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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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease two large baking sheets with olive oil or line them with parchment paper.
In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 2-3 minutes until the milk is absorbed.
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.
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.
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.
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
Calories |
4948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.4 g | 425% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1643 mg | 548% | |
| Sodium | 9124 mg | 397% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 26.6 g | ||
| Protein | 335.0 g | 670% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 1244 mg | 96% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 3527 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
