Name: Baked Italian Meatballs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb lean ground beef; 1 large egg; ½ cup 2% milk; ½ cup crushed crackers or breadcrumbs; ⅓ cup freshly grated Parmesan cheese; ¼ cup finely minced yellow onion; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; ½ teaspoon fine salt; ¼ teaspoon black pepper; Any favorite pasta sauce; Cooked pasta or zucchini noodles; Fresh parsley (optional garnish); Additional Parmesan cheese (optional garnish)

There’s something about the aroma of freshly baked meatballs wafting through the kitchen that feels like a warm Italian hug. This Baked Italian Meatballs Recipe is a simple, fuss-free way to get that comforting homemade flavor without standing over a stove all evening.

A white speckled bowl filled with a bed of sky-orange spaghetti noodles covered with thick red tomato sauce. On top, five large dark brown meatballs sit, each coated with bright red sauce and sprinkled with white grated cheese. Fresh green basil leaves and thin basil strips are scattered over the dish. A silver fork is placed inside the bowl on the left side. The bowl is placed on a white marbled surface with some loose basil leaves around and a small out-of-focus bowl of grated cheese at the top right. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Italian Meatballs Recipe
Top Tip
How to Serve Baked Italian Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Italian Meatballs Recipe

Why You'll Love This Recipe

I remember the first time I baked these Italian meatballs instead of frying them. It was a game changer! Not only do they turn out tender and juicy every single time, but clean-up is a breeze, too. Honestly, it’s become my go-to recipe whether I’m cooking for family or meal prepping for the week.

Effortless Cooking: No frying required—just mix, bake, and enjoy juicy meatballs with less mess.
Balanced Flavor: The combination of Parmesan, Italian seasoning, and garlic powder brings a comforting, authentic taste.
Versatility: Perfect on pasta, zucchini noodles, or even in meatball subs for a family dinner hit.
Family Favorite: Even picky eaters in my house ask for seconds, making this an easy win.

Ingredients & Why They Work

Each ingredient in this baked Italian meatballs recipe plays a part in creating perfect texture and rich flavor. When you shop, aim for fresh, good-quality ingredients to get the best results, especially your Parmesan and ground beef.

Flat lay of a mound of fresh lean ground beef, one large whole uncracked brown egg, a small white bowl with creamy 2% milk, a small white bowl filled with golden crushed crackers, a small white bowl holding finely grated pale Parmesan cheese, a small white bowl with finely minced yellow onion, a small white bowl containing mixed Italian seasoning herbs, a small white bowl of light brown garlic powder, a small white bowl of fine white salt, a small white bowl of ground black pepper, a few bright green sprigs of fresh parsley, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean Ground Beef: Opt for 90% lean or higher to keep meatballs moist but not greasy.
Egg: Acts as a binder so your meatballs hold together nicely without being tough.
Milk (2%): Adds moisture and tenderness, keeping the meatballs juicy.
Crushed Crackers or Breadcrumbs: These soak up the liquids and create a soft interior texture.
Freshly Grated Parmesan Cheese: Provides savory depth and a touch of nuttiness that’s hard to beat.
Fined Minced Yellow Onion: Sweetness from the onion balances the meat’s richness.
Italian Seasoning: A herb blend that brings classic Mediterranean flavor.
Garlic Powder: Gives a gentle garlic punch without overpowering.
Salt & Black Pepper: Simple seasoning essentials that enhance every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m all about making recipes your own, and these baked Italian meatballs are no exception. Over time, I’ve experimented with tweaks that keep the dish exciting and suit whatever mood I’m in.

Variation: For a lighter twist, I sometimes swap the beef for ground turkey or chicken, which still bakes up juicy with the milk and Parmesan. Your family might not even notice the difference!
Adding Heat: If you like a little kick, adding red pepper flakes to the mix amps up the flavor without overwhelming the traditional taste.
Gluten-Free: Use gluten-free crackers or breadcrumbs to keep it safe and delicious.
Herb Freshness: Adding chopped fresh basil or parsley into the meat mixture brings a bright, herby flavor that’s fantastic in summer.

Step-by-Step: How I Make Baked Italian Meatballs Recipe

The image shows four raw meatballs placed on a baking tray lined with brown parchment paper, arranged in a loose semicircle near the upper middle and right side of the tray. A woman's hand is seen in the bottom left corner forming another meatball, which is round and textured with small bits of ingredients visible, showing a mix of pink, white, and specks of darker colors. To the right of the hand, there is a clear glass bowl containing more of the same meat mixture with a metal scoop partially inside it, resting on a white marbled surface. The scene has soft natural lighting that highlights the texture of the meatballs and the contrast between the tray, bowl, and surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix It Up Gently

Start by preheating your oven to 400℉ and lining a baking sheet with parchment paper. Then, combine all your ingredients in a medium bowl—be sure to mix gently with your hands or a large spoon. Overworking can make the meatballs tough, so just mix until everything’s evenly incorporated.

Step 2: Shape with Care

I love using a cookie scoop for portioning to keep the meatballs uniform in size—about golf ball-sized is perfect. Roll them gently in your hands, no squeezing. Place them spaced out on the prepared sheet so they bake evenly and get that nice crust on the outside.

Step 3: Bake Until Juicy and Perfect

Bake for 16-20 minutes, checking to see if the internal temperature hits 165℉—the surefire way to know they’re cooked through but still juicy. You’ll notice they get a lovely golden hint on the edges and stay tender inside.

Step 4: Sauce It Up

Once out of the oven, I often warm my favorite pasta sauce in a skillet and add the meatballs in to simmer gently for a few minutes. It blends the flavors beautifully and keeps meatballs tender. Finish with a sprinkle of fresh parsley and extra Parmesan before serving.

Top Tip

From lots of kitchen trials, I’ve learned a few tricks that really elevate this baked Italian meatballs recipe and help you avoid common pitfalls.

Don’t Overmix: Keep your hands relaxed when combining ingredients to prevent dense, tough meatballs.
Even Size Matters: Use a cookie scoop for consistent meatballs that cook evenly every time.
Check Temperature: Investing in a meat thermometer is a game changer—no guesswork means perfectly cooked meatballs.
Rest Before Serving: Let meatballs sit a few minutes after baking to redistribute juices and enhance flavor.

How to Serve Baked Italian Meatballs Recipe

Garnishes

I’m partial to fresh flat-leaf parsley—its bright, peppery notes really lift the dish. A final dusting of extra Parmesan never hurts either. It adds such a comforting, cheesy finish that’s so inviting.

Side Dishes

Classic spaghetti or your favorite pasta sauce pairs beautifully here, but I’ve also enjoyed these atop zucchini noodles for a lighter, low-carb meal. A crisp green salad or garlic bread rounds everything off perfectly.

Creative Ways to Present

Once, I layered these meatballs in a baking dish with marinara and mozzarella to make a quick meatball parm-bake—so gooey and crowd-pleasing for parties. Meatball sliders with toasted rolls are another fun way to serve these at casual gatherings.

Make Ahead and Storage

Storing Leftovers

After they cool, I pop leftover meatballs into an airtight container and store them in the fridge for up to 3 days. They maintain their flavor and texture surprisingly well, making for quick reheats during busy days.

Freezing

I like to freeze baked meatballs in single layers on a tray first, then bag them once frozen. This way, they don’t clump together, and I can thaw or reheat just what I need for a quick meal anytime.

Reheating

To reheat, I gently simmer the meatballs in warm pasta sauce on the stove or microwave with a damp paper towel over the top to keep them moist. This restores that fresh-baked tenderness without drying out.

Frequently Asked Questions:

Can I use other types of ground meat in this Baked Italian Meatballs Recipe?

Absolutely! This recipe adapts well to ground turkey, chicken, pork, or a mix of these. Just keep an eye on moisture levels and cook times to ensure juiciness.

How do I prevent my baked meatballs from drying out?

Make sure not to overmix the ingredients, and be careful not to overbake. Using milk and parmesan cheese helps keep them moist, plus finishing them in sauce enhances tenderness.

Is it necessary to add eggs and milk in this recipe?

Eggs act as a binder to hold everything together, while milk adds moisture, keeping meatballs tender. Skipping either can cause them to fall apart or be dry.

Can I prepare these meatballs in advance and freeze them?

Yes! Baking and freezing meatballs is a great meal prep solution. Freeze them in a single layer to avoid sticking, then reheat them straight from frozen in sauce or the oven.

Final Thoughts

This Baked Italian Meatballs Recipe has truly become one of my kitchen staples. It’s reliable, flavorful, and adaptable, meaning it fits every kind of meal plan or occasion. I can’t recommend it enough to you — once you try these meatballs baking in your oven, I bet it’ll be a recipe you come back to over and over.