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A side view of 4 baked meatballs, served with lemon and mint barley risotto.
Sacha Hirschfeld

Baked Meatballs with Fresh Herbs

5 from 1 vote
These baked meatballs seriously take the take! Serve alongside your favorite salad, grilled vegetables, mashed potatoes, or rice pilaf (to name a few).
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time In The Fridge 1 hour
Total Time 1 hour 40 minutes
Servings: 6
Course: Mains
Cuisine: American
Calories: 498
Ingredients Equipment Method

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

Equipment

  • 1 large bowl
  • 1 large baking sheet
  • 1 wire baking rack

Method
 

  1. 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.
  2. 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!
  3. 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.
  4. 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.
    A baking rack full of freshly rolled out meatballs
  5. Bake for 20 minutes or until cooked through (internal temperature measuring 160° F).