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    Home » Real Food

    The Best Baked Meatballs

    September 12, 2021 | By Kristen Chidsey | 441 Comments | *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Hands down the World's Best Meatball Recipe!!! This recipe for Italian style baked meatballs uses a few tricks and tips that result in the most tender, most flavorful meatballs you have ever had! Hundreds of 5-star reviews!

    This is hands down the best meatball recipe you will ever try! Made with the perfect blend of seasonings and baked using a special technique, these Baked Italian Meatballs are crispy on the outside, yet tender and juicy on the inside.

    Bowl of baked meatballs.

    The Best Baked Meatball Recipe

    You may think your great aunt or your grandma made the best meatballs. And while I am sure they are delicious, I am not afraid to state that my recipe is the best.

    I know that is a bold claim but after one bite, I think you will agree.

    Not only are these meatballs packed with incredible flavor using everyday ingredients, but the texture is perfection. They are tender and juice on the inside, yet crispy on the outside.

    My secret to making the best meatballs comes down to how these meatballs are baked.

    Instead of frying the meatballs, they are baked at a high temperature, which allows the outside to crisp up, as though they were fried. But to keep the meatballs tender and moist, they are baked in a bath of beef broth. I know that sounds crazy, but it works wonders! The meatballs absorb the broth while they bake, keeping them from drying out, as they crisp up.

    After trying this recipe, you will have no need to ever follow another meatball recipe again. Seriously, these baked meatballs are PERFECTION!

    Notes on Key Ingredients

    Ingredients for Meatballs labeled on white counter.

    The lineup of ingredients to make flavorful Italian meatballs is extensive, but most of the ingredients are staples you will find already stocked in your pantry.

    • Ground Meat: I personally recommend using 90% lean ground beef for the best results. However, ground pork, veal, sausage, turkey, or chicken Just stay between a fat content of 10-20% regardless of the type of meat you use, as higher fat content than 20% would result in greasy meatballs and a lower fat content than 10% may result in dried out meatballs.
    • Breadcrumbs: Use either plain bread crumbs or panko bread crumbs. Panko bread crumbs will keep the meatballs a bit lighter in texture than traditional bread crumbs.
    • Dried Herbs: I use lots of dried oregano and red pepper flakes to add serious flavor to these oven-baked meatballs. The amounts are NOT typos!
    • Parmesan Cheese: Be sure to use freshly grated cheese instead of pre-grated. There is NO comparison in the taste between fresh parmesan and the stuff you find in a jar.
    • Beef Broth: Beef broth is one of my secret ingredients in these meatballs. The beef broth gives a rich flavor to the meatballs and is my secret to steaming these meatballs while they bake.

    How to Make Baked Meatballs

    This recipe for Baked Italian Meatballs is super easy to follow. That said, I broke down each step, sharing key tips, that will help you yield perfect meatballs.

    Step One: Prepare the Meatball Mixture

    It is really important to handle the meat as little as possible when making meatballs to ensure the meatballs do not become tough.

    The best way to ensure that the meat is not overworked is to first combine the spices and binders together. You don't have to worry about overmixing, so really be sure to mix the ingredients together until well combined. This helps the flavor be evenly distributed in the meatballs.

    Side by side of ingredients before and after mixing the binder ingredients to the meat.

    Once everything is nice and combined, it is time to add the meat. Use your hands, wooden spoon, or spatula to gently incorporate the ingredients until everything is just evenly distributed throughout the meat.

    Remember that the goal is to handle the meat as little as possible. If you were to mix vigorously or for a long period of time, the meat will be overworked, which can result in tough meatballs.

    Italian Meatball mixture in mixing bowl.

    Step Two: Shape

    It is critical that all your meatballs are the same size so that they bake up evenly.

    Using either a tablespoon measuring spoon or a small cookie scoop, scoop out about 1 tablespoon of the meat mixture and then gently roll into a circle to shape. Place the prepared meatballs onto a lightly greased rimmed sheet pan.

    Side by side photo showing shaped meatball and meatballs on a rimmed baking sheet.

    Step Three: Bake

    Now for my secret tip that will change how you bake meatballs forever! Essentially, we are going to steam the meatballs in broth in a really hot oven. The process is quite simple, yet produces phenomenal results.

    Once the meatballs are shaped, pour additional beef stock around the meatballs and bake in a 450-degree F oven until the broth has evaporated and the meat is cooked through.

    Sheet pan with baked meatballs.

    Serving Suggestions

    These meatballs are so flavorful, that you can enjoy them plain. However, they will also be delicious served in any of the following suggested ways.

    • Italian Baked Meatballs are the perfect choice for a classic Spaghetti and Meatball dinner. Simply serve the meatballs on top of cooked spaghetti with a generous topping of homemade spaghetti sauce and parmesan cheese.
    • Use the meatballs as a base for hearty Meatball Subs.
    • These meatballs are also featured in my recipe for Italian Wedding Soup--so good!
    • Toss the meatballs in a barbecue sauce or a mixture of cocktail sauce and grape jelly, for a flavorful appetizer.
    A plate of spaghetti and meatballs.

    Storage & Reheating Instructions

    Allow any leftover meatballs to cool to room temperature. Then place them into an airtight container and refrigerate for up to 3 days.

    Alternatively, you can freeze the baked meatballs for up to 3 months. To freeze meatballs, prepare as directed, Once cooled to room temperature, place the meatballs onto a cookie sheet and freeze until solid. This will take about 30 minutes. Transfer the meatballs to an airtight, freezer-safe container and store them in the freezer for up to 3 months.

    Reheat frozen meatballs by either simmering them in spaghetti sauce for 20-25 minutes or baking them at 350 degrees F for 20-25 minutes, until warmed through.

    Recipe Modifications

    • For gluten-free meatballs, I would suggest using an equal amount of gluten-free oats in place of breadcrumbs. I have done this quite often with success.
    • I use a LOT of kosher salt in this recipe because I use plain, unseasoned bread crumbs and low sodium beef broth. If you are using regular beef broth, seasoned breadcrumbs, or Italian sausage in your meatball mixture, decrease the salt to 1 teaspoon.
    • If you are egg-free, omit the egg and add in a flax egg. Egg-free meatballs will work but are much more apt to fall apart if not carefully handled, so work with a gentle touch.
    • Milk is a classic ingredient in meatballs, but feel free to use additional beef broth in place of the milk. Just cut back on the salt by ¼ teaspoon.

    Step-By-Step Video

    If you are looking for a detailed step-by-step video, be sure to check out my YouTube video for Baked Meatballs.

    Tray of baked meatballs with title that reads Crispy and Juicy Baked meatballs

    More Variations on Meatballs

    • Lentil Meatballs: Looking to cut out the meat? You will love these vegetarian meatballs.
    • Instant Pot Meatballs: My classic recipe for meatballs made in the Instant Pot. Perfect for those days it is too hot to turn the oven on.
    • Turkey Swedish Meatballs: These Swedish meatballs are so much better than IKEA's famous meatballs.

    Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.

    I can't wait for you to try out this meatball recipe--I truly believe it is the best! And I would love for you to leave a comment letting me know how much you enjoyed this recipe. 

    Bowl of Baked Meatballs.

    Baked Italian Meatballs

    This recipe for baked meatballs uses a few tricks and tips that result in the most tender, most flavorful meatballs you have ever had!
    4.78 from 343 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 12
    Calories: 228kcal
    Author: Kristen Chidsey

    Ingredients

    • ½ cup breadcrumbs
    • ¼ cup freshly grated Parmesan cheese
    • ¼ cup milk any fat percentage works
    • 1 cup beef broth DIVIDED
    • 1 egg
    • ¼ cup chopped parsley
    • 1 tablespoon minced garlic
    • ½ tablespoon kosher salt see notes
    • ½ tablespoon pepper
    • 1 tsp oregano
    • ¼ tsp crushed red pepper flakes
    • 2 pounds ground beef
    Prevents your screen from going dark while preparing the recipe.
    Text Ingredients To Phone

    Instructions

    • Preheat oven to 450 degrees Fahrenheit. Coat a baking sheet with rimmed edges with nonstick spray.
    • In a large mixing bowl, combine the bread crumbs, parmesan cheese, milk, egg, parsley, oregano, salt, pepper, red pepper flakes, garlic, and ¼ cup of the beef broth. Mix until well combined.
    • Add the meat to the mixture and just combine. Do not over mix, but be sure seasonings are well dispersed.
    • Scoop out about 1 tablespoon of the meat mixture, using a tablespoon measuring spoon or medium cookie scoop, and then gently shape into 1-inch meatballs. Place the meatballs onto the prepared baking sheet.
    • Pour the remaining ¾ cup beef broth around meatballs, it is okay if the broth does not fully cover the pan.
    • Bake the meatballs for 22-25 minutes, or until the broth is evaporated and the meatballs are browned.

    Equipment Needed

    • Rimmed Baking Sheet

    Notes

    Meat: Feel free to use any ground meat you like, just try to keep the fat percentage between 10 and 20%, for the best flavor and consistency. 
    Sodium Content: I use a LOT of kosher salt in this recipe because I am using plain, unseasoned bread crumbs, and low sodium beef broth. If you are using regular beef broth, seasoned bread crumbs, or Italian sausage in your meatball mixture, decrease the salt to 1 teaspoon. You can decrease the salt if on a low sodium diet as well. 
    Parmesan Cheese: Be sure to use freshly grated cheese instead of pre-grated. There is NO comparison in the taste between fresh parmesan and the stuff you find in a jar.
    Gluten-Free Meatballs: Use an equal amount of gluten-free quick cook oats in place of breadcrumbs.
    Egg Free Meatballs: Omit the egg and use a flax egg. Egg-free meatballs will work but are much more apt to fall apart if not carefully handled.
    Storage: These meatballs will last in an airtight container in the fridge for up to 3 days and can be frozen for up to 3 months. 
     

    Nutrition

    Calories: 228kcal | Carbohydrates: 4g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 489mg | Potassium: 240mg | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1.9mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally shared in March 2017 but has been updated with new tips, photos, and a video in 2021. The recipe remains the same. The old picture is below for reference.

    Bowls of homemade spaghetti meatballs next to baking tray with baked meatballs.

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    Categorized Under: Beef Recipes, Kid Friendly, Main Courses, Popular Posts, Real Food

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Mike Exley

      January 08, 2023 at 7:38 am

      5 stars
      For years I seem to make the same old meatballs no matter whose recipe I used. These are without a doubt the best meatballs I ever made/ate. My wife asked what I did different and told a new recipe "Well make sure you bookmark it". Thanks

      Reply
      • Kristen Chidsey

        January 08, 2023 at 8:09 am

        YAY! I am so happy you "found" a keeper for your meatball recipe. I humbly agree, these are pretty amazing 🙂

        Reply
        • Fz

          February 03, 2023 at 2:23 am

          I mistakenly make the meatballs too salty. Will it help if the beef broth is change to just water while baking in oven?

          Reply
          • Kristen Chidsey

            February 03, 2023 at 6:55 am

            Hi there! You can certainly use water. I would also suggest serving them with a sauce that hasn't been salted much.

            Reply
    2. robert jannicelli

      December 10, 2022 at 10:13 am

      5 stars
      This is at least the 7th or 8thtime I am making these!!
      My people have argued for decades about what recipe is best for meatballs !
      We no longer have to wonder!!
      I have taught the next generation how to make these for their families!!!
      Thank you again for bringing us the very best !
      Rob

      Reply
      • Kristen Chidsey

        December 10, 2022 at 1:49 pm

        I LOVE hearing this, Rob! Thank you for sharing that your family agrees these really are the best meatballs.

        Reply
    3. C

      November 12, 2022 at 3:05 pm

      5 stars
      Made it. Love it. Keeping it.

      I am a seasoning nut so I threw in about 2tsp Smoked Paprika, 1 Tbs Italian Seasoning and 1 Tbs Fennel Seed just because.

      Reply
      • Kristen Chidsey

        November 13, 2022 at 7:21 am

        Fabulous! I am so happy to hear you enjoyed so much!

        Reply
    4. Melinda Frye

      September 25, 2022 at 3:33 pm

      5 stars
      Quoting my husband, “these are absolutely the best meatball” he’s ever eaten!! Better than any restaurant he’s gone to!!!

      Reply
      • Kristen Chidsey

        September 26, 2022 at 9:37 am

        That just makes my day! I love hearing how much you all enjoyed.

        Reply
    5. Lauren

      July 09, 2022 at 12:56 pm

      This sounds delicious and I can’t wait to try it!! I was wondering if I could prepare the meat mixture a few hours ahead of time or is it best not to do that? Thanks so much !!

      Reply
      • Kristen Chidsey

        July 09, 2022 at 2:09 pm

        Hi Lauren! You can absolutely mix the meat mixture together a few hours prior to shaping and baking. Cover the mixing bowl with plastic wrap and refrigerate for up to 12 hours. Enjoy!

        Reply
      • PJ

        August 22, 2022 at 7:54 pm

        5 stars
        Daaang. These are the best meatballs ever. I did have to make the following adjustments: almond flour for the breadcrumbs, 1 tsp dry parsley for the fresh, and 1/2 tsp garlic powder for the fresh. Can't stop eating them! Thank you so much for the recipe. It is now the go-to recipe! Put them in a sub for hubby and he said it was the best one he ever had.

        Reply
        • Kristen Chidsey

          August 22, 2022 at 10:00 pm

          I LOVE LOVE hearing this Pj! Thank you so much for sharing that you and your hubby enjoyed so much!

          Reply
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