baked italian meatball recipe

Written ByJenny Smyth Posted on
baked italian meatball recipe
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The Best baked italian meatball recipe

I’ve been making baked Italian meatballs for years, and they’re still a family favorite. The recipe originated from my Italian grandmother, who would make them for special occasions and holidays.

I love how the combination of ground beef, pork, and Italian seasonings creates a rich and savory flavor that’s perfect for a weeknight dinner or a Sunday gathering. My kids adore helping me shape the meat mixture into little balls and watching them bake to perfection in the oven.

The best part is that these meatballs are easy to make ahead of time and freeze beautifully, so I can thaw and reheat them whenever I need a quick and satisfying meal. Whether I’m serving them with spaghetti, zucchini noodles, or as an appetizer, baked Italian meatballs are always a crowd-pleaser.

Plus, they’re relatively healthy compared to other meatball recipes, thanks to the lean ground beef and pork mixture. I like to think that my nonna would be proud of me for passing down this classic recipe to my own family.

Baked Italian Meatballs

Baked Italian Meatballs

4.8 from 625 votes

These baked Italian meatballs are tender, flavorful, and a healthier alternative to frying. Made with a blend of ground beef and pork, seasoned with Parmesan and herbs, they are perfect with pasta or on their own.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Meatballs

1/2 lb ground beef (80/20)
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp milk

For the Sauce

2 cups marinara sauce
1 tbsp olive oil
1/4 cup chopped fresh basil (optional)

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2Line a baking sheet with parchment paper to prevent sticking.
3In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, oregano, basil, salt, pepper, and milk.
4Mix gently with your hands until just combined, being careful not to overwork the meat.
5Shape the mixture into 16 equal-sized meatballs, about 1.
5 inches in diameter.
6Place them on the prepared baking sheet, spacing them evenly apart to allow heat to circulate.
7Bake the meatballs for 20 to 25 minutes, until they are golden brown on the outside and reach an internal temperature of 165°F (74°C).
8The meatballs should be firm to the touch and lightly sizzling.
9While the meatballs bake, warm the marinara sauce in a medium saucepan over medium heat.
10Add the olive oil and stir occasionally until the sauce is hot and bubbling gently.
11Once the meatballs are done, transfer them to the saucepan with the sauce.
12Simmer together for 2 to 3 minutes to allow the flavors to meld.
13Garnish with fresh basil if desired, and serve immediately.

🔧Equipment

Large mixing bowl
Baking sheet
Parchment paper
Medium saucepan
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For extra tenderness, use a mix of meats and avoid overmixing. You can substitute ground turkey for a leaner option. The meatballs can be frozen after baking for up to 3 months.

Watch Video Of How Baked Italian Meatballs Works

Baked Italian meatballs are always a good idea for any occasion – whether it’s a weeknight dinner, a holiday gathering, or just because. My family loves how versatile this recipe is; we can serve it with pasta, as an appetizer with toothpicks, or even as a snack on game day.

Plus, they’re easy to store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheating them is simple – just pop them in the oven or skillet until warmed through.

❓ Frequently Asked Questions About Baked Italian Meatballs

Q: What is the secret to making tender and juicy baked Italian meatballs?

The key is to not overmix the meat mixture, so it stays loose and easy to shape into balls.

Q: Can I use ground turkey or chicken instead of beef and pork?

Yes, you can substitute ground turkey or chicken for a leaner version of the recipe.

Q: How do I ensure the meatballs stay moist while baking?

Add a bit more olive oil to the mixture and make sure to not overbake them.

Q: Can I prepare the meatballs ahead of time and store them in the fridge or freezer?

Ahead of time is perfect! Simply assemble the meat mixture, shape into balls, and store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Q: What’s the best way to reheat leftover baked Italian meatballs?

Reheat in the oven at 350°F (175°C) until warmed through. You can also reheat in a skillet on the stovetop with a bit of sauce until heated through.

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