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 for garnish; Additional Parmesan cheese for garnish; Your favorite pasta sauce; Cooked pasta or zucchini noodles

Nothing beats the comforting aroma of homemade meatballs baking in the oven, and this Baked Italian Meatballs Recipe is exactly that kind of cozy kitchen magic. It’s simple, flavorful, and versatile enough to become a family favorite you’ll keep coming back to.

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

I’ve made my share of meatballs, but this baked version has a special place on my weeknight menu. It’s one of those dishes that’s fuss-free yet delivers big on flavor and texture—tender inside, slightly crisp on the outside, and packed with Italian herbs.

Easy and hands-off: Baking means no stove-top babysitting, freeing you up for other things.
Family-friendly: My kids love them, and since they’re baked not fried, it’s a healthier comfort food option.
Highly adaptable: You can tweak seasonings or swap ingredients without losing that classic Italian charm.
Perfect for meal prep: Make ahead, freeze, or just keep in the fridge to have dinner ready in minutes.

Ingredients & Why They Work

This recipe’s ingredient list feels familiar, but every piece plays a role in building that perfect bite. Choosing quality ingredients and understanding how they blend will make your homemade meatballs shine.

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: I like lean beef to keep these meatballs tender but not greasy.
Egg: Acts as a binder, holding everything together without heaviness.
Milk: Keeps meatballs moist—2% milk hits the balance of richness and lightness just right.
Crushed crackers or breadcrumbs: These absorb moisture and help with texture, but crushed crackers add a subtle crunch I prefer.
Freshly grated Parmesan cheese: Brings sharp, savory depth and that unmistakable Italian flavor.
Minced yellow onion: Adds sweetness and a gentle bite—mild enough not to overpower.
Italian seasoning: A blend of oregano, basil, and thyme—this is the flavor backbone.
Garlic powder: For the gentle warmth and aroma that fresh garlic can sometimes overpower when raw.
Salt and pepper: Essential seasonings that amplify all the other flavors.

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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

One of my favorite things about this Baked Italian Meatballs Recipe is how easy it is to customize. Whether you want to add a little heat, swap out beef for turkey, or make it gluten-free, it’s flexible enough to please your palate or fit your diet.

Variation: I sometimes add red pepper flakes for a subtle kick – my husband loves it spicy!
Swap meat: Ground turkey or chicken works great here for a leaner option, just keep an eye on moisture.
Make it gluten-free: Use gluten-free crackers or gluten-free breadcrumbs, and you’ll still get that lovely texture.
Herb twist: Fresh basil or parsley folded into the mix can brighten up the flavor beautifully.

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: Preheat and prep your baking sheet

First things first—set your oven to 400℉ and line a rimmed baking sheet with parchment paper. This not only prevents sticking but makes cleanup a breeze. I’ll usually have everything ready here before mixing the meat to keep my workflow smooth.

Step 2: Mix all ingredients gently but thoroughly

In a medium bowl, I combine the ground beef, egg, milk, crushed crackers, Parmesan, onion, Italian seasoning, garlic powder, salt, and pepper. Use your hands or a fork, but try not to overwork the mixture to avoid tough meatballs. Just mix until everything is evenly incorporated.

Step 3: Shape perfect meatballs

I form the mixture into 12 golf-ball-sized meatballs. I find using a cookie scoop handy for consistent size and easier handling. If your hands get sticky, a quick rinse with cold water makes rolling easier.

Step 4: Bake until just right

Place your meatballs on the prepared pan, spacing them evenly. Bake for 16-20 minutes until the internal temperature hits 165℉ — I always use a meat thermometer to be sure, since undercooked meatballs are a no-go. They should be browned but still juicy.

Step 5: Serve with sauce or your favorite sides

This next step is optional but highly recommended: warming your favorite pasta sauce in a skillet and gently tossing in the baked meatballs lets them soak up that extra flavor. Garnish with chopped parsley and extra Parmesan and serve over noodles or zucchini noodles for a delicious meal.

Top Tip

Through many batches, I’ve learned a few small adjustments that make a big difference when baking meatballs like these. Here’s what helps me every time:

Don’t overmix: Mixing too much toughens the meat, so combine ingredients gently.
Consistent sizing: Use a cookie scoop or kitchen scale to shape evenly sized meatballs for uniform cooking.
Moisture balance: I stick to 2% milk—whole milk feels too heavy, and skim can dry them out.
Thermometer check: To avoid guessing, I always check the internal temp with a probe thermometer.

How to Serve Baked Italian Meatballs Recipe

Garnishes

I always finish these meatballs with a sprinkle of freshly grated Parmesan and some chopped fresh parsley. The cheese adds that savory, nutty note, and parsley brightens everything up visually and flavor-wise. If I’m feeling fancy, a drizzle of good olive oil or some crushed red pepper flakes makes a nice touch too.

Side Dishes

I usually serve these meatballs over spaghetti or my favorite zucchini noodles to keep it light. A simple garlic bread or crispy roasted veggies round out the meal beautifully. For a cozy winters night, creamy polenta or buttery mashed potatoes are fantastic comfort food companions.

Creative Ways to Present

For family gatherings, I’ve served these Baked Italian Meatballs Recipe as party skewers, pairing each meatball with a fresh basil leaf and a little mozzarella cube—super fun finger food! Another crowd-pleaser is mini meatball sliders with marinara and melted provolone on small buns.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the refrigerator, where they keep well for up to 3 days. When I’m preparing lunches or dinner in advance, it’s so handy to have these ready-made protein-packed bites.

Freezing

Freezing the meatballs is a lifesaver! After baking and cooling them, I line them up on a parchment-lined tray, freeze until firm, then transfer to freezer bags. They keep for up to 3 months. When dinner time rolls around, I reheat them straight from frozen or thaw overnight in the fridge.

Reheating

To warm leftovers without drying them out, I reheat gently in a skillet with a splash of pasta sauce over low heat, turning frequently until heated through. Alternatively, covering them with damp parchment and microwaving in short bursts helps retain moisture.

Frequently Asked Questions:

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

Yes! You can assemble the meatballs ahead, store them in the fridge for up to a day before baking, or bake them ahead and reheat when ready. This makes weeknight dinners a breeze.

What can I substitute for crushed crackers?

Breadcrumbs work perfectly as a substitute. If you want a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers. Panko breadcrumbs can add a lighter texture.

How do I tell when the meatballs are cooked through?

The best way is to use a meat thermometer to check the internal temperature, which should reach 165℉. You want them browned on the outside but juicy on the inside.

Can I freeze the raw meatballs?

Yes, you can freeze them raw! Arrange them on a tray in a single layer, freeze until firm, then transfer to freezer-safe bags. When ready, bake them directly from frozen, adding a few extra minutes to the cooking time.

Final Thoughts

This Baked Italian Meatballs Recipe holds a cheerful spot in my kitchen repertoire for good reason—it’s reliable, packs tons of flavor, and fits all sorts of lifestyles and schedules. Whether it’s a busy weeknight or a casual Sunday dinner, these meatballs bring comfort and smiles every time. Give them a try—you might just wind up making them your go-to, just like I have.