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

There’s something about the smell of freshly baked meatballs wafting through the kitchen that just feels like comfort in its purest form. This Baked Italian Meatballs Recipe is straightforward, satisfying, and perfect when you want dinner that’s both hearty and hands-off in the oven.

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’ve made plenty of meatballs over the years, but baking them instead of frying always wins for ease and even cooking. This recipe has become a staple in my kitchen because it’s reliable, delicious, and a real crowd-pleaser — my kids ask for it regularly!

Simple Baking Method: Baked meatballs mean less mess and no need to babysit a hot skillet.
Balanced Flavors: The blend of Parmesan, Italian seasoning, and garlic powder gives a classic taste that feels authentic.
Moist & Tender Texture: The milk and crushed crackers keep the meatballs juicy without being greasy.
Versatile Serving: They pair beautifully with pasta, zucchini noodles, or even on a sub sandwich.

Ingredients & Why They Work

Every ingredient in this Baked Italian Meatballs Recipe plays a vital role in its success. They work together to create meatballs that are flavorful, tender, and hold their shape perfectly when baked.

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 strikes the right balance — enough fat for richness but not so much that meatballs get greasy.
Egg: Acts as a binder, helping the meatballs hold together while baking.
Milk: Adds moisture to keep the meatballs tender and juicy.
Crushed crackers (or breadcrumbs): These soak up moisture and add structure without overwhelming the flavor.
Parmesan cheese: Brings a nutty, savory depth that’s unmistakably Italian.
Minced yellow onion: Provides mild sweetness and moisture — I recommend finely mincing so you don’t get any unwanted chunks.
Italian seasoning: A convenient blend of herbs like oregano, basil, and thyme that layers in classic spice.
Garlic powder: Infuses that subtle garlic flavor everyone loves in meatballs.
Salt & black pepper: Essential for bringing all the flavors together.

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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

One of the things I appreciate most about this Baked Italian Meatballs Recipe is how easy it is to make your own tweaks. I often add fresh herbs when I have them on hand, and sometimes swap out beef for a combo of beef and pork for even more flavor.

Variation: Using half ground beef and half Italian sausage creates a richer, more deeply flavored meatball that my family adores.
Dairy-Free: Replace milk with unsweetened almond milk and omit Parmesan if needed, but keep the seasoning robust to make up for the change.
Low-Carb Option: Swap crushed crackers with almond flour or crushed pork rinds — this keeps things tender without the carbs.
Spicy Kick: Add a pinch of red pepper flakes or chopped fresh parsley for a fresh pop.

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: Mix everything gently but thoroughly

I start by combining the ground beef, egg, milk, crushed crackers, Parmesan, onion, Italian seasoning, garlic powder, salt, and pepper in a bowl. The key here is to mix until just combined; overworking the meat can make the meatballs tough. I usually use my hands — it’s the easiest way to feel when the mixture is uniform without overmixing.

Step 2: Shape into consistent meatballs

Form the mixture into 12 equal-sized meatballs, about the size of a golf ball. I like using a cookie scoop for even portions, but your hands will do just fine. Uniform size ensures they cook evenly, so don’t skip this step!

Step 3: Bake and check for doneness

Arrange the meatballs on a parchment-lined rimmed baking sheet. Pop them in a 400℉ oven for 16-20 minutes, or until the internal temperature reaches 165℉. I always use a meat thermometer to be safe, especially with meatballs. They should be browned on the outside and juicy inside.

Step 4: Optional toss in sauce for extra flavor

If you want to take it up a notch, heat your favorite pasta sauce on the stovetop and gently toss the baked meatballs in for a few minutes. This step lets the meatballs soak up some sauce flavor and stay nice and moist when served.

Top Tip

I’ve learned through making countless batches that a few small adjustments make all the difference in perfect baked Italian meatballs. Avoid rushing the mixing and shaping steps and always check the internal temperature for juicy, perfectly cooked results.

Don't Overmix: Gently combine ingredients to keep meatballs tender.
Uniform Size: Use a scoop or measure to ensure even cooking throughout.
Thermometer Use: Cook until 165℉ internally to avoid dry meatballs.
Parchment Paper: Using parchment helps keep the baking sheet clean and prevents sticking.

How to Serve Baked Italian Meatballs Recipe

Garnishes

I love finishing these meatballs with freshly chopped parsley and an extra sprinkle of Parmesan cheese. It adds color, freshness, and that cheesy punch that makes each bite even better. Sometimes a dash of red pepper flakes for a little heat works wonders, too.

Side Dishes

This recipe pairs beautifully with classic spaghetti, but I’ve grown fond of serving them over zucchini noodles for a lighter, low-carb meal. Garlic bread or a crisp green salad on the side makes for a complete, crowd-pleasing dinner.

Creative Ways to Present

For birthdays or family gatherings, I sometimes serve these meatballs on mini rolls with melted mozzarella and a spoonful of marinara for quick meatball sliders. They disappear fast and always get compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to three days. They stay juicy and reheat well — perfect for quick lunches or dinner on busy nights.

Freezing

If I want to prep ahead, I flash freeze the meatballs on a baking sheet until firm, then transfer them to a freezer bag. They keep well for up to 3 months — just thaw and heat in sauce when ready to enjoy.

Reheating

My go-to reheating method is gently warming the meatballs in a skillet with some pasta sauce over low-medium heat until warmed through. It keeps them moist without drying them out like a microwave sometimes does.

Frequently Asked Questions:

Can I use different ground meats for this recipe?

Absolutely! While this recipe calls for lean ground beef, you can substitute or combine ground pork, turkey, or chicken. Just remember that leaner meats might benefit from a bit more moisture, so consider adding an extra splash of milk.

How do I prevent meatballs from drying out during baking?

The key is not overbaking and including moisture-rich ingredients like milk and crushed crackers. Using a meat thermometer to check for 165℉ internal temp helps ensure they're cooked but still juicy. Tossing in warm sauce after baking also keeps them tender.

Can I freeze the meatballs before or after baking?

You can freeze both baked and uncooked meatballs. For uncooked, freeze them individually on a tray, then transfer to a bag. Bake from frozen or thaw overnight before cooking. Baked meatballs freeze well too and reheat nicely with sauce.

What’s the best way to serve these meatballs for a weeknight dinner?

I like to bake a batch in advance and toss them in warmed marinara quickly when it’s dinner time. Serve over pasta or spiralized veggies for a speedy, satisfying meal that feels homemade without the fuss.

Final Thoughts

This Baked Italian Meatballs Recipe really hits the mark when I want something comforting that’s fuss-free but feels special. It’s become a go-to in my kitchen, whether for busy weeknights or casual family gatherings. I hope it becomes a favorite in your home too — they’re just that good and so easy to make!