Name: Baked Italian Meatballs Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Italian
Ingredients: 1 lb lean ground beef; 1 large egg; ½ cup milk (2%); ½ cup crushed crackers or breadcrumbs; ⅓ cup freshly grated Parmesan cheese; ¼ cup finely minced yellow onion; 1 tsp Italian seasoning; 1 tsp garlic powder; ½ tsp fine salt; ¼ tsp black pepper; Fresh parsley; Additional Parmesan cheese; Favorite pasta sauce; Cooked pasta or zucchini noodles

Jump to Recipe·5 from 26 reviews

Meet your new go-to comfort food: Baked Italian Meatballs. These are tender, juicy, perfectly seasoned, and baked to golden-brown perfection—no standing over a skillet required! Every batch brings the warmth of a Sunday dinner in minutes, with simple ingredients that never fail to please. Whether you’re cooking for family or meal prepping for a busy week, this is a nourishing, protein-packed recipe you’ll come back to again and again.

Baked Italian Meatballs Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Baked Italian Meatballs is in their utter simplicity; each ingredient pulls its weight to create that classic aroma, melt-in-your-mouth texture, and rich, savory flavor. Let’s break down the essentials and why they matter.

Lean ground beef: The heart of the meatballs—choose 85–90% lean for the ideal balance of moisture and tenderness.
Large egg: Acts as a binding agent, helping your meatballs hold their shape and keep their tender bite.
Milk (I use 2%): Moistens the mixture, preventing the meatballs from drying out as they bake.
Crushed crackers or breadcrumbs: Add lightness by soaking up the liquids, which means soft, never dense, meatballs.
Freshly grated Parmesan cheese: Adds a salty, nutty backbone and kneads right into the beef for richer flavor.
Finely minced yellow onion: Tiny bits ensure even flavor throughout and a gentle sweetness once baked.
Italian seasoning: Brings all those herbal, aromatic notes you associate with classic Italian fare.
Garlic powder: Delivers mellow, round garlic flavor without the fuss of mincing fresh cloves.
Fine salt: Balances out all the flavors—don’t skimp!
Black pepper: Offers a gentle background heat that complements the other seasonings.
Optional for garnish – fresh parsley & Parmesan cheese: Lifts the finished dish with color and added flavor.
For serving – any favorite pasta sauce and cooked pasta or zucchini noodles: Your personal touch, classic or creative!

How to Make Baked Italian Meatballs

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 400℉. Line a rimmed baking sheet with parchment paper—you’ll want easy cleanup and nothing sticking. Trust me, this step is a small effort that pays off big at the end.

Step 2: Combine the Ingredients

In a medium mixing bowl, add the lean ground beef, egg, milk, crushed crackers (or breadcrumbs), Parmesan, finely minced onion, Italian seasoning, garlic powder, salt, and pepper. The key here is not to overmix—combine everything just until you no longer see streaks. This ensures the Baked Italian Meatballs are tender, not tough.

Step 3: Shape the Meatballs

Take a generous tablespoon of mixture (or use a cookie scoop) and roll it gently between your palms. Aim for golf ball size—this hands-on step is oddly satisfying and gives the meatballs their signature uniform shape. You’ll end up with about 12 perfectly sized Baked Italian Meatballs.

Step 4: Bake to Perfection

Space the meatballs evenly on your prepared sheet pan. Slide into the oven and bake for 16 to 20 minutes, until they’re lightly golden and reach an internal temperature of 165℉. You’ll know they’re done when the aroma fills your kitchen and the meatballs are firm but springy.

Step 5: Sauce and Serve

This next step is optional, but makes these Baked Italian Meatballs simply irresistible. While the meatballs bake, gently heat your favorite pasta sauce in a skillet. Once out of the oven, transfer the meatballs into the sauce, and toss until coated and warmed through. Garnish with chopped parsley and a sprinkle of extra Parmesan if you like. Serve hot over pasta or zucchini noodles—or anything you love!

How to Serve Baked Italian Meatballs

Garnishes

A finishing touch of freshly chopped parsley and a shower of Parmesan cheese is classic for a reason—it adds pops of green and pulls those savory Italian flavors to the forefront. Feel free to get creative with a drizzle of good olive oil or a pinch of red pepper flakes for a hint of heat.

Side Dishes

Baked Italian Meatballs shine with a twirl of spaghetti or angel hair, but they’re equally delightful with sautéed zucchini noodles for a lighter twist. Add a crisp Caesar salad or garlicky bread on the side for a complete, crowd-pleasing meal. You truly can’t go wrong pairing them with your favorite pasta shape or a heap of roasted vegetables.

Creative Ways to Present

Slide toothpicks into each Baked Italian Meatball for a crowd-pleasing party appetizer, nestle them in toasted hoagie rolls for a classic meatball sub, or layer over creamy polenta as a comforting winter main. Their versatility means they never get boring—whatever the occasion!

Make Ahead and Storage

Storing Leftovers

Leftover Baked Italian Meatballs are a weekday lifesaver! Cool any extras and tuck them into an airtight container. They’ll stay moist and flavorful for up to three days in the fridge, making future meals as simple as reheat and serve.

Freezing

Want to meal prep? These meatballs freeze beautifully. Lay them out on a baking sheet to freeze solid, then transfer to a freezer bag or airtight container. They’ll keep their perfect texture for up to three months.

Reheating

To bring Baked Italian Meatballs back to life, gently simmer them in sauce on the stovetop or reheat in a 350℉ oven until warmed through. If you’re in a hurry, the microwave works too—just cover them and heat in short bursts to avoid drying out.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey works beautifully in this recipe for a lighter take. Just keep an eye on the baking time, as turkey cooks a bit faster and can dry out if overdone.

What’s the best way to get evenly sized meatballs?

A cookie scoop is my favorite tool for perfectly uniform Baked Italian Meatballs. If you don’t have one, just eyeball each portion to be about the size of a golf ball, and try to keep them consistent for even cooking.

Do I have to use crackers, or can I use something else?

You can absolutely swap in breadcrumbs if you don’t have crackers. Even panko or gluten-free crumbs work—the main thing is to soak up the moisture and keep the meatballs tender.

Can these be made ahead for meal prep?

Yes! Baked Italian Meatballs are a meal prep superstar. Make a double batch and refrigerate or freeze extras so you’re always ready for a quick dinner. They reheat beautifully and hold up well in lunches too.

What’s the secret to moist, tender meatballs?

The secret is not to overmix and to use the milk and breadcrumbs (or crackers) generously. Together, they lock in moisture so every bite is juicy and flavorful. Baking instead of frying also helps keep them light, never greasy.

Final Thoughts

If you’re craving a dish that’s both simple and endlessly satisfying, give these Baked Italian Meatballs a try. They come together with everyday ingredients and never fail to deliver on comfort or flavor—honestly, I think you’ll fall in love after just one bite. Gather anyone you love around the table and enjoy!