Description
These Easy Baked Meatballs combine ground beef and pork with flavorful spices and a tender texture, baked at high heat for a quick and delicious meal. Perfectly seasoned and simple to prepare, they make a great appetizer, main dish, or freezer-friendly meal prep option.
Ingredients
Scale
Meat Mixture
- 1 pound ground beef
- 1 pound ground pork
Binders and Seasonings
- 2 large eggs
- 1 cup milk
- 1/2 cup panko breadcrumbs (or quick oats)
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat and prepare tray: Preheat your oven to 450 degrees F. Line a large rimmed baking sheet with aluminum foil and spray it with nonstick spray to prevent sticking and ease cleanup.
- Mix ingredients: In a large bowl, add all ingredients. Use your hands to gently mix everything together until combined, being careful not to overmix to avoid tough meatballs.
- Shape meatballs: Form the mixture into walnut-sized meatballs or another uniform size, adjusting baking time if you make them larger or smaller.
- Arrange and bake: Place the meatballs close together but not touching on the prepared baking sheet. Bake at 450°F for about 10 minutes, until the bottoms are browned and the meatballs are cooked through. Serve hot.
- Freezing instructions: Let the baked meatballs cool. Use a fork or spoon to scrape away any fat pooled on the pan edges. Place the meatballs back on the baking sheet without foil, freeze for 45 minutes to an hour until firm, then transfer to a large ziplock bag. Seal and return to the freezer for storage.
Notes
- Do not overmix the meat mixture to keep meatballs tender.
- Uniform sizing of meatballs ensures even cooking.
- Adjust baking time if you make larger or smaller meatballs.
- You can substitute quick oats for panko breadcrumbs as a gluten-free option.
- These meatballs freeze well and can be reheated from frozen.
