Italian Meatballs Recipe: Oven-Baked Deliciousness

Here’s a solid Italian meatball recipe to keep handy. It’s flavorful, easy to make, and super satisfying. They’re also versatile enough to step in for whatever you have planned, from the casual weeknight meal to a big family gathering.

I like to bake these in the oven, but you can also make them on the stovetop, simmered in the sauce. These meatballs freeze well too, so go ahead and double the recipe to save some for later.

Let’s get into the recipe details so you can pull this one off successfully the first time.

Italian meatballs recipe: What to expect

• Taste: Classic Italian taste, thanks to garlic Parmesan cheese, and dried herbs. These meatballs are savory and well-seasoned without being too heavy.
• Texture: The meatballs stay soft and tender inside. Baking gives them some structure, but you can also simmer them in sauce if you prefer a softer, moister texture.
• Foolproof factor: The main failure point is uneven cooking. Avoid that by rolling meatballs that are evenly sized. You can use a scoop or measuring cup during the shaping process if you prefer things to be exact.
• Timing: Make these meatballs in about 30 minutes, including prep and baking.

Italian meatballs ingredients and how to use them

You only need 10 easy-to-find ingredients:

• Ground beef or pork: You’ll need 1.5 lbs of ground pork of beef. You can use one or the other, but a mix of both adds a nice balance of flavor.
• Parmesan cheese: This recipe uses ¼ cup grated Parmesan. It adds a salty, savory note that works perfectly in meatballs.
• Egg: You’ll need one large egg, slightly beaten. The egg helps hold your meatballs together.
• Breadcrumbs: The recipe calls for ½ cup of breadcrumbs to absorb moisture and add structure to the meatballs. Buy canned breadcrumbs or make your own by toasting heels.
• Garlic: You’ll need 2 tablespoons of minced garlic for a full onslaught of flavor.
• Salt: I like 2 teaspoons of salt in this recipe, but you can use less if you’re watching sodium. The Parmesan adds a saltiness too.
• Black pepper: Add 1 teaspoon of ground black pepper for balance.
• Milk: You’ll need ½ cup of milk to help soften the breadcrumbs and keep the meatballs moist. You can use almond milk or soy milk, as long as it’s unsweetened.
• Dried oregano: This recipe uses 1 teaspoon. This is a classic herb for meatballs because it adds a warm, earthy flavor.
• Dried parsley: You’ll need 2 teaspoons dried parsley, or 2 tablespoons fresh parsley. It brings just a bit of color and brightness to the mix.

Equipment needed for Italian meatballs

You need no fancy tools. Use a large mixing bowl to combine all the ingredients, and your hands for shaping the meatballs. You’ll also need a baking tray or sheet pan.

If you’re freezing the meatballs for later, parchment paper is nice to have. You can lay out the paper on a flat surface to flash freeze before you put the meatballs in a freezer bag.

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Italian Meatball Recipe

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Easy and classic Italian meatballs that you can toss with tomato sauce and serve over pasta, in a hoagie roll, or on ciabatta.

• Author: Bobby
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 25-30 meatballs
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Ingredients

Units USM

• 1.5 lb ground beef or pork (use all of one or the other or mix them)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 cup breadcrumbs
• 2 tablespoons fresh garlic, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup milk
• 1 teaspoon dried oregano
• 2 teaspoons dried parsley or 2 tablespoons fresh parsley

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Instructions

1. Do the prep. Peel and mince the garlic. Grate the Parmesan. Preheat your oven to 350°F or 175°C.
2. Make the meatballs. Mix all the ingredients in one large bowl with your hands. Scoop out enough to form 1-inch meatballs. You can make them larger, but you may need to adjust their baking time. As you roll them out, place them on a baking sheet.
3. Bake. Bake the meatballs for 25 minutes. Verify the internal temperature has reached 165°F or 74°C. Serve with marinara over pasta or in a hoagie roll. Or, if you’re watching carbs, just eat them straight away out of the oven.

Nutrition

• Serving Size:
• Calories: 316
• Sugar: 2.5 g
• Sodium: 1490.1 mg
• Fat: 8.4 g
• Carbohydrates: 13.5 g
• Protein: 43.9 g
• Cholesterol: 152.4 mg

More meatball recipes to try

If these Italian meatballs hit the spot, don’t stop here — there are plenty more ways to roll with the same great flavors. Here are a few other meatball recipes worth checking out:

• Provolone Stuffed Meatballs Recipe: These meatballs are filled with gooey provolone and simmered in sauce. They’re rich, cheesy, and perfect with pasta.
• Roast Garlic Meatballs Recipe: Made with a mix of beef and pork and flavored with roasted garlic. They bake up tender and go well with rice or potatoes.
• French Style Meatballs Recipe: These meatballs come in a simple onion gravy and are great over noodles or mashed potatoes. Comfort food made easy.
• Chicken Parmesan Meatballs Recipe: Mozzarella-stuffed chicken meatballs that are breaded and baked. A fun way to change up pasta night.

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