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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.
Thank you for this recipe.
Just made these and I have to agree with everyone else they are delicious.
For a change were going to have them with some mashed potatoes, green beans and a KFC style gravy.
Totally agree with what you said in the video about eating them off the tray, I tried one after they had cooled a little and had to use a lot of will power to not continue eating.
For years I seem to make the same old meatballs no matter whose recipe I used. These are without a doubt the best meatballs I ever made/ate. My wife asked what I did different and told a new recipe "Well make sure you bookmark it". Thanks
YAY! I am so happy you "found" a keeper for your meatball recipe. I humbly agree, these are pretty amazing 🙂
I mistakenly make the meatballs too salty. Will it help if the beef broth is change to just water while baking in oven?
Hi there! You can certainly use water. I would also suggest serving them with a sauce that hasn't been salted much.
This is at least the 7th or 8thtime I am making these!!
My people have argued for decades about what recipe is best for meatballs !
We no longer have to wonder!!
I have taught the next generation how to make these for their families!!!
Thank you again for bringing us the very best !
Rob
I LOVE hearing this, Rob! Thank you for sharing that your family agrees these really are the best meatballs.
Made it. Love it. Keeping it.
I am a seasoning nut so I threw in about 2tsp Smoked Paprika, 1 Tbs Italian Seasoning and 1 Tbs Fennel Seed just because.
Fabulous! I am so happy to hear you enjoyed so much!
Quoting my husband, “these are absolutely the best meatball” he’s ever eaten!! Better than any restaurant he’s gone to!!!
That just makes my day! I love hearing how much you all enjoyed.
I absolutely agree with the consensus... these are the best of the best of the BEST. I've made them many times. So glad I came across this recipe! Thank you for it! Sometimes I use ground chicken or ground turkey (using chicken stock for either) and they're equally fabulous.
I follow the recipe exactly except for one little thing: I use 1/4 cup finely chopped green onion instead of 1/4 cup chopped parsley.
Fabulous! I love hearing this Lorry! Thank you for sharing.
This sounds delicious and I can’t wait to try it!! I was wondering if I could prepare the meat mixture a few hours ahead of time or is it best not to do that? Thanks so much !!
Hi Lauren! You can absolutely mix the meat mixture together a few hours prior to shaping and baking. Cover the mixing bowl with plastic wrap and refrigerate for up to 12 hours. Enjoy!
Daaang. These are the best meatballs ever. I did have to make the following adjustments: almond flour for the breadcrumbs, 1 tsp dry parsley for the fresh, and 1/2 tsp garlic powder for the fresh. Can't stop eating them! Thank you so much for the recipe. It is now the go-to recipe! Put them in a sub for hubby and he said it was the best one he ever had.
I LOVE LOVE hearing this Pj! Thank you so much for sharing that you and your hubby enjoyed so much!
Love the recipe the creativity and uniqueness of its cooking preparation! But if we’re being honest 450°F is too hot. The Beef broth was a great idea what I would recommend is place each meatball in a cupcake pan with the broth or cover with tinfoil to lock in the steam 15 minutes into cooking my smoke alarm went off the broth had completely evaporated and because I used 88% lean meat it wasn’t very much fat so the bottoms became very well done almost burnt. Containing the moisture is a wonderful idea to fully cooked meatballs and if you drop them into the sauce like I did 25 minutes is way too long. Pull them out after 20 minutes I would cook at 375° and finished cooking in the sauce! Flavor was definitely there aside from the well-done bottoms which are still very noticeable after finishing in the sauce. Love your videos please slow down recipe instructions I love to prepare while watching.
Hi Joe! Thanks for sharing your feedback. I have never had the liquid completely evaporate before, but if your oven runs hot, you may need to lower your temperature to 425 degrees F.