These baked meatballs are juicy, flavorful, and so easy to make.
No frying, less mess, and perfect for dinner, lunchboxes, or pita sandwiches.
This easy baked meatballs recipe is one of those meals that makes life easier. They’re juicy, flavorful, simple to make, and baked instead of fried, which means less mess and less fuss.
The mixture includes beef, potato, and leek, which keeps the meatballs tender and adds a little hidden veg too. Kids love them, adults love them, and they’re one of those recipes you’ll want to make again and again.
You can serve them with rice, dips, salad, or stuff them into pita bread with tahini and vegetables. They’re versatile, satisfying, and a great make-ahead option too.
Why You’ll Love This Easy Baked Meatballs Recipe
- No frying and less mess
- Juicy inside with crispy edges
- Kid-friendly and great for picky eaters
- Hidden vegetables inside
- Perfect for meal prep
- Great with rice, pita, dips, or salad
How to Make Easy Baked Meatballs (Video)
Watch how these easy baked meatballs come together step by step.
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Easy Baked Meatballs Ingredients
- 2 small potatoes or 1 medium potato, peeled and diced
- 1 leek
- 400g ground beef
- 1 egg
- 3 tbsp fine breadcrumbs (about ⅓ cup)
- Handful finely chopped parsley or cilantro
- 1 tsp garlic powder
- ½ tsp ground cumin
- ½ tsp baharat
- Salt and pepper, to taste
- Olive oil, for drizzling
How to Make Easy Baked Meatballs
- Preheat oven to 210°C / 410°F. Line a tray with parchment paper and drizzle lightly with olive oil.
- Slice the leek lengthwise into quarters, then finely chop.
- Peel and dice the potatoes into small cubes.
- Boil the potatoes and leek together until the potatoes are completely tender.
- Drain well, cool slightly, then squeeze out excess liquid.
- Transfer to a bowl with the beef, egg, breadcrumbs, parsley, garlic powder, cumin, baharat, salt, and pepper.
- Mix well with your hands for about 2 minutes until fully combined.
- Shape into about 30 small meatballs and place on the tray.
- Drizzle with a little olive oil.
- Bake for 15 minutes.
- Switch oven to grill/broil on highest heat and cook another 5 minutes, or until golden to your liking.
Tips for the Best Oven Baked Meatballs
- Squeeze out the vegetables well so the mixture isn’t watery.
- Mix for 2 minutes to help tenderize the meatballs.
- Make them small so they cook quickly and evenly.
- Use the grill at the end for the best golden crust.
- Don’t overbake or they can dry out.
Serving Suggestions
- With rice and salad
- With ketchup or your favorite dip
- In pita with tahini, lemon juice, onion, and vegetables
- Added to tomato sauce
- In lunchboxes with roasted potatoes
FAQs
Can I use chicken instead of beef?
Yes, minced chicken works well too.
Can I make these ahead?
Yes, store cooked meatballs in the fridge for up to 3 days.
Can I freeze them?
Yes, freeze cooked meatballs and reheat when needed.
Why add potato and leek?
They keep the meatballs tender, lighter, and extra flavorful.
What if I don’t have baharat?
You can use allspice or a pinch of cinnamon with cumin.
More Recipes to Try
- Homemade Baked Shawarma – juicy, flavorful chicken baked in the oven and perfect for pita, rice bowls, or salads.
- Paprika Chicken – a simple family favorite with rich flavor and an easy sauce everyone loves.
- Stuffed Peppers – tender peppers filled with a hearty, comforting rice and meat filling.
- Mujadara Rice – deeply flavorful rice with lentils and onions, perfect as a side or full meal.
Before You Get Started
These easy baked meatballs are one of those recipes that end up becoming regulars in your kitchen. They’re simple, delicious, and so easy to adapt with different herbs or spices depending on what you have.
The little pieces of potato turn into soft golden nuggets throughout the meatballs, adding amazing texture and making every bite more interesting. The leek brings gentle sweetness and extra tenderness, which helps make these especially kid-friendly.
Serve them with rice, tuck them into pita, dip them in ketchup or tahini, or enjoy them straight from the tray. However you serve them, they’re the kind of easy dinner that always disappears fast.
Easy Baked Meatballs Recipe
Ingredients
- 2 small potatoes or 1 medium potato, peeled and diced
- 1 leek
- 400 g ground beef
- 1 L egg
- 3 tbsp fine breadcrumbs (about ⅓ cup)
- Handful finely chopped parsley or cilantro
- 1 tsp garlic powder
- ½ tsp ground cumin
- ½ tsp baharat
- Salt and pepper, to taste
- Olive oil, for drizzling
Instructions
- Preheat oven to 210°C / 410°F. Line a baking tray with parchment paper and drizzle lightly with olive oil.
- Slice the leek lengthwise into quarters, then finely chop. Peel and dice the potatoes into small cubes.
- Boil the potatoes and leek together until the potatoes are fully tender. Drain well, cool slightly, then squeeze out excess liquid.
- Add the cooked vegetables to a bowl with the beef, egg, breadcrumbs, parsley, garlic powder, cumin, baharat, salt, and pepper.
- Mix well with your hands for about 2 minutes until fully combined.
- Shape into about 30 small meatballs and place on the tray lined with parchment paper and drizzled with olive oil. Drizzle with some more oil on top.
- Bake for 15 minutes.
- Switch oven to grill/broil on high and bake another 5 minutes, or until golden to your liking.
Notes
Notes
- Squeeze out the vegetables well so the mixture is not too wet.
- Small potato pieces create soft golden nuggets throughout the meatballs.
- The leek adds sweetness and tenderness.
- You can swap parsley for cilantro or mixed herbs.
- Great served with rice, pita, tahini, ketchup, or salad.
