Hey there, fellow foodies! I’m so excited to share with you one of my family’s favorite recipes – Italian Baked Meatballs.
This dish is a staple in our household, and for good reason. It’s easy to make, packed with flavor, and perfect for any occasion.
Whether we’re having a big family gathering or just a quick weeknight dinner, these meatballs never fail to impress. And the best part?
They’re incredibly healthy, made with lean ground beef and a blend of herbs and spices that add tons of flavor without adding extra calories. Plus, they’re super versatile – serve them as an appetizer, add them to pasta dishes, or enjoy them as a satisfying sub sandwich.
My kids can’t get enough of them, and I know your family will love them just as much as mine does. So let’s get started on this delicious recipe and see why it’s a household favorite!
Italian Baked Meatballs
4.8 from 1081 votes
These Italian baked meatballs are tender, flavorful, and cooked in a rich tomato sauce. They are perfect served over pasta or with crusty bread for a comforting meal.
2Line a baking sheet with parchment paper for easy cleanup.
3In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, salt, pepper, oregano, and basil.
4Mix gently with your hands until just combined, being careful not to overwork the meat.
5Shape the mixture into 1. 5-inch meatballs, about 20 total, and place them on the prepared baking sheet.
6Bake for 18-20 minutes until the meatballs are browned and cooked through, with an internal temperature of 160°F (71°C).
7While the meatballs bake, heat olive oil in a large skillet over medium heat.
8Add the diced onion and cook for 4-5 minutes until softened and translucent, then stir in the minced garlic for 30 seconds until fragrant.
9Pour in the crushed tomatoes, oregano, basil, salt, and pepper.
10Bring the sauce to a simmer over medium heat, then reduce heat to low and let it cook for 10 minutes, stirring occasionally, until slightly thickened.
11Add the baked meatballs to the sauce, stirring gently to coat.
12Simmer together for 5 minutes over low heat to allow the flavors to meld.
13Serve hot over pasta or with bread, garnished with fresh basil if desired.
For a lighter version, use ground turkey instead of beef and pork. You can also add a pinch of red pepper flakes to the sauce for a spicy kick.
Watch Video Of How Italian Baked Meatballs Works
These Italian baked meatballs are always a good idea for any occasion, whether it is a family dinner or a potluck with friends. They are simple to make, healthier than fried versions, and everyone from kids to grandparents seems to love them.
I love that I can prepare them ahead of time and have a reliable dish that always turns out well. For storage, let the meatballs cool completely, then place them in a sealed container in the fridge for up to four days.
To reheat, I like to warm them in a skillet with a little extra marinara sauce or pop them in a 350 degree oven for about 10 minutes. They also freeze beautifully, so I often make a double batch and freeze half for busy nights.
Serve them over spaghetti, on a crusty sub roll with melted mozzarella, or simply with a side of roasted vegetables and a sprinkle of fresh basil. No matter how you serve them, these meatballs bring a taste of comfort that works for any gathering.
❓ Frequently Asked Questions About Italian Baked Meatballs
1. Can I use ground turkey or chicken instead of beef?
Yes, you can substitute ground turkey or chicken for the beef. Just keep in mind that lean poultry can dry out faster, so I recommend adding a little olive oil or an extra egg to keep the meatballs moist. The baking time may also be slightly shorter, so check them a few minutes early.
2. Do I need to brown the meatballs before baking?
No, you do not need to brown them first. Baking the meatballs directly in the oven gives them a nice crust without the extra oil and mess of pan frying. They will cook evenly and stay tender inside as long as you do not overbake them.
3. How do I keep the meatballs from falling apart?
The key is to use enough binder. I use breadcrumbs and an egg, and I make sure the mixture is not too wet. Chilling the formed meatballs in the fridge for 15 to 20 minutes before baking also helps them hold their shape. Do not skip this step if you are in a hurry.
4. Can I make these meatballs gluten free?
Absolutely. You can swap regular breadcrumbs for gluten free breadcrumbs or even crushed gluten free crackers. The texture will be slightly different but still delicious. Just check that all your other ingredients, like the Parmesan cheese, are gluten free as well.
5. How long do baked meatballs last in the fridge?
Cooked meatballs will keep in an airtight container in the refrigerator for up to four days. To reheat, you can warm them in a skillet with a little sauce or in the oven at 350 degrees Fahrenheit for about 10 minutes. They also freeze well for up to three months.
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