These tender, juicy homemade meatballs are packed with savory flavor and baked to perfection for an easy family-friendly meal.
A blend of Parmesan cheese, Worcestershire sauce, herbs, and seasonings creates a rich, satisfying taste that pairs beautifully with your favorite pasta dishes, sandwiches, or appetizers.
Whether you’re serving them over spaghetti, tucked into toasted garlic rolls, or spooned into a hearty meatball sub, these oven-baked meatballs deliver classic comfort food flavor with minimal effort.
They’re easy enough for a weeknight dinner yet delicious enough to become a regular favorite in your recipe collection.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Yield: 12 meatballs
Ingredients
- 1 pound extra-lean ground beef
- 1 small onion, finely diced
- 1/2 cup seasoned bread crumbs
- 1/3 cup skim milk
- 1/4 cup grated Parmesan cheese
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon dried oregano
- 3/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic salt
- 1 dash hot pepper sauce, or to taste
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground beef, onion, bread crumbs, milk, Parmesan cheese, Worcestershire sauce, Italian seasoning, oregano, red pepper flakes, sea salt, garlic salt, and hot pepper sauce.
- Gently mix until evenly combined, being careful not to overwork the meat mixture.
- Shape the mixture into 12 evenly sized meatballs and place them on the prepared baking sheet.
- Bake for 20 to 25 minutes, or until browned and no longer pink in the center.
- Let the meatballs rest for a few minutes before serving.
- Serve hot over pasta with red sauce, in toasted garlic bread rolls, or as an appetizer with marinara.
Chef’s Notes
- For richer flavor, use whole milk instead of skim milk.
- Avoid overmixing the beef mixture to keep the meatballs tender.
- Freshly grated Parmesan cheese gives the best flavor and texture.
- Cooked meatballs can be frozen for up to 3 months and reheated in sauce.