Oven Baked Meatballs

Oven baked seasoned meatballs without sauce on a platter garnished with fresh parsley

These oven baked meatballs are versatile, simple, and ready in under an hour. Fun to make and packed with flavor, this Italian classic is sure to become a weeknight staple.

Course Appetizer, Main Course

Cuisine Italian

Prep Time 20

Cook Time 10

Total Time 30

Servings meatballs

Calories 75kcal

Author Chellie Schmitz

Cost $8

Equipment

Half-size rimmed sheet pan
parchment paper
Cookie scoop (optional)

Ingredients

1 pound ground beef
1 pound ground pork sausage
1 cup almond flour or breadcrumbs
⅓ cup almond milk or cow’s milk
2 eggs
1 tablespoon worcestershire sauce
¼ cup fresh parsley
½ cup parmesan cheese freshly grated
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper

Instructions

Preheat the oven to 425° and line a rimmed baking sheet with parchment paper.
Combine the milk and flour into a small bowl and mix together, it will be like a paste. This helps to bind things together and retain moisture.
Combine all ingredients into a large mixing bowl. Gently mix until blended well. Your hands are your best tool here.
Using a 1 tablespoon size cookie scoop, scoop the meat mixture, one scoop at a time, into your hands, roll into the shape of a ball, place on the baking sheet.
Bake for 10-12 minutes, or until the internal temperature is 160°

Airy Fryer Instructions

Preheat Air Fryer to 425°.
Place the meatballs in the air fryer basket, cook for 10-12 minutes.

Notes

Some of the cheese will melt out a little bit, this is normal.
I recommend using a stand mixer with the paddle attachment to combine everything really well, if you don’t have one, your hands are the best tool.
A cookie scoop works great for measuring the meatballs.
Double the recipe for a large batch that you can freeze and use multiple ways.
When air-fried, the texture on the outside is a bit crispy, and the inside is juicy.
These are tablespoon-sized meatballs, you can make them larger if you wish.

Nutrition