Tasty baked meatballs are ready fast. They are low carb, gluten free, and one of my go-to weeknight dinners because everyone loves them – grownups and kids.
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, easy baked meatballs.
Can you bake meatballs in the oven?
Absolutely! These baked meatballs 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.
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 these baked 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, Parmesan 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.