Best Baked Italian Meatballs (Easy, Juicy, and Packed with Flavor)

Craving classic Italian meatballs without the mess of frying? These baked Italian meatballs deliver big, comforting flavor with minimal cleanup. The meatballs come out irresistibly tender and juicy thanks to a smart breadcrumb-and-milk soak, sautéed onions, and a balanced blend of herbs and spices. Whether you’re twirling spaghetti on a weeknight, meal-prepping for the family, or building cheesy meatball subs for the big game, this easy Italian meatballs recipe fits the moment.

Made with simple pantry staples—ground beef, eggs, breadcrumbs, garlic, and Parmesan—this is a reliable, back-pocket recipe that turns out consistent results. Bake them, then finish the meatballs by simmering in Italian tomato sauce for that authentic, cozy, Sunday-dinner vibe.

Why This Italian Meatballs Recipe Works

• No-fry convenience: Baking at high heat browns the outside and keeps the inside succulent—no splattering oil, less babysitting, and easy cleanup.
• Ultra-tender texture: Soaked breadcrumbs (a classic panade) trap moisture, while eggs and Parmesan add richness for soft, sliceable meatballs.
• Balanced flavor: Sautéed onions, fresh parsley, garlic, Italian seasoning, and red pepper flakes create an aromatic profile that shines in sauce, in sandwiches, or on their own.
• Make-ahead friendly: The mixture chills to develop flavor, and the meatballs freeze beautifully—perfect for meal prep and quick weeknight dinners.
• Crowd-pleasing versatility: Toss with spaghetti and Italian tomato sauce, tuck into toasted sub rolls with mozzarella, or serve cocktail-size meatballs as a passed appetizer.

Ingredients For The Italian Meatballs

• 1/3 cup plain breadcrumbs
• 1/2 cup milk or beef broth
• 2 tbsp olive oil
• 1 small onion, diced
• 2 lb ground beef (80–85% lean works well)
• 2 large eggs
• 2 tbsp grated Parmesan cheese
• 1/4 bunch fresh parsley, chopped (about 2–3 tbsp)
• 3 garlic cloves, crushed
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp Italian herb seasoning
• 1/2 tsp red pepper flakes (optional, for gentle heat)
• Cooking spray
• Italian tomato sauce (for simmering and serving)

Notes for American kitchens:

• For extra richness (and a classic Italian-American flavor), you can swap 1/2 lb of the beef for mild Italian sausage or a beef/pork/veal blend.
• If you’re using low-sodium broth instead of milk, taste and adjust the salt as needed.
• Pre-shredded Parmesan is fine in a pinch, but freshly grated melts and seasons more evenly.

How to Make Baked Italian Meatballs

1. Prepare the breadcrumb mixture

• In a small bowl, soak the breadcrumbs in milk or beef broth for about 20 minutes. This creates a panade that keeps the meatballs moist and tender.

2. Cook the onion

• Warm the olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
• Reduce heat to low and continue cooking 10–15 minutes until very tender and sweet. Cool slightly before mixing into the meat.

3. Mix the meatball ingredients

• In a large bowl, gently combine the ground beef, the soaked breadcrumbs (including any remaining liquid), eggs, Parmesan, parsley, garlic, salt, pepper, Italian seasoning, red pepper flakes, and the cooled onions.
• Mix with a fork or your hands just until combined—overmixing leads to dense meatballs.
• Cover and refrigerate 1 hour to let flavors meld and to make shaping easier.

4. Shape and bake

• Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and coat lightly with cooking spray.
• Form 1 1/2-inch meatballs (about 2 tablespoons each) and arrange them in a single layer with a bit of space between.
• Bake 15–20 minutes, until browned and cooked through. For ground beef, the safe internal temperature is 160°F (71°C). If you plan to simmer in sauce, pull them from the oven when they hit 155–160°F; they’ll finish gently in the sauce.

5. Simmer in sauce

• Transfer baked meatballs to a pot of Italian tomato sauce and simmer 30–120 minutes. Longer simmering infuses deeper flavor and creates that classic Italian-American texture that’s tender yet holds together.

Pro tip for extra-juicy meatballs:

• Brush the meatballs lightly with olive oil before baking to encourage even browning.
• Place the baking sheet on an upper rack so radiant heat helps brown the tops.

Yield guide:

• 2 lb of meat typically makes 24–28 meatballs at 1 1/2 inches each—plenty for 6–8 servings over pasta or 4–6 very generous subs.

Serving Italian Meatballs Ideas

• Classic spaghetti and meatballs: Toss hot spaghetti with Italian tomato sauce, then add meatballs and finish with Parmesan and fresh basil.
• Meatball subs: Toast sub rolls, add a layer of sauce, pile on meatballs, top with sliced mozzarella or provolone, and broil until melty.
• Polenta night: Serve meatballs and sauce over creamy polenta with a shower of Parmesan.
• Game-day appetizer: Make bite-size meatballs, keep warm in a slow cooker with extra sauce, and serve with toothpicks.
• Family-style platter: Arrange meatballs over garlicky sautéed greens with crusty garlic bread on the side.

Pairings for American palates:

• Salads: Caesar salad, simple arugula with lemon and olive oil, or chopped Italian salad with pepperoncini.
• Sides: Roasted broccoli, garlic green beans, or a sheet pan of peppers and onions to echo Italian sub shop flavors.
• Wine: Chianti, Sangiovese, or a medium-bodied Zinfandel.
• Non-alcoholic: Sparkling water with lemon, Italian sodas, or a pantry-friendly Arnold Palmer.

Storage Of The Italian Meatballs, Freezing, and Reheating

• Refrigerate: Store cooked meatballs (with or without sauce) in an airtight container for up to 4 days.
• Freeze (uncooked): Shape meatballs, place on a lined baking sheet, and freeze until solid. Transfer to a freezer bag for up to 3 months. Bake from frozen at 400–425°F, adding a few extra minutes, then simmer in sauce.
• Freeze (cooked): Cool, then freeze meatballs (preferably submerged in sauce) for up to 3 months to prevent freezer burn.
• Reheat: Warm gently in tomato sauce on the stovetop over low heat until heated through, or cover and bake at 350°F (175°C) until hot in the center. Avoid microwaving without sauce, which can dry them out.

Food-safety reminder:

• For ground beef, aim for an internal temperature of 160°F (71°C). If you finish the meatballs by simmering in sauce, use an instant-read thermometer to confirm they’ve reached temp in the center.

Tips for the Best Baked Italian Meatballs

• Don’t overmix: Fold the mixture gently for a tender bite.
• Chill the mixture: A 1-hour rest hydrates breadcrumbs and firms the mixture for cleaner shaping.
• Moisture balance: If the mix looks dry, add 1–2 tbsp milk. If too wet, sprinkle in 1–2 tsp breadcrumbs.
• Size matters: Keep meatballs uniform so they cook evenly.
• Fresh herbs: Fresh parsley brightens the flavor; add extra for garnish after simmering.
• Parmesan punch: A little finely grated Pecorino Romano mixed with Parmesan adds a savory kick.
• Finishing in sauce: Even 30 minutes of gentle simmering fuses flavors and gives that “nonna’s kitchen” aroma.

Frequently Asked Questions (FAQ)

Q: Can I use a beef/pork blend?
A: Absolutely. A 50/50 beef and pork blend creates even silkier meatballs with classic Italian-American flavor. Keep the rest of the recipe the same and cook to 160°F.

Q: Can I make these gluten-free?
A: Yes. Substitute gluten-free breadcrumbs in the same amount. If they are very fine, you may need 1–2 tsp less or a splash more liquid to hit the right texture.

Q: Milk or broth—what’s better?
A: Milk makes a richer, slightly creamier meatball. Beef broth gives a meatier edge. Both work; pick based on your preference or what you have on hand.

Q: How do I keep meatballs from falling apart?
A: Use the full breadcrumb-and-egg binders, avoid overmixing, chill the mixture, and shape firmly but gently. Searing (or baking) before simmering also helps them keep their shape.

Q: Can I make these in the air fryer?
A: Yes. Air-fry at 380–390°F in a single layer for 10–14 minutes, shaking once; cook to 160°F internally, then simmer briefly in sauce for flavor.

Q: What if I only have lean ground beef (90–93%)?
A: Add 1–2 tsp olive oil to the mixture and don’t overbake. Finishing in sauce helps restore moisture.

Q: How many meatballs per person?
A: For spaghetti and meatballs, plan 3–4 meatballs per adult. For subs, 4–5 per 10–12-inch roll. For appetizers, 2–3 smaller meatballs per guest per hour.

Q: Can I prep these ahead for a party?
A: Yes. Bake up to 2 days ahead, refrigerate in sauce, then reheat gently on the stovetop or in a slow cooker set to “warm” for serving.

Nutritional Information (Per Serving, Approximate)

• Calories: 390
• Total Fat: 31 g (Saturated Fat: 12 g)
• Cholesterol: 91 mg
• Sodium: 617 mg
• Carbohydrates: 5 g (Dietary Fiber: 1 g)
• Protein: 21 g
• Iron: 2 mg
• Potassium: 349 mg

Note: Values vary based on brands used, exact size of meatballs, and whether you finish in sauce or serve plain.

When you want a reliable Italian meatballs recipe that checks every box—easy, baked (not fried), crowd-pleasing, and make-ahead friendly—this version delivers. The panade keeps the meatballs tender, the sautéed onions and herbs layer in real Italian-American flavor, and finishing in sauce gives you that nostalgic, Sunday-supper comfort any night of the week. Serve over spaghetti, pile into cheesy subs, or set out as a cozy appetizer—either way, these baked Italian meatballs will become a family favorite.
If you cook a batch, share your creation with a quick note about how you served them—classic spaghetti, melty subs, or creamy polenta—and don’t forget a sprinkle of Parmesan and a handful of fresh parsley on top. Buon appetito!