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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.
I wanted to bake some meatballs but didn’t want them to be dry so when I saw this recipe with high heat and baking them in beef broth I thought how interesting.
They turned out great ! I wished I doubled the recipe as we didn’t have any left overs !
Thank you .
Hi Kristi! I am so happy to hear you enjoyed the meatballs so much. Next time you can double the recipe 🙂
These are SERIOUSLY good. I'm often underwhelmed by meatballs (too dry, too bland, etc) but am finding it hard to not eat all of these right away straight from the pan (plain, not even dressed up in sauce). Love the little kick from the red pepper. Easy to make with ingredients I usually have on hand. I only had 1 lb of ground beef on hand so halved the recipe - I still found that the meatballs quite filled my large sheet pan (half sheet) so I imagine the full recipe would be quite crowded, but easy enough to just double up on pans if needed. This is for sure my new go to meatball recipe!
I love hearing this Kerry!
This recipe is absolutely awesome. Huge hit! The extra spice and fresh parsley are game changers. Love it! I normally use another recipe that is somewhat similar, but this is my new go to. Thank you!
Also, loved the sauce recipe as well.
Ok so maybe I put a little too much red pepper and oregano in the mix as I cut the recipe in half but probably did cut those items down as much and I used a little more broth in the bottom of the pan than the recipe called for, but the end product is juicy, tender, and very tasty. Will absolutely make the recipe again. Seems the fresh parsley (I grow my own in a Farmstand hydroponic garden) is real game changer the taste just pops.
Thank you for sharing your modifications and review Mark! I love hearing you enjoyed this meatball recipe.
Hi Kristen, can I use dry parsley (how much)) or is it best to use fresh for a better taste.
Thank you!
Hi Irene! I would use 2 teaspoons of dried parsley in place of the fresh. Fresh tastes best, but I have used dried many, many times with great results. Enjoy
I cooked these in the air fryer, even less time than the oven. I split the mix in half. I made larger balls for the spaghetti, and little balls for Italian Wedding Soup.
I never leave comments on online recipes, but these are absolutely amazing. Best meatballs I've ever made. Thanks!
Well, I certainly appreciate you leaving a comment! Thanks John!
These meatballs I made for Christmas dinner. My mom has raved about them. She made meatballs & said hers were not as good as mine. I did double everything & they turned out juicy & very tasty. Even better the next day! I got a lil lazy & used dry seasonings like garlic powder & dried parsley. Making them now for New Years! Thanks for the recipe!
Wow! Huge compliments from your Mom, Kim! Thanks for sharing! And dry seasonings work in a pinch! Happy New Years!
I was disappointed with the meatballs! 🙁 I followed the instructions and doubled the recipe, so doubled all of the ingredients. I did leave out the salt, so I know that would have helped the flavour, but I did not find them overly tasty and mine were dry; not moist at all. I don't think the broth totally evaporated, but I had them in the oven for 23 mins. as my oven tends to be hotter. Wouldn't make these again.
Hi Kasey! I am sorry you didn't care for the results. That said, salt works to bring out all the flavor, so if you omitted, I can imagine the flavors would not pop. As for being dry--did you double the broth on the baking sheet as well? If your oven runs hot, I would also suggest cutting the time to 20 minutes and checking then.