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 baked 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 thecheese-stuffedfed meatballs which are fabulous, but not as easy to make.
How long do you bake meatballs in the oven?
That’s the best part! It’s so quick! I bake these meatballs in a 400°F oven for just 15 minutes, and they are perfect. Cooked through, yet juicy.
Do you need a sauce or a glaze for oven baked meatballs?
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 meatballs.
So, are these baked meatballs healthy?
I believe they are. 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 these 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 easy microwave broccoli, roasted asparagus, or roasted green beans.
Can I double this recipe?
Absolutely! If you need to bake meatballs for 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 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 a gluten free alternative (tamari or coconut aminos)
- 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.
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Calories 274; fat 18g; saturated fat 8g; carbs 2g; sugars 0g; sodium 627mg; fiber 0g; protein 23g.