These Baked Meatballs with Fresh Herbs seriously take the cake!

A side view of 4 baked meatballs, served with lemon and mint barley risotto. — These Baked Meatballs with Fresh Herbs are easily one of the most popular recipe in my house! My husband could eat these every single day. No joke!

I was planning on making Italian Wedding Soup but my husband basically forgot to pick up a few critical ingredients so here we are!

Instead of getting pissed, I made meatballs, and Rez lived to see another day. Maybe this was his plan all along because he’s a soup for dinner hater?! If so, well played man.

Meatballs rolled out and ready to bake. Place meatballs on a wire baking/cooling rack to ensure ultimate crispiness!

A long platter of falafels, roasted asparagus, and baked meat. Serve alongside a variety of dips and salads. — Sunday lunch with dear friends. The Falafel and Baked Meatballs look quite similar, eh?

Here are links to some recipes featured in the above photo.
Falafel
Roasted Beetroot Labneh
Authentic Hummus
Middle Eastern Pickled Turnips
Lebanese Cabbage Salad (Salatet Malfouf)

Baked Meatballs with Fresh Herbs

Sacha Hirschfeld

These baked meatballs seriously take the take! Serve alongside your favorite salad, grilled vegetables, mashed potatoes, or rice pilaf (to name a few).

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Chill Time In The Fridge 1

Total Time 1 40

Course Mains

Cuisine American

Servings 6

Calories 498 kcal

Equipment

1 large bowl
1 large baking sheet
1 wire baking rack

Ingredients

1 lb ground beef
1 lb mild Italian sausage loose or casings removed
2 tbsp fresh oregano chopped
1 tbsp fresh thyme chopped
½ cup fresh chives chopped
2 garlic cloves minced
½ cup coarse breadcrumbs homemade are ideal
1 egg lightly beaten
¼ cup whole milk
1 tsp kosher salt
½ tsp freshly ground pepper
olive oil cooking spray so the meatballs don't stick to the rack

Instructions

Combine all ingredients in a large bowl; mix using clean hands. Take care not to overmix because this will result in dense and tough meatballs.
If you can, let the mix chill in the fridge for 1 hour before rolling the balls out. If not, no biggie, they'll still taste great!
Preheat the oven to 425° F and set a rack to the middle position. Line a baking sheet with parchment paper and set a baking/cooling rack on top.
Spray the baking rack with some kind of oil to prevent any sticking (I used an olive oil spray). Roll mixture into 1 ¼" balls and place on the baking rack as you go. This recipe yielded 30 meatballs for me.
Bake for 20 minutes or until cooked through (internal temperature measuring 160° F).