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Photo Credit: Elizabeth Newman

20 Minute Meatballs

These quick and easy meatballs make for a great weeknight warrior. The best part? They only take 20 minutes from start to finish, you have our word!

Got more time? Try Giada's Classic Italian Turkey Meatballs next!

20 minute meatballs

20 Minute Meatballs



Prep Time

8 minutes

Cook Time

12 minutes




Giada De Laurentiis

Image of 20 Minute Meatballs


  • 1 24 ounce jar marinara sauce
  • cooking spray
  • 1 egg (beaten)
  • 1/4 cup ketchup
  • 1 pound ground beef chuck or hamburger blend
  • 1 cup freshly grated parmesan cheese (plus additional to serve if desired)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt


  1. Preheat the oven to 500 degrees F.
  2. Pour the sauce into a medium sized, shallow sauce pan. Place over low heat and warm gently to a simmer. Spray a straight sided baking sheet with cooking spray and set aside.
  3. In a large bowl, mix together the egg, ketchup, beef, parmesan, oregano and salt. Using your hands mix everything together until evenly mixed.
  4. Form 1 1/2 tablespoon sized balls and place on the prepared tray. Place the tray in the preheated oven and bake for 5 minutes or until the outside is cooked and beginning to brown. Remove from the oven and carefully place the balls into the hot sauce. Cover the pan and raise the heat to medium low. Simmer for 7 minutes or until the meat balls are cooked through. Serve with additional grated parmesan if desired.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
10 grams
21 grams
11 grams
Saturated Fat
5 grams
70 milligrams
734 milligrams
2 grams
6 grams
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gluten free
nut free

8 reviews & comments

  • Author's avatar image
    Edward Orysiek

    These are so good, and easy to make. What fat content do you recommend. I used 80-20 and I found some of the meatballs fell apart before I could put them in the oven. Felt like the fat melted and they fell apart.

  • Author's avatar image
    Daniel Kelly

    These were so good – I liked it that the prep time was only 10 minutes or so. I baked the meatballs for 10 minutes to get the meatballs light brown. I usually buy the frozen, pre-made meatballs – never again! I simmered the meatballs for ten minutes and they came out perfectly. Very tender and meaty! This is a can’t miss recipe!

  • Author's avatar image
    The Giadzy Kitchen

    Sky’s the limit! They’re great on a sandwich, with pasta, or even topped on a salad.

  • Author's avatar image
    Mikel Rios

    For starters – the flavor is AMAZING. It tastes much fancier and high-end than the recipe suggests. Unfortunately, my meatballs absolutely would not stick together. By the time they finished in the sauce, it was more of a ragu meat sauce than a pan of meatballs. However, the taste is good enough I want to try it again – hopefully with better results on cohesion.

  • Author's avatar image
    Shawna Sadler

    Thumbs up from around the table, thanks Giada!

  • Author's avatar image
    Lisa Charles

    Hi Giada, would you eat these with pasta or just on their own or with bread? or with a side of greens? Lisa.

  • Author's avatar image
    Mary Elizabeth Guyton

    I am at grocery store right now so grateful for meatball recipe Thank u Giada! Will plan meatballs for tomorrow night Am shopping for Ingredients for Lemon and Pea Alfredo fir dinner tonight YUM!

  • Author's avatar image
    Christopher Headden

    Can’t wait to try these. They look delicious and oh so easy :)

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