Easy meatballs without the mess (baked + lean beef)
I may be alone on this, but I’m not a fan of saucey meatballs. So when I saw a recipe for sauce stuffed meatballs from Kat Ashmore, I was intrigued, and pleasantly surprised because they capture the flavors of Italian-American meatballs without the mess. And of course I had to see if I could lean them up just a little bit. So here they are, Easy Messless Meatballs with all the saucy, hearty flavor you love, minus the splatter—which is my favorite part. I also love that my kids and hubby love them too. With simple ingredients and a food processor both prep and cleanup are both effortless. You’re welcome!
Table of contents
😍 Why You’ll Love my Easy Messless Meatballs
- Mess-Free Cooking: No frying or splattering oil—just bake these perfect round balls on a parchment-lined baking sheet.
- Simple Ingredients: Using staples like parmesan cheese, ground beef, and fresh parsley keeps this recipe easy yet flavorful.
- Family Approved: These meatballs are packed with enough savoriness to please even the pickiest eater, from kids to meat eaters.
- Perfect for Meal Prep: Store leftovers or freeze extras in a freezer bag for a hearty meal later in the week.
🗒️ Ingredients + Substitutions
Here’s what you’ll need to make these delicious meatballs with rich Italian seasoning and robust flavor.
Parmesan Cheese: Swap it out for Pecorino Romano or nutritional yeast for a dairy-free option.
Small Onion: Try shallots for a milder flavor or onion powder if you’re short on time. If I’m making for Andy, I just leave the onion out.
Garlic: Garlic powder or roasted garlic paste will work in a pinch. Often, I will use frozen garlic cubes.
Stale Sourdough: Any type of stale bread or plain oats can make a great alternative. Gluten-free bread crumbs are a solid option as well.
Fresh Parsley: Use fresh basil, or even dried parsley if fresh herbs aren’t available.
Eggs: Substitute with flaxseed or chia seed mixed with water (1 tablespoon of seeds + 2.5 tablespoons of water per egg) for a plant-based binder.
Rao’s Tomato Sauce: Is Rao’s addictive, or is it just me? It tastes great and no guilt here for not making my own. Any marinara or pasta sauce of your choice should work fine. Homemade tomato sauce is also a fantastic substitute.
Ground Beef (99% Lean): Consider ground turkey, chicken, or a meat-free alternative like plant-based ground “meat.” I’ve made these with a combo of lean ground beef and bison and they were delicious.
Dried Oregano: Italian seasoning or herbes de Provence can provide a similar flavor profile.
Kosher Salt: Sea salt or table salt will do the job—just adjust the quantity accordingly.
Cracked Black Pepper: Pre-ground pepper will work, though freshly ground enhances the flavor best.
Optional Add-ins
- Red pepper flakes or cayenne pepper for a spicy kick
- Nutritional yeast for a plant-based take
- Substitute ground meat for plant-based options like Impossible Burger or Beyond Meat
💡 Gluten-Free? Read This!
If you’re steering clear of gluten, it’s easy to adapt this recipe. Replace the sourdough or bread crumbs with gluten-free options like gluten free bread, oat flour, canned lentils, or crushed gluten-free crackers. The rest of the ingredients—like fresh herbs, garlic powder, and onion powder—deliver bold flavor without compromise.
Gluten has been bothering me lately, but if I use my own homemade sourdough in this recipe, I seem to tolerate it well. May be worth a shot.
👩🏻🍳 How to Make My Easy Messless Meatballs
Preheat the Oven: Set to 450°F to achieve thorough browning. Line a large skillet or baking sheet with parchment paper.
Prep the Binder: Using a food processor, combine parmesan cheese, bread crumbs, garlic, onion, parsley, eggs, and tomato sauce. Blend until the mixture is smooth with small flecks throughout.
Mix the Meat: Add the processed mixture to a large mixing bowl with ground beef, dried oregano, Kosher salt, and black pepper. Gently incorporate until evenly combined, forming the meat mixture.
Shape the Meatballs: Use a small ice cream scoop to measure portions. Roll lightly in your hands to form round balls and place them onto the prepared sheet pan. Add a drizzle of little oil (like olive oil) on top for extra fat flavor.
Bake: Bake for 15-20 minutes or until the meatballs are golden brown and just cooked through. For larger meatballs, allow a few further minutes of cooking time.
Serve: Pair with additional sauce or enjoy as is for the perfect no-mess dinner.
Jump to Recipe📓 Best Served With
These meatballs are incredibly versatile and work with almost any hearty meal. Here are some pairing ideas to try next time!
- Classic spaghetti squash or pasta with marinara sauce.
- Meatball subs topped with mozzarella cheese.
- Serve over creamy polenta or alongside a fresh salad.
- Enjoy them solo with a small bowl of red sauce for dipping.
👝 How to Store Leftovers
To keep your messless meatballs fresh, follow these tips:
Refrigerator: Place cooled meatballs in an airtight container and store for up to 4 days.
Freezer: Freeze them in a freezer bag for up to 3 months. Reheat in the oven for that just-baked texture.
Next Day Tip: Warm leftovers in beef broth to keep them juicy!
🧠 Common Questions
Can I Make These Vegetarian?
Absolutely! Try swapping ground beef with canned lentils, meatless alternatives like an Impossible Burger, and use flax egg and nutritional yeast instead of eggs and cheese.
What Size Should I Make the Meatballs?
I recommend using a small ice cream scoop for uniform sizing. This ensures even cooking and perfect round balls every time!
How Can I Add More Flavor?
Boost the flavors of Italian-American meatballs by adding soy sauce, tomato paste, or sautéed onion to the meat mixture. You can also experiment with fresh herbs or a pinch of cayenne pepper for a twist.
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💪🏻 Tracking Macros? Check This Out
If you are tracking macros, these messless meatballs are on point. With 99% lean ground beef, fresh parsley, and whole food ingredients, they’re lower in fat without sacrificing flavor. Pair them with spaghetti squash for a well-rounded, macro-friendly meal. Check the nutritional information below to plan your plate accordingly.
I personally love having these on my low carb days but the macros stack up well for regular macro days too!
If you try these – and I hope you do – you have to let me know what you think! Leave a comment below or DM me on social!
Messless Meatballs
Ingredients
- ½ cup parmesan cheese diced
- 1 small onion roughly chopped
- 4 cloves garlic
- 1 cup stale sourdough or breadcrumbs
- ¼ cup fresh parsley
- 2 large eggs
- ⅓ cup Raos tomato sauce
- 2 lb. ground beef 99% lean
- ½ teaspoon dried oregano
- 2 teaspoons Kosher salt
- ½ teaspoon cracked pepper
Instructions
- Preheat oven to 450 degrees F.
- In a food processor, combine the cheese, bread, onion, garlic, parsley, egg, and sauce. Blend for 30 seconds, scraping the sides as needed.
- In a large bowl, combine ground beef, oregano, salt and pepper.
- Add the cheese/breadcrumb/sauce mixture and gently but thoroughly combine.
- Using a small ice cream scoop, measure out the meatballs and roll gently in hands to shape into a ball. Place onto prepared sheet pan. Drizzle tops lightly with oil.
- Bake for 15-20 minutes, or until browned and just cooked through.
- Serve with or without additional sauce.