Best Baked Meatballs

Baked meatballs are tender, flavorful, and oh-so-comforting. The kind of recipe that fills your kitchen with the warm aroma of garlic, herbs, and Parmesan. These juicy, golden-brown beauties require no messy stovetop frying, just a simple mix, roll, and bake.

Love More Meatball Recipes? Try My Ground Turkey Meatballs or this Baked Chicken Parmesan Meatballs next.

Why You’ll Love This Recipe

• No frying required — just mix, shape, and bake for easy cleanup
• Incredibly juicy and tender — thanks to the perfect blend of meat, breadcrumbs, and milk
• Family-friendly favorite — kids and adults alike can’t resist these savory bites
• Freezer-friendly — make a double batch and save half for those hectic evenings
• Versatile serving options — pasta, subs, appetizers, or meal prep bowls

Print

Ingredients You’ll Need

For the Meatballs:

• 1 pound (450 g) ground beef
• ½ pound (225 g) ground pork (optional, but adds extra juiciness—you can use all beef if you prefer)
• ¾ cup Italian-style breadcrumbs
• ½ cup freshly grated Parmesan cheese (the fresh stuff makes such a difference!)
• 2 large eggs
• ⅓ cup milk
• 3 cloves garlic, minced
• ¼ cup finely chopped fresh parsley (dried works in a pinch, use 1 tablespoon)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional, for a gentle kick)

Optional for Serving:

• Marinara sauce (store-bought or homemade)
• Extra Parmesan cheese
• Fresh basil or parsley
• Cooked spaghetti or crusty bread

Why These Ingredients Work

The combination of ground beef and pork creates the most tender, flavorful meatballs—beef brings robust flavor while pork adds moisture and richness. If you only have beef on hand, don’t worry, they’ll still be delicious.

The breadcrumbs soaked in milk form what’s called a panade, which keeps the meatballs incredibly soft and prevents them from drying out during baking. Parmesan cheese isn’t just for flavor—it adds a savory, umami depth that makes these taste like they’ve been simmering in sauce all day.

Fresh garlic and parsley bring brightness, while Italian seasoning and oregano give that classic Sunday-dinner taste we all crave. The eggs bind everything together without making the texture heavy, and just a pinch of red pepper flakes adds warmth without overwhelming the dish.

Essential Tools and Equipment

• Large mixing bowl
• Whisk or fork
• Rimmed baking sheet
• Parchment paper or cooking spray
• Cookie scoop or ice cream scoop (optional, but helps with uniform sizing)
• Meat thermometer (optional, but helpful to ensure they reach 160°F)

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper or give it a light coating of cooking spray. This keeps the meatballs from sticking and makes cleanup a breeze.

Step 2: Make the Meatball Mixture

In a large bowl, whisk together the eggs and milk until well combined. Add the breadcrumbs and let them sit for 1–2 minutes—this softens them and creates that tender texture we’re after.

Stir in the Parmesan cheese, minced garlic, parsley, salt, pepper, Italian seasoning, oregano, and red pepper flakes if using. This creates a flavorful base that will season the meat perfectly.

Step 3: Add the Meat

Gently add the ground beef and pork to the bowl. Here’s the secret: use your hands or a fork to mix just until everything is combined.

Overmixing makes meatballs tough and dense, so a light touch is key. It’s okay if you see a few streaks—that means you’ve mixed just enough.

Step 4: Shape the Meatballs

Roll the mixture into balls about 1½ inches wide, roughly the size of a golf ball. A cookie scoop makes this super easy and keeps them all the same size, which means they’ll cook evenly.

Place them on your prepared baking sheet with a little space between each one—they won’t spread, so you can fit quite a few on one pan.

Step 5: Bake

Slide the baking sheet into your preheated oven and bake for 18–22 minutes, until the meatballs are cooked through and golden brown on the outside. They’re done when they reach an internal temperature of 160°F.

If you love a little extra color and caramelization, turn on the broiler for the last 1–2 minutes—just watch them closely so they don’t burn.

Step 6: Serve

Serve the meatballs hot straight from the oven, or transfer them to a pot of warm marinara sauce and let them simmer for 5–10 minutes to soak up all that saucy goodness. Sprinkle with extra Parmesan and fresh herbs.

You Must Know

The single most important thing to remember when making meatballs is not to overmix the meat. When you work the mixture too much, the proteins in the meat bind tightly together, creating a dense, tough texture instead of the light, tender bite we’re after. Mix just until the ingredients come together—it should take less than a minute.

Also, make sure your breadcrumbs have time to soak in the milk mixture before adding the meat. This step, called creating a panade, is what keeps your meatballs moist and prevents them from turning into dry little hockey pucks.

And here’s a little trick I learned from my grandmother: wet your hands slightly before rolling the meatballs. It keeps the mixture from sticking to your fingers and makes shaping so much easier.

Personal Secret: I always make my meatballs slightly larger than I think I should—about 1½ inches instead of 1 inch. They shrink just a bit during baking, and the bigger size means they stay juicier inside while getting that beautiful golden crust on the outside. Plus, who doesn’t love a generous, hearty meatball?

Pro Tips & Cooking Hacks

• Use a blend of meats — Ground beef and pork together create the most flavorful, moist meatballs, but all beef works too
• Don’t skip the panade — Soaking the breadcrumbs in milk is what keeps meatballs tender and prevents dryness
• Uniform sizing is key — Use a cookie scoop or ice cream scoop to portion them evenly so they cook at the same rate
• Chill before baking — If you have time, refrigerate shaped meatballs for 30 minutes; they’ll hold their shape better
• Line your pan — Parchment paper makes cleanup effortless and prevents sticking
• Don’t crowd the pan — Leave space between meatballs for even browning and air circulation
• Test one first — If you’re worried about seasoning, cook a small test meatball in the microwave for 30 seconds and taste it
• Broil for color — A quick 1–2 minute broil at the end gives them a gorgeous caramelized exterior
• Simmer in sauce — Even 5–10 minutes in marinara adds incredible flavor and moisture

Flavor Variations & Suggestions

These classic baked meatballs are delicious as written, but they’re also wonderfully adaptable. For a cheesy surprise, press a small cube of mozzarella into the center of each meatball before baking—the melted cheese inside is pure magic.

If you’re looking for a lighter option, swap the beef and pork for ground turkey or chicken, just add an extra tablespoon of olive oil to the mixture to keep them moist. Want to amp up the herb flavor? Stir in some fresh chopped basil or thyme along with the parsley.

For a spicier kick, increase the red pepper flakes or use hot Italian sausage in place of some of the ground meat. You can even make Swedish-style meatballs by using ground pork and beef, adding a pinch of nutmeg and allspice, and serving them with a creamy gravy instead of marinara.

Some folks love adding finely minced onion or a splash of Worcestershire sauce for extra depth—feel free to make these your own.

Make-Ahead Options

These meatballs are a meal-prep dream and freeze beautifully, which means you can always have a comforting dinner ready to go. To prep ahead, shape the raw meatballs and arrange them on a parchment-lined baking sheet, then freeze until solid, about 2 hours.

Once frozen, transfer them to a freezer bag or airtight container where they’ll keep for up to 3 months. When you’re ready to cook, you can bake them straight from frozen—just add 5–7 minutes to the cooking time.

You can also bake the meatballs fully, let them cool, and then freeze them already cooked. Reheat them in sauce on the stovetop or pop them in a 350°F oven until warmed through.

If you’re planning a big dinner, you can shape the meatballs up to 24 hours ahead and keep them covered in the refrigerator until you’re ready to bake. They’ll actually benefit from the resting time as the flavors meld together.

What to Serve With Baked Meatballs

These tender meatballs shine brightest when paired with classic Italian sides, but they’re versatile enough to work with almost anything. The traditional route is serving them over a big bowl of spaghetti or rigatoni with plenty of marinara sauce and a generous sprinkle of Parmesan.

For a heartier meal, nestle them into toasted hoagie rolls with melted mozzarella for incredible meatball subs. They’re also wonderful alongside creamy mashed potatoes or buttery polenta to soak up all that delicious sauce.

I love pairing them with a simple arugula salad dressed with lemon and olive oil to cut through the richness, plus warm garlic bread for dipping. For a lighter option, serve them over zucchini noodles or spaghetti squash.

And don’t forget a nice glass of red wine—Chianti or Sangiovese pair beautifully with the savory, herby flavors.

Allergy Information

These baked meatballs contain several common allergens including dairy (Parmesan cheese and milk), eggs, and gluten (breadcrumbs). For a dairy-free version, substitute nutritional yeast for the Parmesan and use unsweetened almond milk or oat milk in place of regular milk.

You can make them gluten-free by using gluten-free breadcrumbs or finely crushed gluten-free crackers. If you need an egg-free option, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or simply omit the eggs and add an extra 2 tablespoons of milk to help bind the mixture.

Keep in mind that the texture may be slightly different with substitutions, but they’ll still be delicious.

Storage & Reheating

Store leftover cooked meatballs in an airtight container in the refrigerator for up to 4 days. They taste even better the next day once the flavors have had time to meld.

To reheat, warm them gently in a covered skillet with a splash of marinara sauce over medium-low heat until heated through, about 5–7 minutes. You can also reheat them in the microwave in 30-second intervals, or in a 350°F oven covered with foil for 10–15 minutes.

If you’ve frozen cooked meatballs, thaw them overnight in the refrigerator before reheating, or reheat directly from frozen in simmering sauce—just add a few extra minutes to ensure they’re hot all the way through.

Questions I Get Asked A Lot

Can I make these meatballs without pork?

Absolutely! You can use all ground beef, or even try ground turkey or chicken for a leaner option. The pork adds extra juiciness and flavor, but they’re still delicious with just beef. If using lean ground beef or poultry, consider adding a tablespoon of olive oil to keep them moist.

Why are my meatballs falling apart?

This usually happens when there’s not enough binding ingredients (eggs and breadcrumbs) or if the mixture is too wet. Make sure you’re measuring accurately, and let the breadcrumbs absorb the milk fully before adding the meat. Also, handle the mixture gently but make sure it’s well combined—the ingredients need to stick together.

Can I use panko breadcrumbs instead of Italian breadcrumbs?

Yes, panko works perfectly! Just add the Italian seasonings, oregano, and a pinch of garlic powder to give them that classic Italian flavor you’d get from pre-seasoned breadcrumbs. Panko creates a slightly lighter texture, which some people actually prefer.

How do I know when the meatballs are done?

The best way is to use a meat thermometer—they’re done when they reach an internal temperature of 160°F in the center. Visually, they should be browned on the outside and no longer pink inside. If you cut one open, the juices should run clear, not pink.

Can I cook these in a slow cooker or air fryer?

You can! For the air fryer, cook at 380°F for 10–12 minutes, shaking the basket halfway through. For the slow cooker, brown them in the oven first for 10 minutes, then transfer to your slow cooker with sauce and cook on low for 4–6 hours. Both methods work beautifully.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your baked meatballs turned out and what you served them with. Did you try any fun variations?