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.
Kiersten Slevin
So fabulous! I have made them with just ground beef, and as my usual way - with ground pork, beef and veal. Your addition of the broth takes these over the top! I now have a family favorite that I make little meatballs for sauce and big meatballs for meatball subs!
Kristen Chidsey
Hi Kiersten! I love hearing how much you enjoyed these meatballs. Thank you for taking the time to share your review with me.
Catherine
Thank you mindful-mom!! The beef broth adds a lot of flavor and the seasonings are well balanced. Thanks for sharing!
Kristen Chidsey
Thank you so much for taking the time to leave a review Catherine! So glad you enjoyed!
Martha
I made these for dinner tonight and they were delicious! I made them as directed (I did substitute Italian seasoning for Oregano)I used ground beef, and served them with store bought marinara sauce. I liked the meatballs even without sauce, and I am sure I will be making them often, served alone or with different sauces. The meatballs were tender-crisp outsided, and tender and juicy inside (I used your beef broth tip, and it really does work as stated! Thanks for posting!
Kristen Chidsey
Hi Martha! I am so glad you enjoyed these meatballs so much. They are a favorite here, and I love knowing others enjoy as well.
Michele
Soooo moist And delicious! Thanks for such an easy great tasting recipe
Kristen Chidsey
WAHOO!!! Glad you enjoyed these meatballs Michele.
Marly
Hi: I am wondering if you got this recipefrom an old recipe subscriptions back in the 80's. They sent you a binder and mailed your a pack of recipes each month, I swear this is the same one and I am really looking for that specific one. Please let me know if you can.
Thank you so much for taking the time to read and respond to this comment.
Kristen Chidsey
Hi Marly! This recipe is not from any subscription. It has been adapted from my mom's recipe and I added the steaming in beef broth after hearing about that technique years ago. It may be close to your recipe though 🙂 I Hope you give it a try.
Sarah
This is absolutely the best meatball recipe and I use it all the time. Thank you!
Kristen Chidsey
I am so glad you enjoy this recipe so much Sarah!
Linda C
These really are the world's best meatballs!! All of my fussy eaters devoured them!!
Kristen Chidsey
YAY! I am so glad you and your fussy eaters enjoyed Linda!
Judith Ritchings
I baked these according to the instructions:!450 degrees for 25 minutes. They were overcooked, dry, and had a burnt taste. Very disappointed. I’m wondering if the 450 degrees is a typo? Should it be 375 degrees?
Kristen Chidsey
Hi Judith. I hate that you did not enjoy these meatballs. As you can see from reviews, most people love them. Did you make the meatballs into 1 inch balls and use beef broth on the tray? Both would be crucial to not overcooking the meatballs.
Gayle
I lost my old meatball recipe and was stumbling thru different recipes and behold, you have it too! I use a great meatball scoop so they measure out perfectly . Made it tonight quickly, halving it for 4. I double your broth then pour the juices (what’s left) then pour it into my simmering sauce! Adds richness! When I make the full two pounds, I make some of the meatballs smaller and drop in simmering beef broth with fresh baby spinach.....Italian Wedding Soup!
Kristen Chidsey
I am so glad you found this recipe and that you enjoyed so much! I love the idea of pouring the cooking juices into Italian Wedding soup--delicious! Thanks for sharing Gayle!
Joanne Monette
I am confused. 1 inch meat balls. (Pretty small) 2 lbs of meat. One rimmed sheet showing 12 meat balls. 12 servings mentioned at beginning of recipe but not in nutrition info. Something doesn't seem to add up. Do you actually only get 12 1 inch meat balls with 2 lbs of meat?
Kristen Chidsey
Sorry for confusion Joanne. This recipe yields more like 36 meatballs and each serving is around 3 meatballs each. I hope you enjoy!!
Raymond Arnott
This is my third time using this receipe. My family loves these meatballs! Thanks for the receipe! Five stars for sure!
Ihil
Kristen Chidsey
I am so glad you and your family enjoy so much Raymond!
kristy
my family loves these! I make a bunch and freeze leftovers.
Kristen Chidsey
I am so glad you and your family enjoy so much Kristy! Thank you for taking the time to leave a review 🙂
Dale
Alright going to take a stab at this recipe for Christmas to serve along with my lasagna. I have a son with celiac so I have to go the gluten free route. I have found gluten free bread crumbs so hope it works out. Fingers crossed.
Kristen Chidsey
Hi Dale! I am so glad you are giving this a try! My son was wheat free for years and we made this with gluten free breadcrumbs and oats--and it worked perfectly! I hope you enjoy and wishing you a very Merry Christmas!
kristy
i use old fashioned rolled oats instead of breadcrumbs
Kathleen
Made a double batch for Christmas Eve.
Made 45 large meatballs
Cooked quickly so I liked that.
Meat ball is good and tender.
A little too much red pepper for me but I think once it is in the tomato sauce it will blend the flavor into the sauce.
Shouldn’t be as spicy. Will use less red pepper flakes next time.
Otherwise it is a very good recipe. .
Kristen Chidsey
Hi Kathleen! I am so glad you liked how these meatballs turned out (other than their spice level--which yes, you can modify in the future). I hope your family enjoys for Christmas Eve! And Merry Christmas!
Debbie
I don’t cook but really wanted to try a homemade meatball recipe...
Daaaang, this was sooooo good!
Unfortunately I used a too much broth while baking but still delicious!!
(I had to split my batches for baking and used full broth for half a batch haha)
Thanks for the recipe!!
Kristen Chidsey
Hi Debbie! Thank you so much for taking the time to let me know how much you enjoyed these meatballs. That makes me so happy.
Ginna Brenn
I love this recipe. It's perfect. I'm not one to "tweak and review", but the ONLY thing I did differently is to put a little cube of mozzarella in the middle of each meatball. It's an old habit I took to after an Italian restaurant owner recommended it. And you are right, too, about the parm. Only the fresh grated will do. Great recipe!
Kristen Chidsey
Hi Ginna! The mozzarella addition is brilliant. I am so glad you enjoyed my base recipe. Thank you for taking the time to review.
Ruth Reiser
Would I purchase a bag of the dried bread crumbs like used for dressing?
Kristen Chidsey
Hi Ruth, I use plain unseasoned bread crumbs (if not making homemade bread crumbs). They are found by flour in your grocery store. Here is a link to show you what they look like in packaging. https://amzn.to/36QSiiv Hope that helps clarify! And enjoy!