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; Fresh parsley; Additional grated Parmesan cheese; Favorite pasta sauce; Cooked pasta or zucchini noodles

There’s something so comforting about a plate of perfectly baked meatballs, especially when they carry the warm flavors of Italy. This Baked Italian Meatballs Recipe is a real crowd-pleaser—juicy, flavorful, and easy enough to whip up on a busy weeknight without breaking a sweat.

A white speckled bowl filled with a bed of sky-orange spaghetti noodles covered with thick red tomato sauce. On top, five large dark brown meatballs sit, each coated with bright red sauce and sprinkled with white grated cheese. Fresh green basil leaves and thin basil strips are scattered over the dish. A silver fork is placed inside the bowl on the left side. The bowl is placed on a white marbled surface with some loose basil leaves around and a small out-of-focus bowl of grated cheese at the top right. 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

Honestly, I’ve made a ton of meatball recipes, but this baked method combined with classic Italian seasonings hits that perfect balance: super tasty with minimal fuss. It’s one of those recipes you’ll reach for again and again.

Easy & Hands-Off: Baking meatballs lets you multitask in the kitchen — no standing over a sizzling pan.
Juicy Every Time: The mix of milk, egg, and Parmesan keeps these meatballs tender and flavorful.
Family Favorite: My kids love these, which is always a win, and they freeze beautifully for quick meals.
Super Adaptable: Want gluten-free or meat-free? It’s easy to swap ingredients and still get great results.

Ingredients & Why They Work

The beauty of this Baked Italian Meatballs Recipe is how simple ingredients come together to create a depth of flavor. Each component plays a crucial role from texture to taste—plus, you can easily find them at any grocery store.

Flat lay of a mound of fresh lean ground beef, one large whole uncracked brown egg, a small white bowl with creamy 2% milk, a small white bowl filled with golden crushed crackers, a small white bowl holding finely grated pale Parmesan cheese, a small white bowl with finely minced yellow onion, a small white bowl containing mixed Italian seasoning herbs, a small white bowl of light brown garlic powder, a small white bowl of fine white salt, a small white bowl of ground black pepper, a few bright green sprigs of fresh parsley, all arranged in perfect symmetry 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: Using lean beef cuts down on excess grease but still keeps meatballs moist when combined with milk and egg.
Egg: Acts as a binder, so your meatballs hold their shape but stay tender.
Milk (2% works great): Adds moisture and richness without being heavy.
Crushed Crackers or Breadcrumbs: A secret to that perfect texture; they soak up juices and keep the meatballs light.
Parmesan Cheese: Adds a nutty, salty punch that really makes the flavor pop.
Minced Yellow Onion: Gives a subtle sweetness and that classic Italian flavor base.
Italian Seasoning & Garlic Powder: Your flavor dream team—herbs and garlic that bring all those Italian notes in every bite.
Salt & Black Pepper: Essential seasoning to round out the flavors just right.

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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

While I adore the classic version here, I love encouraging you to put your own twist on this Baked Italian Meatballs Recipe. It’s such a versatile base that’s forgiving with changes.

Variation: I once swapped half the ground beef with ground turkey to lighten things up—it still came out juicy and flavorful, perfect for summer dinners.
Dietary Tip: Using gluten-free crackers is a breeze and tastes just as satisfying for those avoiding gluten.
Seasonal Flair: Try adding fresh chopped basil or parsley to the mix for a bright herbaceous flavor during the warmer months.
Spicy Kick: A little red pepper flakes tossed into the mix or sprinkled on top before baking adds a fun warmth.

Step-by-Step: How I Make Baked Italian Meatballs Recipe

The image shows four raw meatballs placed on a baking tray lined with brown parchment paper, arranged in a loose semicircle near the upper middle and right side of the tray. A woman's hand is seen in the bottom left corner forming another meatball, which is round and textured with small bits of ingredients visible, showing a mix of pink, white, and specks of darker colors. To the right of the hand, there is a clear glass bowl containing more of the same meat mixture with a metal scoop partially inside it, resting on a white marbled surface. The scene has soft natural lighting that highlights the texture of the meatballs and the contrast between the tray, bowl, and surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the magic

Grab a medium bowl and toss in the lean ground beef, egg, milk, crushed crackers, Parmesan, minced onion, Italian seasoning, garlic powder, salt, and pepper. I find using my hands works best for really blending everything evenly—just be gentle. Overworking the meat can make the meatballs tough, so mix until just combined.

Step 2: Shape those beauties

Using either a cookie scoop or your hands, form the mixture into 12 golf-ball sized meatballs. If you’re like me, a cookie scoop helps keep the size consistent so they cook evenly. Place them on a parchment-lined rimmed sheet pan so cleanup is a breeze.

Step 3: Bake to perfection

Pop the meatballs into a 400℉ preheated oven and bake for 16 to 20 minutes. I usually check around 16 minutes with a meat thermometer to see if they’ve hit 165℉ inside. They should look nicely browned but still juicy. Don’t skip the thermometer here—it’s the best way to avoid dry meatballs.

Step 4: Sauce it up (optional but recommended!)

This next step makes dinner feel a little fancy. Warm your favorite pasta sauce in a skillet over medium heat, then gently add the baked meatballs. Toss carefully so you don’t break them apart, and warm through for a few minutes. This really melds the flavors and makes every bite saucy and satisfying.

Top Tip

From my experience with this Baked Italian Meatballs Recipe, a few simple tricks make all the difference between everyday and exceptional meatballs.

Don’t Overmix: Mixing too much can make the meatballs tough; stir just until all ingredients come together.
Use a Thermometer: It guarantees juicy meatballs; 165℉ means safe and succulent.
Even Size Matters: Using a cookie scoop keeps your meatballs uniform so they cook evenly and look picture-perfect.
Let Them Rest: After baking, give meatballs a few minutes before jumping to sauce—they hold their shape better and juices redistribute for max flavor.

How to Serve Baked Italian Meatballs Recipe

Garnishes

I keep it simple with freshly chopped flat-leaf parsley and a generous sprinkle of grated Parmesan cheese. The parsley’s brightness perfectly cuts through the richness, and that shower of Parmesan feels like an authentic Italian touch every time.

Side Dishes

I often serve these meatballs over classic spaghetti smothered in marinara, or sometimes I switch it up with zucchini noodles for a lighter option. Garlic bread or a crisp Caesar salad round out the meal beautifully—classic and comforting.

Creative Ways to Present

For gatherings, I like to serve these meatballs on toothpicks with a side of warm marinara sauce for dipping—perfect finger food that’s always a hit. Or turn them into a meatball sub with melted mozzarella and toasted hoagie rolls for a hearty sandwich night.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge, and they stay great for about three days. Just be sure to cool them completely before sealing to keep them fresh and juicy.

Freezing

This recipe freezes wonderfully. After baking and cooling, I place meatballs in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag or container. They keep well for up to 3 months and reheat perfectly without losing quality.

Reheating

To reheat, I warm the meatballs gently in simmering pasta sauce on the stove to keep them moist. Microwave works in a pinch, but low-and-slow stove reheating really maintains that fresh-baked texture and flavor.

Frequently Asked Questions:

Can I use different types of meat for this Baked Italian Meatballs Recipe?

Absolutely! You can swap ground beef for ground turkey, chicken, pork, or a combination. Just keep in mind that cooking times might vary slightly depending on the meat’s fat content.

How do I make sure the meatballs stay tender and don’t dry out?

Using the mix of milk, egg, and crushed crackers helps retain moisture. Also, avoid overmixing the meat mixture and be sure to check the internal temperature to take them out as soon as they hit 165℉ for safe but juicy meatballs.

Can I make these meatballs gluten-free?

Definitely. Just swap out the crushed crackers or breadcrumbs for gluten-free alternatives, and everything else stays the same. The texture and flavor remain delicious.

What’s the best way to reheat leftover meatballs?

The best way is to warm the meatballs gently in a simmering skillet with marinara sauce to keep them moist and flavorful. Microwaving works too but can sometimes dry them out if overheated.

Final Thoughts

This Baked Italian Meatballs Recipe holds a special place in my dinner rotation—it’s reliable, satisfying, and just plain good eating. Once you make them, I’m confident you’ll find yourself coming back to this recipe, whether for a cozy family meal or a quick prep-ahead dinner after a long day. Give it a try, and I’d love to hear what variations you come up with in your own kitchen!