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; Any favorite pasta sauce; Cooked pasta or zucchini noodles; Optional: fresh parsley for garnish; Optional: additional grated Parmesan cheese for garnish

There’s something incredibly comforting about tender, juicy meatballs fresh from the oven, and this Baked Italian Meatballs Recipe hits all the right notes. It’s a straightforward, no-fuss dinner idea that tastes like a warm hug—perfect for weeknights or anytime you want that classic Italian flavor with less hassle.

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

Every time I make these meatballs, my family begs for seconds, and honestly, I can’t blame them. The secret is in the simple ingredients working together to create a bursting flavor that’s pure comfort food at its finest.

Easy Prep: This recipe is super straightforward — even beginners can nail it without breaking a sweat.
Juicy and Tender: Thanks to the mix of milk and Parmesan, these meatballs stay moist and flavorful.
Versatile: Serve them with pasta, zucchini noodles, or even in a sub sandwich — options galore!
Meal Prep Friendly: Make a big batch and store leftovers for easy weeknight dinners that still feel homemade.

Ingredients & Why They Work

One of the best parts of this Baked Italian Meatballs Recipe is how these simple, affordable ingredients combine to create such a rich, satisfying dish. Every ingredient plays a role — from the milk that keeps things moist to the Parmesan that adds that unmistakable savory depth.

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: Choosing lean beef balances flavor with less grease, keeping your meatballs juicy but not oily.
Egg: Acts as a binding agent so your meatballs hold together without falling apart in the oven.
Milk (2%): Adds moisture to keep meatballs tender and helps soften the crackers or breadcrumbs.
Crushed Crackers or Breadcrumbs: They soak up the liquid, creating that perfect texture that’s not too dense or dry.
Freshly Grated Parmesan Cheese: Offers a nutty, salty kick that gives these meatballs an authentic Italian touch.
Minced Yellow Onion: Adds a subtle sweetness and a hint of savory depth without overpowering the flavor.
Italian Seasoning & Garlic Powder: These classic spices bring that warm, familiar Italian taste we all adore.
Salt & Black Pepper: Essential for bringing all those flavors together and enhancing each bite.

📝

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

I love to get creative with this Baked Italian Meatballs Recipe depending on the season or what’s in my pantry. You can easily swap ingredients or add your personal flair to suit your taste buds — and I’ll give you some ideas to make it truly yours.

Variation: Sometimes, I swap ground beef for a mix of beef and pork to add extra richness and a slightly different texture. It’s a family favorite twist!
Dietary Modifications: For a lighter dish, try turkey instead of beef, or use gluten-free breadcrumbs if you’re avoiding gluten.
Seasonal Changes: Adding fresh herbs like basil or oregano during summer adds a fresh burst of flavor that’s hard to beat.
Spice it Up: If you like a little heat, sprinkle in some crushed red pepper flakes for a subtle kick.

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: Gather and Prep Your Ingredients

Start by preheating your oven to 400℉ and lining a rimmed sheet pan with parchment paper—this keeps cleanup a breeze. Then, get all your ingredients ready: measure out the meat, milk, and seasonings so you’re not scrambling later on.

Step 2: Mix Everything Together Gently

In a medium bowl, combine the ground beef, egg, milk, crushed crackers, Parmesan, onion, Italian seasoning, garlic powder, salt, and pepper. I recommend mixing with your hands—it’s the best way to evenly distribute everything without overworking the meat, which can make your meatballs tough. Just mix until everything is just combined.

Step 3: Form Perfect Meatballs

I like using a cookie scoop to portion out about 12 meatballs—that size cooks nicely and stays juicy. Roll each one gently in your hands to form smooth balls, and place them evenly spaced on the prepared baking sheet. Less crowding means better baking!

Step 4: Bake and Serve

Bake at 400℉ for 16-20 minutes until the internal temperature hits 165℉. If you have a meat thermometer, trust me, use it to avoid drying them out. When baked, you can heat your favorite pasta sauce in a skillet and gently toss the meatballs in it for that restaurant-style finish. Don’t forget a sprinkle of fresh parsley and extra Parmesan for that final touch!

Top Tip

Through lots of trial and error, I realized a few small but powerful tips that make this Baked Italian Meatballs Recipe a winner every time. These help you get tender, flavorful meatballs that don’t dry out or fall apart.

Don’t Overmix: Overworking the meat can make meatballs dense and tough, so mix gently until just combined.
Use a Meat Thermometer: It’s the easiest way to know when meatballs are done without guessing—and it keeps them juicy.
Choose the Right Binder: Crushed crackers absorb moisture better than dry breadcrumbs, resulting in a tender bite.
Rest Before Serving: Letting meatballs sit a few minutes after baking locks in juices and makes them easier to handle when tossing in sauce.

How to Serve Baked Italian Meatballs Recipe

Garnishes

Whenever I serve these meatballs, I never skip freshly chopped parsley sprinkled on top—it adds such a fresh, vibrant color and flavor. Plus, an extra handful of grated Parmesan cheese makes every bite richer and more indulgent. It’s those little touches that turn a simple meal into something special.

Side Dishes

My go-to pairing is homemade or store-bought marinara sauce with spaghetti or your favorite pasta. Lately, I’m all about serving these with zucchini noodles for a lighter, gluten-free option. Roasted veggies or a crisp green salad on the side help balance this hearty meal perfectly.

Creative Ways to Present

For a fun dinner party, I’ve served these baked meatballs skewered with cherry tomatoes and basil leaves for elegant little appetizers. Another favorite: meatball sliders with melted mozzarella and a drizzle of marinara—perfect finger food for game day or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge and they keep perfectly for up to 3 days. I like to keep the sauce separate if I’m planning to reheat them later to avoid sogginess.

Freezing

These meatballs freeze wonderfully! Just bake them, let cool completely, then freeze on a baking sheet before transferring to a freezer bag. That way they won’t stick together, and you can pull out exactly how many you need.

Reheating

To reheat, I gently warm the frozen or refrigerated meatballs in a skillet with some sauce over medium heat. This keeps them moist and flavorful versus the microwave, which can dry them out.

Frequently Asked Questions:

Can I make this Baked Italian Meatballs Recipe ahead of time?

Yes! These meatballs are perfect for meal prep. You can make them up to two days in advance and store them in the refrigerator. Just reheat in sauce before serving.

What’s the best way to keep meatballs moist when baking?

Using milk and Parmesan in the meat mixture adds moisture and flavor that helps keep the meatballs juicy. Also, avoid overmixing and don't overbake; use a thermometer to check for doneness.

Can I replace beef with other meats in this recipe?

Absolutely! Ground turkey, pork, or a combination of meats can work beautifully. Just keep the ratios similar to maintain the right texture and flavor balance.

How do I freeze and reheat baked Italian meatballs?

After baking and cooling, freeze meatballs on a sheet pan until solid, then transfer to a freezer-safe bag. Reheat in sauce over low-medium heat until warm, or bake in the oven at 350℉ until heated through.

Final Thoughts

This Baked Italian Meatballs Recipe holds a special place in my kitchen because it's simple, delicious, and so reliably good every time I make it. Whether you’re making dinner for your family or prepping meals ahead, these meatballs bring that cozy Italian soul food feeling to the table. I hope you enjoy making and sharing them just as much as I do!