Baked Meatballs (No Breadcrumbs)

These juicy baked meatballs are ready fast. Made without breadcrumbs, they are low-carb and gluten-free.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 287kcal

1 pound ground beef 85% lean (see notes)
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup parmesan cheese grated, not shredded

Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
In a medium bowl, use your hands to mix together the meatball ingredients: ground beef, kosher salt, black pepper, onion powder, garlic powder, and parmesan.
Form the mixture into 20 meatballs. It's easiest to shape the mixture into a log, slice it into five slices, then divide each slice into four parts and shape those into meatballs.
Place the meatballs on the prepared baking sheet, not touching each other. Bake them until they are cooked through, about 15 minutes.
Meanwhile, in a medium saucepan, whisk together the sauce ingredients: ketchup, maple syrup, soy sauce, garlic powder, and cayenne pepper.
Five minutes before the meatballs should be done, heat the sauce gently over medium-low heat. If it seems too thick, add a tablespoon or two of water.
When the meatballs are done baking, use tongs to transfer them to the sauce. Gently toss to coat.
Serve immediately.

I don't recommend using extra-lean ground beef in this recipe. It's too dry, so the meatballs won't be as juicy and could also fall apart - the fat helps keep the mixture together.
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 to ensure they are ready, check with an instant-read thermometer.
If you need to feed a crowd, this recipe scales beautifully. I often double it to ensure I have tasty leftovers for several days.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the leftovers for up to three months.