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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
Video
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.
super yummy great meatballs they just make your mouth drool that ow do they are
So glad you enjoyed!
Hi Kristen! Thanks for the recipe. I just made it for lunch this afternoon and everyone in the family loved it. I made half the recipe with 500g of ground beef and to be honest, I had a hard time figuring out how much of the other ingredients I had to put in. I thought I could just halve the recipe but, lo and behold, yours truly here just discovered that 1tbsp equals 3tsp! I have to work on my maths. The next time I make it I may just use my instincts and see what happens. I also burned the meatballs a little bit in my 230°C oven after 20mins cooking time. Do you happen to have this recipe in metric measurements?
Hi Grace! I am so glad you enjoyed the recipe so much! The metric conversion for 450 degrees is 230 celsius, but it may have been that your oven runs a bit hot. Just keep in mind to decrease cook time or oven temperature in the future. As for measurements in metric (for the full recipe)
900 grams ground meat
120 mL breadcrumbs
60 mL Parmesan cheese
60 mL milk
240 mL beef broth, divided
1 egg
60 mL chopped parsley
15 mL garlic
7 mL kosher salt
7 mL pepper
5 mL oregano
1 mL crushed red pepper flakes
I made these for myself in quarantine tonight and they were great. (The challenge now is not to eat them all in one sitting...) I got 24 of them with the given recipe amounts and a 1.5" scoop. That required two 9x12 baking pans, so I used 3/4 cup beef broth in each (and it didn't all evaporate). Should I have split 3/4 cup broth between the two pans?
BTW, having used beef only I'd give these a 9.7 out of 10. Next time I will use the (ahem) "correct" meat mixture and brace myself for Nirvana.
PS I deglazed the pans with some added red wine, defatted the result and mixed it into my tomato sauce.
Hi Jonathan! So glad you enjoyed these so much! As for the beef broth, yes, I would divide the broth, or use just enough to cover the bottom of each dish. A sheet pan is much larger and requires much more liquid than a 9x13 pan.
Absolutely amazing!!!!! My recipe differed in quarantine with no milk or Parmesan and no fresh herbs.
In the end I used a meatloaf mix, better than bullion beef ( extra in lieu of milk) dried basil, parsley and oregano and followed rest as written! Can’t thank you enough for sharing. Can’t imagine what fresh herbs and Parmesan will do!
It sounds like you made do with what you had on hand! I can't wait for you to try it with the fresh herbs and Parmesan--I am confident you will love it even more!
Best meatball recipe covers it. Great compliment to New Orleans Red Gravy
Thanks so much Joe for your comment. I am so glad you enjoyed these meatballs.
These are the BEST baked meatballs!!! made a few adjustments but people rave about them. Have always baked instead of frying meatballs but the beef broth and steaming them make them SO moist.
For people that use store bought bread crumbs (like me) you need to add a little more to get the right consistency.
I am so glad you enjoyed Loti!
Hi Kristen,
Just made your meatball recipe and they are so yummy! I think the beef broth does add a nice flavour. My husband and I love them. Thank you.
I am so glad you enjoyed Patricia! Thank you for sharing!