Baked Meatballs Recipe (No Breadcrumbs)

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These juicy 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.

The meatballs are delicious with or without the glaze, but I usually add it since it's so easy to make.

Whenever I'm short on time or unsure 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 baked meatballs.

I'm a big fan of baking. It's a hands-off cooking method that requires far less attention and vigilance than pan-frying. In addition to these meatballs, I also bake these pork meatballs, Asian meatballs, and keto meatballs.

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Ingredients
Variations
Baked Meatballs Instructions
Expert Tips
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Meatball Recipes
Recipe Card

Ingredients

Here's an overview of the ingredients needed to make these meatballs. The exact measurements are included in the recipe card below.

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, as shown in the photo below.
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.

Variations

While I don't recommend using extra-lean (93% lean) ground beef, you can use fattier beef, such as 80% lean or 75% lean.
You can make this recipe with ground chicken, pork, or turkey.
Sometimes I add more spices - 1 teaspoon of paprika and ½ teaspoon of thyme.
Instead of parmesan, I sometimes use ¼ cup of almond flour. But parmesan is more flavorful.

Baked Meatballs Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Mix the meatball ingredients in a bowl.
Form them 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 to the sauce and toss to coat.
Serve immediately.

A six-photo collage showing the steps for making baked meatballs.

Expert Tips

I don't recommend using extra-lean ground beef in this recipe. It's too dry, so the meatballs won't be as juicy.
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.

Recipe FAQs

What can you use instead of breadcrumbs in meatballs?

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 cheese.

Will meatballs fall apart without breadcrumbs?

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, they are perfect.

Can you bake meatballs in the oven?

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.

Do you need a sauce or a glaze?

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 adds a lovely flavor to the dish.

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, such as any of the following:

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the leftovers for up to three months.

You can also 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.