Baked Meatballs
These baked meatballs are tender and full of flavour, skip the hassle of pan frying but you will still have one of the best meatballs you have ever tried.
Why This Recipe Works
- Bakes in the oven
- Soft and juicy
- Perfect for baby-led weaning
- Can quickly be made into a family dinner by adding a sauce.
Ingredients you will need
- Panko bread crumbs
- Beef stock
- Onion
- Minced beef
- Minced pork
- Eggs
- Garlic powder
- Parsley
- Dijon mustard
- Nutmeg
- Salt and pepper
Ingredient Notes and Substitutes
- Panko bread crumbs: I use Gluten-Free bread crumbs when I make these meatballs.
- Beef stock: Many Italian meatball recipes call for milk-soaked bread. I have found using stock or broth gives the same texture, with better flavour and keeps the recipe dairy-free for those that need it.
- Minced meat: I like to use a combination of ground beef and pork when making meatballs, but you could use all beef or all pork
- Flavourings: obviously you could choose to flavor the meatballs with other herbs and spices, I like this taste combination of parsley, garlic powder, Dijon mustard and nutmeg. This combination adds umami, richness earthiness and sweetness to the final meatball.
- Salt: If you are making this recipe for baby-led weaning, leave out the salt.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Baked Meatball recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Place the panko breadcrumbs in a small mixing bowl, pour over the beef stock and set aside for the breadcrumbs to soften.
Grate your onion: I do this in the food processor.
Preheat your oven to 220 degrees Celsius (425 F).
Step one: Place all the ingredients in a food processor (You can make your meatballs in a bowl with your hands or a wooden spoon, just be sure everything is chopped/grated very fine i.e the parsley and onion). Pulse until the ingredients are well combined.
Step two: Use a cookie scoop or large spoon to make golfball-sized meatballs, arrange your meatballs on lined baking sheet (with a rim) or large roasting pan.
Step three: Bake in the hot oven for 15 minutes
Enjoy!
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Top Tips
Here is how you can make these baked meatballs perfectly every time!
- A combination of ground beef and ground pork makes for the tastiest meatballs!
- Wet hands will stop the minced meat mixture from sticking to you when you are rolling the balls.
- Enjoy these meatballs warm straight from the oven or cold from the refrigerator.
- This recipe makes a very large batch, so you can halve the quantities. I like to make a large batch at the beginning of the week as I can then make a very quick family dinner by whipping up a marinara sauce and tossing these already-baked meatballs through it with spaghetti.
- Storage: Store cooled meatballs in an airtight container in the fridge for up to 5 days, or in the freezer for up to four months.
FAQs
Cooking time will depend on the size of the meatballs, meatballs should be cooked through to an internal temperature of 75 degrees Celsius.
Meatballs can be baked on a lined-rimmed tray in a hot oven.
Meatballs are cooked when they reach an internal temperature of 75 degrees Celsius.
Baked meatballs
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Ingredients
- 1 cup panko bread crumbs
- 120 milliliters beef stock ½ cup
- ½ onion grated
- 400 grams minced beef
- 400 grams minced pork
- 2 eggs
- ½ teaspoon garlic powder
- ¼ cup chopped parsley
- 1 Tablespoon Dijon mustard
- 1 teaspoon salt
- ¼ teaspoon nutmeg
Instructions
Prep
- Place the panko breadcrumbs in a small mixing bowl, pour over the beef stock and set aside for the breadcrumbs to soften.
- Grate your onion: I do this in the food processor.
- Preheat your oven to 220 degrees Celsius (425 F).
Meatballs
- Place all the ingredients in a food processor (You can make your meatballs in a bowl with your hands, just be sure everything is chopped/grated very fine i.e the parsley and onion). Pulse until the ingredients are well combined.
- Use a cookie scoop or large spoon to make golfball sized meatballs, arrange your meatballs on lined baking tray or large roasting pan.
- Bake in the hot oven for 15 minutes
- Enjoy
Video
Notes
- A combination of ground beef and ground pork makes for the tastiest meatballs!
- Wet hands will stop the minced meat mixture from sticking to you when you are rolling the balls.
- Enjoy these meatballs warm straight from the oven or cold from the refrigerator.
- This recipe makes a very large batch, so you can halve the quantities. I like to make a large batch at the beginning of the week as I can then make a very quick family dinner by whipping up a marinara sauce and tossing these already-baked meatballs through it with spaghetti.
- Storage: Store cooled meatballs in an airtight container in the fridge for up to 5 days, or in the freezer for up to four months.
- Panko bread crumbs: I use Gluten-Free bread crumbs when I make these meatballs.
- Beef stock: Many Italian meatball recipes call for milk-soaked bread. I have found using stock or broth gives the same texture, with better flavour and keeps the recipe dairy-free for those that need it.
- Minced meat: I like to use a combination of ground beef and pork when making meatballs, but you could use all beef or all pork
- Flavourings: obviously you could choose to flavor the meatballs with other herbs and spices, I like this taste combination of parsley, garlic powder, Dijon mustard and nutmeg. This combination adds umami, richness earthiness and sweetness to the final meatball.
- Salt: If you are making this recipe for baby-led weaning, leave out the salt.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
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I made these yesterday and they turned out really well. I don't usually mix the two meats but it really added a good flavour. And the fact that you can bake them is great! Thanks 🙂
These meatballs cooked perfectly and so easily in the oven. Tender and tasty meatballs - thank you for this great recipe!