s save that for another day and another story. These are made in one bowl and one pan, and then I called it a day.
The shopping list is full of basic staples that you may already have, and if not, can easily be picked up on your weekly trip to the store: organic beef, parsley, breadcrumbs, half and half, parmesan, an onion, garlic (not photographed), basil, and eggs.
I may have mentioned this before, but I am not really eating a lot of meat right now, and if I do, it HAS to be organic. For several months now (since I did an aforementioned meatless challenge), I really have been focusing on my meat sources, trying my mightiest to make sure I am only buying and/or consuming proteins that are organic and sustainably sourced.
Now, do you have to use organic meat for this recipe? Of course not! But I do believe that it’s best, but no pressure! Also, if you have access to anything super fresh, of course, do use those ingredients. For instance, I grabbed basil from my indoor herb garden to top the finished dish.
These Baked Beef Meatballs are great for a potluck or party appetizer. I will likely be substituting ground turkey for our “brunch” party later this month. They are a crowd-pleaser, and I know that they are a cinch to make!
Combine all the ingredients in a bowl. Mix. Roll. Put on parchment paper. Bake. Eat!
The Baked Beef Meatballs recipe is below, and please feel free to share and leave your comments! Happy eating!
Oven Baked Beef Meatballs
Ingredients
- 1 pound ground beef (minced beef) - organic
- 1 medium yellow onion - grated
- 3 medium eggs
- 6-7 cloves garlic - finely minced
- 1 cup parmesan cheese - shredded
- 1½ cups breadcrumbs
- 1 teaspoon salt
- 1 teaspoon ground black pepper - freshly ground
- ½ cup parsley - chopped
- 10 leaves basil - chopped
Instructions
- Combine all ingredients except the basil in a bowl. Mix with your hands to fully combine, making sure not to over-mix so that the meatballs do not get tough. Use a tablespoon to scoop the mixture and roll it into balls. Place on parchment paper and bake for 40 minutes, turning halfway through cooking. Top with chopped basil.
Notes
- Grate the onion to avoid large pieces in the meatballs.
- Do include the liquid produced by the onion! It makes the meatballs super flavorful.
- Grate your cheese fresh off the block to get the best melting quality.