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Say goodbye to dried-out, lackluster meatballs for good with this Baked Meatball Recipe! Packed with flavor and made using a unique (and simple) baking technique, these meatballs turn out juicy and tender every single time.
When people ask me for one recipe I think everyone should try off my site, I always point them to these Italian meatballs. Serve them over pasta with crockpot spaghetti sauce, tuck them into Italian meatballs subs, add them to Italian Wedding Soup, or steal one straight from the sheet pan, the flavor will never let you down.
Key Takeaways: Italian Baked Meatballs
- Yield: 36 meatballs; easy to freeze or double for meal prep
- Time Needed: 45 minutes; 20 minute prep + 25 minute bake
- Easy to Modify for gluten-free, egg-free, or lower-sodium diets
- Why this Recipe is the Best: Baking the meatballs in broth keeps them exceptionally juicy and tender while the high oven temperature creates the same deeply browned, slightly crispy exterior you expect from pan-fried meatballs without the mess or babysitting. Combined with the fact they are heavily seasoned with parmesan and Italian seasoning, the flavor on these meatballs is unbeatable.
Recipe Highlights
Kristen's Keys
The process of baking meatballs is simple, but I have a few non-negotiables that make this recipe stand out from all others!
- 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.
- Broth is key. Pouring broth around the meatballs prior to baking may sound crazy. But trust me on this. A shallow layer of broth gently steams the meatballs as they bake, which keeps them from drying out and adds rich, savory flavor in the process. (I use this same technique for my Turkey Swedish Meatball recipe too!)
- 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℉ creates a crispy exterior and cooks the interior quickly, keeping the meatballs juicy and tender.
Happy Cooking! xo Kristen
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 ⭐⭐⭐⭐⭐
Notes on Ingredients
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 Beef: Ground beef delivers classic flavor, but turkey, pork, or chicken all work well. Stick with an 85/15 or 90/10 ratio 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.
- Beef Broth: Used in the meatballs themselves and for baking. Select low-sodium broth to keep the sodium-level in check.
- 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. Do NOT doubt the amounts. These meatballs are packed with flavor!
- Kosher Salt: Use kosher salt over table salt, which enhances the flavor rather than making the meatballs taste salty.
Recipe Modifications
- Gluten-Free: Swap breadcrumbs for gluten-free oats or your favorite gluten-free breadcrumbs
- 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.
- Ground Turkey or Chicken: Great lighter options that still stay juicy using this baking with broth method.
- Use the Instant Pot: Follow my recipe for Instant Pot Baked Meatballs. They are not baked, but steamed and just as flavorful -- albeit not quite as crispy!
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.
- In a large mixing bowl, whisk together the egg, milk, a splash of broth, breadcrumbs, Parmesan, and seasonings together until well combined.
- Add the ground beef 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.
- 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.
- 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.
- Bake until the broth mostly evaporates and the meatballs are cooked through, about 25 minutes.
- Serve over pasta with your favorite spaghetti sauce or as desired.
Serving Suggestions
These baked meatballs work for everything from quick weeknight dinners to freezer meal prep.
- Serve over pasta with your favorite marinara sauce, Instant Pot spaghetti sauce or crockpot spaghetti sauce.
- Tuck into toasted meatball subs with melted provolone cheese and serve with a side of baked oven fries.
- Pair with homemade garlic toast and a homemade Caesar salad (my favorite!)
- Add to Italian wedding soup.
- Serve as an appetizer with warmed homemade pizza sauce.
- Add to my baked rotini for an easy protein boost.
- For picky eaters serve next to plain buttered noodles.
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.
- 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.
- 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.
Baked Meatball FAQs
The combination of breadcrumbs, milk, and the beef broth baking method keeps the meatballs tender and juicy.
Ground beef, pork, and turkey meatballs should reach 165°F internally.
Yes. You can fully bake and freeze them or shape the meatballs ahead and refrigerate them for up to 24 hours before baking (wait to add the beef broth to the pan until RIGHT before baking).
Not with this recipe. The high oven temperature creates plenty of browning without the extra step.
More Italian-American Favorites
- Ricotta Stuffed Shells
- No-Boil Baked Ravioli
- Easy Skillet Lasagna
- Homemade Lasagna Soup
- Easy Pasta Puttanesca
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
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.
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! .
So happy to hear you enjoyed Norma.
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
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
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.
I love hearing your "fussy" eater enjoyed! I hope you both have a wonderful holiday (and stay safe too!)
We can't have dairy. Is there a way to make these without the Parmesan cheese?
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.
Not a rimmed baking sheet in sight. What are my options?
Try a 9x13 baking dish. You will probably need 2 🙂
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?
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! 🙂
Can I use pork and beef? Also wondering about mixing with spatula also..
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!
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.
Absolutely delicious! Wouldn’t change a thing and I highly recommend.
I am so glad you enjoyed so much Kimm! Thanks for sharing!
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?
I would personally cook the meatballs through and add to warm sauce. Enjoy.
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.
I am so glad your family enjoyed Ruth! Thank you for sharing that with me!
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.
I am so glad you enjoy this recipe so much Kerri! I am glad you have saved it to enjoy again and again.
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.
Oh wow! Thank you so much for the kind review and I am so glad your family enjoyed so much!
I agree 100 stars! 1/2 recipe made 14 big meatballs...so easy and delicious. Thank you!!!
I am so glad you enjoy this so much Sue! Thank you!