Name: Baked Italian Meatballs Recipe
Prep time: 10 min
Cook time: PT-490920H49M35S
Total time: PT-490920H49M35S
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; Favorite pasta sauce; Cooked pasta or zucchini noodles

I absolutely love sharing this Baked Italian Meatballs Recipe because it’s one of those dishes that brings people together around the table with smiles and full bellies. I find the combination of juicy, flavorful meatballs baked to perfection irresistible—each bite bursting with savory Italian herbs and a touch of Parmesan that just feels like home. Whether I’m making a cozy weeknight dinner or preparing for guests, this recipe never disappoints and is always a crowd-pleaser.

Why You'll Love This Baked Italian Meatballs Recipe

What sets this Baked Italian Meatballs Recipe apart for me is the incredible blend of flavors and the simplicity of baking them instead of frying. The herbs and garlic powder perfectly complement the rich, lean ground beef and the crumbly Parmesan adds just the right amount of salty, cheesy goodness. I love that every meatball is tender, moist, and packed with flavor, without any greasy mess.

Another thing I truly appreciate is how easy this recipe is to prepare. Mixing all the ingredients together, shaping the meatballs, and popping them in the oven means minimal hands-on time and easy cleanup. I often make a double batch because they freeze beautifully and save me from last-minute dinners when life gets busy.

These meatballs shine on so many occasions—whether it’s a casual family dinner, a potluck with friends, or even a festive holiday meal. They’re versatile enough to pair with classic pasta, zucchini noodles, or simply enjoyed on their own with some sauce for dipping. Every time I serve them, I get asked for the recipe, and I’m always happy to share!

Ingredients You'll Need

A black pan filled with 12 large round meatballs covered in thick, chunky bright red tomato sauce sits on a white marbled surface. The meatballs have a browned and textured outer layer. They are topped with thin strips of fresh green basil leaves and a light sprinkle of grated parmesan cheese. A silver spoon is scooping one meatball on the right side of the pan. White plates with grated cheese and crushed black pepper are in the top left background. Fresh green basil leaves are scattered around the pan. The handle of the pan is wrapped with a white cloth. photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe are simple essentials that come together to create something truly delicious. Each item adds to the final dish's great texture, flavor, and aroma, making these meatballs stand out.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Lean ground beef: The base for juicy meatballs; I always use 90% lean to keep them moist but not greasy.
Large egg: Acts as a binder to hold everything together perfectly.
Milk (2%): Adds moisture so the meatballs stay tender and not dry.
Crushed crackers or breadcrumbs: Helps with texture and keeps meatballs from falling apart.
Freshly grated Parmesan cheese: Delivers a salty, nutty flavor note that I find indispensable.
Minced yellow onion: Gives a subtle sweetness and crunch balancing the meatiness.
Italian seasoning: Provides that classic herby Italian profile I crave.
Garlic powder: Brings a punch of garlic flavor without being overwhelming.
Salt and black pepper: Essential seasonings that enhance every other ingredient.
Optional fresh parsley and extra Parmesan: Great for garnish and brightening the dish visually and in taste.

Directions

Step 1: Preheat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Set it aside while you prepare the meatballs.

Step 2: In a medium bowl, combine the ground beef, egg, milk, crushed crackers, Parmesan cheese, minced onion, Italian seasoning, garlic powder, salt, and pepper. Mix everything gently but thoroughly with your hands or a spoon until all ingredients are evenly distributed.

Step 3: Shape the mixture into about 12 meatballs, roughly the size of golf balls. I find that using a cookie scoop helps keep them uniform so they cook evenly.

Step 4: Arrange the meatballs on your prepared baking sheet, spacing them slightly apart to ensure they bake evenly without steaming.

Step 5: Bake the meatballs for 16 to 20 minutes, until the internal temperature reaches 165 degrees Fahrenheit and the exterior is lightly browned. This keeps them juicy while fully cooked.

Step 6: Remove the meatballs from the oven. If you’re serving with sauce, heat your favorite pasta sauce in a skillet over medium heat, then gently add the meatballs to warm them through, letting them soak up a bit of that sauce magic.

Step 7: Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese. Serve hot over pasta, zucchini noodles, or even on a crusty roll for a satisfying sandwich.

Servings and Timing

This recipe yields about 12 meatballs, perfect for 4 servings as a main course. It takes roughly 10 minutes to prepare all the ingredients and shape the meatballs, plus 16 to 20 minutes of baking time. So from start to finish, you’re looking at approximately 26 to 30 minutes total, which is ideal for a quick yet comforting meal. No resting or cooling time is necessary, but you can let them cool slightly before serving if needed for younger eaters.

How to Serve This Baked Italian Meatballs Recipe

A speckled light beige bowl filled with a base layer of cooked spaghetti covered in a rich, red tomato sauce. On top are four large meatballs, each coated in more tomato sauce, sprinkled with fine grated cheese that looks a little grainy and green basil leaves sliced thinly scattered across. A silver fork is placed inside the bowl on the left side. The bowl sits on a white marbled surface, with a small white bowl of grated cheese blurred in the background and a few loose green basil leaves around. Photo taken with an iphone --ar 4:5 --v 7

When I serve these baked meatballs, I like to offer a variety of complementary sides to really elevate the meal. Classic spaghetti tossed in marinara sauce is always a winner, but I also love serving them over sautéed zucchini noodles for a lighter, low-carb option. A crisp side salad or garlicky roasted vegetables rounds out the plate perfectly.

Presentation-wise, a sprinkle of fresh parsley and a generous dusting of grated Parmesan turns these meatballs into something special on the table. For casual dinners, I sometimes place the meatballs and sauce in a serving bowl with bread on the side for scooping. For parties, arranging them neatly on a platter with toothpicks makes them easy and fun finger food.

As for drinks, the robust flavors of these meatballs pair beautifully with a medium-bodied red wine like Chianti or Sangiovese. If you prefer cocktails, a Negroni or an Aperol spritz brings a lively, citrusy contrast. For a non-alcoholic option, sparkling water with a squeeze of lemon or a chilled iced tea works wonderfully. I recommend serving the meatballs hot or warm, as that’s when the flavors and texture really shine.

Variations

I love how this Baked Italian Meatballs Recipe lends itself to customization based on what you have or your dietary needs. For example, if you want to lighten it up a bit, you can swap half the ground beef for ground turkey or chicken without losing that delightful texture.

If you need a gluten-free version, simply replace the crackers or breadcrumbs with gluten-free panko or crushed gluten-free crackers—they work just as well for binding. For a vegan twist, I enjoy using lentils or mashed chickpeas combined with plant-based binders and Italian seasoning to mimic the flavors and texture, though obviously the baking time and moisture content need adjustment.

Finally, feel free to experiment with different seasonings—adding red pepper flakes for some heat, fresh basil or oregano instead of dried, or even mixing in finely chopped spinach or grated zucchini. You could also try cooking these meatballs in a slow cooker with sauce for a hands-off method that infuses them with even more flavor.

Storage and Reheating

Storing Leftovers

When storing leftover meatballs, I use airtight containers or freezer bags to keep them fresh in the fridge. They’ll stay good for up to 3 days this way, which makes for convenient lunches or quick dinners on busy days.

Freezing

I often freeze leftover meatballs since they hold up beautifully. To freeze, I arrange cooled meatballs on a baking sheet so they don’t touch and flash freeze them for about an hour, then transfer them to labeled freezer bags or containers. This prevents them from sticking together. Frozen meatballs will keep well for up to 3 months.

Reheating

For reheating, I recommend warming the meatballs gently in a skillet with some sauce over low to medium heat to restore moisture and flavor. Alternatively, you can microwave them covered on medium power, but be careful not to overcook and dry them out. Oven reheating at 350 degrees Fahrenheit for 10 to 15 minutes works great if you want a little extra crust again.

FAQs

Can I use ground pork or a mix of meats for the meatballs?

Absolutely! Ground pork or a combination of beef, pork, and veal can add even more richness and tenderness to your meatballs. Just keep the total meat amount consistent, and the baking time usually remains the same.

Do I have to bake these meatballs or can I pan-fry them?

You can indeed pan-fry the meatballs if you prefer. Just brown them on all sides over medium heat until fully cooked through. Baking, however, is easier and healthier since it requires less oil and baking yields evenly cooked meatballs.

What type of crackers or breadcrumbs work best in this recipe?

I usually use saltine crackers or Italian seasoned breadcrumbs for convenience and flavor, but plain breadcrumbs or crushed pita chips can also work. The goal is to add texture and help the meatballs hold together, so choose what you prefer or have on hand.

How do I prevent meatballs from drying out?

The key is not to overmix the meat and to include some moisture like milk and egg. Also, baking at a high enough temperature for the right amount of time ensures they stay juicy. Serve them right away or keep them warm in the sauce to maintain moisture.

Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs, shape them, and refrigerate them covered for up to 24 hours before baking. This makes them a fantastic make-ahead option for easy entertaining or busy weeknights.

Conclusion

I can’t recommend this Baked Italian Meatballs Recipe enough for anyone craving a comforting, flavorful dish that’s easy to make and endlessly satisfying. It quickly became a favorite in my kitchen, and I hope it becomes one in yours too. Give it a try and enjoy all those wonderful, homemade Italian flavors in every juicy bite!