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Tender baked meatballs with browned edges, Parmesan, parsley, and tomato sauce.

Tender Baked Meatballs with Garlic and Parmesan

Oven-baked beef meatballs made with milk-soaked panko, grated onion, Parmesan, garlic, and parsley. Juicy in the center with browned edges, ready in about 35 minutes.
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Prep Time 18 minutes
Cook Time 17 minutes
Total Time 35 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: American, Italian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lbs 680 g 85/15 ground beef
  • ½ cup 30 g plain panko breadcrumbs
  • ⅓ cup 80 ml whole milk
  • 1 large egg
  • ½ cup 45 g Parmesan, finely grated
  • ⅓ cup 50 g yellow onion, finely grated
  • 3 garlic cloves finely minced
  • ¼ cup flat-leaf parsley finely chopped
  • 1 teaspoon dried oregano
  • 1¼ teaspoons Diamond Crystal kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil for the pan

Equipment

  • Large rimmed baking sheet
  • 2-tablespoon cookie scoop
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper and brush it lightly with olive oil.
  2. Combine the panko and milk in a small bowl and let soak for 5 minutes until the crumbs are fully damp.
  3. Stir together the soaked panko, egg, Parmesan, onion, garlic, parsley, oregano, salt, and pepper until evenly combined, breaking up any wet clumps.
  4. Scatter the cold ground beef over the seasoning base and fold with your fingers just until no obvious streaks remain — do not knead or overwork the mixture.
  5. Scoop 18 portions (about 2 tablespoons each) onto the baking sheet. Roll each piece lightly between damp palms until round and leave about 1 inch of space around each one.
  6. Bake for 14 to 17 minutes until the outsides show browned patches and the center of the largest meatball reaches 160°F on an instant-read thermometer. Start checking at 14 minutes.

Notes

  • Storage: Refrigerate in a shallow airtight container for 3 to 4 days, or freeze in a single layer then transfer to a freezer bag for up to 4 months. Reheat covered at 325°F with a spoonful of sauce or water until centers reach 165°F.
  • Make-ahead: Shape the raw mixture, cover tightly, and refrigerate for up to 24 hours before baking. Do not partially cook and finish later.
  • Texture tip: Fold the beef in gently and roll with light pressure only — overworking or packing portions firmly makes the centers tight and rubbery.