Juicy Baked Meatballs in Marinara Sauce

If you’re looking for the ultimate comfort food that’s easy, flavorful, and guaranteed to satisfy, let me introduce you to my favorite oven-baked meatballs. Perfectly juicy, seasoned just right, and coated in a rich marinara sauce, they’re everything you want in a cozy homemade dish—without the hassle of frying!

Whether you serve them over pasta, stuffed into subs, or simply with a toothpick and smile, these meatballs are always a crowd-pleaser.

Why You’ll Love This Recipe

• Baked, not fried – Less mess, less oil, all the flavor.
• Super moist and tender – Thanks to a touch of milk and just the right amount of breadcrumbs.
• Meal prep friendly – Make a big batch and freeze the extras!
• Incredibly versatile – Serve with spaghetti, in sliders, or on their own.

Ingredients

Here’s everything you’ll need:

• 1 lb ground beef (80/20 blend for best juiciness)
• ½ cup Italian-style breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• ¼ cup milk
• 2 cloves garlic, minced
• ¼ cup finely chopped onion
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 2 cups marinara sauce (store-bought or homemade)

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How to Make Baked Meatballs

Step 1: Preheat

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2: Mix

In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, egg, milk, garlic, onion, and seasonings. Use your hands or a fork—just don’t overmix!

Step 3: Roll

Roll the mixture into 1½-inch meatballs. You should get about 20–24 meatballs.

Step 4: Bake

Place the meatballs on the baking sheet and bake for 18–20 minutes, or until cooked through (internal temp of 160°F).

Step 5: Sauce It Up

While the meatballs bake, warm your marinara sauce in a large skillet. Once baked, add the meatballs and gently toss to coat. Let them simmer in the sauce for 5–10 minutes.

Serving Suggestions

• Classic spaghetti & meatballs
• Stuffed into hoagie rolls with mozzarella for the ultimate meatball sub
• On top of mashed potatoes for a comforting twist
• Party appetizer with toothpicks and a little extra sauce on the side

Tips & Variations

• Don’t overmix your meat mixture—it leads to tough meatballs.
• Use a cookie scoop for evenly-sized meatballs.
• Want extra cheesy? Tuck a small cube of mozzarella inside each meatball before baking.
• Try a blend of beef + pork for even richer flavor.
• Spice it up with a pinch of red pepper flakes.

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Storage & Freezing

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze meatballs (with or without sauce) in a freezer-safe container for up to 3 months.
• Reheat: Warm in a saucepan over low heat or in the microwave with a splash of sauce.

Recipe Card

Juicy Baked Meatballs

Prep Time	Cook Time	Total Time	Servings
10 mins	20 mins	30 mins	4–6

Ingredients

• 1 lb ground beef (80/20)
• ½ cup Italian-style breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• ¼ cup milk
• 2 cloves garlic, minced
• ¼ cup onion, finely chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 2 cups marinara sauce

Instructions

1. Preheat oven to 400°F and line a baking sheet.
2. In a bowl, mix beef, breadcrumbs, Parmesan, egg, milk, garlic, onion, and seasonings.
3. Roll into meatballs and place on the sheet.
4. Bake for 18–20 minutes.
5. Transfer to a skillet with warmed marinara and simmer for 5–10 minutes.

So… who’s ready for a meatball night? Let me know if you try this recipe and what you served it with—pasta, rolls, or straight outta the pan!

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