Easy Ground Beef Meatballs: Juicy Oven-Baked Meatball Recipe with Simple Seasoning

You want juicy, tender meatballs without babysitting a skillet and dodging oil splatters? Same. These oven-baked ground beef meatballs hit all the right notes: simple ingredients, big flavor, and minimal mess. We’ll mix, roll, bake, and then dunk them in whatever sauce you’re vibing with. Ready to become the meatball person your friends text at 10 p.m. for “that recipe”?

Why Oven-Baked Meatballs Just Make Sense

You get even cooking, zero stovetop chaos, and a beautifully browned exterior. The oven does the heavy lifting while you clean up or make a quick sauce. Plus, baking locks in those juices—no dry hockey pucks here, promise.
Bonus: you can make a double batch and freeze half for future you. Future you will be thrilled, BTW.

The Meat: Choose the Right Fat

You want ground beef with some fat. Use 80/20 or 85/15. That fat keeps your meatballs juicy and flavorful. Extra-lean beef (90/10 or leaner) dries out in the oven, and then you’ll blame me, and I won’t deserve it.

Can you mix meats?

Absolutely. Beef + pork (50/50) tastes amazing. Beef + Italian sausage? Flavor bomb. But keep at least 20% fat overall. IMO, beef alone tastes great when you nail the seasoning.

Simple Seasoning That Actually Works

80/20 ground beef meatball mix in glass bowl, breadcrumbs

We’re not throwing the entire spice cabinet at this. We keep it simple, balanced, and versatile. This seasoning gives you meatballs that play nice with marinara, gravy, or a tangy BBQ glaze.

Kosher salt – essential. About 1 to 1.25 teaspoons per pound of meat.
Black pepper – freshly ground if possible.
Garlic – 2-3 cloves minced, or 1 teaspoon garlic powder.
Onion – 2 tablespoons very finely grated or 1 teaspoon onion powder.
Dried Italian herbs – 1 teaspoon (or just dried oregano, no one will arrest you).
Red pepper flakes – a pinch for warmth.

Binder and Moisture: Don’t Skip

You need a binder so your meatballs hold together and stay tender.

Egg – 1 large per pound of meat.
Breadcrumbs – 1/2 cup per pound. Use panko for lighter texture.
Milk – 2-3 tablespoons to moisten the crumbs.
Parmesan (optional but do it) – 1/4 cup finely grated for salty umami goodness.

The Foolproof Oven Method

Here’s the game plan for a pound of ground beef (makes 18-22 small meatballs):

Preheat your oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top if you have one. No rack? No problem—just use the foil and a light oil spray.
Mix the panade (fancy word, simple step): stir breadcrumbs and milk together until the crumbs look soft and fluffy, about 2 minutes.
Combine beef, panade, egg, salt, pepper, garlic, onion, herbs, red pepper, and Parmesan in a bowl. Mix gently with your hands until just combined. Don’t mash it like Play-Doh.
Shape into 1.25–1.5 inch balls (roughly golf ball-ish). Lightly oil your hands to prevent sticking.
Bake 12–15 minutes until browned and cooked through. Internal temp should hit 160°F for beef. You can broil for 1-2 minutes at the end for extra color.

Pro tip: Want super round meatballs? Chill them for 10 minutes before baking. They’ll hold shape better and brown evenly.

Flavor Variations (Because You’ll Make These Often)

You can keep the base the same and tweak a few ingredients to match your mood. FYI, these are all weeknight-approved.

Classic Italian: Add 1 teaspoon fennel seeds, 1/4 cup Parmesan, and 2 tablespoons chopped parsley. Serve with marinara.
Swedish-ish: Skip the Italian herbs, add a pinch of allspice and nutmeg. Serve with creamy gravy.
BBQ Party: Mix in 1 tablespoon BBQ sauce and smoked paprika. Brush with more sauce after baking.
Greek Vibes: Add oregano, lemon zest, and minced fresh mint. Serve with tzatziki.
Spicy Garlic: Up the red pepper flakes and add extra garlic. Toss with chili crisp and honey (yes, it slaps).

Sauces and Serving Ideas

You baked a pile of meatballs. Now what? This is where the fun starts.

Marinara – Simmer the meatballs for 5-10 minutes in warm sauce to let flavors mingle. Serve with spaghetti or on sub rolls with mozzarella.
Creamy Gravy – Whisk butter, flour, beef broth, and a splash of cream. Great over mashed potatoes or buttered egg noodles.
Sweet-Heat Glaze – Mix BBQ sauce with a bit of hot honey. Toss to coat.
Lemon-Herb Yogurt – Greek yogurt, lemon juice, garlic, dill. Fresh and bright.
Party Bites – Toothpicks + warm skillet sauce. Gone in five minutes, tops.

oven-baked beef meatballs on sheet pan, browned exterior

What to Serve on the Side

Keep it low effort:

Garlic bread or crusty baguette
Simple green salad with a vinaigrette
Roasted veggies (broccoli, zucchini, peppers)
Polenta or creamy mashed potatoes

Texture Tricks for Extra Juicy Meatballs

If you’ve ever made meatballs that felt dense, these tweaks fix it fast.

Don’t overmix. Fold the ingredients until just combined. Overmixing = tough meatballs.
Use a panade. That milk-soaked breadcrumb mix traps moisture. Science and comfort food—what a duo.
Size matters. Smaller meatballs cook faster and stay juicier. Giant ones can dry out before the center cooks.
Rest them. Let the meatballs sit 3-5 minutes after baking so juices settle.

Salt Smart

Salt seasons both the meat and the crumbs. Aim for 1 to 1.25 teaspoons kosher salt per pound. If you use table salt, dial it back slightly (it measures “saltier”).

Make-Ahead, Freeze, and Reheat

Meal prep fans, rejoice. These meatballs love the freezer.

Make-ahead: Roll the raw meatballs, cover, and refrigerate up to 24 hours. Bake straight from the fridge—add 1-2 minutes to the time.
Freeze raw: Freeze on a sheet pan until solid, then move to a bag. Bake from frozen at 400°F for 18–22 minutes.
Freeze cooked: Cool completely, then freeze. Reheat gently in sauce or at 325°F until warmed through.

IMO: Freezing cooked meatballs makes weeknight dinners stupid easy. Toss in sauce, heat, done.

Step-By-Step Recap (Short and Sweet)

Because you might be skimming—no judgment.

Preheat to 425°F and prep a foil-lined pan (rack if you’ve got it).
Stir milk + breadcrumbs. Wait 2 minutes.
Add beef, egg, seasonings, Parmesan. Mix gently.
Roll 1.25–1.5 inch balls. Chill 10 minutes for rounder shape (optional).
Bake 12–15 minutes to 160°F. Broil briefly if you want extra browning.
Toss with your favorite sauce and serve.

FAQ

Do I need a rack to bake meatballs?

Nope. A rack helps fat drip away and promotes even browning, but a foil-lined pan with a light oil spray works fine. Flip the meatballs halfway if you want more even color.

Can I skip the egg?

You can, but expect a slightly looser texture. If you’re egg-free, use 1 tablespoon mayo or a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested) as a binder. It’s not identical, but it works.

How do I keep meatballs from falling apart?

Use the binder (egg + breadcrumbs + milk) and don’t overhandle the mixture. If it feels too wet, add a tablespoon of breadcrumbs. If it feels too dry, splash in more milk.

Why are my meatballs tough?

You probably overmixed the meat or packed the balls too tightly. Mix until combined, then roll gently. Also, lean beef dries out faster—use 80/20 or 85/15 for best results.

Can I make these gluten-free?

Yes. Use gluten-free breadcrumbs or crushed gluten-free crackers. Everything else stays the same. Check your sauces, too—some brands hide gluten.

What’s the best sauce for these meatballs?

Whatever you love. Marinara, creamy gravy, BBQ, buffalo-honey—these meatballs play well with almost anything. I like marinara on weekdays and BBQ-honey for parties, FYI.

Conclusion

These oven-baked ground beef meatballs keep things simple and deliver big on flavor. You mix, roll, bake, and boom—tender, juicy perfection with almost no effort. Keep the seasoning classic, nail the panade, and finish with your favorite sauce. IMO, once you try this method, you’ll retire your skillet for meatballs forever. Now go make a double batch—you’ll thank yourself tomorrow.