Name: Baked Meatballs Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 pound 80/20 ground beef; ½ pound ground pork; 2 large eggs; ⅔ cup Italian-style breadcrumbs; ⅓ cup finely chopped fresh flat-leaf parsley, plus more for serving; ¼ cup freshly grated Parmesan cheese, plus more for serving; 3 garlic cloves, finely minced; 1 ½ teaspoons kosher salt; ½ teaspoon freshly cracked black pepper

Jump to Recipe· 3.9 from 73 reviews

If you are craving a comforting, juicy, and flavorful classic, this Baked Meatballs Recipe is an absolute winner. Imagine tender meatballs packed with a perfect blend of ground beef and pork, fresh herbs, and a kiss of Parmesan, all baked to golden perfection in your oven. These meatballs are incredibly easy to throw together, require no complicated techniques, and yield delicious results that make every bite feel like a warm hug from your kitchen. Whether you serve them on spaghetti, as an appetizer, or in a cozy sandwich, this recipe will quickly become one of your go-to dishes for any occasion.

Ingredients You’ll Need

A white marbled surface holds a neat arrangement of ingredients for cooking. On the left, a jar filled with red tomato sauce sits next to a small white bowl with a light brown powder and another white bowl with an orange beaten egg. Above them is a small white bowl containing finely chopped garlic, and below is a small wooden bowl of coarse black pepper and a small white dish of salt. In the center, two piles of raw meat rest on white parchment paper: one is light brown with bits of fat and spice, the other is pink ground meat with a textured pattern. To the right, a small white plate has several yellow butter cubes, and next to it is a fresh bunch of green parsley with leafy stems. The photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Baked Meatballs Recipe is carefully chosen to create the right balance of flavor, texture, and color. You don’t need a long list of fancy items—just simple, wholesome staples that work beautifully together to produce moist and mouthwatering meatballs.

1 pound 80/20 ground beef: Provides rich flavor and fat that keeps the meatballs juicy.
½ pound ground pork: Adds moistness and a slightly sweeter note to contrast the beef.
2 large eggs: Act as a binder to hold everything together while baking.
⅔ cup Italian-style breadcrumbs: Absorb moisture and give the meatballs a tender texture.
⅓ cup finely chopped fresh flat-leaf parsley: Brightens the meatballs with fresh, herbaceous flavor.
¼ cup freshly grated Parmesan cheese: Lends a savory, nutty richness that deepens every bite.
3 garlic cloves, finely minced: Brings a punch of aromatic warmth and depth.
1 ½ teaspoons kosher salt: Enhances and balances all the flavors.
½ teaspoon freshly cracked black pepper: Adds a mild, peppery bite to keep things lively.

How to Make Baked Meatballs Recipe

Step 1: Preheat and Prepare Your Baking Sheets

Start by heating your oven to 400°F and positioning a rack in the center for even cooking. Line two sheet pans with parchment paper to ensure your meatballs won’t stick and to make cleanup a breeze. Getting this prep done upfront saves time and stress later.

Step 2: Mix the Meatball Ingredients

In a large bowl, combine the ground beef, ground pork, eggs, Italian-style breadcrumbs, fresh parsley, grated Parmesan, minced garlic, kosher salt, and black pepper. Using your hands or a wooden spoon, mix everything gently but thoroughly until just combined—overmixing can make the meatballs dense rather than tender.

Step 3: Form the Meatballs

With clean, slightly wet hands, scoop out about 2 tablespoons of the meat mixture and roll into golf ball–sized spheres. Place the formed meatballs on your parchment-lined sheet pans, spacing them evenly to ensure they cook uniformly. This recipe makes around 25 meatballs, perfect for sharing or saving for later.

Step 4: Bake to Perfection

Bake the meatballs for approximately 20 minutes, rotating the pans halfway through to promote even browning. You’ll know they’re done when they’re nicely golden brown on the outside and cooked through inside. The oven baking method means less mess and a healthier twist compared to frying, without compromising any flavor.

How to Serve Baked Meatballs Recipe

The image shows a metal baking tray lined with crinkled silver foil placed on a white marbled surface. On the tray, there are 15 round, browned meatballs arranged loosely in rows. The meatballs have a speckled texture with bits of green herbs and melted cheese visible, and a slight pooling of oily juice around each one, giving a shiny look. The background and tray edges are clear, focusing attention on the cooked meatballs. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley sprinkled over the top adds a pop of vibrant green color and a fresh herbal note that lifts the dish. You could also grate a little extra Parmesan on the meatballs just before serving to add a touch of salty richness that complements the deep savory flavors.

Side Dishes

These baked meatballs are incredibly versatile when it comes to sides. Serve them on a bed of spaghetti with your favorite marinara sauce for a classic Italian meal, pair with creamy mashed potatoes for comforting vibes, or enjoy alongside a crisp green salad to balance the richness. Roasted vegetables or garlic bread also make wonderful companions.

Creative Ways to Present

Beyond the traditional plate, try these meatballs as sliders with melted provolone and fresh basil on mini rolls, or skewer them for an elegant appetizer look at parties. You could even tuck them into a warm pita with tzatziki and shredded lettuce for a Mediterranean twist. Let your creativity shine!

Make Ahead and Storage

Storing Leftovers

Place cooled leftover meatballs in an airtight container and keep them in the refrigerator for up to 4 days. This makes for an easy lunch or dinner option when you’re short on time, and the flavors often deepen overnight.

Freezing

Baked meatballs freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep for 3 months and thaw quickly, making them perfect for meal prep or last-minute gatherings.

Reheating

To reheat, warm leftovers gently in the oven or microwave until heated through. For best texture, oven reheating at 350°F for about 10 minutes ensures the outside crisps up slightly while warming the whole meatball evenly.

FAQs

Can I use all beef instead of mixing with pork?

Absolutely! Using all ground beef will still give you tasty meatballs, though the pork adds extra moisture and a subtle sweetness that keeps them more tender.

What if I don’t have Italian-style breadcrumbs?

No problem. You can use plain breadcrumbs and add a teaspoon of Italian seasoning or dried herbs to mimic the flavor. Alternatively, panko works well for a lighter texture.

Can these meatballs be made gluten-free?

Yes! Simply substitute the Italian-style breadcrumbs with a gluten-free variety, or use ground oats or crushed gluten-free crackers instead.

Is it necessary to rotate the pans during baking?

Rotating halfway ensures even cooking and browning, especially if your oven has hot spots. It’s a small step that makes a noticeable difference.

Can I add sauce before baking?

It’s better to bake the meatballs plain and add sauce afterward to avoid sogginess and ensure the meatballs develop a nice crust. You can always simmer them in sauce for a few minutes after baking to infuse extra flavor.

Final Thoughts

Trust me when I say this Baked Meatballs Recipe is a kitchen lifesaver—simple, reliable, and incredibly delicious. It’s one of those classics that feels homemade but requires minimal effort, making it perfect for both weeknight dinners and special occasions. I can’t wait for you to try it and discover just how versatile and satisfying these meatballs can be. Happy baking!

Baked Meatballs Recipe

Ingredients You’ll Need

How to Make Baked Meatballs Recipe