• Easy Oven-Baked Meatballs Recipe

    These Easy Oven-Baked Meatballs are super simple to make.

    Easy Oven-Baked Meatballs | stupideasypaleo.com

    Baking these Easy Oven-Baked Meatballs instead of pan-frying them frees you up to do the rest of your food prep or other tasks.

    One thing that surprises many people when they go gluten-free is that meatballs come out perfectly without adding breadcrumbs. Give it a shot, and you’ll see that no extra binder  – no egg or breadcrumbs – is even necessary.

    Try varying the type of ground meat or go with what’s available. I made them with ground pork because it was on sale. However, I’ve made these Oven-Baked Meatballs with chicken, beef, and even ground lamb. All come out equally delicious.

    Wondering what to serve these Oven-Baked Meatballs with? Try these sides and sauces from the archives:

    These meatballs are so versatile, they can pair with almost anything so use your imagination.

    Wanna plan a month of meals in FIVE minutes? Click here to start now!

     
    I made a double batch which yields about 24 meatballs.

    These freeze well after being cooked.

    Easy Oven-Baked Meatballs Recipe

    Difficulty: Easy Recipe Type: Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Nut-Free, Whole30
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Serves 24

    Ingredients

    Directions

    1. Preheat oven to 400F (204C). Line a sheet pan with foil or parchment paper.
    2. In a large skillet over medium heat, sauté the onion in a tablespoon of oil until softened, about 5 minutes. Let cool.
    3. In a large bowl, combine the ground meat, cooked onion, rosemary, sage, coriander seed, salt, and pepper.
    4. Form into 2-inch balls (I use a disher so it goes faster and they’re all uniform) and arrange on sheet pan.
    5. Bake for about 15-20 minutes or until cooked through.

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    20 thoughts on “Easy Oven-Baked Meatballs Recipe

    1. Def easy and delicious! Used minced dried onion since didn’t have enough fresh, eyeballed the rest of the ingredients listed, also added oregano and basil. Def including this in the rotation on a regular basis for a quick snack to bring to work.

      1. Hi Jenn! I love your subs / tweaks to the recipe. My favorite part about cooking is taking an idea and customizing it to make it my own 🙂 That’s where all the fun is. Thanks for checking in! That reminds me that I should make these today 🙂

    2. I think you meant 2 tsp of salt. I had 1.5# of beef and used 2 teaspoons of salt and that was too much so I hope you didn’t really mean 2 tablespoons for 2#.

    3. Love it! I have never used breadcrumbs for meatballs and glad to find a different “arrangement” of spices to try! Love this website!!!

      1. You can defrost in the fridge and then warm them up in a greased skillet, the toaster oven or in a pot of tomato sauce 🙂

      1. Probably 4-8 ounces. Servings are completely individual because everyone eats a different amount but I’d imagine 4-8 oz would cover it, and that varies depending on how big you make them.

    4. Thank you – finally found baked meatball recipe with fresh rosemary and without filler. Using half ground filet and half ground ribeye. Increasing size and adjusting baking time accordingly. Serving 3 – 4 on white cheddar mac and cheese with a spoonful of homemade Bolognese on each meatball. Can’t wait to try it!

    5. Great recipe! Made these for my six-year-old niece, who has never had meatballs, and she liked them too! The rosemary flavor was strong (in a good way; I love rosemary), and the sage and coriander added to it perfectly. I had some leftover cashew “sour cream” that I made for nachos, and it ended up being an amazing dipping sauce to go with these. 10/10!

    6. This is my go to recipe and it goes so well with everything. Spaghetti squash with red sauce, with eggs over kale, and with sauteed cabbage and other veggies. Those are some of the ways I use these meatballs. I usually use a large onion (love onion) and some crushed fennel seed. Yum!

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