Easy Baked Italian Meatballs Recipe

I finally perfected my Copycat Meatballs using one unexpected pantry ingredient that makes the whole recipe shockingly simple.

I never thought simple meat could turn into something this memorable, but these Easy Baked Italian Meatballs do. They’re bright from garlic and anchored by ground beef and ground pork so they stay juicy and meaty, not dry like some.

There’s a snap of Italian seasoning in my head, a texture that makes you wish you had sauce waiting, and honestly they remind me of a Carrabbas Meatball Recipe I once chased down online, or a good Copycat Meatballs story. I wanted something quick that still feels special, and these do that, trust me you’ll be curious to try.

Ingredients

• Ground beef and pork Rich in protein and fat gives juiciness and deep savory flavor.
• They absorb moisture add tender texture and light carbs not very nutrient dense.
• Egg binds everything together adds protein and a little richness to the mix.
• Parmesan gives salty umami punch adds depth and calcium with some protein.
• Garlic brings sharp aromatic flavor its small but has antioxidant benefits.
• Onion adds faint sweetness and moisture boosts savory flavor without overpowering.
• Olive oil has healthy monounsaturated fats helps sear and keeps meatballs moist.
• Marinara tomato sauce brings acidity balances richness and adds fiber and vitamin C.

Ingredient Quantities

• 1 lb ground beef (80/20) and 1/2 lb ground pork
• 3/4 cup plain dry breadcrumbs or panko
• 1/4 cup whole milk
• 1 large egg
• 1/3 cup finely grated Parmesan cheese (Parmigiano Reggiano)
• 2 cloves garlic, minced
• 1/4 cup finely grated yellow onion
• 2 tbsp chopped fresh parsley
• 1 tsp dried Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp olive oil
• 2 cups marinara or your favorite tomato sauce (optional)

How to Make this

1. Preheat oven to 400°F and line a rimmed baking sheet with parchment or foil, spray or rub a little olive oil so they wont stick.

2. In a small bowl mix 3/4 cup breadcrumbs or panko with 1/4 cup whole milk, let sit 5 minutes until soggy.

3. In a large bowl combine 1 lb ground beef and 1/2 lb ground pork, add the soaked breadcrumbs, 1 large egg, 1/3 cup finely grated Parmesan, 2 cloves minced garlic, 1/4 cup finely grated yellow onion, 2 tbsp chopped fresh parsley, 1 tsp dried Italian seasoning, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp crushed red pepper flakes if you want heat.

4. Gently mix with your hands or a fork until just combined, dont overwork it or the meatballs get tough.

5. Scoop and roll into even meatballs about 1 1/2 inches wide (makes roughly 18), or whatever size you like, try to keep them uniform so they cook the same.

6. Place meatballs on the prepared sheet spacing them a bit apart, brush or very lightly drizzle with 1 tbsp olive oil and poke any big air pockets so they cook evenly.

7. Bake 18 to 22 minutes until nicely browned and an instant read thermometer reads 160°F in the center, flip once halfway for even browning if you want.

8. If using sauce: heat 2 cups marinara in a large skillet, add the baked meatballs and simmer 8 to 10 minutes so they soak up flavor; if not, serve right away with extra grated Parmesan and parsley.

9. Let rest 5 minutes before serving so juices redistribute, taste and adjust salt or pepper if needed, then enjoy the juicy, tender Italian meatballs.

Equipment Needed

1. Rimmed baking sheet lined with parchment or foil (rub or spray a little olive oil so they wont stick)
2. Small bowl for soaking the breadcrumbs
3. Large mixing bowl for the meat mixture
4. Measuring cups and spoons
5. Box grater or microplane for Parmesan and grating onion
6. Cutting board and chef knife for mincing garlic and chopping parsley
7. Wooden spoon or fork (or your hands) to gently mix, dont overwork it
8. 1 1/2 inch cookie scoop or tablespoon and your hands for rolling meatballs
9. Pastry brush or spoon to lightly oil the meatballs before baking
10. Instant read thermometer and a large skillet for simmering in sauce (if using)

FAQ

Easy Baked Italian Meatballs Recipe Substitutions and Variations

• Ground beef + pork: swap with 1 1/2 lb ground turkey or chicken (same weight). It’ll be leaner so add 1 tbsp olive oil or an extra 2 tbsp grated onion to keep meatballs moist, and don’t overmix or they’ll get tough.
• Breadcrumbs: use 3/4 cup panko for a lighter texture, or crushed saltines/plain crackers, or 3/4 cup quick-pulse rolled oats for a gluten-free-ish binder, they absorb liquid differently so if mixture feels dry add a splash more milk.
• Egg (binder): replace with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, sit 5 min) or 1/4 cup plain Greek yogurt or ricotta per egg for tenderness, note flax firms differently and yogurt makes them softer.
• Parmesan: swap with equal Pecorino Romano for a sharper saltier bite, or use 2 tbsp nutritional yeast for a dairy-free, cheesy flavor but cut back on added salt.

Pro Tips

1) Chill the formed meatballs for 20 to 30 minutes before baking, it firms them up so they hold shape and shrink less while cooking. It’s an easy step that makes them prettier and juicier.

2) Use a small cookie scoop or weigh them so every meatball is the same size, and wet your hands slightly when rolling to stop sticking. Uniform balls = even cooking, no one gets overdone while others are raw.

3) For extra crust, sear a few minutes in a hot skillet before baking or give them a quick 1 to 2 minute broil at the end, but watch closely so they dont burn. Browning adds flavor without changing the inside.

4) If you want more flavor in the sauce, simmer the meatballs gently in it for at least 10 minutes and add a splash of pasta water or red wine to loosen the sauce and help it cling to the meatballs. Simmer low and slow so they soak up the sauce without falling apart.

5) Make ahead and freeze: freeze the raw rolled balls on a tray until solid, then bag them for later; you can bake from frozen (add a few extra minutes) or simmer them straight in sauce. For safety and best texture, reheat until steaming hot, aim for 160°F internal temp when first cooked and 165°F when reheating.