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 milk (2%); 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; fresh parsley, chopped; additional grated Parmesan cheese; your favorite pasta sauce; cooked pasta or zucchini noodles

There’s something about the comforting aroma of meatballs baking in the oven that just feels like home. This Baked Italian Meatballs Recipe is a game-changer because it’s straightforward, super flavorful, and perfect for feeding a hungry family or prepping for a busy week.

A white speckled bowl filled with a nest of light golden spaghetti noodles at the base, topped with five round, deep brown meatballs covered in thick, bright red tomato sauce; the sauce lightly coats the noodles beneath. Fresh green basil leaves, some torn finely and some whole, are scattered atop the meatballs and noodles, with a dusting of finely grated pale yellow cheese sprinkled evenly over everything. A silver fork is placed inside the bowl on the left side, resting on the noodles. The bowl sits on a white marbled surface with a partially visible out-of-focus bowl and a small white dish of cheese in the background. 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 honestly can’t say enough good things about this Baked Italian Meatballs Recipe. The best part? It’s all baked, so you get that perfect crust without the mess of frying. I remember when I first made these; my kids devoured them and asked for seconds – that was my “aha” moment!

Hands-off baking: Baking keeps things tidy and lets you multitask while the meatballs cook.
Flavor-packed simple ingredients: Parmesan, garlic powder, and Italian seasoning bring big taste without fuss.
Perfect for meal prep: These meatballs reheat beautifully, making weeknight dinners a breeze.
Crowd-pleasing size: About golf-ball size means they’re great for portion control and family sharing.

Ingredients & Why They Work

Every ingredient in this recipe plays a role in balancing flavors and textures so that the meatballs turn out juicy but firm enough to hold together. Choosing lean ground beef helps with a lighter bite, while the milk and egg keep things tender and moist.

Flat lay of a small mound of fresh lean ground beef, one whole brown egg with a clean shell, a small white ceramic bowl filled with creamy 2% milk, a small white bowl containing golden crushed crackers, a small white bowl with finely grated Parmesan cheese, a small pile of finely minced yellow onion, a small white bowl holding a mix of dried Italian seasoning, another small white bowl with fine garlic powder, a small white bowl of fine salt, a small white bowl of cracked black pepper, a few sprigs of fresh green parsley, a small white bowl with additional grated Parmesan cheese, a small white bowl of red pasta sauce, a small serving of cooked spaghetti pasta, all arranged symmetrically 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: Using lean beef keeps the meatballs juicy without excess fat that can cause flare-ups or sogginess.
Egg: Acts as a binder to hold everything together nicely.
Milk: Adds moisture so that the meatballs stay tender and soft inside.
Crushed crackers or breadcrumbs: They absorb moisture and help maintain the perfect texture without making the meatballs dense.
Parmesan cheese: This adds a nutty savory depth that effortlessly amps up the flavor.
Fined minced yellow onion: Gives just a hint of sweetness and fresh flavor without being overwhelming.
Italian seasoning: A classic herb blend that instantly transports you to an Italian cucina.
Garlic powder: Adds subtle savory notes without the risk of burning fresh garlic during baking.
Salt and black pepper: Simply essential for seasoning and balancing the other flavors.

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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 big on keeping recipes simple but personal. For this baked Italian meatballs recipe, I often sprinkle in some red pepper flakes if I want heat, or switch out beef for a mix of beef and pork to deepen the flavor. You could also swap the crackers for panko to get a lighter texture.

Variation: Once, I added finely chopped fresh basil and oregano, which freshly brightened up the meatballs and made them taste like they came straight from an Italian trattoria – you could try that too!

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

A close-up image showing a woman's hand shaping raw meatballs over a white marbled surface. Four round, pink and beige mixed raw meatballs are placed on a baking sheet lined with light brown parchment paper, positioned in the upper part of the frame. In the bottom right corner, a glass bowl contains a mixture of raw ground meat and small bits of white onion, with a metal meat scooping tool partially inside the bowl. The woman's hand is gently holding and shaping another raw meatball near the bottom left corner of the image. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oven and Pan

Set your oven to 400℉ and line a rimmed baking sheet with parchment paper. This keeps the meatballs from sticking and makes cleanup super easy, which is always a plus when cooking for the family.

Step 2: Combine Ingredients Gently

In a medium bowl, toss together the ground beef, egg, milk, crushed crackers, Parmesan cheese, minced onion, Italian seasoning, garlic powder, salt, and pepper. Mix just until combined. Overmixing can make the meatballs tough, so I like to fold everything in softly with my hands.

Step 3: Shape Into Meatballs

I use a cookie scoop for even sizing—about golf ball size works perfectly. Roll them gently between your palms to smooth the surface, then place them spaced evenly on your lined pan. Uniform size means even cooking, so it’s worth the extra effort.

Step 4: Bake and Check Temperature

Bake the meatballs for 16 to 20 minutes. To be perfectly safe (and delicious), use a meat thermometer to ensure they’ve reached 165℉ internally. This way, you avoid drying them out while ensuring they’re fully cooked.

Step 5: Toss in Sauce (Optional but Recommended!)

If you love saucy meatballs like I do, warm up your favorite pasta sauce in a skillet, then gently toss the cooked meatballs in until they’re heated through. It adds moisture and depth of flavor that's hard to beat. Garnish with a sprinkle of fresh parsley and a dusting of extra Parmesan.

Top Tip

I’ve learned from my own kitchen mishaps that certain little steps can make or break your baked Italian meatballs. These tips will help you avoid common pitfalls and ensure amazing results every time.

Don’t overmix: Mixing too vigorously makes the meatballs dense and chewy, so treat the ingredients gently.
Consistent sizing: Using a scoop or measuring spoon ensures your meatballs cook evenly and look beautiful on the plate.
Check internal temp: Use a thermometer to nail the perfect juiciness and safety, rather than relying on timing alone.
Let meatballs rest a few minutes: Before tossing in sauce or serving, a short resting period lets the juices redistribute, for a tender bite.

How to Serve Baked Italian Meatballs Recipe

baked Italian meatballs - Serving Suggestion

Garnishes

I usually top my meatballs with freshly chopped parsley and an extra sprinkle of Parmesan cheese. The parsley adds a pop of color and a fresh herbal brightness that balances the richness, while the Parmesan gives a lovely salty finish.

Side Dishes

These meatballs pair beautifully with your favorite pasta and sauce, whether it’s spaghetti, penne, or even zucchini noodles if you’re watching carbs. Garlic bread and a crisp green salad with vinaigrette round out the meal nicely.

Creative Ways to Present

For fun occasions, I’ve turned these into meatball sliders using small rolls and a swipe of marinara. Another time, I served them on skewers with roasted veggies for a party appetizer – guests loved the bite-sized presentation!

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge for up to 3 days. They reheat well and save you time on busy weeknights. Just be sure to cool them completely before sealing to prevent sogginess.

Freezing

Freezing works great here! I freeze uncooked meatballs on a sheet pan first to keep them from sticking, then transfer to a sealed bag. You can bake them straight from frozen, adding a few extra minutes to the cook time—a real lifesaver for meal prep.

Reheating

I like reheating meatballs gently in a skillet with some sauce to keep them moist. Microwave works too if you’re in a rush, but I recommend stirring halfway through so they heat evenly without drying out.

Frequently Asked Questions:

Can I make this Baked Italian Meatballs Recipe gluten-free?

Absolutely! Just swap the crushed crackers or breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The texture and flavor will still be fantastic.

How do I know when the meatballs are fully cooked?

The best way to be sure is by using a meat thermometer. They’re done when the internal temperature reaches 165℉. That guarantees they are safe to eat without drying out.

Can I use a different type of ground meat?

Definitely! Ground pork, turkey, or a mixture all work well. Just be mindful turkey can dry out more easily so you might want to add a little extra moisture like a splash of milk or sauce.

What’s the best way to reheat leftover meatballs?

Reheating gently in a skillet with some marinara sauce is my favorite because it keeps the meat moist and flavorful. If you’re short on time, microwave in short bursts, stirring in between, to keep them from drying out.

Final Thoughts

This Baked Italian Meatballs Recipe holds a special place in my kitchen because it’s reliable, quick, and just downright delicious every time. Whether you’re cooking for family dinners or a cozy weeknight meal, these meatballs bring that kind of comforting satisfaction we all crave. Give them a try—once you do, they'll definitely become one of your go-to recipes too.