Baked Italian Meatballs

When you take that first bite of a perfectly baked Italian meatball, you’re rewarded with a savory explosion of flavors and a delightful contrast of textures. This recipe for baked Italian meatballs takes just about 30 minutes from start to finish, and it works wonderfully because the combination of fresh ingredients melds beautifully as they bake, locking in moisture and flavor.

This dish is perfect for busy families looking for a hearty meal or for anyone who loves Italian cuisine. It’s great for a weeknight dinner but can also be prepared in advance, making it a versatile option for meal prep.

Why You’ll Love This Recipe

• The meatballs are juicy and flavorful, thanks to a blend of spices and fresh ingredients.
• Baking instead of frying means less mess and a healthier option.
• They come together quickly, making it a perfect weeknight meal.
• You can easily customize them by adding your favorite herbs or sauces.

What You’ll Need

Gather the following ingredients to create delightful baked Italian meatballs.

For the Meatballs

• 1 lb lean ground beef
• 1 large egg
• ½ cup milk (I use 2%)
• ½ cup crushed crackers of choice (or breadcrumbs)
• ⅓ cup freshly grated Parmesan cheese
• ¼ cup finely minced yellow onion
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon fine salt
• ¼ teaspoon black pepper

For Serving

• Optional for garnish: fresh parsley and additional Parmesan cheese
• For serving: any favorite pasta sauce and cooked pasta or zucchini noodles

Use gluten-free crackers for a GF option.

Substitutions & Swaps

• Ground turkey or chicken for leaner meat.
• Panko breadcrumbs for extra crunch.
• Almond milk or soy milk for dairy-free.
• Dried herbs instead of fresh if unavailable.

How to Make It

Create your delicious meatballs with these simple steps.

1. Preheat the oven
   Preheat oven to 400℉. Line a rimmed sheet pan with parchment paper and set aside.

2. Mix ingredients
   In a medium bowl, combine the beef, egg, milk, crushed crackers, Parmesan cheese, onion, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.

3. Form meatballs
   Form the mixture into 12 meatballs, using your hands or with a cookie scoop into about golf-ball size balls.

4. Place on sheet
   Place the meatballs on the prepared baking sheet, ensuring they are spaced apart for even cooking.

5. Bake
   Bake for 16-20 minutes or until the internal temperature reaches 165℉. Remove meatballs from the oven.

6. Optional sauce
   Optional step: Heat pasta sauce in a skillet over medium heat. When the meatballs are done baking, transfer them to the skillet with the sauce and gently toss. Heat through then garnish with chopped parsley and grated Parmesan cheese. Serve over noodles or zucchini noodles.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for long-term storage.
Reheat: Microwave for 1-2 minutes, or until warm.

Tips for Best Results

• Use lean ground beef for a juicier texture.
• Allow the meat mixture to rest, enhancing the flavor.
• Don’t skip the parchment paper for easier cleanup.
• Adjust seasoning to taste for a personalized dish.

Serving Suggestions

• Serve over spaghetti with marinara sauce for a classic meal.
• Pair with garlic bread and a side salad for a complete dinner.
• Use zucchini noodles for a low-carb alternative.