Looking for a simple, flavorful meatball recipe that skips the frying and delivers tender, juicy results every time? These Easy Oven Meatballs from Scratch are baked to perfection and packed with savory goodness. Made with ground beef, breadcrumbs, herbs, and a touch of seasoning, they’re ideal for busy weeknights, meal prep, or cozy family dinners.
Baking them in the oven keeps cleanup minimal and ensures even cooking — no splatter, no fuss. Serve them with pasta, tuck them into subs, or enjoy them on their own with your favorite sauce.
I had thawed a pound of local organic grass-fed ground beef to use today but it ended up that I was going out for supper instead of eating at home. I decided to make some meatballs for the freezer from it. That way I can have some delicious meatballs ready to use any time I want to make myself a meatball kind of a supper.
Homemade meatballs are so much tastier than anything you can buy ready-made! You do see boxes of frozen meatballs in the shops, but you never can quite be sure of the quality of the ingredients used. By making my own I know exactly what has gone into them and they also have the bonus of my own special ingredient which makes everything taste better . . . "LOVE!"
They may not photograph very well, but I can promise you that they do taste delicious. Tender, juicy and loaded with flavor. You can't go wrong with having some of these waiting in the freezer for you to use as and when you need them!
INGREDIENTS REQUIRED TO MAKE
EASY OVEN MEATBALLS FROM SCRATCH
If you always use the best quality of ingredients that you can afford then you will always have delicious results.
- 1 pound (454g) lean ground beef
- 2 large eggs, beaten together with 1/2 cup (120ml) whole milk
- 1/2 cup (45g) grated Parmesan cheese
- 1 cup (100g) panko breadcrumbs or cracker crumbs
- 1 small onion, peeled and minced
- 2 cloves garlic, peeled and minced
- 1/2 tsp dried oregano
- 1 tsp salt
- freshly ground black pepper to taste
- 1/2 TBS dried oregano (alternately use 1/4 cup chopped fresh basil)
We buy our ground beef locally at a farmers' market. It is organic and grass fed. If you look at the color of it you will see a vast difference in it from the supermarket ground beef. No water has been added, nor red dye. It is natural and has a superior flavor. Lately it has gone up to about $10 a pound, which is a bit pricier than the grocery store beef, but it is so much better I don't mind paying a bit extra.
We also buy our eggs from a local producer. We pay $5.50 for a dozen eggs. Free range. I think that is a pretty fair price to pay.
I used cracker crumbs which I made fresh in my food processor. I prefer cracker crumbs to panko. I also blitzed my onion in the food processor so I could get smaller pieces.
I used organic refrigerator garlic. I blitzed this in with the milk and eggs in the food processor so that it was more evenly distributed.
HOW TO MAKE EASY
OVEN MEATBALLS FROM SCRATCH
These really are very quick and easy to make. A bit messy on the hands, but oh well!
- Preheat your oven to 350*F/180*C/ gas mark 4. Line a medium sized baking sheet with some baking paper. Set aside. (I always like to use baking paper for an easy clean up, and it also means they don't stick to the pan. I hate leaving half my meatball on the pan.)
- Place your beef in a large bowl. (You want a bowl large enough to hold all of your ingredients comfortably.)
- Make your cracker crumbs by blitzing them in a food processor if you are using cracker crumbs. Measure and dump them into the bowl with the beef. (I find the food processor the easiest way to make crumbs, be they bread or cracker. You can also chop your onion in the food processor.)
- Add the chopped onions to the bowl
- Blitz the egg, milk and garlic together in the food processor and add to the bowl along with the salt, pepper, oregano, basil and grated cheese. (I blitz milk and egg together in the food processor with the garlic so that they get evenly mixed together.)
- Mix everything together lightly with a fork or your hands. Do not over mix as you will toughen your meatballs. You do want everything mixed evenly however. (I find using my hands gives me the best results.)
- Using your hands shape into golf ball sized balls and place evenly spaced apart on the prepared baking sheet. (Alternately you can use a cookie scoop.)
- Bake in the preheated oven for 30 minutes until done. The internal temperature should read 160*F/71*C. (Remember they will continue to cook for a few minutes on the heat of the baking sheet after removal from the oven.)
- These can be frozen to use at a later date. Cool. Place the baking sheet into the freezer with the meatballs on it. Once frozen remove to a zip lock baggie and return to the freezer. They will keep for about six months frozen.
HINTS AND TIPS FOR MAKING GREAT MEATBALLS
DON'T OVERMIX - Overhandling and mixing of meatballs can cause them to come out tough. Just combine until evenly mixed. I use my hands. The less you handle them the better.
SHAPE THEM EVENLY - Evenly sized meatballs will cook in the same amount of time. Use a cookie scoop or tablespoon to portion them out evenly.
PAN FRY FOR EVEN MORE FLAVOR - Although I have baked these meatballs and they are really good, you can always panfry them in a skillet with a bit of butter and oil, which will add even more flavor to them. It will also add extra fat, but if you don't have to worry about that, its the way to go.
OVEN BAKE FOR A HEALTHIER OPTION - If you are watching the calories, then oven bake as suggested in the recipe.
FREQUENTLY ASKED QUESTIONS
CAN I USE A MIX OF GROUND MEATS FOR THIS RECIPE?
You can use a mix of meats. I suggest 2/3 beef and 1/3 ground pork or sausage. This will give you a really flavorful meatball.
CAN THIS RECIPE BE DOUBLED?
Absolutely. Simply multiply everything by two. Bake times will stay the same.
WHICH IS BETTER, PANKO OR CRACKER CRUMBS?
I prefer the cracker crumbs. For two reasons really. One, I always have crackers in the house, and two, I just like the flavor and texture from using cracker crumbs better.
CAN I USE FRESH SOFT BREADCRUMBS?
Sure but you may need more to give you the right consistency, or you may have to cut back on the milk and egg used as they won't be able to absorb as much.
CAN I FRY THESE INSTEAD OF BAKING THEM?
Absolutely. I would use a mix of oil and butter, or ghee to fry them. This would add a substantial amount of flavor. Unfortunately, it also adds more fat and calories to them as well, but if you are not worried about that, go for it!
CAN THESE BE FROZEN?
For sure. Simply freeze them in a single layer on a baking sheet. Once frozen pack into a zip lock baggie, label and date. Use within six months.
HOW LONG WILL THESE KEEP?
You can keep them chilled and tightly covered in the refrigerator for three to four days. For longer storage, I recommend freezing them.
HERE ARE A FEW TASTY WAYS
TO USE THESE MEATBALLS!
- Reheat them in your favorite marinara sauce and then ladle over hot spaghetti or other pasta. Sprinkle with some Parmesan and enjoy!
- Reheat them and then pop into a toasty hoagie bun. Ladle some marinara sauce over top, sprinkle with cheese and then enjoy as a hot meat ball sandwich.
- Pop them onto your favorite baked macaroni and cheese casserole, sprinkle on additional cheese and then bake to bubbly gooey perfection.
- Make a tasty homemade gravy and reheat them in the gravy, ready to serve along with fluffy mounds of mashed potatoes.
- Use them in lasagna instead of ground meat. Just use a good marinara sauce and everything else you would use, like a tasty bechamel and or a cheese filling. Placing the meatballs between the layers for ultimate tastiness.
I am sure you can come up with a few more ideas of your own. Always tasty, very convenient, and such a simple yet wonderful addition to your food storage.
Pin this recipe to your Ground Beef, Meatball, Meal Prep or Main Dish boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 18 to 20 meatballs
Easy Oven Meatballs from Scratch
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Every home cook needs a good basic homemade meatball recipe. These meatballs are juicy, flavorful, and very easy to make. They can also be baked and then frozen, ready to take out and use as and when you need them!
Ingredients
- 1 pound (454g) lean ground beef
- 2 large eggs, beaten together with 1/2 cup (120ml) whole milk
- 1/2 cup (45g) grated Parmesan cheese
- 1 cup (100g) panko breadcrumbs or cracker crumbs
- 1 small onion, peeled and minced
- 2 cloves garlic, peeled and minced
- 1/2 tsp dried oregano
- 1 tsp salt
- freshly ground black pepper to taste
- 1/2 TBS dried oregano (alternately use 1/4 cup chopped fresh basil)
Instructions
- Preheat your oven to 350*F/180*C/ gas mark 4. Line a medium sized baking sheet with some baking paper. Set aside.
- Place your beef in a large bowl.
- Make your cracker crumbs by blitzing them in a food processor if you are using cracker crumbs. Measure and dump them into the bowl with the beef.
- Add the chopped onions to the bowl
- Blitz the egg, milk and garlic together in the food processor and add to the bowl along with the salt, pepper, oregano, basil and grated cheese.
- Mix everything together lightly with a fork or your hands. Do not over mix as you will toughen your meatballs. You do want everything mixed evenly however.
- Using your hands shape into golf ball sized balls and place evenly spaced apart on the prepared baking sheet.
- Bake in the preheated oven for 30 minutes until done. The internal temperature should read 160*F/71*C.
- These can be frozen to use at a later date. Cool. Place the baking sheet into the freezer with the meatballs on it. Once frozen remove to a zip lock baggie and return to the freezer. They will keep for about six months frozen.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Looking for a simple yet satisfying holiday meal for two? This Sheet Pan Roast Turkey Dinner for Two delivers all the festive flavors without the fuss. Juicy turkey breast, tender vegetables, and crispy potatoes roast together on a single pan, making cleanup easy and prep stress-free.
Perfect for Thanksgiving, Christmas, or any cozy night in, this small batch recipe is ideal for couples, roommates, or solo cooks who want a comforting, homemade dinner without leftovers. With minimal effort and maximum flavor, it’s a modern twist on a classic roast.
I don't know about you, but, as a single person living on my own, I am always happy to try fresh and new ways of cooking old classics that won't take me as much time, don't require a lot of effort, and that won't leave me with a ton of leftovers.
This is especially important with the holiday season rapidly approaching. I wanted to be able to enjoy a nice holiday meal with all of the trimmings, but I didn't want to be eating turkey for days afterwards. Cooking the whole meal, simply, on a sheet pan solved all of these problems for me.
I ended up with a delicious meal of moist and tender roasted turkey with a nice variety of vegetables on the side and it didn't require much effort at all, other than the vegetable prep. If you were really in a rush, you could always prepare the vegetables ready to throw on the sheet pan the night before.
This was simple, delicious, and ready to enjoy in about an hours' time from prep to finish. Cleanup was also very minimal. All I had to do was to rinse and wash the sheet pan. Easy peasy lemon squeezy!
HAM STEAKS SHEET PAN DINNER - A delicious ham dinner for two. With this one it is a simple matter of pre-cooking the vegetables (which you could conceivably do the night before and refrigerate) and then throwing them onto a baking sheet with the ham steaks, which are drizzled with a lush honey-mustard sauce.
INGREDIENTS REQUIRED TO MAKE
SHEET PAN ROAST TURKEY DINNER FOR TWO
The usual suspects that one might expect to enjoy for a holiday meal!
- 1 boneless, skinless turkey breast roast (about 1 1/2 pounds/680g)
- salt and black pepper to taste
- 4 slices/rashers of smoked streaky bacon
- 2 medium sweet potato
- 2 russet baking potatoes
- 1 large carrot
- 1 large parsnip
- 1 small squash (plus about 1/2 cup of 1/2 inch cubes of squash flesh)
- 1/2 small onion, peeled and minced
- 2 TBS light olive oil
- fresh thyme leaves
- 1 TBS pure maple syrup
- 2 TBS chopped pecans
To serve:
- Your favorite gravy
- Your favorite stuffing
- Cranberry sauce or relish
- dinner rolls
My piece of turkey breast was kind of on the flattish side. About 2 inches thick, but not round. I rolled it up tightly and then used the bacon to keep it in shape. Don't skip the bacon as this will help to baste your turkey and keep it moist.
My potatoes, both sweet and baking were each a bit smaller than my fist. They produced just the right amount for two people to enjoy. I did not peel my russet potatoes as I like the skin on them.
Both my carrot and my parsnip were about 8 inches in length and about an inch and a half around at the wisest end.
I used a butternut squash, and it was quite tiny, only about 3 inches long. A buttercup squash would be nice, but difficult to peel ahead of time.
I used fresh thyme.
HOW TO COOK
SHEET PAN ROAST TURKEY DINNER FOR TWO
This is really simple and goes together very quickly. It is ideal for the smaller family. If you are feeding more, simply double everything and roast on two baking sheets.
- Preheat the oven to 425*F/220*C/gas mark 7. Line a large baking tray with some aluminum foil. (Make sure you use a baking tray with a rim.)
- Season your turkey roast all over with some salt and pepper. If it is on the flattish side, try to roll it up. Wrap this in the bacon slices, stretching them slightly to cover. Place onto the baking tray with both ends of the bacon slices on the bottom of the roast so that they stay in place. (You can also hold the bacon in place with some toothpicks if you are worried they won't stay held. Do remember to remove the toothpicks prior to serving.)
- Wash and peel all of your vegetables. (You don't have to peel the potatoes if you don't want to. I rather like roasted potato skins myself.)
- Cut the potatoes and sweet potatoes into large chunks. Cut the carrot on the diagonal into thick slices. Do likewise with the parsnip. (My carrots and parsnips were about 1/2 inch thick. The potatoes and sweet potatoes in 2-inch chunks.)
- Toss all of these vegetables together in a bowl with 1 TBS of the oil, salt and black pepper to taste and 1 tsp fresh thyme leaves. (1/2 tsp dried) Place onto the baking sheet around the turkey. (I tend to keep like vegetables together. That way if I think they are getting done too soon, it is very easy to scoop them off.)
- Peel your squash and cut it in half. Scoop out the seeds and discard. (I used a small butternut squash, but you can use any small winter squash.) Place the halves of squash onto the baking sheet and brush with oil. (My butternut squash was very tiny. It was only about 4 inches in length. You could leave the skin on, but I felt it would be easier to eat and enjoy with the skin removed.)
- Put the squash cubes into a bowl with the chopped onion, chopped pecans, maple syrup and the remainder of the oil and some thyme leaves. Add a pinch each of salt and black pepper. Mix well together and then divide this mixture between the squash halves, filling the empty cavities. (It might overflow a bit but that's perfectly fine. It will all cook in the same amount of time.)
- Roast in the pre-heated oven for 35 to 40 minutes, until the vegetables are all tender and the interior of the turkey registers at 165*F/74*C.
- Cut the turkey into thick slice to serve. Serve on heated plates with the vegetables on the side. (I made gravy in a saucepan on top of the stove towards the end of the roasting time.)
BENEFITS OF SHEET PAN COOKING
There are many benefits to sheet pan cookery, especially when you are a smaller family. Here are some to consider.
SIMPLIFIED MEAL PREP - Cooking everything on a single sheet pan eliminates the need for coordinating multiple dishes. Simply season things and then throw everything onto a sheet pan in the order of the time required for them to finish cooking, placing the things that require longer to cook on first and so on. Let the oven do the hard work. This is great for dinner prep when time is of the essence. You can even have everything prepped, refrigerated and ready to go ahead of time.
ITS HEALTHIER - Lean meats and vegetables lend themselves perfectly to the method of sheet pan cookery. By roasting rather than frying you can prepare delicious meals using a fraction of the fat that might be required otherwise. It's also a pretty simple way to incorporate a variety of vegetables to your diet in a delicious way. I don't know a vegetable whose flavor isn't greatly enhanced by roasting it.
MINIMAL CLEANUP - By using a simple lipped sheet pan, you eliminate the need for a variety of skillets, saucepans, etc. Everything just gets roasted on the same pan, and if you take the time to line the pan with foil or baking parchment, cleanup becomes even easier as nothing is stuck to the pan.
BUDGET FRIENDLY - This is a method of cooking that enables you to really maximize your ingredients. You can use whichever fresh vegetables that you have and proteins, simply tossing them together with a bit of oil and some seasonings. It helps to make the most of what you have on hand.
FLAVOR FRIENDLY - Sheet pan cookery gives you the perfect opportunity to make the most of those herb and spice combos, rubs and sauces that you have in your store cupboard. Whatever your favorite flavors are this is a really great way to get in there and use these ingredients in a really delicious way.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE A BONELESS SKINLESS TURKEY BREAST?
No, but you need to consider the fact that if the turkey is bone in, it will take longer to cook. Timings included for this recipe are appropriate for this size of turkey breast, boneless and the vegetables included.
CAN I LEAVE OUT THE BACON?
You could but bear in mind that with such a high roasting temperature the bacon helps to keep the turkey breast moist. I do not recommend leaving off the bacon, in all honesty. Turkey and bacon do taste very well together!
MUST I USE THE SUGGESTED VEGETABLES?
By all means use whichever vegetables you enjoy. Do bear in mind that some vegetables take longer to cook than others. I did add some brussels sprouts to another baking sheet and cooked them separately as they roast in a fraction of the time as everything else.
WHAT CAN I SERVE WITH THIS?
I suggest making a simple gravy and some stuffing separately. I have a great recipe here on how to make gravy from scratch using simple ingredients. Stock, butter and flour.
Stuffing goes very nicely. You can use a stove top type of stuffing or make your own the day before, reheating it while the turkey is roasting. Dinner rolls also make a great addition to the meal as does cranberry sauce or relish.
WHAT ABOUT LEFTOVERS?
There won't be many but be sure to pack them up in an airtight container promptly and refrigerate. Make sure to use them up within two to three days.
A FEW MORE SHEET PAN
DINNERS FOR TWO THAT YOU MIGHT ALSO ENJOY
I love sheet pan cooking. Everything, with proper planning, gets finished at the same time, with only one pan to wash up. Quick, easy and delicious!
SHEET PAN ROASTED SEA BASS DINNER - A simple fish dinner done in stages. First potatoes are added to the pan and roasted for a short. Chunky onions and tomato halves are added with some balsamic and herbs and this is roasted for a tiny bit longer. Then the fish is added, sprinkled with a few chopped cashew nuts and the dinner is roasted for a little bit longer. The result is perfectly roasted fish, tender, juicy and flaky and beautifully roasted vegetables.
Pin this recipe to your Thanksgiving, Christmas or Cooking for Two boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Two plus some leftovers
Sheet Pan Roast Turkey Dinner for Two
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
This is a fabulously quick and easy way to put together a smaller sized turkey dinner for the smaller family. Nothing is missing, except maybe the stuffing, but if you are like me, stuffing for two would never suffice. I suggest you make a nice big casserole of it separately. This tasty meal has roasted potatoes, carrots, parsnips, sweet potatoes, squash and of course turkey.
Ingredients
- 1 boneless, skinless turkey breast roast (about 1 1/2 pounds/680g)
- salt and black pepper to taste
- 4 slices/rashers of smoked streaky bacon
- 2 medium sweet potato
- 2 russet baking potatoes
- 1 large carrot
- 1 large parsnip
- 1 small squash (plus about 1/2 cup of 1/2 inch cubes of squash flesh)
- 1/2 small onion, peeled and minced
- 2 TBS light olive oil
- fresh thyme leaves
- 1 TBS pure maple syrup
- 2 TBS chopped pecans
To serve:
- Your favorite gravy
- Your favorite stuffing
- Cranberry sauce or relish
- dinner rolls
Instructions
- Preheat the oven to 425*F/220*C/gas mark 7. Line a large baking tray with some aluminum foil.
- Season your turkey roast all over with some salt and pepper. If it is on the flattish side, try to roll it up. Wrap this in the bacon slices, stretching them slightly to cover. Place onto the baking tray with both ends of the bacon slices on the bottom of the roast so that they stay in place.
- Wash and peel all of your vegetables.
- Cut the potatoes and sweet potatoes into large chunks. Cut the carrot on the diagonal into thick slices. Do likewise with the parsnip.
- Toss all of these vegetables together in a bowl with 1 TBS of the oil, salt and black pepper to taste and 1 tsp fresh thyme leaves. (1/2 tsp dried) Place onto the baking sheet around the turkey.
- Peel your squash and cut it in half. Scoop out the seeds and discard. (I used a small butternut squash, but you can use any small winter squash.) Place the halves of squash onto the baking sheet and brush with oil.
- Put the squash cubes into a bowl with the chopped onion, chopped pecans, maple syrup and the remainder of the oil and some thyme leaves. Add a pinch each of salt and black pepper. Mix well together and then divide this mixture between the squash halves, filling the empty cavities.
- Roast in the pre-heated oven for 35 to 40 minutes, until the vegetables are all tender and the interior of the turkey registers at 165*F/74*C.
- Cut the turkey into thick slice to serve. Serve on heated plates with the vegetables on the side.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Subscribe to:
Comments (Atom)
Social Icons