• Easy Oven-Baked Meatballs Recipe


    Easy Oven-Baked Meatballs | stupideasypaleo.com

    This Easy Oven-Baked Meatballs recipe is super simple to make, and baking them in the oven frees you up to do the rest of your food prep or other tasks.

    Try varying the type of ground meat or go with what’s available. I made them with lean ground pork because it was on sale. You could serve these with tomato sauce and spaghetti squash, homemade Paleo ketchup or just as a post-workout protein source (if the % of fat is pretty low).

    I made a double batch (recipe below) which yielded 24 meatballs, and these freeze well after being cooked.

    5.0 from 2 reviews
    Easy Oven-Baked Meatballs Recipe
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 24
    • 2 pounds (949 grams) ground meat of choice (I used lean pork)
    • 2 medium onions, diced
    • 3 tbsp fresh rosemary, chopped (or 3 teaspoons dried rosemary)
    • 1 tbsp dried sage
    • 2 tsp ground coriander seed
    • 1 tsp sea salt
    • 1 tsp ground black pepper
    • 1 tbsp fat of choice
    1. Preheat oven to 400F (204C). Line a sheet pan with foil or parchment paper.
    2. In a large skillet over medium heat, sauté the onion in a spoonful of your fat of choice until softened, about 5 minutes. Let cool.
    3. In a large bowl, combine the ground meat, onions and all the spices.
    4. Form into 2-inch balls and arrange on sheet pan.
    5. Bake for about 20 minutes or until cooked through.


    What’s your favorite meatball flavor?

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    25 thoughts on “Easy Oven-Baked Meatballs Recipe

    1. Def easy and delicious! Used minced dried onion since didn’t have enough fresh, eyeballed the rest of the ingredients listed, also added oregano and basil. Def including this in the rotation on a regular basis for a quick snack to bring to work.

      1. Hi Jenn! I love your subs / tweaks to the recipe. My favorite part about cooking is taking an idea and customizing it to make it my own 🙂 That’s where all the fun is. Thanks for checking in! That reminds me that I should make these today 🙂

    2. I think you meant 2 tsp of salt. I had 1.5# of beef and used 2 teaspoons of salt and that was too much so I hope you didn’t really mean 2 tablespoons for 2#.

    3. Love it! I have never used breadcrumbs for meatballs and glad to find a different “arrangement” of spices to try! Love this website!!!

      1. You can defrost in the fridge and then warm them up in a greased skillet, the toaster oven or in a pot of tomato sauce 🙂

      1. Probably 4-8 ounces. Servings are completely individual because everyone eats a different amount but I’d imagine 4-8 oz would cover it, and that varies depending on how big you make them.

    4. Thank you – finally found baked meatball recipe with fresh rosemary and without filler. Using half ground filet and half ground ribeye. Increasing size and adjusting baking time accordingly. Serving 3 – 4 on white cheddar mac and cheese with a spoonful of homemade Bolognese on each meatball. Can’t wait to try it!

    5. Great recipe! Made these for my six-year-old niece, who has never had meatballs, and she liked them too! The rosemary flavor was strong (in a good way; I love rosemary), and the sage and coriander added to it perfectly. I had some leftover cashew “sour cream” that I made for nachos, and it ended up being an amazing dipping sauce to go with these. 10/10!

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