Baked Meatballs

"These yummy meatballs are fast, easy and go great with spaghetti and tomato sauce! I add them to the spaghetti sauce that is warming on the stove after they're done baking. Recipe is from Rachael Ray."
photo by krusty2316 photo by krusty2316
photo by krusty2316
photo by Debbie L. photo by Debbie L.
photo by Rita1652 photo by Rita1652
photo by Lindsay P. photo by Lindsay P.
photo by Rita1652 photo by Rita1652
Ready In:
12 meatballs




  • Preheat oven to 425 degrees F.
  • Grease a cookie sheet with non-stick spray.
  • Mix all ingredients together by hand and form into 1 1/2 inch round meatballs.
  • Bake for 10-15 minutes, until no longer pink in the middle.
  • Enjoy with spaghetti and tomato sauce!

Questions & Replies

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  1. Debbie L.
    I made this recipe today and it is delicious! Thank you!
  2. Cathy M.
    Good recipe, but a bit bland. Next time I make this, I will add some herbs to the meat mixture.
  3. Eric Raber
    I NEVER post reviews, but felt compelled in this case because I've been searching for a good meatball recipe for awhile. While I did modify it a bit the result was delicious. First I substituted half of the ground sirloin for half ground pork (I actually doubled recipe and added equal amount ground pork). Secondly I halved the Worcestershire. Finally I did bake for 20 minutes at 425, but then turned up to broil for about 4 minutes to get a nice crust on top. These are delicious plain or with a sauce.
  4. Lindsay P.
    Ended up making them 2” and baking for 20 mins at 400. Used coconut aminos, GF bread crumbs, and pecorino Romano instead. Turned out delish!
    • Review photo by Lindsay P.
  5. AmandaMcG
    These turned out great! I used to cook meatballs by just putting them in the sauce that's cooking on the stove but they always seem to fall apart that way so I decided to try baking them and it worked much better. I used 2.2 pounds of 90% beef and I doubled all of the other ingredients. When I make these again, I'll make sure to use 90% beef again instead of 80% or 85% because it was nice not having the extra fat. I ended up with 48 meatballs and 15 minutes was the perfect cook time. However, next time I think I will turn up the heat and bake them for another minute or two to make them crispy on the outside.


  1. Parker Gabriel
    All that have to be added to the meatballs before cooking them are these: the one-and-a-quarter (1-1/4) pounds of ANY ground BEEF, NOT necessarily sirloin, rather than the ground TURKEY used here; the one (1) egg, beaten; and the one-half (1/2) cup of the seasoned bread crumbs. The most you may also need to do may be to increase the quantity of the bread crumbs and the number of the beaten eggs. The Worcestershire sauce, the grated Parmesan cheese, the garlic cloves, the salt, and the pepper are all needless and hence extraneous. This tweak of the recipe is posted on Friday, August 10, 2018. In a matter of weeks from here, I mean to MAKE this, USING the details of my tweak.
  2. Lindsay P.
    2” diameter Bake at 400 for 20 mins Sub coconut aminos for Worcheshire sauce Sub Ian’s GF bread crumbs Sub pecorino romano cheese
  3. gardens52
    I made these tonight but could see by the recipe that they would be too plain for this Italian :) So I added xtra cheese , xtra garlic , Italian seasoning , peppers and onions and 2 lbs of meat and 2 eggs .. Delicious !!
    Good basic meatball recipe. I like to mince onions and add to them. I bake my meatballs all the time, but instead of using a cookie sheet, I use the broiler pan so the fat can drop off of them.


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