Incredible Baked Meatballs

"This recipe showed up on my FB newsfeed (shared from Just Recipes Doesn't seem to be submitted here yet. I am going to try this with buttermilk instead of milk."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Emily E. photo by Emily E.
photo by Emily E. photo by Emily E.
photo by Miss Michele Ann photo by Miss Michele Ann
Ready In:




  • Mix all ingredients with hands.
  • Form into golfball sized meatballs.
  • Bake at 350 degrees for 30 minutes.

Questions & Replies

  1. How long and what temp do you cook the meatballs in the cupcake tin?
  2. Could you pat this out into a 9 x12 pan and bake them? What temp and for how long?
  3. Would rice milk work in place of regular milk? . Can't use Almond milk and I think coconut milk might be too sweet. Thank you.


  1. Best meatballs only I add a lbd of ground mild Italian sausage and double the recipe. I also bake in cupcake tins individually so they cook perfectly my family and friends favorite
  2. I used this recipe to make a bacon cheeseburger meatball with ketchup and mustard for dips. Amazing!! I have had so many fantastic responses and requests to make it many more times!!
  3. The prep time is much more than 5 minutes. To keep the meatballs gluten-free, I toast 3 slices of GF bread, let them cook, and crumb them in my Nutribullet. I also mince the onion and measure out all of the other ingredients. I would say that prep time (if you are going to make your own crumbs) is close to 30 minutes. I used almond milk and brewers yeast per Jessica M's suggestions to deal with gluten and dairy allergies. I use half of the amount of brewers yeast so that it does not overpower the meatball; the brewers yeast gives the meatballs a fantastic "nutty" flavor. I put them in a crock pot with heated sauce after taking them out of the oven. I have tried other recipes and substituted 1/2 pork and the 100% beef wins out! We can't get enough of these moist, delicious meatballs.
  4. My very hard to please, picky, meat loving man has been raving about these for 3 days now. The only difference I made was did 1/2 spicy Italian sausage 1/2 ground beef and put less basil bcs he's not a huge fan of basil. This recipe is a keeper! !!
  5. This is a great, classic meatball recipe. Mine were anything but dry. A few suggestions would be to use a milk with some fat content, helps the meatballs stay juicy. Also, I've found with meatballs that it's very hard to over spice them. I like to add heavy portions (close to a tablespoon) of dried basil and oregano. Also, a hint (about a half of a teaspoon) of cinnamon does wonders for bringing out the natural flavors in beef. 10/10 will use this recipe as the foundation for all my future meatballs!


  1. I use both grass fed ground beef and Italian sausage. I double the recipes other ingredients since I use a pound of each meat and I cook in cupcake tins. A family and friend favorite
  2. I didn't change a thing!
  3. Used Jessica M's suggestions and substituted milk with almond milk and brewer's yeast for the cheese. I also used gluten-free bread to make the bread crumbs.
  4. As a shortcut, I used mild Italian seasoned ground turkey, salt and pepper. This eliminated the need for the other seasonings. They turned out great!!!
  5. I made these and they were delicious! I did make a bunch of tweaks to suit my dietary allergies: I used almond milk instead of regular milk, nutritional yeast instead of Parmesan cheese. I also used 1/2 ground chicken 1/2 ground lean beef, only 1/2 C breadcrumbs and parsley instead of basil. Delicious!



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