Oven-Baked Beef Meatballs in Marinara Sauce
There’s nothing quite like the comfort of tender, juicy meatballs simmered in rich marinara sauce. These Oven-Baked Beef Meatballs are a hearty, wholesome meal that’s both easy to prepare and absolutely delicious. Made entirely with ground beef, fresh herbs, and real Parmesan, they bake beautifully in the oven for a perfectly golden finish — no frying required!
Whether served over pasta, tucked into a sandwich, or enjoyed on their own with a slice of crusty bread, these meatballs are a timeless family favorite that always brings warmth to the table.
Why You’ll Love This Recipe
- Easy and Mess-Free: Baked in the oven instead of pan-fried for quick prep and effortless cleanup.
- Tender and Flavorful: Made with fresh breadcrumbs soaked in milk, minced garlic, and herbs for perfect texture and taste.
- Perfect for Meal Prep: They freeze beautifully, making weeknight dinners faster and more delicious.
Ingredients
- 2 cups breadcrumbs made from stale bread (avoid store-bought if possible)
- ¾ cup milk
- 1½ pounds ground beef (use lean or regular)
- 1 small yellow onion, finely minced
- 4 cloves garlic, minced
- 2 large eggs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 teaspoons Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup grated Parmesan cheese
- 24 ounces marinara sauce (homemade or store-bought)
- Fresh basil ribbons, for garnish
- Extra grated Parmesan, for serving
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line two baking sheets with foil or parchment paper and lightly grease with cooking spray. - Make the Breadcrumb Mixture:
Tear slices of stale bread into small pieces. Place in a food processor and pulse to create coarse crumbs. In a large bowl, combine the breadcrumbs with milk and let them soak for about 5 minutes. - Mix the Meatballs:
Add the ground beef, onion, garlic, eggs, parsley, basil, Italian seasoning, salt, pepper, and grated Parmesan to the breadcrumb mixture. Using clean hands or a spoon, gently combine until everything is just mixed — don’t overwork the meat or it may become dense. - Shape the Meatballs:
Lightly oil your hands and roll the mixture into meatballs about 1½ inches in size. Place them evenly spaced on the prepared baking sheets. - Bake:
Bake for 10 minutes, flip the meatballs, and continue baking for another 8–10 minutes, or until fully cooked through and golden brown. The internal temperature should reach 165°F (74°C). - Simmer in Marinara:
While the meatballs are baking, warm your marinara sauce in a large skillet or saucepan over medium heat. Once the meatballs are done, add them directly into the sauce. Stir gently to coat and let simmer for 3–5 minutes to absorb all the flavor. - Serve and Enjoy:
Remove from heat and garnish with fresh basil ribbons and a sprinkle of Parmesan cheese. Serve warm over pasta, rice, or with a side of bread.
Tips for Perfect Meatballs
- Don’t Overmix: Gently combine ingredients for soft, tender results.
- Uniform Size: Evenly shaped meatballs cook at the same rate.
- Make Ahead: Shape and refrigerate raw meatballs for up to 24 hours before baking.
- For Extra Flavor: Let them simmer in the sauce for an additional 10 minutes.
- Crispy Finish: Broil the meatballs for the last few minutes of baking to get a lightly browned crust.
Serving Suggestions
These oven-baked meatballs are incredibly versatile. Try them:
- Over spaghetti or penne pasta
- With mashed potatoes or creamy polenta
- In a meatball sub with melted cheese
- On top of homemade pizza or inside lasagna
- Paired with garlic bread and a green salad for a complete meal
Storage and Reheating
Refrigerator: Store cooled meatballs in an airtight container for 3–4 days.
Freezer: Place cooked meatballs (without sauce) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Simmer gently in marinara sauce over low heat until hot throughout.
Nutrition (Per Meatball)
Calories: 80 | Protein: 6g | Fat: 5g | Carbohydrates: 3g | Cholesterol: 28mg | Sodium: 120mg