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Italian Beef Balls (Baked)
Parmesan-bound Italian meatballs, oven-baked for hands-off cooking.
Prep: 15 minCook: 25 minTotal: 40 min16 meatballs
Ingredients
Meatballs
- 600 g ground beef85% lean
- 2 large eggs
- 40 g Parmigiano-Reggianofinely grated
- 1 tsp garlic powder
- 1 tsp basildried
- 1 tsp oreganodried
- ½ tsp red chilli flakes
- ½ tsp sea salt
- ¼ tsp black pepper
Method
- Preheat oven to 200°C (fan/convection mode).
- Combine ground beef, eggs, Parmesan, garlic powder, basil, oregano, chilli flakes, salt, and pepper in a bowl.
- Mix gently until just combined; do not overwork.
- Form into 16 equal balls (≈40g each).
- Line a baking tray with parchment or lightly oil.
- Arrange balls on tray, spacing 2cm apart.
- Bake 20–25 min until internal temp reaches 72°C (insert thermometer into centre of largest ball).
Notes
Hands-off: No flipping or pan-watching needed. Check at 18 min; if still soft inside, add 1–2 min.
Crust: Baked balls won't develop a golden crust like pan-fried. If you want browning, sear 90 seconds per side in a hot pan first, then bake 12–14 min.
Storage: Reheat at 160°C for 8–10 min or microwave 60 sec per serve.