Easy Baked Meatballs

I do not believe in bland meatballs! There is just no excuse. My Easy Baked Meatballs are full of flavor, and ready in under an hour. Add them to sauce, a sandwich, or eat them on their own. Yum!

Easy Baked Meatballs

I woke up one morning and thought it was pretty foggy out, which in my neck of the woods is not that uncommon. It is not common in the beginning of August though! It has been pretty warm here, and it didn’t register that what I was seeing was actually smoke. From Canada.

Our dear neighbors to the North (Vancouver, BC) are struggling with horrendous wild fires. I remember asking Paul if someone was barbecuing. Then we saw the news and were astonished at how bad it was for them. I always think they have the same climate as us, so I was pretty shocked.

I’ve been staying indoors quite a bit the past week or so. Our air quality is not that great right now as the smoke has been hanging around for 2 weeks. Been doing a lot of cooking, office work, housework, and hanging out with Gizmo.

If any of you dear readers are from the Vancouver area, please know that we are praying for you! Be safe!

5 from 1 vote

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Easy Baked Meatballs

Prep Time

10 mins

Cook Time

23 mins

Total Time

33 mins

 

My Easy Baked Meatballs are full of flavor, and ready in under an hour. Add them to sauce, a sandwich, or eat them on their own. Yum!

Course: Dinner

Cuisine: American, Italian

Servings: 15 2oz meatballs

Calories: 232 kcal

Author: Sandy Clifton

Ingredients

• 1 1/2 cups French Bread Pieces torn
• 1/3 cup Milk
• 1 1/2 lbs Ground Beef 93% lean
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Marjoram dried
• 1/4 tsp Thyme dried
• 1 tsp Oregano dried
• 1/2 tsp Basil dried
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/3 cup Grated Parmesan
• 2 Eggs

Instructions

1. Heat oven to 400 degrees.

2. Tear the French bread into small pieces and put in a large bowl.
3. Add the milk and mix together.
4. Add the meat, spices, parmesan, and eggs. Mix together gently, using hands, until all ingredients are combined.

5. Form into 2oz balls*, (a little larger than a golf ball), and arrange on a sheet pan, a couple inches apart.

6. Bake for 23 minutes.

7. Remove pan of meatballs from oven and let rest for 10 minutes.

Recipe Notes

Serve over pasta, with sauce, in a soup, or on a sandwich.
*If you want more/smaller meatballs, make them 1 1/2oz.