Baked meatballs

Easy baked meatballs, these meatballs are soft juicy and full of flavor with none of the hassle of pan frying.

Course: Family Dinner Ideas

Cuisine: New Zealand

Keyword: baked meatballs, baked meatballs recipe, baked meatball

Diet: Dairy Free, Gluten free

Servings: meatballs

Calories: 42kcal

4.50 from 4 votes

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).

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

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.