These juicy baked meatballs are ready fast. Made without breadcrumbs, they are low-carb, gluten-free, and one of my go-to weeknight dinners.
Whenever I'm short on time or unsure what to make for dinner, I grab a package of vacuum-sealed ground beef and make these baked meatballs. I'm a big fan of baking. It's a hands-off cooking method that requires far less attention than pan-frying. These meatballs are easy to make and are delicious with or without a glaze. Like the idea of baking meatballs? Check out these pork meatballs, Asian meatballs, and keto meatballs.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
For the meatballs:
- Lean ground beef: I use a mixture of 85% lean and 15% fat.
- To season: Kosher salt, black pepper, garlic powder, and onion powder.
- Parmesan cheese: I use finely grated Parmesan and not coarsely shredded.
For the sauce:
- Unsweetened ketchup: I get it at Whole Foods or on Amazon.
- Maple syrup: You can use a sugar-free alternative.
- Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can use a gluten-free alternative if needed.
- Spices: Garlic powder and cayenne pepper.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the ground beef, spices, and cheese and form the mixture into meatballs.
Arrange the meatballs on a parchment-lined, rimmed baking sheet. Bake them for 15 minutes at 400°F.
Gently heat the sauce ingredients in a saucepan. Add the meatballs and toss to coat. Serve immediately.
Oh WOW. This is so deserving of the 5 star rating, and I am very picky on what I deem worthy of 5 stars! My whole family wanted seconds, and most of them are tentative with new recipes. SLAM DUNK!!
Cori Tippetts
Read more comments
Oh WOW. This is so deserving of the 5 star rating, and I am very picky on what I deem worthy of 5 stars! My whole family wanted seconds, and most of them are tentative with new recipes. SLAM DUNK!!Recipe Tips
- I don't recommend using extra-lean ground beef. It's too dry, so the meatballs won't be as juicy and could also fall apart - the fat helps keep the mixture together.
- For a dairy-free version, use ¼ cup of almond flour instead of grated Parmesan.
- To keep the meatballs juicy, don't overbake them. 15 minutes at 400°F should be enough for them to be cooked through without becoming too dry. However, ovens vary, so check with an instant-read thermometer to ensure they are ready.
- If you need to feed a crowd, this recipe scales beautifully. I often double it to ensure I have tasty leftovers for several days.
- Storage tips: You can keep the leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to three months. Reheat them in the microwave, covered, at 50% power. You can also enjoy them cold. One of my favorite lunches is a plate of cold leftover meatballs, hard-boiled eggs, Dijon mustard or sriracha mayo, fresh-cut veggies, and quick pickles.
Recipe FAQs
You can make meatballs with no filler at all, just like a burger patty.
If you'd like to use a filler, you can use crushed pork rinds, almond flour, or grated Parmesan.
No. In fact, if you add too many breadcrumbs, you risk them becoming too dry and falling apart. But when you make them with just ground beef and seasonings, as long as the beef is fatty enough, they are perfect.
Yes. Baking is easier than frying - it's a hands-off cooking approach, which I appreciate. The meatballs cook beautifully in the oven and come out evenly cooked.
These meatballs are excellent plain, without any sauce. They are well-seasoned and flavorful. But the glaze is so quick and easy that I usually make it. It does enhance the meatballs.
Serving Suggestions
I like to serve these baked meatballs on top of something that would absorb the tasty sauce, such as cauliflower rice, mashed cauliflower, zucchini noodles, or hearts of palm pasta.
I also add a vegetable side that can be baked in the same 400°F oven as the meatballs, such as any of the following:
Recipe Card
Baked Meatballs (No Breadcrumbs)
Video
Ingredients
Meatballs:
- 1 pound ground beef - 85% lean (see notes)
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup Parmesan cheese - grated, not shredded
Sauce:
- 2 tablespoons unsweetened ketchup
- 1 tablespoon maple syrup - or a sugar-free syrup
- 1 tablespoon reduced-sodium soy sauce - or a gluten-free alternative
- 1 teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- In a medium bowl, use your hands to mix together the meatball ingredients: ground beef, kosher salt, black pepper, onion powder, garlic powder, and parmesan.
- Form the mixture into 20 meatballs. It's easiest to shape the mixture into a log, slice it into five slices, then divide each slice into four parts and shape those into meatballs.
- Place the meatballs on the prepared baking sheet, not touching each other. Bake them until they are cooked through, about 15 minutes.
- Meanwhile, in a medium saucepan, whisk together the sauce ingredients: ketchup, maple syrup, soy sauce, garlic powder, and cayenne pepper.
- Five minutes before the meatballs should be done, heat the sauce gently over medium-low heat. If it seems too thick, add a tablespoon or two of water.
- When the meatballs are done baking, use tongs to transfer them to the sauce. Gently toss to coat.
- Serve immediately.
Notes
- I don't recommend using extra-lean ground beef in this recipe. It's too dry, so the meatballs won't be as juicy and could also fall apart - the fat helps keep the mixture together.
- To keep the meatballs juicy, don't overbake them. 15 minutes at 400°F should be enough for them to be cooked through without becoming too dry. However, ovens vary, so to ensure they are ready, check with an instant-read thermometer.
- If you need to feed a crowd, this recipe scales beautifully. I often double it to ensure I have tasty leftovers for several days.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the leftovers for up to three months.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Tyler says
I forgot the cheese was still good not as tender as i remember gluten meatballs, but still tasty!
Vered DeLeeuw says
Glad you liked these meatballs, Tyler! The Parmesan replaces the traditional breadcrumbs. It adds flavor and keeps the meatballs moist and tender. Add it next time! 🙂
Aaron Owen says
Great, simple, and delicious recipe that managed to extra-please a 4-year-old, a GF mumma, a selective Nanna, and me - this just doesn't happen! haha
Vered DeLeeuw says
Wonderful, Aaron! I'm so glad this was a success. 🙂
Hope says
Fantastic meatball recipe! Easy enough for my 10 year old daughter to make and everybody loved them. We didn't even use any of the sauce. We'll be making these again for sure.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Hope! How wonderful that your daughter is already cooking. Thank you very much for the review!