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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 pulled up your recipe looking for something different. The ingredients sparked my interest. I realized during prep there was no parsley in house, and decided to add a bit more garlic. OMG they are absolutely delicious. My new hand me down recipe. Absolutely fantastic. I love it. Thank you for sharing Kristen. Kudos to you
YAY!! I am so glad you enjoyed Chris! We love this recipe ourselves, glad it is a winner in your book as well.
Thank you so much for sharing this recipe - I am a meatball snob and have been searching many years for the perfect meatball recipe. I can honestly say, my search is over! They are fabulous, hot, cold, sauced, plain. Haven't frozen them yet (never any left). Thanks again!
This makes me so happy Denise! Thank you for sharing with me that you enjoyed the recipe!
Hi Kristen,
I am excited to try this recipe! Stupid question... do you add the beef broth to the actual meat mixture, or just in the pan for the steaming process? It says to add all ingredients to the except the meat in the first step. If you do add it to the meat is it the full cup? Thank you!
No stupid questions!!! I am sorry my directions were unclear. It says "Combine the ingredients except for the meat well, using only 1/4 cup of the beef broth." So you use 1/4 cup of the broth for the actual meatball mixture and then the remaining 3/4 cup for the pan for the steaming. I hope that clears it up for you 🙂
I have no idea how I missed that! Thank you so much!
Delicious!! Great meal for busy nights. Some are going in the freezer for next week. I didn’t have fresh parsley or garlic on hand so I substituted with 1/4 cup dried parsley and minced garlic from a jar - and left out the pepper completely. So tasty! Thanks for sharing this recipe!
I am so so glad you enjoyed. And great substitutions, I love when people use what they have on hand to make recipes works for their families.
Second time making this recipe... Husband raved about them first time! Thanks for recipe!! You've made 2 more fans and followers!!! J&K
Thank you so much for sharing! I love when a recipe of mine becomes a family staple 🙂 Have a great weekend.
I just made these for lunch, used a mix of ground beef, veal and pork.. used about 1/2 the pepper and they are delicious!!! Also made about 2” balls at 425 for 25 mins. A keeper indeed! No need for sauce!
So glad you enjoyed Jodi!!
My husband and I are on a low-carb diet after the New Year. I had some hamburger that I needed to use up and thought meatballs might be good. Your recipe was one of the first that popped up and the only one for which I had most of the ingredients.. Although I used cilantro instead of parsley, chicken broth instead of beef and store-bought bread crumbs, they turned out great! I love the moist inside and crunchy outside. My husband said they were even good cold for lunch the next day! Just bookmarked this recipe!
I am so glad you enjoyed Terri! I hope you make these meatballs for years to come!
I made these and it will be the only way 8 make meatballs from now on. The broth adds so much flavor. Great recipe.
So glad you enjoyed Mike!