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; Your favorite pasta sauce; Cooked pasta or zucchini noodles; Fresh parsley, chopped; Additional grated Parmesan cheese

There’s something so comforting about a plate of tender, flavorful meatballs fresh from the oven. This Baked Italian Meatballs Recipe is my go-to when I want that classic Italian taste without the fuss of frying. Plus, it’s easy, delicious, and perfect for weeknight dinners or meal prep.

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’m genuinely excited to share this Baked Italian Meatballs Recipe with you because it hits all the right notes: juicy, perfectly seasoned, and hassle-free. It’s one of those recipes that’s stood the test of family dinners and busy nights alike.

Simplicity at its best: You mix everything in one bowl, and the oven does the hard work for you—no messy frying pans required.
Perfectly moist meatballs: The combo of milk, crushed crackers, and Parmesan keeps them tender without drying out.
Customizable flavors: With Italian seasoning and garlic powder, you get that classic taste—yet you can tweak it to your liking.
Meal prep winner: These bake up perfectly in advance and reheat beautifully, saving you time on busy days.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in delivering that authentic Italian meatball charm. The mix of beef, seasonings, and binders like egg and crackers come together to create meatballs that stay juicy and flavorful.

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: Provides the meaty base without excess fat, helping the meatballs hold their shape without too much grease.
Egg: Acts as a binder, making sure the meatballs don't fall apart during baking.
Milk (2% works great): Adds moisture to keep the meatballs tender and soft.
Crushed crackers or breadcrumbs: These soak up moisture and create the perfect texture inside.
Parmesan cheese: Brings nutty, savory depth that elevates the flavor beyond ordinary meatballs.
Yellow onion (finely minced): Adds sweetness and subtle bite without overpowering.
Italian seasoning: A flavorful blend of herbs that gives the meatballs their traditional zip.
Garlic powder: Gives a warm, earthy kick that’s balanced perfectly with the seasoning.
Salt and black pepper: Essential for seasoning every bite to perfection.

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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 love tweaking this Baked Italian Meatballs Recipe depending on what’s in my pantry or how adventurous I’m feeling. Feel free to make it your own by adding or swapping ingredients—you’ll see how flexible these meatballs can be!

Variation: Sometimes I add a handful of chopped fresh basil or oregano for an herbaceous twist that wakes up the classic flavors beautifully.
Dietary swap: For a lighter spin, swapping out regular breadcrumbs with almond flour or gluten-free crackers works great and keeps the meatballs tender.
Spice it up: If you like some heat, a dash of red pepper flakes mixed into the meat adds a nice warmth without overwhelming the balance.
Cheese upgrade: Try mixing in some shredded mozzarella for a melty surprise right inside the meatballs—trust me, it’s a crowd-pleaser!

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: Prep Your Oven and Pan

Preheat your oven to 400℉—this high temperature gives the meatballs a lovely golden crust while keeping them juicy inside. Line a rimmed sheet pan with parchment paper so cleanup is a breeze and the meatballs don’t stick.

Step 2: Mix the Meatball Magic

Grab a medium bowl and combine all your ingredients: ground beef, egg, milk, crushed crackers, Parmesan, finely minced onion, Italian seasoning, garlic powder, salt, and pepper. I usually use my hands because it lets me feel when everything is evenly combined—just don’t overmix or the meatballs might get dense. A gentle fold until everything is nicely integrated is perfect.

Step 3: Shape Into Meatballs

Form the mixture into 12 even meatballs—about the size of a golf ball. Using a cookie scoop can make this step quicker and ensures uniform sizing, so they cook evenly. Place them spaced out on the prepared sheet pan.

Step 4: Bake to Perfection

Bake for 16-20 minutes until they’re cooked through and reach an internal temperature of 165℉. I suggest checking around 16 minutes because ovens can vary. You want them browned nicely but not dried out. When done, remove from the oven and get ready for the best part.

Step 5: Sauce ’Em Up

This step is optional but, honestly, so good. Heat your favorite pasta sauce in a skillet over medium heat, then gently add the meatballs. Toss them carefully in the sauce and warm through. This adds flavor and keeps them wonderfully moist.

Top Tip

Over the years of making this Baked Italian Meatballs Recipe, I've learned a few things that really elevate the final result and make the whole process smoother. These tips can save you time and help your meatballs come out just right every time.

Don't overmix the meat: I mix just until everything is combined to keep the meatballs tender and fluffy.
Use a cookie scoop: This ensures all your meatballs are uniform in size, so they bake evenly and look great on the plate.
Check internal temperature: A quick meat thermometer check prevents overbaking—aim for 165℉ for safe, juicy meatballs.
Rest after baking: Let your meatballs rest a few minutes before sauce or serving; they hold their shape better and stay moist.

How to Serve Baked Italian Meatballs Recipe

Garnishes

I love a sprinkle of freshly chopped parsley and a generous dusting of Parmesan cheese right before serving. The parsley adds a fresh, bright note that balances the rich meatballs, while Parmesan brings that salty, nutty finish that’s impossible to resist.

Side Dishes

This recipe shines served over classic spaghetti or your favorite pasta noodles. For a lighter option, zucchini noodles (zoodles) are my go-to. A crisp Caesar salad or roasted veggies like broccoli or asparagus are also great companions to round out the meal.

Creative Ways to Present

For a fun family dinner or party appetizer, I’ve served these meatballs on toasted baguette slices with a spoonful of marinara and melted mozzarella on top—mini meatball bruschetta, anyone? Another time, I made meatball sliders with soft rolls and fresh basil for a casual bite that got everyone asking for seconds!

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge and they stay juicy for up to 3 days. I usually separate them with parchment paper if stacking to keep them from sticking together.

Freezing

Freezing works like a charm with this recipe. I freeze baked meatballs on a tray individually first, then transfer them to a freezer bag for up to 3 months. When I’m ready to eat, I thaw them overnight in the fridge or reheat straight from frozen in sauce on the stove.

Reheating

Reheating gently in a covered skillet with pasta sauce keeps the meatballs moist and flavorful. You can also warm them in the oven at 350℉ wrapped in foil for about 10 minutes. Avoid microwaving unless in a pinch—it tends to dry them out more.

Frequently Asked Questions:

Can I use different meats in this Baked Italian Meatballs Recipe?

Absolutely! You can substitute ground turkey, chicken, or pork for the beef. Just be mindful that leaner meats might require a little extra moisture, like a splash more milk or an egg to keep the meatballs tender.

How do I prevent my meatballs from falling apart?

Make sure to mix the ingredients gently and use binders like egg and crushed crackers as the recipe suggests. Overmixing can make them dense and crumbly. Also, shaping meatballs firmly but not too compact helps them hold together while baking.

Can I bake these meatballs ahead of time and freeze them?

Yes! Baking them first and then freezing is a great way to have quick meals ready. Just freeze them individually on a baking sheet before transferring to a freezer-safe bag or container. Reheat in sauce when needed.

What’s the best sauce to serve with these meatballs?

Classic marinara or tomato-based pasta sauces are perfect with these meatballs, highlighting their Italian flavors. You can also try creamy Alfredo or mushroom sauce for a different twist. Ultimately, the best sauce is your favorite one!

Final Thoughts

This Baked Italian Meatballs Recipe is one of those simple, satisfying dishes I keep coming back to because it reminds me of home and family dinners filled with laughter and good food. I hope you enjoy making it as much as I do—you'll find it’s a recipe that’s both comforting and versatile, perfect for sharing with friends or just treating yourself to a little homemade love.