Baked meatballs

Ingredients

• 454 g (1 lb)minced beef
• 60 g (½ cup)breadcrumbs
• 2eggs
• 5 ml (1 tsp)garlic paste
• 7.5 ml (1½ tsp)salt
• 2.5 ml (½ tsp)ground black pepper
• 2 sprigsfresh parsley
• 60 ml (¼ cup)milk

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Line a baking tray with baking paper.

2. 2

   Mix the ingredients

   Finely chop the parsley and set it aside. In a large bowl, combine the minced beef, parsley, garlic paste, salt, pepper, milk, breadcrumbs and eggs.

3. 3

   Shape the meatballs

   Use about 2 tablespoons of mixture for each meatball, or a medium ice-cream scoop. Shape into balls about 3.8 cm (1½ inches) across and arrange them on the prepared tray.

4. 4

   Bake and turn

   Bake for 24 minutes, turning the meatballs halfway through so they brown all over.

What are baked meatballs?

Meatballs are seasoned portions of minced meat, found in many cuisines and made in a wide range of styles. This version has an American-inspired, straightforward mix of beef, breadcrumbs, egg, milk, garlic and parsley.

Baking them on a lined tray keeps the preparation simple and avoids having to cook them in batches on the hob. They can be served plain, with a dip or as part of a pasta meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 384 calories, 25g protein, 11g carbs, 26g fat.

The minced beef and eggs provide most of the protein, while the breadcrumbs and milk contribute carbohydrates. Beef and eggs also account for much of the fat. Pair a serving with vegetables or salad for a more balanced plate.

Why these ingredients work

Breadcrumbs and milk: together they help keep the mixture tender rather than dense. The eggs help bind the ingredients as the meatballs bake.

Beef and seasoning: minced beef gives the meatballs their hearty base, while garlic, parsley, salt and black pepper add savoury flavour.

Shaping evenly

Portion the mixture consistently, using about 2 tablespoons or a medium ice-cream scoop per meatball. Shape each one to roughly 3.8 cm across so they are similar in size.

Place the shaped meatballs on the lined tray. Keeping them a similar size helps them cook at a more even rate.

Baking and browning

Bake at 220°C for 24 minutes, turning the meatballs halfway through as directed. The turn helps expose different sides to the heat for more even browning.

Ovens can vary, so check that the meatballs are cooked through before serving. Avoid relying on colour alone to judge the centre.

Ways to serve them

For an appetiser, serve the meatballs with a sauce for dipping or offer them plain. For a more substantial meal, pair them with pasta and a sauce of your choice.

A simple vegetable side or salad can add freshness alongside the rich beef and breadcrumbs.

Recipe notes & tips

• Chop the parsley finely so it distributes evenly through the mixture.
• Mix just until the ingredients are combined to avoid making the meatballs tough.
• Use a scoop to portion the mixture consistently.
• Leave room between the meatballs on the tray so they can brown.
• Turn the meatballs at the halfway point of baking.

Variations

• Add dried herbs: mix a small amount into the beef for a more aromatic flavour.
• Try a dipping sauce: serve the baked meatballs with a sauce of your choice.
• Make them spicy: add chilli flakes to the mixture before shaping.
• Use mixed herbs: replace some of the parsley with another finely chopped fresh herb.
• Serve with pasta: spoon the meatballs and your preferred sauce over cooked pasta.

Common mistakes to avoid

• Uneven sizing: shape the meatballs to a similar size so they cook at a similar pace.
• Overmixing: combine the ingredients only until evenly mixed to help keep the texture tender.
• Skipping the turn: turn the meatballs halfway through baking for more even browning.
• Crowding the tray: leave space around the meatballs so their surfaces can brown.
• Judging by colour alone: check that the centres are cooked through before serving.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until hot throughout in the oven or microwave.

Frequently asked questions