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; Favorite pasta sauce; Cooked pasta or zucchini noodles; Optional garnish: fresh parsley and additional Parmesan cheese

There’s something so comforting about homemade meatballs—juicy, flavorful, and baked to perfection. This Baked Italian Meatballs Recipe is an absolute game-changer for busy weeknights or when you want that classic Italian taste without all the fuss. Trust me, once you try baking instead of frying, you’ll never go back.

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 absolutely adore this Baked Italian Meatballs Recipe because it combines ease, flavor, and versatility in one dish. It’s perfect for busy days, but fancy enough to impress guests when needed.

Simple yet flavorful: The blend of Parmesan, Italian seasoning, and garlic powder takes these meatballs from basic to spectacular without complicated steps.
Healthier method: Baking cuts down on fat and mess compared to frying but still keeps meatballs juicy and tender.
Family-friendly: My kids love these, and I bet your family will too, especially when served with their favorite pasta or zucchini noodles.
Make-ahead convenience: These meatballs store and freeze well, making meal prep a breeze for busy weeks.

Ingredients & Why They Work

Every ingredient in this Baked Italian Meatballs Recipe has a role. From the milk that keeps things extra moist to the crushed crackers that add just the right texture, these components blend together beautifully for tender meatballs.

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: Offers good protein without too much grease, keeping meatballs moist but not oily.
Egg: Acts as a binder to hold everything together so meatballs don't fall apart.
Milk (2%): Adds moisture and tenderness to the mix—skip it and your meatballs might get dry.
Crushed crackers (or breadcrumbs): Provide structure and absorb moisture for the perfect bite.
Freshly grated Parmesan cheese: Brings salty richness and umami that spice blends can’t replicate.
Minced yellow onion: Adds subtle sweetness and depth without overwhelming the flavor.
Italian seasoning: That classic herb blend is what makes these unmistakably Italian.
Garlic powder: Infuses savory warmth throughout, making every bite pop.
Salt and black pepper: Enhance all the flavors and balance the seasoning.

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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 best parts about this Baked Italian Meatballs Recipe is how easy it is to tweak based on what you love or have on hand. I often swap in Italian turkey for a lighter version or mix in chopped fresh basil for extra aroma.

Variation: I’ve made these with ground turkey instead of beef, and they come out just as tender. You just might need to add a bit more seasoning since turkey is milder.
Seasonal twist: Try adding finely chopped spinach or grated zucchini for hidden veggies—your family won’t even notice!
Diet-friendly: Use almond flour instead of crackers to keep it gluten-free without sacrificing texture.
Spicier kick: Add a pinch of red pepper flakes or use spicy Italian seasoning for a meatball with some heat.

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: Preheat and Prep Your Baking Sheet

Start by heating your oven to 400℉ and line a rimmed baking sheet with parchment paper. This setup makes cleanup super easy and helps the meatballs bake evenly without sticking.

Step 2: Mix the Meatball Ingredients

In a medium bowl, add your ground beef, egg, milk, crushed crackers, Parmesan, minced onion, Italian seasoning, garlic powder, salt, and pepper. Use your hands or a spoon to combine everything gently but thoroughly—overmixing can make the meatballs tough, so just mix until evenly combined.

Step 3: Shape Your Meatballs

I like forming them into roughly golf-ball size—about 12 meatballs total. You can use a cookie scoop to keep them uniform, which helps them cook evenly. Place each one on your prepared baking sheet, spacing them out slightly.

Step 4: Bake until Perfectly Cooked

Pop the sheet into the preheated oven and bake for 16 to 20 minutes. The key is to cook them until their internal temperature hits 165℉, ensuring they’re juicy but safe to eat. I usually check with a thermometer around 16 minutes to avoid overbaking.

Step 5: Optional – Simmer in Sauce

If you want to kick it up a notch, I often warm a skillet with your favorite pasta sauce on medium heat. Once the meatballs are done, I gently transfer them into the sauce. Let them soak up the flavor for a few minutes, then sprinkle with fresh parsley and more Parmesan before serving.

Top Tip

These simple yet crucial tricks helped me nail perfect baked meatballs every single time, even on busy days. They’ll help you avoid common pitfalls and get that juicy center you want.

Don’t overmix: Overworking the meat makes tough meatballs—mix just until combined.
Use a meat thermometer: This little tool guarantees perfectly cooked meatballs without guesswork.
Uniform size matters: Using a cookie scoop helps them bake evenly and look professional.
Rest briefly before serving: Letting meatballs sit for 5 minutes after baking keeps juices locked in.

How to Serve Baked Italian Meatballs Recipe

Baked Italian Meatballs - Serving Suggestion

Garnishes

I always finish these meatballs with a sprinkle of freshly chopped parsley and a little extra grated Parmesan cheese. It adds brightness and that classic cheesy touch that makes every bite more memorable.

Side Dishes

These meatballs shine alongside spaghetti, zucchini noodles, or creamy polenta. For a lighter meal, I love serving them over sautéed greens or spaghetti squash to keep things fresh and satisfying.

Creative Ways to Present

For a family-style dinner, try layering meatballs in a casserole with marinara and melted mozzarella. Or, for a party, serve mini meatball skewers with dipping sauces—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store any leftover meatballs in an airtight container in the fridge, where they last up to 3 days. Just reheat gently with sauce on the stove or in the microwave, and they’re just as tasty the second time around.

Freezing

For busy weeknights, freezing baked meatballs is a lifesaver. I freeze them in a single layer on a tray, then transfer to a freezer bag. They keep beautifully for up to 3 months and thaw quickly.

Reheating

To reheat, gently warm meatballs in a skillet with some sauce or in the oven at 300℉ until heated through. This keeps them moist and prevents drying out like the microwave can sometimes do.

Frequently Asked Questions:

Can I use a different type of ground meat for this recipe?

Absolutely! While the recipe calls for lean ground beef, you can easily substitute ground turkey or chicken for a lighter option. Just be sure to adjust seasonings, as these meats are milder in flavor.

How do I prevent the meatballs from drying out?

Using milk and crushed crackers in the mixture helps keep the meatballs moist while baking. Also, avoid overmixing the meat mixture, and don’t overbake. Checking for an internal temperature of 165℉ ensures they’re safe yet juicy.

Can I make these meatballs gluten-free?

Yes! Swap out the crushed crackers for gluten-free breadcrumbs or almond flour to keep the meatballs gluten-free without losing texture.

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

Reheating meatballs gently in a skillet with your favorite sauce or warming them in the oven at a low temperature helps retain their moisture and flavor better than microwave reheating.

Final Thoughts

This Baked Italian Meatballs Recipe holds a special place in my kitchen because it brings together simplicity and authentic flavor in such a reliable way. Whether you’re feeding a hungry family or prepping meals for the week, these meatballs come through every time. Give them a try—you might just find your new favorite go-to Italian comfort food.