Out of this world delicious baked meatballs that are very easy to prepare in the oven and perfect for weekend or a week night dinner. Juicy, tender meatballs made with beef and pork mixture, roasted garlic and rosemary inside and baked with more garlic and rosemary.
How great are meatballs?!
It’s one of our favorite things to eat and I love making them. It’s always so easy to prepare but results are so comforting and delicious. Changing up flavor combination is always fun too.
These meatballs are incredibly delicious and aroma that will fill your house will be intoxicating. Rosemary and roasted garlic is always a pleasing combination to all the senses. Your taste buds will definitely thank you for this dinner.
These beautiful meatballs would be great paired with some homemade mashed potatoes. What I like to do is wait for the meatballs to finish cooking before finishing the potatoes. I cook the potatoes and then set them aside.
When meatballs are ready, I add the cooked garlic (that was in between the meatballs) and some of the meat juice right into potatoes as I mash them. Just substitute the water from cooking potatoes for the juice from cooking meatballs. It will be an amazing meal!
More Meatball Recipes You Must Try:
Turkey Meatballs with Creamy Parmesan Sauce
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Roasted Garlic Rosemary Baked Meatballs
- 1 lb ground beef
- 1 lb ground pork
- 2 large eggs
- 1/2 cup plain bread crumbs
- 1/2 medium yellow onion finely minced
- 1 bulb of roasted garlic
- 1 spring of fresh rosemary minced
- 1 tsp Worcestershire sauce
- Fresh cracked black pepper
- 4-5 fresh rosemary springs
- 6-8 raw garlic cloves
- 1-2 Tbsp olive oil for baking
To Roast Garlic:
- Take loose skin off the garlic bulb and cut off the tip of the garlic cloves, still in the bulb. Rub garlic bulb with a little bit of olive oil and wrap it in aluminum foil.
- Preheat oven to 400°, place wrapped garlic on a baking sheet and bake for 40-45 minutes, depending on the size of garlic bulb. (Note: this step can be made the day before and you can just refrigerate roasted garlic in an air-tight food storage container until ready to use.)
- Preheat oven to 350° and spread some olive oil in a casserole dish that's big enough to hold these meatballs comfortably.
- In a large mixing bowl, combine ground beef, ground pork, egg, bread crumbs, minced onion, minced rosemary, Worcestershire sauce, salt, and pepper. Carefully peel roasted garlic and take out the roasted garlic cloves. Add them to the bowl. Mix very well, until all ingredients are completely incorporated.
- Roll about 1.5 inch meatballs and place them snugly in the casserole dish.
- Stick individual, raw garlic cloves in between meatballs and add rosemary springs on top.
- Bake the meatballs for about 30-35 minutes. (Exact time will depend on how large the meatballs are. You can cut into one to check for doneness.)
I did these with ground turkey and ground deer….an enormous hit in my household!!
I am so glad your family liked them!
Can you suggest a substitute for bread crumbs as I would like to make these for keto diet ?
Becky Parker says
Pork rind bread crumbs 🙌🏻
I really want to make these but just a Little confused on the roasted garlic do you chop up the roast the garlic or add the whole clove if you add the whole clove not every meatball will have it. I am also going to use turkey chop meat.
Hi, Lisa! When you roast the garlic it will get very soft so no need to chop it you can mix it in and it will break apart easily.
Tanya Walker says
I made these for my family after several days of turkey after Thanksgiving. They were a hit!!! All I heard at the table was smacking. There were leftovers and my mom text me she ate them with joy!! Great recipe. So juicy. (I did not have ground pork but ham from Thanksgiving. I chopped until meal-like) Superb!!!
Hi, Tayna! I love hearing that everyone liked it! Thanks for letting me know! 🙂
Do you have any suggestions as to what should be served with this?
Illyana Couture says
Just found this recipe and my very picky 5 year old ate 7 mini meatballs (about 2 of the 1.5inch meatballs). Major success here, this recipe is perfect!!!
Illyana, that is great! Being a mom myself, I know what a success that is and it makes me so happy!!! Thanks for letting me know!
Meatballs are our family’s favorite. Can’t wait to make these! Also, loving your shrimp meatballs idea – I have to try that too. Will report back after I try making them this week!
I really hope you will like them, Kseniya!
These are my husband;s favorite 🙂
Do the whole garlic cloves get mixed into the meatballs as well, or are they just placed in between the meatballs as they cook?
How many meatballs does this recipe make?
Vicky Bryant says
O. M. G. I made these using equal parts ground turkey and chicken but added olive oil (a fair amount) for moisture. I did a mixture of EVOO, light olive oil and chicken broth in bottom of pan them added meatballs. Used this “sauce” over Fettuccini and meatballs topped with parmesan cheese. They were super good and even better the next day. Thanks for such a great recipe.
That sounds SO good!! I’m so glad you enjoyed your dinner 😀
Paul and Jaci says
These are in our oven now……have some tomato sauce simmering and are going to serve with some delish pasta. Thank you for the recipe!
Paul and Jaci from MO.
Oh, I just saw your comment. Sorry for the late response! I am SO happy to heat that 😀
Hi! I am wondering if you have ever made these and put them in the freezer before baking them? They look absolutely delicious!
I’m SO sorry that I didn’t see your question earlier. I actually am not very familiar with freezing meals before or after they’re cooked. I know it’s very popular but I’ve just never had a need to do it because of how quickly everyone eats everything 🙂
I hope you will try it, whether you try freezing them or not!