Baked Italian Meatballs are a beloved staple in Italian-American cuisine, offering all the savory, comforting flavor you’d expect, without the need for frying. Made with a blend of ground beef and pork (or sometimes just beef), breadcrumbs, Parmesan cheese, garlic, herbs, and eggs, these meatballs are tender, juicy, and bursting with traditional flavor.
Baking instead of frying gives them a slightly crisp exterior while keeping the inside moist, and it also makes the preparation less messy and more heart-healthy. Once baked, they can be simmered in marinara sauce for extra flavor or served straight from the oven alongside pasta, tucked into a sandwich, or offered as a protein-packed appetizer.
The seasoning is key in great Italian meatballs, think oregano, parsley, basil, and sometimes a pinch of red pepper flakes for a subtle kick. Parmesan adds umami and richness, while breadcrumbs and eggs bind everything together. Some versions add a splash of milk to the breadcrumb mixture for extra tenderness.
These meatballs are highly versatile. You can make them in large batches, freeze them, and use them for quick meals throughout the week. Whether paired with spaghetti, layered into a meatball sub, or served as part of a holiday spread, they’re a guaranteed crowd-pleaser.
Baked Italian Meatballs are more than just a weeknight dinner, they’re a comforting connection to tradition, easy to make, and endlessly delicious. Serve with fresh basil and a dusting of cheese for the ultimate finishing touch.
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese grated
- 1/4 cup parsley chopped fresh
- 1/4 cup basil chopped fresh
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1/4 tsp thyme dried
- 1/4 tsp rosemary dried
- 1/4 tsp dried marjoram
- 1/4 tsp dried sage
- 1/4 tsp crushed red pepper flakes
- 1 egg large, beaten
- 1/2 cup marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the ground beef, ground pork, ground veal, breadcrumbs, Parmesan cheese, parsley, basil, garlic, salt, black pepper, dried oregano, dried thyme, dried rosemary, dried marjoram, dried sage, crushed red pepper flakes, and beaten egg. Mix well until all ingredients are evenly incorporated.
- Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and browned on the outside.
- Remove the meatballs from the oven and let them cool slightly before serving.
- Serve the meatballs with marinara sauce and your choice of pasta or in a sandwich.
Nutrition
This recipe is legit. The garlic and herbs make them pop. I made a huge batch and froze some. Perfect for busy weeknights!
Yum! Just like my nonna used to make! Can’t wait to have them again!
These meatballs are AMAZING! So flavorful and juicy. I will definitely make them again!
I totally agree! These meatballs are the bomb! I added some extra garlic and they were even better! 😋
Baked or fried? I personally think frying is the way to go for juicier meatballs.
Frying might taste better, but baked meatballs are healthier! You can still have juicy baked ones if you do it right.
Don’t understand why you need so many herbs. Too much for my taste. I just used garlic and salt. They were alright, but I prefer mine simpler.
I get what you’re saying! Too many herbs can be overwhelming for sure. But they really bring out the flavor in a dish like this. Maybe try a few less next time?
375°F… okay. But 20-25 minutes seems short—mine weren’t fully cooked until like 35. Maybe my meatballs were bigger, or my oven runs cold.
I tried this recipe but it was a bit dry. Maybe I did somethin wrong. I used chicken instead of beef.
Way too many herbs for my taste lol. I know it’s “Italian,” but I felt like I was eating a spice cabinet. Might cut the dried herbs in half next time.
Why so many herbs? Just use Italian seasoning. Less work and tastes better.
Yummm! Meatballs! – 10/10.
Super easy recipe! The kids loved them. Made a ton and froze some for later.
Pretty good, but I wish there was more sauce. I added extra marinara cause I lov it saucy!
This recipe is legit! I added some spinach and my family loved it! Will make again.
Sounds okay, but isn’t it too many types of meat? I usually stick with beef.
Yum! Spinach is a great addition! I might try that next time too.
Yumm! Meatballs!!!
I followed the recipe exactly but mine were a little dry. What did I do wrong?
I made these for a party, and everyone loved them! Thank you for the recipe!
Delicious! My family couldn’t get enough. Will make again for sure!
Meatballs, yum! But why all these herbs? I just want plain meatballs for spaghetti.
I was skeptical about adding veal. Isn’t that expensive? But I decided to try it. They were good but honestly, couldn’t taste the difference from just beef and pork. Kinda overrated.
I don’t know about veal in meatballs. Isn’t that kinda unnecessary? I’d rather stick to beef and pork.
Are you supposed to add any cheese on top before baking? Seems like it could use some!
These meatballs make my heart smile! So delish!
I totally agree! These meatballs are a heartwarming dish. I tried adding some spinach, and it was amazing! 5 stars for sure!
OMG, these meatballs belong in a restaurant! Thanks for the recipe!
Not bad! Didn’t have all the spices, so I used taco seasoning instead and they were fine. Kitchen creation! 😅
Too many ingredients for meatballs. Just stick with beef and breadcrumbs, it’s simpler.
These meatballs are the best! So juicy and flavorful! I’ll make them again for sure. 😍
Good meatballs. But the cook time was off for me, took 30 minutes instead. Still delish!
These meatballs were a hit at my family dinner! So juicy and flavorful! Will definitely make again!
Baked meatballs? Aren’t they usually fried? I’ll stick to my mom’s recip!
Nah, frying is the only way to go! Baked meatballs sound dry to me. Pass!
I used to think that too! But baked meatballs are so much healthier. Give it a shot!
I don’t eat pork, can I just use more beef? Still not sure best way to prepare it.