Baked Italian Meatballs

Baked Italian meatballs are juicy beef and pork meatballs with Parmesan, garlic and parsley, ready in about 55 minutes. The recipe makes 15 meatballs and feeds 5, and the oven does the cooking, so you skip the splatter of pan-frying.

Why This Recipe Works

The breadcrumbs soak in milk for 5 minutes before anything else goes in the bowl. That soaked mix holds moisture inside each meatball, so the meat stays tender instead of turning dense.

Beef and pork work better together than either one alone. Beef brings the deep meaty taste, and pork adds fat, which keeps the meatballs soft. Italian sausage in place of the pork adds fennel and spice.

Mix the meat in just until everything is combined. Working it longer packs the meat tight and makes the meatballs tough. Baking them at 400°F (200°C) browns the outside without any turning or standing at the stove.

Baked Italian Meatballs Ingredients

• 1 pound ground beef
• 1/2 pound ground pork or Italian sausage
• 1/2 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup whole milk
• 1 egg
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

How To Make Baked Italian Meatballs

Prepare the oven and the base

1. Heat the oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper so the meatballs lift off easily and cleanup is quick.
2. Soak the breadcrumbs: Stir the breadcrumbs and milk together in a large bowl. Leave them for 5 minutes, so the crumbs soften and can hold moisture in the meat later.

Mix and shape

3. Mix the meat: Add the beef, pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt and pepper to the bowl. Mix gently, just until combined, because heavy mixing makes the meatballs tough.
4. Roll the meatballs: Roll the mixture into 15 balls, each about 2 inches wide. Set them on the baking sheet with space between them, so the heat reaches every side and they brown.

Bake and rest

5. Bake: Bake for 20 to 25 minutes, until the meatballs are browned and reach 160°F (71°C) inside. A meat thermometer is the surest way to check.
6. Rest: Let the meatballs rest for 5 minutes before serving. The juices settle back into the meat instead of running out when you bite in.

Recipe Tips

• Keep the size even: Balls of the same size finish at the same time. If some are bigger, check those last with a thermometer.
• Use a light touch: Roll each ball gently, without squeezing it hard. Tight packing gives you a firm, heavy meatball.
• Choose fattier meat: Lean ground beef alone can turn out dry. The pork or sausage in this recipe is what keeps the texture soft.
• Add a rack: For browner bottoms, set the meatballs on a wire rack over the baking sheet. Air then circulates all around them.

What To Serve With Baked Italian Meatballs

Serve the meatballs in warm marinara sauce, over spaghetti, or tucked into a crusty sub roll with melted mozzarella. A simple green salad on the side balances the richness.

How To Store

• Fridge: Keep cooked meatballs in an airtight container in the fridge for 3 to 4 days.
• Freezer: Freeze them in a single layer on a tray, then move them to a freezer bag for up to 3 months.
• Reheat: Thaw frozen meatballs in the fridge overnight. Warm them in sauce or in the oven until hot all the way through.

FAQs

Can I make baked meatballs without breadcrumbs?

Yes. Swap in the same amount of crushed crackers or rolled oats, and keep the milk soak. For a gluten-free version, use certified gluten-free breadcrumbs.

How do I know the meatballs are cooked through?

Push an instant-read thermometer into the center of one. It should read 160°F (71°C). The outside will be browned and the juices will run clear.

Can I freeze these meatballs before baking?

You can. Shape them, freeze them on a tray, then store them in a bag. Bake from frozen at 400°F (200°C) and add several minutes, until they reach 160°F (71°C) inside.

Why did my meatballs turn out dry or tough?

The usual causes are mixing the meat too long, using meat that is too lean, or baking past 160°F (71°C). Mix gently, keep the pork or sausage, and check the temperature early.

Nutrition

Estimated per serving (1 of 5), worked out from the ingredients.

• Calories: about 430 kcal
• Total Fat: 29g
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Protein: 31g

Baked Italian Meatballs

Recipe by Paula

0.0 from 0 votes

Servings

5

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Juicy baked meatballs made with beef, pork, Parmesan and parsley, softened with milk-soaked breadcrumbs. Makes 15 meatballs that bake in 20 to 25 minutes with no pan-frying.

Ingredients

• 1 pound ground beef

• 1/2 pound ground pork or Italian sausage

• 1/2 cup Italian-style breadcrumbs

• 1/2 cup grated Parmesan cheese

• 1/4 cup whole milk

• 1 egg

• 3 garlic cloves, minced

• 2 tablespoons chopped fresh parsley

• 1 teaspoon Italian seasoning

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Directions

• Heat the oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper so the meatballs lift off easily and cleanup is quick.
• Soak the breadcrumbs: Stir the breadcrumbs and milk together in a large bowl. Leave them for 5 minutes, so the crumbs soften and can hold moisture in the meat later.
• Mix the meat: Add the beef, pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt and pepper to the bowl. Mix gently, just until combined, because heavy mixing makes the meatballs tough.
• Roll the meatballs: Roll the mixture into 15 balls, each about 2 inches wide. Set them on the baking sheet with space between them, so the heat reaches every side and they brown.
• Bake: Bake for 20 to 25 minutes, until the meatballs are browned and reach 160°F (71°C) inside. A meat thermometer is the surest way to check.
• Rest: Let the meatballs rest for 5 minutes before serving. The juices settle back into the meat instead of running out when you bite in.