Tasty baked meatballs are ready fast. They are low carb, gluten free, and one of my go-to weeknight dinners because everyone loves them.
Whenever I’m short on time, or not sure what to make, I take a package of vacuum-sealed ground beef out of the fridge – I always have a few since they keep for so long – and make these tasty and easy meatballs.
Can you bake meatballs in the oven?
Absolutely! These are my go-to weeknight dinner. They are so easy to make. And they are ready fast, which is perfect on a weeknight.
This is an easy, basic recipe. A nice variation is these cheese-stuffed meatballs which are fabulous, but not as easy to make.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty main dish (exact measurements are included in the recipe card below):
For the meatballs:
- Lean ground beef
- Kosher salt and black pepper
- Spices: garlic and onion powders
- Grated Parmesan cheese
For the sauce:
- Unsweetened ketchup
- Maple syrup or a low-carb alternative
- Soy sauce or a gluten-free alternative
- Spices: garlic powder and cayenne pepper
How to make baked meatballs
It’s a truly easy recipe. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Mix together the meatball ingredients and form into meatballs.
- Bake 15 minutes at 400°F.
- Heat the sauce ingredients. Add the meatballs and toss to coat.
Do you need a sauce or a glaze?
They are very good served plain, without any sauce or glaze. But the glaze featured below is so quick and easy, that I usually do make it. It does add a nice flavor to the dish.
Are they healthy?
I believe they are. Not everyone agrees, but I believe that beef is very nutritious.
A serving of these meatballs has only 5g carbs, even with the maple syrup in the sauce. A serving also has 340 mg potassium, 41% of your daily vitamin B12 requirements, 35% zinc, and 20% – 25% of iron, niacin, phosphorus, and selenium.
What to serve with baked meatballs?
Anything, really. They are so versatile. I like to serve them on top of cauliflower rice, to absorb the yummy sauce.
And then I like to add a green veggie, such as any of the following:
Can I double this recipe?
Absolutely! If you need to feed a crowd, this recipe scales beautifully.
What about leftovers?
Leftovers are great, gently reheated in the microwave on 50% power, or even cold. You can keep them in the fridge, in an airtight container, for 3-4 days.
One of my favorite lunches is a plate of cold leftover meatballs, hard-boiled eggs, Dijon mustard, fresh cut veggies, and quick pickles.
- 1 lb. 85% lean ground beef
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese (can omit if paleo)
- 2 tablespoons unsweetened ketchup
- 1 tablespoon pure maple syrup or a low carb alternative
- 1 tablespoon reduced sodium soy sauce (or use a gluten-free alternative and add salt as needed)
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, use your hands to mix together the meatball ingredients.
- Form the mixture into 20 meatballs. I find it easiest to shape the mixture into a log, slice it into five slices, then divide each slice into four.
- Place the shaped meatballs on the prepared baking sheet, not touching each other. Bake 15 minutes.
- Meanwhile, in a medium saucepan, whisk together the sauce ingredients. 5 minutes before meatballs should be done, heat the sauce gently over medium-low heat. If the sauce seems too thick, add a tablespoon or two of water.
- When meatballs are done, use tongs to transfer them to the sauce. Gently toss to coat. Serve immediately.
WATCH THE VIDEO:
Calories 274; fat 18g; saturated fat 8g; carbs 2g; sugars 0g; sodium 627mg; fiber 0g; protein 23g.