This Baked Meatballs recipe is the perfect Southern comfort dish, ready in just 35 minutes. They’re tender, juicy, and loaded with flavor from simple ingredients like ground chuck, stale bread, milk, Parmesan, and fresh herbs. Baking the meatballs keeps them tender, while the rich, creamy gravy made from the drippings adds a whole new level of comfort. Serve them over pasta to catch that yummy gravy.
Oven Baked Meatballs and Pasta
If you’re craving classic Southern comfort, these baked meatballs are about to become your go-to recipe. They remind me of the kind of hearty, stick-to-your-ribs meals you loved as a kid.
Instead of frying them in a skillet, baking the meatballs keeps them tender and juicy, locking in all the flavors from the herbs, onion, and Parmesan cheese. Adding milk soaked bread, makes sure that they are moist and never dried out. You’ll get that home-cooked goodness without having to hover over a pan and mess with splattering grease all over your stove.
In the South we’re not big on marinara sauce, we like to serve these with Southern creamy white gravy instead, similar to a white country gravy, but we’re using the drippings from the meatballs for flavor.
A traditional white gravy uses butter for the fat, here you’re using the fat from the meat. It adds a whole new layer of richness, especially when you pour it over a pile of egg noodles.
You can serve this easy meatball recipe over any type of pasta, or baked mashed potatoes, anything that will help scoop up the delicious gravy. No matter how you plate them, they’re sure to be a crowd-pleaser. And if you skip the gravy, they’re still packed with flavor, perfect for when you want something a little lighter but still comforting, or if you want to serve them as an appetizer.
Ingredients to Make This Recipe
- Bread Mixture: For the bread mixture, use day-old white bread with the crusts removed. Since the bread is more stale, it soaks up the milk, adding moisture to the meatballs. I use whole milk, but you could use 2% milk.
- Meatball Mixture: Use ground chuck for this recipe, which is 80/20, adding a ton of flavor to the meatballs, but you could use a leaner mixture if you prefer or even a mixture of 50/50 ground pork and beef. Toss in a diced onion (yellow or white), some fresh parsley and thyme, an egg that acts as a binder for the mixture, parmesan cheese for salty umami flavor, and salt and pepper.
- Gravy: For the gravy, you’ll use the drippings from the cooked meatballs, all-purpose flour, milk, Worcestershire sauce, and salt and pepper.
- Serving: I prefer serving the meatballs over egg noodles, but feel free to serve them with whatever you like.
Can I Use Bread Crumbs Instead of Stale Bread?
Yes. You can mix ¾ cup of regular breadcrumbs or panko breadcrumbs with milk instead of using stale bread if you don’t have any. Just make sure to let the mixture sit so the breadcrumbs soak up some of the milk.
Step-by-Step Instructions for Making Meatballs in the Oven
Step One: Soak and Chop
Pour milk over the bread and let it soak. Squeeze out the extra liquid. Then, chop up the herbs and onion.
Step Two: Mix the Meatballs
Combine the ground beef, seasonings, egg, cheese, and soaked bread in a large mixing bowl. Gently mix everything together.
Step Three: Shape and Bake
Form the meat mixture into meatballs and place them on a baking sheet. Then, pop the meatballs in the oven until they’re cooked through. Cover with aluminum foil to keep warm while making the gravy.
Step Four: Make the Gravy
Pour the drippings into a saucepan and whisk in flour, the gradually add milk, and seasonings.
Step Five: Serve
Place the meatballs over egg noodles, drizzle with gravy, and enjoy!
How Do I Know When the Meatballs Are Done?
Use a thermometer to check the internal temperature of the meatballs when the timer goes off. It should read 160ºF when done.
Tips for Making This Recipe
- It’s easiest to combine the ingredients by using your hands.
- Use an ice cream scoop or cookie scoop to create the perfect-sized meatballs.
- Got leftovers? Make meatballs subs or serve them over mashed potatoes, pasta, or rice.
How to Store and Reheat Cooked Meatballs
Store leftover meatballs in an airtight container in the refrigerator for 3-4 days. To reheat, place a small pot on the stovetop over medium-low heat or you can pop them in the microwave for a minute or two.
How to Freeze Meatballs
You have a couple of options when it comes to freezing meatballs. You can freeze them cooked or uncooked without the sauce. To freeze meatballs, place them on a baking sheet lined with parchment paper, but don’t let them touch. Flash-freeze for 1-2 hours or until the meatballs are solid.
Once the meatballs are solid, transfer them to a freezer bag labeled with the date and freeze for up to 2 months. Before baking or reheating, let them thaw in the fridge overnight and bake or reheat as directed.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Baked Meatballs and Gravy
Ingredients
- ¾ cup day old white bread crusts removed
- ⅓ cup milk
- 1 lb ground chuck
- ½ cup finely diced onion
- 2 tablespoons parsley chopped
- 1 teaspoon thyme chopped
- 1 egg
- ¼ cup parmesan cheese grated
- 1 teaspoon salt
- ½ teaspoon pepper
- Egg noodles
Gravy
- Drippings from the cooked meatballs
- 2 tablespoons flour
- 1 ½ cup milk
- 1 teaspoon Worcestershire sauce
- Salt and pepper
Instructions
- Preheat oven to 350º.
- Place cubes of dry bread in a small bowl, pour milk over the bread and let sit for a few minutes until the milk has absorbed. Squeeze the milk out of the bread and place the bread in a large bowl. (discard the milk)
- Add the ground chuck, onion, parsley, thyme, egg, cheese, salt and pepper to the bowl with the bread. Use your hands to gently mix it together.
- Use a 1-2 tablespoon ice cream scoop to form meatballs. Place on a rimmed baking sheet and bake for 13-15 minutes until a meat thermometer registers 160º. Remove to a plate and cover with tinfoil.
- Scrape all the drippings in the pan into a sauce pan over medium-high heat. Whisk in flour and cook for a minute. Gradually add milk until thickened. Add Worcestershire sauce then salt and pepper to taste.
- Place meatballs over cooked egg noodles and spoon gravy over the top.
Barbara’s Tips + Notes
- Mix the meatball ingredients gently, it works best to use your hands.
- You can freeze the raw meatballs for a later date.
- Try serving these over mashed potatoes if you have a little more time.
Nutrition
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Christine James says
really good and easy to make
Barbara Curry says
Thanks for the 5 star rating! I’m glad you liked it.