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
