Tasty baked meatballs are ready fast. Made without breadcrumbs, 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 for dinner, 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.
I’m a big fan of baking. It’s a hands-off cooking method that requires far less attention and vigilance than frying. I quite detest frying and try to do it as seldom as possible.
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 recipe (the exact measurements are included in the recipe card below):
For the baked meatballs:
Lean ground beef: I use a mixture of 85% lean meat and 15% fat. Leaner than that is too dry, in my opinion.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
Spices: Garlic powder and onion powder. Make sure they are fresh! A stale spice can easily ruin a dish.
Grated Parmesan cheese: Make sure you use finely grated parmesan and not coarsely shredded.
For the sauce:
Unsweetened ketchup: Product link included in the recipe card below. I get it either at Whole Foods or on Amazon.
Maple syrup: Or use a sugar-free alternative if you prefer.
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can also use a gluten-free alternative.
Spices: Garlic powder and cayenne pepper.
How to bake 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 them for 15 minutes at 400°F. For juicy meatballs, make sure you don’t overbake them.
Gently heat the sauce ingredients in a saucepan. Add the meatballs to the sauce and toss to coat. That’s it!
Do you need a sauce or a glaze?
The meatballs are very good served plain, without any sauce or glaze. They are tasty and well-seasoned. But the glaze is so quick and easy, that I usually do make it. It does add a nice flavor to the dish.
What to serve with them?
Anything, really. These baked meatballs 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. I often double it to ensure I have tasty leftovers for several days.
What about leftovers?
Leftovers of this recipe 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.
I actually enjoy them cold. One of my favorite lunches is a plate of cold leftover meatballs, hard-boiled eggs, Dijon mustard, fresh-cut veggies, and quick pickles.
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Baked Meatballs
INGREDIENTS
Meatballs:
- 1 lb. 85% lean ground beef
- 1 teaspoon Diamond Crystal 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)
Sauce:
- 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
INSTRUCTIONS
- Preheat oven to 400 degrees F. Line a large rimmed 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:
NOTES
Calories 274; fat 18g; saturated fat 8g; carbs 2g; sugars 0g; sodium 627mg; fiber 0g; protein 23g.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.