Prep: 10 mins | Cook: 18–20 mins | Total: 30 mins
Serves: 4 | Best for: weeknight dinner + meal prep + freezing

If you want meatballs that come out juicy and tender (not dry, not dense), this recipe is the one to save. These juicy ground beef meatballs are oven-baked, so they’re easy, hands-off, and perfect for busy weeknights. You can serve them with pasta, rice, or even in a sandwich—and they reheat beautifully.

The big difference here is one simple method: don’t overmix, and use a small “moisture booster” (breadcrumbs + milk). That combo keeps meatballs soft and juicy even after baking.

Planning dinners for the week? Check my Best Ground Beef Recipes for Easy Weeknight Dinners hub for more quick ideas.
Best Ground Beef Recipes for Easy Weeknight Dinners

Why You’ll Love These Meatballs

• Oven-baked (no messy frying)
• Tender, juicy texture every time
• Freezer-friendly for meal prep
• Simple ingredients, big flavor
• Works with many sides (pasta, rice, sandwiches)

Ingredients

Meatballs

• 1 lb (450–500 g) ground beef (80/20 recommended)
• 1/2 cup breadcrumbs (plain or Italian)
• 1/4 cup milk
• 1 large egg
• 1/3 cup grated Parmesan (optional but great)
• 2 cloves garlic, minced
• 1 small onion, very finely grated or minced
• 1 tsp Italian seasoning
• 3/4 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Optional (for extra flavor)

• 1 tbsp chopped parsley
• 1/2 tsp paprika
• Pinch of chili flakes
• Parmesan adds richness, parsley adds freshness, and chili flakes add a little heat.

How to Make Juicy Ground Beef Meatballs

1) Prep the oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (or lightly oil it).

2) Make the “moisture mix”

In a large bowl, mix breadcrumbs + milk and let it sit for 2 minutes.
This small step helps the meatballs stay tender.

3) Combine gently (don’t overmix)

Add egg, Parmesan, garlic, onion, seasoning, salt, and pepper to the bowl. Mix.
Add ground beef last, then mix just until combined—stop as soon as it comes together.

Tip: Overmixing = dense meatballs. Gentle mixing = juicy meatballs.

4) Shape evenly

Scoop and roll into 12–14 meatballs (about 1.5 inches).
Place them on the baking sheet with space between each one.

5) Bake

Bake 18–20 minutes, until cooked through.
If you want a little browning on top, broil for 1–2 minutes at the end (watch closely)

What to Serve With Ground Beef Meatballs

These meatballs work with almost anything:

• Pasta + marinara
• Rice bowls
• Mashed potatoes
• Sub sandwich with melted cheese
• Simple salad for a lighter dinner

Add this under the serving ideas:
If you want another fast dinner, try my Cheesy Ground Beef Skillet Dinner (One-Pan Meal) next.
Cheesy Ground Beef Skillet Dinner (One-Pan Meal)

Tips for Extra Juicy Meatballs

• Use 80/20 beef for best flavor and moisture.
• Grate the onion instead of chopping (it melts into the meatballs).
• If the mix feels too wet, add 1–2 tbsp breadcrumbs.
• If it feels too dry, add 1–2 tbsp milk.
• Let meatballs rest 5 minutes after baking to keep juices inside.

Add this after the tips:
For a quick taco night, don’t miss my Ground Beef Tacos (Easy Weeknight Dinner). Ground Beef Tacos (Easy Weeknight Dinner)

Storing and Freezing

Fridge: Store cooked meatballs in an airtight container for up to 4 days.
Reheat: Microwave in short bursts, or warm in a skillet with a splash of sauce/broth.
Freeze: Freeze cooked meatballs on a tray first, then transfer to a freezer bag/container. Keep up to 2–3 months for best texture.

For the most up-to-date food safety recommendations, see the official guidance at FoodSafety.gov.

FAQ

How do I keep meatballs from getting dry?

Use 80/20 beef, add breadcrumbs + milk, and avoid overmixing.

Can I pan-fry instead of baking?

Yes. Sear in a skillet with a little oil until browned, then finish in the oven 8–10 minutes.

Can I make these ahead?

Yes. Shape and refrigerate (covered) up to 24 hours before baking, or bake and freeze for later