Large Batch Baked Meatballs
Perfect for meal prepping or feeding a crowd, this recipe for Large Batch Baked Meatballs delivers tender, flavorful results every time. Made with a hearty mix of ground beef and pork, these savory meatballs are infused with Parmesan cheese, fresh parsley, garlic, and a hint of Italian seasoning for an irresistible taste. The secret to their juicy texture lies in soaking breadcrumbs with milk and adding grated onion for extra moisture. Oven-baked to golden perfection in just 25 minutes, these meatballs are a healthier, hands-off alternative to frying. Whether served with marinara over pasta, tucked into a sub sandwich, or enjoyed as a party appetizer, this versatile recipe yields 40 meatballs—making it perfect for freezing future meals. With a quick 20-minute prep time, these baked meatballs are destined to become your go-to option for delicious, fuss-free comfort food.
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Ingredients
- 2 pounds Ground beef (80% lean)
- 1 pound Ground pork
- 1.5 cups Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 3 pieces Large eggs
- 0.5 cup Milk
- 1 medium piece Yellow onion, finely grated
- 4 cloves Garlic cloves, minced
- 0.25 cup Fresh parsley, finely chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 1 tablespoon Olive oil (for greasing the baking sheet)
Directions
Step 1
Preheat your oven to 400°F (200°C). Lightly grease two large baking sheets with olive oil or line them with parchment paper.
Step 2
In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 2-3 minutes until the milk is absorbed.
Step 3
Add the ground beef, ground pork, Parmesan cheese, eggs, grated onion, minced garlic, parsley, salt, black pepper, and Italian seasoning to the breadcrumb mixture. Mix until well combined but do not overwork the meat.
Step 4
Using your hands or a cookie scoop, form the mixture into meatballs about 1.5 inches in diameter. Place the meatballs on the prepared baking sheets, evenly spaced apart.
Step 5
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and fully cooked through (internal temperature should reach 160°F/71°C). Rotate the baking sheets halfway through cooking for even browning.
Step 6
Remove the meatballs from the oven and let them cool slightly before serving. Serve with your favorite marinara sauce, pasta, or as an appetizer. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition Facts
| Serving size | (2131.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4947.6 |
| Total Fat 331.4g | 0% |
| Saturated Fat 125.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1643.4mg | 0% |
| Sodium 9123.9mg | 0% |
| Total Carbohydrate 161.6g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 26.6g | |
| Protein 335.0g | 0% |
| Vitamin D 229.9IU | 0% |
| Calcium 1243.5mg | 0% |
| Iron 37.3mg | 0% |
| Potassium 3527.0mg | 0% |
Source of Calories