Baked Meatball Recipe: the ultimate weeknight dinner solution. These meatballs are juicy, packed with flavor, and baked in the oven for a hands-off, mess-free meal. Whether you're serving them over spaghetti, piling them onto hoagie rolls, or serving them as party appetizers, this recipe is a game-changer.
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Unlike pan-frying, baking allows the meatballs to cook evenly without constant attention, and you can easily double the batch for meal prep. The combination of ground beef and Italian sausage ensures they stay moist, while a blend of Parmesan and herbs adds depth. Plus, they're ready in just 30 minutes, making them perfect for busy nights.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef (80/20)
Use 80/20 for juicier meatballs; leaner beef can dry out. Substitute with ground turkey or chicken for a lighter option.
1/2 lb (225g) ground Italian sausage
Adds fat and flavor. If you can't find it, use ground pork and add 1 teaspoon fennel seeds and 1 teaspoon Italian seasoning.
1/2 cup (50g) plain breadcrumbs
Panko works too, but gives a lighter texture. For gluten-free, use gluten-free breadcrumbs or almond flour.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better and adds more flavor. Substitute with Pecorino Romano for a sharper taste.
1/4 cup (60ml) milk
Adds moisture. Any milk works; for dairy-free, use unsweetened almond milk or omit and add an extra egg.
2 large eggs
Bind the ingredients together. For an egg-free version, use 1/4 cup (60g) applesauce or a flax egg.
3 cloves garlic, minced
Fresh garlic is best; substitute 1 teaspoon garlic powder if needed.
1/4 cup (15g) fresh parsley, chopped
Adds freshness. Dried parsley works: use 1 tablespoon.
1 teaspoon dried oregano
Italian seasoning can replace oregano and basil.
1 teaspoon salt
Adjust to taste; if using salty cheese, reduce salt slightly.
1/2 teaspoon black pepper
Freshly ground is best.
1/2 teaspoon red pepper flakes (optional)
Adds a kick; omit for a milder version.
Tips & Tricks
- Don't overmix the meat mixture; combine just until ingredients are incorporated to keep meatballs tender.
- Use a cookie scoop or wet hands to form uniform meatballs for even cooking.
- For extra flavor, sear the meatballs in a hot skillet for 2 minutes per side before baking, but it's not necessary.
Pro Tips
Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Mix the ingredients
In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan, milk, eggs, garlic, parsley, oregano, salt, pepper, and red pepper flakes if using. Use your hands to mix gently until just combined – do not overmix.
3. Form the meatballs
Using a cookie scoop or your hands, shape the mixture into 1.5-inch (4 cm) meatballs. You should get about 18-20 meatballs. Place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake the meatballs
Bake for 20-25 minutes, until the meatballs are browned and cooked through. An instant-read thermometer inserted into the center should read 160°F (71°C). The meatballs will be golden brown and firm to the touch.
5. Optional broil
For extra browning, switch the oven to broil and cook for 2-3 minutes, watching closely, until the tops are nicely charred.
6. Rest and serve
Remove from the oven and let rest for 5 minutes before serving. Serve with your favorite sauce, over pasta, or in subs.
Delicious Variations
Cheesy Stuffed Meatballs
Insert a small cube of mozzarella into the center of each meatball before baking.
Turkey Meatballs
Substitute ground turkey for beef and sausage, and add 1 tablespoon olive oil for moisture.
Swedish Meatballs
Replace Italian sausage with ground pork, add 1/2 teaspoon nutmeg and allspice, and serve with creamy gravy.
How to Store Baked Meatball Recipe
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze cooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months.
Reheating
Reheat in the oven at 350°F (175°C) for 10 minutes, or microwave for 1-2 minutes until heated through.
Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
Yes, you can substitute ground turkey for beef, but add 1-2 tablespoons of olive oil to keep them moist since turkey is leaner. The cooking time remains the same.
Q: Why are my meatballs tough?
Overmixing the meat mixture is the most common cause of tough meatballs. Mix just until the ingredients are combined, and avoid compacting the meat when shaping.
Q: Can I make these meatballs gluten-free?
Absolutely! Use gluten-free breadcrumbs or almond flour in place of regular breadcrumbs. Check that your Parmesan is gluten-free, and you're good to go.
Q: How do I know when the meatballs are done?
The meatballs are done when an instant-read thermometer inserted into the center reads 160°F (71°C). They should also be browned and firm to the touch.
Q: Can I freeze the uncooked meatballs?
Yes, you can freeze the uncooked meatballs on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time.
I hope you enjoy this baked meatball recipe as much as we do! If you try it, let me know in the comments below – I'd love to hear how it turns out. Don't forget to share your photos on Instagram and tag me!
Baked Meatball Recipe
Baked Meatball Recipe: juicy, flavorful meatballs baked to perfection in 30 minutes. Perfect for pasta, subs, or appetizers.
🧂 Ingredients
- 1 lb (450g) ground beef (80/20)
- 1/2 lb (225g) ground Italian sausage
- 1/2 cup (50g) plain breadcrumbs
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (60ml) milk
- 2 large eggs
- 3 cloves garlic, minced
- 1/4 cup (15g) fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
📋 Instructions
- 1Preheat the oven — Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- 2Mix the ingredients — In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan, milk, eggs, garlic, parsley, oregano, salt, pepper, and red pepper flakes if using. Use your hands to mix gently until just combined – do not overmix.
- 3Form the meatballs — Using a cookie scoop or your hands, shape the mixture into 1.5-inch (4 cm) meatballs. You should get about 18-20 meatballs. Place them on the prepared baking sheet, spacing them about 1 inch apart.
- 4Bake the meatballs — Bake for 20-25 minutes, until the meatballs are browned and cooked through. An instant-read thermometer inserted into the center should read 160°F (71°C). The meatballs will be golden brown and firm to the touch.
- 5Optional broil — For extra browning, switch the oven to broil and cook for 2-3 minutes, watching closely, until the tops are nicely charred.
- 6Rest and serve — Remove from the oven and let rest for 5 minutes before serving. Serve with your favorite sauce, over pasta, or in subs.
