Baked Italian Meatballs

Baked Italian meatballs emerge from the oven, their golden-brown exteriors giving way to juicy, tender bites. This comforting dish comes together in just 30 minutes and works wonderfully for weeknight dinners or cozy gatherings. The perfect blend of spices and cheese ensures each meatball is bursting with flavor.

This recipe is ideal for busy families or anyone craving a hearty meal. Whether it’s a Sunday dinner or a busy Wednesday, these meatballs can be made ahead and stored for easy servings throughout the week.

Why You’ll Love This Recipe

• Each meatball is perfectly seasoned for a robust flavor profile.
• Baking instead of frying means less mess and healthier results.
• The meatballs remain tender and juicy thanks to the addition of milk and egg.
• You can easily customize the sauce and pasta to your liking.

What You’ll Need

Gather the following ingredients to whip up these delicious meatballs:

For the Meatballs

• 1 lb lean ground beef
• 1 large egg
• ½ cup milk (I use 2%)
• ½ cup crushed crackers of choice (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

For Serving

• Optional for garnish: fresh parsley and additional Parmesan cheese
• For serving: any favorite pasta sauce and cooked pasta or zucchini noodles

Use panko for extra crunch in the meatballs.

Substitutions & Swaps

• Ground turkey or chicken for beef
• Almond milk for regular milk
• Breadcrumbs for crushed crackers
• Any cheese for Parmesan

How to Make It

This simple process will have your Italian meatballs baked to perfection in no time.

1. Preheat oven

Preheat your oven to 400℉. Line a rimmed sheet pan with parchment paper and set aside.

2. Combine ingredients

In a medium bowl, combine the beef, egg, milk, crushed crackers, Parmesan cheese, onion, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.

3. Form meatballs

Form the mixture into 12 meatballs, using your hands or a cookie scoop to create golf-ball-sized balls.

4. Place on baking sheet

Place the meatballs on the prepared baking sheet, ensuring they have space between them.

5. Bake

Bake for 16-20 minutes or until the internal temperature reaches 165℉.

6. Remove from oven

Remove the meatballs from the oven.

7. Optional: Toss with sauce

(Optional step) Heat pasta sauce in a skillet over medium heat. When the meatballs are done baking, transfer them to the skillet with the sauce and gently toss. Heat through, then garnish with chopped parsley and grated Parmesan cheese. Serve over noodles or zucchini noodles.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for long-term storage.
Reheat: Microwaving for 1-2 minutes works well.

Tips for Best Results

• Use high-quality beef for the best flavor.
• Don’t overmix the meat mixture to keep the meatballs tender.
• Adjust seasoning based on your taste preference.
• Make extra meatballs and freeze them for a quick meal later.

Serving Suggestions

• Serve with spaghetti and marinara sauce for a classic dish.
• Pair with zucchini noodles for a low-carb option.
• Enjoy with garlic bread and a side salad for a complete meal.