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.
Not bad at all, but 1-inch meatballs felt a little small—next time I’ll do closer to 1.5 inches so they stay extra tender. Still browned nicely and tasted legit Italian.
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!!!
Lol mine stuck to the pan even with parchment (maybe I didn’t line right). Taste was still good but presentation was sad. Next time I’ll oil the parchment too.
I’m skeptical about the veal—didn’t grow up using it. But honestly, the meatballs still tasted classic and not gamey.
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!
Tried these tonight—way easier than frying, and they browned up nicely. The mix of herbs is legit.
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!
I’m not sure about using dried sage/rosemary with fresh basil—still tasty, but the flavor felt a bit “too many things” for me.
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. 😍
Perfect! My whole house smelled like an Italian restaurant. Definitely keeping this recipe.
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.
These came out so juicy! I used fresh thyme since I didn’t have dried, and they still browned nicely. Marinara on top was the perfect finish.
These are the best meatballs I’ve ever made! So juicy and flavorful!
I don’t get why you mix all the meats. Wouldn’t it be better with just beef? Confusing.
I understand where you’re coming from, but mixing different meats gives it a unique flavor and texture! Try it, you might like it!
But beef alone can be so boring! The mix adds depth. Don’t knock it till you try it!
To be honest, I didn’t have half the spices and they still turned out alright. Not bad!
I don’t see how you can mix all that meat and it actually taste good. I was skeptical, but wow, they were great! I think less pork next time tho.
Delicious! Made these for a potluck and they vanished in minutes! 🍝🤤
Sounds amazing! I’m definitely trying this recipe for my next family dinner. Thanks for sharing! 😊
My kids asked for seconds and didn’t even complain about “all the green stuff” (parmesan/parsley). Big win.
I don’t understand all the ingredients. Why do we need so many herbs? Can’t we just use salt and pepper?
More herbs make it taste better! Trust me, it’s worth it! 😊
Herbs add flavor! Using just salt and pepper makes it kinda bland, ya know?
Wow, these meatballs are amazing! They remind me of my grandma’s recipe. Definitely a 5-star dish.
Followed it exactly—browning was perfect at 22 minutes. I served them with spaghetti and they didn’t fall apart at all.
Nice! I love when they hold up like that. Browning at 22 minutes is super helpful—adding that to my notes.
My family loved these. I used all three meats like the recipe says and they really tasted rich. I served them with spaghetti and everyone went back for seconds.
I tried this and it was OK, but I think I prefer just beef. Too many flavors for me.
I get what you mean! Sometimes simple is better. I think I’d just stick to ground beef next time too.
Too many flavors? Come on, the more, the merrier! Those herbs make it taste so good! You gotta try it again.
Absolutely delicious! I added some chopped onions and they turned out great. Highly recommend!
Can you freeze these meatballs? I wanna make ahead and save for later!
These meatballs are AMAZING! So flavorful, my whole family loved them!
They look good, but I think that’s too many meats. Why not just use one type? Seems complicated.
I totally agree! These meatballs are the best, I made them for my kids and they devoured them! 😋
I dunno, seems like a lot of meat? I usually make mine with just beef. Will it be too greasy? 🤔
I totally understand where you’re coming from! The mix of meats really adds flavor, but if you’re worried about greasiness, you could just use leaner cuts or stick with just the beef. It’s all about what you like! 😊
Way too many dried herbs for my taste. I used about half and it still worked, but I wouldn’t say it’s “best ever.”
I accidentally used tomato sauce instead of marinara and they still turned out okay. Not as good, but still edible.
I made these for meal prep and they reheated well. They held together better than other baked meatballs I’ve tried.
Love this—meal prep that reheats well is the best kind of win. I’m adding these to my rotation!
Huh, I always struggle with baked meatballs staying together. Do you think it’s the mix of beef/pork/veal or the breadcrumbs + egg that helped most?
Why so many different herbs? I just used Italian seasoning and it was fine!
I tried making these but they fell apart in the oven! What did I do wrong? 😩
Maybe they were too wet? Try adding more breadcrumbs next time! 🍞
Not a fan of veal, but my family loved ’em. I did a mix of beef and pork only.
These meatballs are amazing! So flavorful and juicy, my family loved them!
I don’t know… sounds too many meats. Can’t we just use beef? Don’t wanna waste time.
I totally agree! These meatballs are the best. We make them every week now!
Mine came out a little dry, I think I overbaked (my oven runs hot). Next time I’ll pull them around 18-20 min.