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Say goodbye to dried-out, lackluster meatballs for good. These Italian baked meatballs are packed with flavor and, thanks to a simple baking technique, turn out juicy and tender every single time.
Kristen's Keys for Baked Meatballs
The process of baking meatballs is simple, but there are a few non-negotiables that make this baked meatball recipe stand out.
- Broth is key. Beef broth adds flavor and helps to steam the meatballs. Opt for low-sodium to keep things from being too salty.
- Use a rimmed baking sheet. The rimmed edge works to contain the broth, which is key for this recipe.
- Bake at a high temperature. Baking meatballs at 450℉ (230℃) creates a crispy exterior and cooks the interior quickly, keeping the meatballs juicy and tender.
- Don't overmix. Mix the binders FIRST then gently fold the meat into the binders until it just comes together. Overworking the meat equals tough meatballs.
5-Star Reader Review
I just made these meatballs for dinner, and yes, they are the BEST I ever made. Thank you for your notes and suggestions, they helped a lot. They were very moist, and my family loved them. --Anne ⭐⭐⭐⭐⭐
Ingredients Needed For Italian Baked Meatballs
The lineup of ingredients may seem extensive, but most are staples you likely keep stocked in your pantry. Pay attention to a few key notes for the best results.
- Ground Meat: Use ground beef, turkey, chicken, or pork. But keep it at a protein/fat ratio between 85/15 and 90/10 for the best balance of flavor and moisture.
- Breadcrumbs: Use Panko over regular breadcrumbs for a lighter texture. And opt for unseasoned, so you can control the flavor.
- Milk: Use any fat percentage you have on hand for a touch of richness.
- Parmesan Cheese: Grate the parmesan yourself or purchase a container from the refrigerated deli section, not a shelf-stable canister.
- Egg: Used to help bind the meatballs together.
- Seasonings: Parsley, garlic, oregano, and a pinch of red pepper give these meatballs classic Italian flavor.
- Kosher Salt: Use kosher salt over table salt, which enhances the flavor rather than making the meatballs taste salty.
How to Make Baked Meatballs
The secret to the incredible baked meatballs comes down to one simple, surprising trick. Instead of pan-frying or simmering, they bake in a shallow bath of beef broth. The broth gently steams them for moist centers, then evaporates, leaving a beautifully caramelized exterior. It's almost magical.
Step One: Combine Binders
In a large mixing bowl, whisk together the egg, milk, a splash of broth, breadcrumbs, Parmesan, and seasonings together until well combined.
Step Two: Add Meat
Add the ground beef (or ground turkey, pork, or chicken) to the bowl and gently fold the meat into the binders until just combined. Your hands are the best tool here. Using a fork, spoon, or spatula often lends to overmixing the meat, which in turn can result in dense meatballs.
Step Three: Shape Meatballs
Scoop out about 1 tablespoon of the mixture and roll lightly into balls. I like to use a small cookie scoop. to keep the meatballs uniform in size and make quick work of the process.
Step Four: Add Beef Broth
Place the meatballs on a lightly greased rimmed sheet pan and then pour a bit of broth around the meatballs. The broth won't fully cover the pan, and that is okay. We just need a bit for this steaming technique to work.
Step Five: Bake Meatballs
Bake until the broth mostly evaporates and the meatballs are cooked through, about 25 minutes.
Serving Suggestions
You can't go wrong with however you opt to serve these baked meatballs.
- Serve over pasta with your favorite marinara sauce or spaghetti sauce
- Tuck them into meatball subs or serve on top of garlic toast.
- Add to Italian wedding soup.
- Serve as an appetizer with pizza sauce.
Recipe Modifications
- Gluten-Free: Swap breadcrumbs for gluten-free oats or your favorite gluten-free bread crumbs
- Control the Spice: Reduce or omit the crushed red pepper flakes and/or cut the amount of minced garlic in half.
- Low-Sodium: Use unseasoned breadcrumbs, low-sodium beef broth, and cut the amount of salt in half.
- Egg-Free: Make a flax egg by combining 1 tablespoon ground flax with 3 tablespoons of water. Handle gently--the meatballs will be a bit more delicate.
Note on Yield and Storage
This meatball recipe makes about 36 meatballs. And while you can cut the recipe in half, I strongly encourage you to make a full batch or even double the recipe as these meatballs freeze well.
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days. Microwave on a heat-safe plate for 30-45 seconds to reheat or warm by simmering in sauce.
- Freeze: Place cooled meatballs on a baking sheet to flash-freeze, then transfer to a freezer bag for up to 3 months. To reheat from frozen, simmer in sauce or bake at 350°F for 20-25 minutes until heated through.
More Italian-American Favorites
Italian Baked Meatballs
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Ingredients
- ½ cup unseasoned Panko breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup milk, any fat percentage
- ¼ cup low-sodium beef broth, for meatballs
- 1 large egg
- ¼ cup chopped fresh parsley, or 2 tablespoons dried parsley
- 1 tablespoon minced garlic
- ½ tablespoon kosher salt, see notes
- ½ tablespoon black pepper
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 2 pounds lean ground beef, 85/15 or 90/10 is best
- ¾ cup low-sodium beef broth, for baking
Instructions
- Preheat oven to 450℉ (230℃). Coat a rimmed sheet pan with nonstick spray and set aside.
- In a large mixing bowl, combine ½ cup unseasoned Panko breadcrumbs, ¼ cup grated parmesan cheese, ¼ cup milk, ¼ cup low-sodium beef broth, 1 large egg, ¼ cup chopped fresh parsley, 1 tablespoon minced garlic, ½ tablespoon kosher salt, ½ tablespoon black pepper, 1 teaspoon dried oregano, and ¼ teaspoon crushed red pepper flakes. Mix until well combined.
- Add 2 pounds lean ground beef to the breadcrumb mixture and using your hands, mix gently until just combined. Do not over mix, but be sure seasonings are well dispersed through the meat.
- Scoop out about 1 tablespoon of the meat mixture, using a tablespoon measuring spoon or small cookie scoop, and then gently shape into 1-inch meatballs.
- Place the meatballs onto the prepared baking sheet. Pour the remaining ¾ cup low-sodium 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 almost evaporated and the meatballs are browned.
Equipment
- small cookie scoop for easy, even shaping
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2019 and updated in 2025.
I lost my old meatball recipe and was stumbling thru different recipes and behold, you have it too! I use a great meatball scoop so they measure out perfectly . Made it tonight quickly, halving it for 4. I double your broth then pour the juices (what’s left) then pour it into my simmering sauce! Adds richness! When I make the full two pounds, I make some of the meatballs smaller and drop in simmering beef broth with fresh baby spinach.....Italian Wedding Soup!
I am so glad you found this recipe and that you enjoyed so much! I love the idea of pouring the cooking juices into Italian Wedding soup--delicious! Thanks for sharing Gayle!
I am confused. 1 inch meat balls. (Pretty small) 2 lbs of meat. One rimmed sheet showing 12 meat balls. 12 servings mentioned at beginning of recipe but not in nutrition info. Something doesn't seem to add up. Do you actually only get 12 1 inch meat balls with 2 lbs of meat?
Sorry for confusion Joanne. This recipe yields more like 36 meatballs and each serving is around 3 meatballs each. I hope you enjoy!!
This is my third time using this receipe. My family loves these meatballs! Thanks for the receipe! Five stars for sure!
Ihil
I am so glad you and your family enjoy so much Raymond!
my family loves these! I make a bunch and freeze leftovers.
I am so glad you and your family enjoy so much Kristy! Thank you for taking the time to leave a review 🙂
Alright going to take a stab at this recipe for Christmas to serve along with my lasagna. I have a son with celiac so I have to go the gluten free route. I have found gluten free bread crumbs so hope it works out. Fingers crossed.
Hi Dale! I am so glad you are giving this a try! My son was wheat free for years and we made this with gluten free breadcrumbs and oats--and it worked perfectly! I hope you enjoy and wishing you a very Merry Christmas!
i use old fashioned rolled oats instead of breadcrumbs
Made a double batch for Christmas Eve.
Made 45 large meatballs
Cooked quickly so I liked that.
Meat ball is good and tender.
A little too much red pepper for me but I think once it is in the tomato sauce it will blend the flavor into the sauce.
Shouldn’t be as spicy. Will use less red pepper flakes next time.
Otherwise it is a very good recipe. .
Hi Kathleen! I am so glad you liked how these meatballs turned out (other than their spice level--which yes, you can modify in the future). I hope your family enjoys for Christmas Eve! And Merry Christmas!
I don’t cook but really wanted to try a homemade meatball recipe...
Daaaang, this was sooooo good!
Unfortunately I used a too much broth while baking but still delicious!!
(I had to split my batches for baking and used full broth for half a batch haha)
Thanks for the recipe!!
Hi Debbie! Thank you so much for taking the time to let me know how much you enjoyed these meatballs. That makes me so happy.