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Round plate of meatballs, with a bowl of pesto on the edge and some toothpicks.

Baked Beef Meatballs

These delicious oven Baked Beef Meatballs are flavour-packed, simple to prepare and ideal to serve with so many dishes! Seasoned to perfection with garlic, parsley and oregano, these Baked Italian Meatballs are sure to become a much-loved family favourite recipe.
Course Antipasto, Appetiser, Starter
Cuisine Italian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 30 meatballs
Calories 44kcal
Author Alexandra


  • 500 g (1.1 lb) lean ground beef mince See Note 1
  • 1 cup fresh breadcrumbs - I use white sandwich bread and process to crumbs in a food processor See Note 2
  • 2 cloves garlic - minced
  • cup Parmesan cheese - freshly grated See Note 3
  • 1 egg - beaten
  • ¼ cup flat-leaf parsley - finely chopped
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper - to taste See Note 4

Serving Suggestions:

  • basil pesto or homemade tomato sauce


  • Preheat your oven to 180 degrees C (355 F).
    Line two baking sheets with baking paper.
  • Prepare all of your ingredients as you will be mixing them all together at the same time.
    Make your breadcrumbs, freshly grate your Parmesan cheese and chop your garlic and parsley.
  • To a large bowl, add your ground beef mince and all of the other ingredients. Mix until well combined, but do not overmix.
  • Using a small ice cream scoop or 15ml tablespoon, scoop out the mixture. Roll into smooth balls.
  • Place the meatballs on the lined baking trays, allowing even spacing in between.
  • Bake for approximately 15 minutes, or until golden and just cooked through.
    (You can use a thermometer to check - the internal temperature should register 71 degrees C or 160 degrees F.)
    Serve warm with your favourite accompaniments.



  1. Beef mince: I use lean beef mince, which is approximately 90% meat to 10% fat. 
  2. Breadcrumbs: I use white sandwich bread and blend it in a food processor to make breadcrumbs. I always make extra and freeze - they are great to have on hand!
  3. Parmesan cheese: For the best flavour, always use good quality, freshly grated Italian parmesan. Avoid that which is pre-grated, as it may contain additives and not combine as well with the meatball mixture.
  4. Seasoning: always ensure that you use adequate seasoning. To check that the seasoning is to your taste, take a small amount of the mixture and cook it in a small frying pan before rolling the meatballs.


Calories: 44kcal | Carbohydrates: 3g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 58mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Calcium: 24mg | Iron: 1mg