Main dishes · Taste of Home
Oven-Baked Meatballs
Simple Parmesan-and-garlic beef meatballs baked on a rack — ready for party trays, sauces, or holiday subs.
Recipe adapted from Taste of Home — view original recipe (opens in a new tab).
Directions independently written by Local Loop; not tested in our kitchen. AI-generated illustrative photo, not the source’s photo.
The recipe
48 meatballs- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
Ingredients
0 of 9 checked
For the meatballs
Equipment
- Large mixing bowl
- Shallow baking pans with racks
Allergen note: Contains eggs, milk, and wheat.
Instructions
Mix gently
Heat the oven to 375°F. Crumble the beef into a large bowl and add the eggs, water, onion, bread crumbs, Parmesan, garlic, and seasonings. Mix lightly but thoroughly.
Shape and bake
Roll into 1½-inch balls and set on greased racks in shallow baking pans. Bake uncovered 15–18 minutes, until no longer pink.
Kitchen notes
- Use soft fresh bread crumbs (a slice of bread pulsed in a food processor gives about 1 cup), not panko or dry crumbs.
- Taste of Home suggests ground beef that is no leaner than 80% for juicier meatballs, and milk in place of the water for extra richness.
- Local Loop food-safety note: ground beef should reach 160°F.
Storage & make-ahead
Local Loop note: refrigerate within 2 hours and use within 3–4 days, or freeze cooled meatballs in a single layer, then bag.