Easy Oven Baked Meatballs are an Italian-style meatball recipe made with cauliflower rice instead of bread crumbs. This is an easy, healthy low-carb recipe that bakes in the oven in just 20 minutes. Packed with protein and veggies, they are perfect for a busy weeknight meal or made in advance for meal prep!
Baked Meatballs made with ground beef and cauliflower rice are simply seasoned, tender, and delicious! The cauliflower rice is the perfect substitution for breadcrumbs – it’s such an easy way to sneak an extra vegetable in while keeping these meatballs low in carbohydrates and high in nutrient density.
This is the same meatball recipe I use in my meatball and veggie soup, so you may want to double the recipe and try that recipe next!
Cauliflower rice is one of my favorite ways to add extra vegetables to everything from quiches and smoothies to tacos and oatmeal. It’s so mild-tasting that no one will realize you’ve added it to the recipe. Try some of our other favorite cauliflower recipes like these cheesy scrambled eggs or this easy cauliflower fried rice!
With this easy meatball recipe, you can have a delicious dinner on the table in just about 35 minutes. Baking the meatballs means you don’t have to monitor a pan on the stovetop. It gives you time and space to get the rest of dinner done or do something else. These are fast, easy and just so tasty! You have to put these on the menu tonight!
Ingredients needed
This baked meatballs recipe requires very simple ingredients that you likely already have in your kitchen. Here’s everything you’ll need:
- Beef: I like to look for a grass-fed ground beef that is on the leaner side, so I usually opt for 90/10 lean ground beef. But any type of ground beef will work.
- Eggs: Two eggs help bind all of the ingredients and add moisture to the meatballs.
- Cauliflower rice: This recipe uses cauliflower rice in place of bread crumbs, so essentially, along with the eggs, it’s helping to hold the meatballs together.
- Parsley: I really love the flavor that the fresh parsley adds to the meatballs, but if you’d rather use dried herbs, use one heaping tablespoon of dried parsley.
- Salt & black pepper: Sea salt and black pepper will help to enhance the flavor of the meatballs.
- Garlic powder: Adds delicious savory flavor.
- Onion powder: For a zesty, sharp onion flavor without actually having to use onions.
- Oregano: Gives these meatballs an authentic Italian flavor.
How to make this recipe
These baked meatballs are really simple to throw together. Mix the ingredients, roll them up and bake them for juicy perfection. They are so good, you will want to keep them in a regular rotation. Here’s how they come together:
- Prep: Preheat oven to 400°F. Line a rimmed baking sheet (half sheet pan) with parchment paper and set aside.
- Combine all ingredients: In a large mixing bowl, combine ground beef, eggs, cauliflower rice, cilantro, salt, pepper, garlic powder, onion powder, and oregano. Use your hands to gently combine everything together, being careful not to over-mix.
- Form meatballs: Scoop a heaping tablespoon of the mixture into your palms, and roll into 1-2 inch meatballs (I usually get 35-40 meatballs). Place each meatball onto the lined baking sheet.
- Bake: Place the baking sheet in the oven and bake the meatballs for 18-20 minutes.
- Enjoy! Serve over zucchini noodles, spaghetti squash or your favorite pasta, topped with marinara sauce or fresh pesto.
Helpful tips
- Defrost cauliflower: If using frozen cauliflower rice, be sure to defrost it before adding it to the other ingredients.
- Room temperature eggs: I like to make sure that my eggs are at room temperature when I use them in recipes. This helps them to blend better!
- Use a light hand: Don’t over-mix or over handle the meat mixture. It can break it down and make it tough. It can also make the meatballs hard to form.
- Same size: Form the meatballs into similar-sized balls, as much as possible. This will ensure that they cook at the same rate. You can use a cookie scoop to help keep them uniform.
- Don’t over cook: Check your meatballs after 15 or so minutes. The internal temperature should be 165ºF when done. Over-cooking will dry them out and make them tough.
Ways to serve
Once your meatballs are ready you can use them in a variety of way! You can serve them in my meatball and veggie soup – such a delicious recipe, make a meatball sandwich, serve them over salad or with some pasta, or do what I love to do and serve them over oven-roasted spaghetti squash with some tomato sauce and parmesan cheese!
This would be great option for anyone who wants to create a healthy low-carb spin on traditional spaghetti and meatballs. If you are unfamiliar with spaghetti squash and how to work with it, here’s a tutorial with video.
Storage recommendations
Keep in mind that homemade meatballs freeze really well, so you can easily double or triple the recipe if you want to make extra!
- Storing leftovers: Store leftover meatballs in an airtight container or even a ziplock bag and keep in the fridge for up to 5 days. Reheat in the microwave or you can even warm them up in sauce on the stovetop.
- Freeze: Once completely cool, place on a sheet pan and cover loosely with plastic wrap. Flash freeze for 2 hours. Transfer the partially frozen meatballs to a freezer-safe gallon ziplock bag. Freeze for up to 3 months. To enjoy, thaw overnight in the refrigerator or warm them straight from the freezer in the microwave at 50% power till heated through.
More healthy dinner recipes
Oven Baked Meatballs Recipe Video
Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!
Oven Baked Beef Meatballs with Cauliflower Rice
Easy Oven Baked Meatballs are an Italian-style meatball recipe made with cauliflower rice instead of bread crumbs. This is an easy, healthy low-carb recipe that bakes in the oven in just 20 minutes. Packed with protein and veggies, they are perfect for a busy weeknight meal or made in advance for meal prep!
Servings: 35 meatballs
Calories: 37kcal
Ingredients
- 2 pounds lean ground beef
- 2 eggs
- 1 cup cauliflower rice
- 1/3 cup parsley, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
Instructions
-
Preheat oven to 400°F. Line a rimmed baking sheet (half sheet pan) with parchment paper and set aside.
-
In a large mixing bowl, combine ground beef, eggs, cauliflower rice, cilantro, salt, pepper, garlic powder, onion powder, and oregano. Use your hands to gently combine everything together, being careful not to over-mix.
-
Scoop a heaping tablespoon of the mixture into your palms, and roll into 1-2 inch meatballs (I usually get 35-40 meatballs). Place each meatball onto the lined baking sheet.
-
Place the baking sheet in the oven and bake the meatballs for 18-20 minutes.
-
Serve over zucchini noodles, spaghetti squash or your favorite pasta, topped with marinara sauce or fresh pesto.
Notes
- Storing leftovers: Store leftover meatballs in an airtight container or even a ziplock bag and keep in the fridge for up to 5 days. Reheat in the microwave or you can even warm them up in sauce on the stovetop.
- Freeze: Once completely cool, place on a sheet pan and cover loosely with plastic wrap. Flash freeze for 2 hours. Transfer the partially frozen meatballs to a freezer safe gallon ziplock bag. Freeze for up to 3 months. To enjoy, thaw overnight in the refrigerator or warm them straight from the freezer in the microwave at 50% power till heated through.
Nutrition
Serving: 1meatball | Calories: 37kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 19mg | Potassium: 107mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
