Easiest Meatballs

Dinner · Meat & Poultry Mains

Easiest Meatballs

Eight large beef meatballs bake on a sheet pan and finish with warm tomato sauce, basil, and Parmesan. A panko and milk mixture keeps the ingredient list straightforward.
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Prep
15 minutes
Cook
22 minutes
Panko soaking
10 minutes
Total
47 minutes
Serves
4 servings (2 large meatballs each)

Bring it to the table

About this recipe.

Eight large oven-baked beef meatballs made with a panko and milk mixture, Parmesan, garlic powder, and oregano.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 Tbsp. Extra Virgin Olive Oil (Plus more for baking sheet)
  • 2 Lg Eggs
  • 1½ Cups Panko (Japanese breadcrumbs)
  • ½ Cup Milk (whole milk)
  • 1½ Tsp. Salt (Diamond Crystal or ¾ tsp. Morton Kosher salt)
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Oregano (dried)
  • Ground Black Pepper (to taste)
  • 2 Oz. Parmesan Cheese (finely grated (about ½ cup), plus more for serving)
  • 1 Lb. Ground Beef (raw, about 20% fat)
  • Tomato sauce (warm, homemade or store-bought marinara, as needed for serving)
  • Fresh basil leaves (torn, for serving, to taste)

The cooking plan

How to make Easiest Meatballs.

  1. Heat the oven to 425°F (220°C), with a rack in the upper third. Lightly oil a large rimmed baking sheet. Stir eggs, panko, milk, kosher salt, garlic powder, dried oregano, pepper, 2 ounces Parmesan, and the measured 3 tablespoons olive oil in a large bowl. Let stand 10 minutes so the crumbs soften.

  2. Mix in about one-quarter of the beef first, then gently work in the rest until evenly combined. Divide into eight equal portions and shape into large meatballs with lightly oiled hands. Arrange with space between them on the sheet.

  3. Bake about 15 minutes until the undersides are browned. Loosen with a firm spatula and turn. Bake another 5–7 minutes, or longer as needed, until each meatball reaches 160°F (71°C) in the center on a food thermometer.

  4. Serve two meatballs per portion with warm tomato sauce, torn basil, and extra Parmesan as desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Easiest Meatballs

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Eight large oven-baked beef meatballs made with a panko and milk mixture, Parmesan, garlic powder, and oregano.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Panko soaking 10 minutes
Total Time 47 minutes
Servings: 4 servings (2 large meatballs each)
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 3 Tbsp. Extra Virgin Olive Oil Plus more for baking sheet
  • 2 Lg Eggs
  •  
    1½ Cups Panko Japanese breadcrumbs
  • ½ Cup Milk whole milk
  • 1½ Tsp. Salt Diamond Crystal or ¾ tsp. Morton Kosher salt
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Oregano dried
  • Ground Black Pepper to taste
  • 2 Oz. Parmesan Cheese finely grated (about ½ cup), plus more for serving
  • 1 Lb. Ground Beef raw, about 20% fat
  •  
    Tomato sauce warm, homemade or store-bought marinara, as needed for serving
  •  
    Fresh basil leaves torn, for serving, to taste

Equipment

Instant-read thermometer
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F (220°C), with a rack in the upper third. Lightly oil a large rimmed baking sheet. Stir eggs, panko, milk, kosher salt, garlic powder, dried oregano, pepper, 2 ounces Parmesan, and the measured 3 tablespoons olive oil in a large bowl. Let stand 10 minutes so the crumbs soften.
  2. Mix in about one-quarter of the beef first, then gently work in the rest until evenly combined. Divide into eight equal portions and shape into large meatballs with lightly oiled hands. Arrange with space between them on the sheet.
  3. Bake about 15 minutes until the undersides are browned. Loosen with a firm spatula and turn. Bake another 5–7 minutes, or longer as needed, until each meatball reaches 160°F (71°C) in the center on a food thermometer.
  4. Serve two meatballs per portion with warm tomato sauce, torn basil, and extra Parmesan as desired.

Notes

Makes eight large meatballs, about four servings. Use 1 1/2 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon Morton kosher salt as listed; the brands differ in density. This version specifies ground beef and a 160°F endpoint. Times are estimates and include the 10-minute panko soak. Sauce preparation is not included. No nutrition calculation is supplied.

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