Name: Oven Baked Meatballs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: For the Meatballs:; 1 pound ground beef (80/20); 1 pound ground veal; 1 large Vidalia onion, cut into quarters; 4 cloves garlic; ½ cup chicken stock; 1 tablespoon fish sauce; 1 cup panko bread crumbs; 1 ¼ cups fresh grated parmesan cheese; 3 tablespoons fresh chopped parsley; ½ teaspoon kosher salt; ½ teaspoon fresh ground pepper; 1 large egg, lightly beaten

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These Oven Baked Meatballs are a flavorful and juicy combination of ground beef and veal, seasoned with fresh garlic, parmesan, and a touch of fish sauce. The perfect balance of savory and umami, these meatballs bake to golden perfection with minimal effort. Whether you serve them with spaghetti, as a sandwich, or with a dipping sauce, these meatballs are guaranteed to be a crowd-pleaser!

Why You’ll Love This Recipe

These oven-baked meatballs are packed with flavor, thanks to a blend of ground beef and veal, aromatic onions and garlic, and the addition of fish sauce for a subtle depth of flavor. The panko breadcrumbs help keep the meatballs light and tender, while the fresh parsley and parmesan add a burst of flavor. Baking them in the oven results in crispy exteriors and juicy interiors, making them a delicious addition to any meal. Plus, they’re easy to prepare and require only 55 minutes from start to finish!

Oven Baked Meatballs

Ingredients

1 pound ground beef (80/20)
1 pound ground veal
1 large Vidalia onion, cut into quarters
4 cloves garlic
1/2 cup chicken stock
1 tablespoon fish sauce
1 cup panko bread crumbs
1 1/4 cups fresh grated parmesan cheese
3 tablespoons fresh chopped parsley
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 large egg, lightly beaten

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:

Preheat the oven to 425°F (220°C).
Line a large baking sheet with foil for easy cleanup.

Prepare the Meat Mixture:

In a large bowl, lightly mix together the ground beef and veal. Set aside.

Blend the Onion and Garlic:

In a blender, add the onion and garlic. Blend until the mixture becomes a smooth puree.

Combine Ingredients:

Add the onion mixture, chicken stock, fish sauce, panko bread crumbs, parmesan, parsley, salt, pepper, and the lightly beaten egg to the meat mixture.
Use your hands to mix everything together until well combined. Be careful not to overmix, or the meatballs may become tough.

Form the Meatballs:

Gently shape the mixture into meatballs approximately the size of a golf ball (about 1 1/2 inches in diameter).
Place the meatballs on the prepared baking sheet, making sure they are not touching each other.

Bake the Meatballs:

Bake the meatballs in the preheated oven for 25-30 minutes, or until they are fully cooked through and browned on the outside. An internal temperature of 160°F (71°C) is ideal.

Servings and Timing

Servings: 10
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Spicy Meatballs: Add 1/2 teaspoon of crushed red pepper flakes or a chopped jalapeño to the meat mixture for some heat.
Cheese Stuffed Meatballs: For extra flavor, stuff the center of each meatball with a small cube of mozzarella or provolone cheese before baking.
Herb Variations: Swap the parsley with basil, oregano, or thyme for different flavor profiles.
Gluten-Free: Use gluten-free breadcrumbs or ground almonds in place of panko to make these meatballs gluten-free.

Storage/Reheating

Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: You can freeze uncooked or cooked meatballs. To freeze, place the meatballs on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag for up to 3 months. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or cook from frozen for 25-30 minutes.

FAQs

1. Can I use just ground beef for these meatballs?

Yes, you can use all ground beef if you don’t have veal. However, the veal adds tenderness and a more delicate flavor to the meatballs.

2. Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and refrigerate them before baking. Just be sure to cover them tightly with plastic wrap or store them in an airtight container.

3. How can I tell when the meatballs are done?

The meatballs are done when they reach an internal temperature of 160°F (71°C). You can use a meat thermometer to check.

4. Can I bake the meatballs on a wire rack?

Yes, you can place the meatballs on a wire rack set on top of the baking sheet for extra crispiness. Just make sure the meatballs are spaced out and not touching.

5. Can I cook these meatballs in a skillet instead of baking them?

Yes, you can pan-fry the meatballs in a skillet over medium heat. Cook them for about 3-4 minutes on each side until golden brown, then reduce the heat and let them simmer in marinara sauce until fully cooked.

6. How do I store leftover meatballs in sauce?

To store leftover meatballs in sauce, let them cool to room temperature before transferring to an airtight container. Store them in the fridge for up to 3 days or freeze for up to 3 months.

7. Can I add vegetables to the meatball mixture?

Yes, you can add finely chopped vegetables such as bell peppers, zucchini, or mushrooms to the meatball mixture for added flavor and moisture. Just be sure to chop them finely so they blend well into the meat.

Conclusion

These oven-baked meatballs are tender, juicy, and full of savory flavors. The combination of ground beef and veal, along with the garlic, onion, and parmesan, makes them a delicious main dish. Whether served with pasta, in a sandwich, or as an appetizer with dipping sauce, these meatballs are sure to satisfy!