Ground Beef
$1.57per plate
Prep
15 min
Ground Meats · Meatballs
Baked Meatballs
One pound of ground beef becomes two dozen meatballs, and baking them on a sheet pan instead of frying means no splatter, no standing at the stove, and a whole tray done at once. A little breadcrumb and egg keep them tender, and once baked they go anywhere: into marinara over pasta, onto a sub roll, or straight into the freezer for a future dinner. Six servings land under a dollar a plate. Where our meatloaf is one big loaf, these are the portable, freeze-and-grab version of the same cheap comfort.
$0.97per plate
Estimated recipe total
$5.84 · serves 6
Cook
15 min
Total
30 min
Serves
6
1 How to make it
1
Soak the crumbs
Stir the breadcrumbs with the milk and let them sit a minute to soften. This soaked-crumb trick is what keeps baked meatballs moist instead of dense.
2
Mix gently
Add the beef, egg, parmesan, onion, garlic, and seasonings and mix with your hands just until combined. Overmixing packs the meat tight and makes the meatballs tough, so stop as soon as it holds.
3
Roll and bake
Roll into about 24 even balls and space them on a lined sheet pan. Bake at 400 F for 15 to 18 minutes, until browned and cooked through at 160 F. A rack over the pan lets the fat drip away.
4
Sauce or store
Simmer the baked meatballs in marinara for a few minutes to serve, or cool and freeze them for later.
2 Cheaper ingredient swaps
- Ground turkey, pork, or a blend. Any ground meat works; a beef-and-pork mix is especially tender. Leaner meat benefits from an extra splash of milk.
- Crushed crackers or oats. No breadcrumbs, use crushed crackers or quick oats soaked in the milk to bind them.
- Serve them any way. Over pasta, on a sub with melted cheese, in a soup, or with toothpicks as an appetizer. The plain baked meatball goes everywhere.
- Skip the cheese. Leave out the parmesan for a simpler, slightly cheaper meatball; a little extra salt makes up for it.
3 Budget tips
- A single pound of beef makes about two dozen meatballs, so a little meat goes a long way when the meatballs share the plate with pasta or bread.
- Baking a whole tray at once uses less oil and hands-on time than frying in batches.
- Freeze the baked meatballs on a tray, then bag them, so you can grab exactly how many you need for a fast dinner.
- Soaked breadcrumbs and onion stretch the meat while keeping the meatballs tender, which means fewer pounds of beef per meal.
4 Storage, freezing & reheating
Fridge
Baked meatballs keep in the fridge for up to 4 days, and they hold up especially well sitting in a little sauce.
Freezer
They are made for the freezer: freeze on a tray until solid, then bag for up to 3 months. Drop them frozen straight into simmering sauce to reheat.
Reheating
Warm them through in marinara on the stove, or microwave with a spoon of sauce so they do not dry out. From frozen, simmer in sauce for about 15 minutes.
5 Nutrition (per serving)
Calories
230
Protein
16g
Fat
15g
Carbs
7g
Per-serving figures are estimated from standard ingredient data and are not medical or dietary advice.
6 Frequently asked questions
How do I keep baked meatballs from drying out?
Soak the breadcrumbs in a little milk before mixing, do not overwork the meat, and pull the meatballs at 160 F. Finishing them in a few minutes of simmering sauce keeps them juicy too.
Is it better to bake or fry meatballs?
Baking is easier and cleaner for a batch: no splatter, no standing over the pan, and they all cook evenly at once. Frying gives a slightly crustier outside if that is what you are after.
Can I freeze meatballs?
Yes, they freeze beautifully. Freeze the baked meatballs in a single layer, then bag them, and drop them straight from frozen into simmering sauce. They are one of the best things to batch-cook and stash.
How do you get to the price per plate?
The estimated $5.84 total divided across 6 servings is about $0.97 each, not counting the sauce you serve them with. What you pay for beef is the main variable.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- Rimmed baking sheet. A rimmed half sheet pan is the workhorse for sheet-pan dinners and roasting vegetables, with a lip that keeps juices from spilling. Best for sheet-pan sausage and potatoes, baked chicken pieces, and roasted vegetables.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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