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 Italian-styled baked meatballs are crispy on the outside, yet tender and juicy on the inside.
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 meatballs recipe is the best.
I know that is a bold claim, but whether you serve these baked meatballs with pasta and spaghetti sauce, in Italian Wedding Soup, or on a meatball sub, after one bite, I think you will agree, that this is truly the BEST meatball recipe!
Reasons This is the Best Meatball Recipe
- Packed with Flavor. Don't be alarmed by the amount of dried spices and minced garlic. That is key to the most scrumptious, flavorful Italian meatballs you have ever had.
- Perfect Texture. This meatball recipe results in meatballs that are tender and juicy on the inside, yet crispy on the outside.
- Baked not Fried. 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.
- Freezer-Friendly.
Notes on Key Ingredients
The lineup of ingredients to make flavorful Italian meatballs may look extensive, but most of the ingredients are staples you will find already stocked in your pantry.
- Ground Meat: I 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, but use what you have on hand.
- Seasonings: These meatballs are seasoned with fresh parsley, dried oregano, red pepper flakes, pepper, and minced garlic. use lots of dried oregano and red pepper flakes to add serious flavor to these oven-baked meatballs. The amounts are NOT typos!
- Kosher Salt: Use kosher salt, not table salt, as kosher salt will help to enhance the flavor, while table salt will result in meatballs that taste salty. Keep in mind this meatball recipe calls for quite a bit of kosher salt because the recipe uses 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.
- 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.
- Milk: Adding a bit of milk will add another rich element to your meatballs.
- Eggs: The addition of eggs will help to bind the meatballs together.
Substitutions/Recipe Modifications
- Gluten-Free Meatballs: Replace the breadcrumbs with an equal amount of gluten-free oats or your favorite gluten-free breadcrumbs.
- Control the Spice Level: This meatball recipe stands out as the best due to the amount of seasonings used. However, if you are sensitive to spice, feel free to cut the amount of crushed pepper flakes in half and/or cut the amount of minced garlic in half.
- Lower-Sodium Meatball Recipe: Be sure to use unseasoned breadcrumbs, and low-sodium beef broth, and cut the amount of kosher salt in half.
- Egg-Free Baked Meatballs: Omit the egg and add in a flax egg, by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Egg-free meatballs will work but are much more apt to fall apart if not carefully handled, so work with a gentle touch.
- No Milk on Hand? 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.
- Dairy-Free Meatballs: Use beef broth in place of the meatballs and omit the parmesan cheese, or use nutritional yeast in place of the parmesan cheese.
Tips for Making the Best Meatballs
The following tips are provided to help you achieve perfect baked meatballs. You will find the detailed instructions in the recipe card at the bottom of this post.
Tip #1: Don't Overwork the Meatballs. It is crucial 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 and then add in the meat and mix lightly just to combine the meat with the spices, eggs, and breadcrumbs.
Tip #2: Evenly Shape the Meatballs. The meatballs must be 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 it into a circle to shape.
Tip #3: Bake Meatballs in Beef Broth. My hack for baking meatballs in broth will change how you bake meatballs forever! The broth will be evaporated and absorbed into the meatballs as the exterior becomes crispy. The process is quite simple, yet produces phenomenal results.
How to Serve Meatballs
These oven-baked meatballs are so flavorful, that you can enjoy them plain, straight from the oven. However, the following suggestions are some of my favorite ways to serve these baked meatballs.
- Serve these Italian-style 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.
Storage & Reheating Instructions
- Refrigerate: Allow any leftover meatballs to cool to room temperature. Then place them into an airtight container and refrigerate for up to 3 days.
- Freeze: Once the meatballs have 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: From the refrigerator, reheat the meatballs for 45 seconds on a heat-safe plate in the microwave. From frozen, either simmer the frozen meatballs directly in spaghetti sauce for 20-25 minutes or bake them at 350 degrees F for 20-25 minutes, until warmed through.
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.
More Italian-American Favorites
- The Best Stuffed Shells
- Shrimp Scampi with Angel Hair Pasta
- Restaurant-Quality Chicken Marsala
- Pasta Puttanesca
- Easy Skillet Lasagna
- Instant Pot Pasta Fagioli
- Easy Baked Rotini
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.
The Best Baked Meatballs
Ingredients
- ½ cup breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup milk any fat percentage
- 1 cup low-sodium beef broth DIVIDED
- 1 large egg
- ¼ cup chopped parsley
- 1 tablespoon minced garlic
- ½ tablespoon kosher salt see notes
- ½ tablespoon pepper
- 1 teaspoon oregano
- ¼ teaspoon crushed red pepper flakes
- 2 pounds 90% lean ground beef
Instructions
- Preheat oven to 450℉. 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.
Dahlia
Would like to make this recipe but don’t have beef broth. Can I use water instead?
Kristen Chidsey
I would suggest using chicken or vegetable stock before using water.
Nicole
These are spectacular! Thank you for this delicious recipe! ❤️
Kristen Chidsey
I am so glad you enjoy this recipe Nicole!
Rebecca Luciano
Can you use pork along with the beef?
Kristen Chidsey
Absolutely! Enjoy!
Kathy
One word. Fabulous!
I loved baking them. I have never liked pan frying meatballs. That takes half the work out. Thanks again for another great recipe.
Kristen Chidsey
So glad you enjoyed Kathy!
Serena - Senior Center
Loved this recipe! We cook for about 80-100 people for our Meals on Wheels program and for some reason never had Italian meatballs on the menu, we had this a few weeks and it turned out great!
Kristen Chidsey
I am so glad you enjoyed this recipe and THANK YOU so much for volunteering for Meals on Wheels. I absolutely LOVE that program and how it blesses others! This seriously made my day 🙂
Kevin
Have only half a pound of ground beef .can you adjust the rest of the ingredients to accommodate. The smaller quantity of meat.
Kristen Chidsey
Hi Kevin! It is a bit harder to divide these ingredients into 1/4ths but possible. Here are the quantities you would need: 1/2 pound ground beef, 3 tablespoons breadcrumbs, 1 tablespoon Parmesan, 1 tablespoon milk, 1 tablespoon beef broth for meatballs and 1/2 cup for baking, 1 egg white, 1 tablespoon parsley, 1 1/2 teaspoons minced garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon oregano, and a pinch of red pepper flakes.
Enjoy!
Heidi
Been making these for a few years. They are my Go To meatball. I typically make them in bulk, as the freeze very well.
Made a couple batches with ground chicken ( equal parts breast and thigh). Even better!
So, good that my 16 year old son asked me to send the recipe to one of the guys on the football team who doesn’t eat red meat.
I recently learned how quick and easy it is to grind chicken in the food processor.
Two thumbs up on this recipe.
Kristen Chidsey
Thank you Heidi for sharing how much your family enjoyed these meatballs. I too, grind chicken in food processor--huge money saver
Melissa
Best meatballs I’ve had! Definitely going in my recipe book!
Kristen Chidsey
YAY! I am so glad you enjoyed this recipe and plan to use it as a go-to 🙂
Zoie A Lulek
Made this for my family they said it was sooo delicious.
Kristen Chidsey
I love hearing that! Thank you for sharing.
Jill
My husband. of the select taste buds, declared these wonderful and savory.
Doubled the recipe and used “frozen” Italian and sourdough bread ends.
Thanks for a new family favorite.
Kristen Chidsey
I love hearing that this a new family favorite. Thanks for taking the time to leave a review.
GIULIANA SANGIORGIO
Hi Kristen
I'm about to try your oven baked meatball recipe but I have a question-is it ok to freeze the meatballs BEFORE you cook them instead of after? I'm having a big birthday party next week and I'd like to serve them "freshly cooked".Also,I plan on soaking fresh bread soaked in buttermilk instead of breadcrumbs.Your thoughts,please?
Kristen Chidsey
Hi there! I have not tried freezing before baking, but I assume that would work well. Just be sure to defrost before baking. As for soaking bread, you would need to reduce some of the beef stock added to the meatballs to account for added moisture from the soaked bread. Hope that helps and enjoy party.
Meg
I made these meatballs for your meatball sub recipe last night .. OH MY GOODNESS!!! Absolutely DELISH! My 2 teenage boys raved about them !!! Best meatballs I have ever made .. I just started meal planning with your recipes and I am saving money and love the variety of your meal plans..
Thanks ,
Meg
Kristen Chidsey
Hi Meg! I love love hearing how much your boys enjoyed the meatballs. But more than anything, I am so glad I can help you meal plan and save money.
Dawn
Awesome meatballs. I have never been good at making meatballs. They always come out dry/flavorless, so I solved that by buying them at an Italian market. Sadly, the market closed due to Covid. I found this recipe and now I can make my own (well they are kind of yours 🙂
Kristen Chidsey
I am so so glad you found this recipe (despite the reasons!)
Francis N Judy
This is the perfect GO TO Beef Meatball Recipe!
I used "sodium free" HERBOX Beef Boullion and ESPECIALLY LIKE your suggestion of "Freshly Grated" (not "in a jar") Parmesan cheese. The addition of recommended Red Pepper Flakes adds an especially welcome accent to this recipe.
I also appreciate your guidance in "freezing" this creation.
Thank You Very Much.
Kristen Chidsey
I am so glad you enjoyed so much Francis! Thank you for taking the time to leave a review.
Phil
These are by far the best meatballs I have ever made. I first made them a month ago for spaghetti and they blew me away how quick and easy they were as well as having a nice shape in the end. I made them again today with egg noodles and brown gravy. The only thing I left out was the red pepper flakes for the family, however I hope to be able to make them with it someday as I adore RPF. Thanks for posting the recipe. It is definitely the best meatballs in my world.
Kristen Chidsey
I love hearing how much you enjoyed these meatballs Phil! Thanks for taking the time to leave a review.
Pollie
I have a question. If I make them using GF quick cooking oats, do I need to grind them up first? One of my kids is wheat intolerant and want to try it that way.
Kristen Chidsey
Hi Pollie! I do quickly pulse them unless they are quick-cooking--they are usually broken down enough. I hope you enjoy!
Pollie
Ok, thank you for responding so quickly!