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.
robert jannicelli MD
Outstanding!
This was the 6th time I made this recipe!
Friends and family all agree!..what makes this happen is the broth, and baking in the oven...Simply the best meatballs. My people have been in the USA for 4 generations, so there were ALWAYS recipe arguments....i will not have to use another recipe!
Thank you so much for posting!
Rob
Kristen Chidsey
Thank you so much Rob! It makes my day to hear that your family enjoyed these meatballs so much (especially after years of disagreeing!)
Karen
My Italian husband never liked anything but his mother's (dried out) meatballs. I made these and he loved them so much that he requests them all the time. So much for Mama!
Kristen Chidsey
WAHOO!!! I am honored this recipe replaces his Mom's recipe!
NORMA MIDDLETON
I made these for dinner tonight. Easy, flavorful and not dried out like other meatballs. I doubled the amount of beef bouillion to steam them in. Perfect texture! .
Kristen Chidsey
So happy to hear you enjoyed Norma.
mary l
i just made these meatballs and they are really good but i would not put oregano its to strong for my taste other than that very good
robert jannicelli MD
Th is the 6th time have used this recipe, and it is now my go to for meatballs.
This recipe goes against the grain of any other that I have used, but the key to the juicy consistency is the beef broth...this idea is the deal maker !!
Thank you for presenting this excellent recipe for all to appreciate!
I always make traditional Italian food, so I am very impressed with the outcome here, time after time!! All of my guests and family agree!!
TY
Rob
Fern
Hi. Thank you so much for this recipe. I have a fussy (housemate) meatball eater. None have compared to her mother and she never learned how they were made. I’ve tried MANY recipes and she has NEVER liked any until now. She tasted them and said “OMG this is a keeper. Make sure you write this one down.”
And so easy! Happy and safe holidays.
Kristen Chidsey
I love hearing your "fussy" eater enjoyed! I hope you both have a wonderful holiday (and stay safe too!)
Bernice
We can't have dairy. Is there a way to make these without the Parmesan cheese?
Kristen Chidsey
Yes, simply omit or use nutritional yeast in its place. You may want to add a small pinch of salt to account for the saltiness of the cheese, but no other changes needed.
Anders
Not a rimmed baking sheet in sight. What are my options?
Kristen Chidsey
Try a 9x13 baking dish. You will probably need 2 🙂
Walter Lee
In making the meatballs (question on the ¼ cup chopped parsley) ; Would I use the flat parsely?? instead of the curly parsely (the curly has no taste and is mainly a garnish, correct?); so far, I made one batch but it is too salty; maybe because I'm not using low sodium beef broth? Also, other recipes say use a spatula to mix (not your hands) and to let it chill in the fridge for one hour so it is easy to form... yours is just the opposite, why?
Kristen Chidsey
Hi Walter. I prefer flat-leaf parsley myself. As for your batch being too salty, it would be the beef stock, in the notes, I suggest cutting back the salt if not using low-sodium beef stock. Also, when you use your hands to mix you can tell quickly when the ingredients are incorporated, using a spatula or a spoon may overwork the dough (in my experience) and if your dough is overworked, chilling would be a good idea, but they still may turn out tough. Hope that helps! 🙂
Josephine Willis
Can I use pork and beef? Also wondering about mixing with spatula also..
Kristen Chidsey
Hi Josephine! I use a mixture of pork and beef with great results. Just try to keep the fat content 20% or less so the meatballs are not greasy. And yes, you can use a spatula--just be gentle mixing. Enjoy!
Scott Young
Walter: always, always, mix meatballs with your hands. I kind of use the pitchfork method. Over mixing will cause meatballs to be tough. They may taste good but be tough. I havent made this recipe yet, but will for Christmas. I always like baking meatballs instead of frying.
Kimm
Absolutely delicious! Wouldn’t change a thing and I highly recommend.
Kristen Chidsey
I am so glad you enjoyed so much Kimm! Thanks for sharing!
Kim Murphy
If I’m making your crock pot sauce too would I add the meatballs in the pot after I cook them or towards the end of the sauce cooking time?
Kristen Chidsey
I would personally cook the meatballs through and add to warm sauce. Enjoy.
Ruth
I made these meatballs tonight for supper. Delicious! My husband and my son couldn't stop eating them. Thanks so much for sharing your recipe.
Kristen Chidsey
I am so glad your family enjoyed Ruth! Thank you for sharing that with me!
Kerri
Honestly so good. Made these for a potluck a few months ago and got drool-worthy reviews. Just went to find this recipe again today to make meatballs and couldn't find it. I went with another online and it didn't even come close to this recipe. Finally found it, printed it out for next time. Wish I could give 10 stars.
Kristen Chidsey
I am so glad you enjoy this recipe so much Kerri! I am glad you have saved it to enjoy again and again.
Stacey Celio
I made these today, enough for lunch for the family, and five bags of frozen but in sauce so I can make quick sandwiches with them my son ate 12 meatballs and he thought I had ordered them from a restaurant. My husband said they tasted better then his moms! So I give this recipe 100 stars, because my mother makes the best meatballs.
Kristen Chidsey
Oh wow! Thank you so much for the kind review and I am so glad your family enjoyed so much!
Sue
I agree 100 stars! 1/2 recipe made 14 big meatballs...so easy and delicious. Thank you!!!
Kristen Chidsey
I am so glad you enjoy this so much Sue! Thank you!
Jo
This has become a staple in my kitchen! My husband loves it. I will say that I season the meat before I mix it with the ingredients to add flavor.
I also have used oats instead of crumbs and panko crumbs as well and we love it.
Kristen Chidsey
I am so glad this is a go-to recipe at your house! And thank you for sharing that you use oats and it still works for you!