Description
These classic baked meatballs are tender, flavorful, and easy to make with simple ingredients like ground beef, pork, Parmesan, and Italian herbs. No frying required, just mix, roll, and bake for perfectly juicy meatballs that are ideal for pasta, sandwiches, or meal prep. Freezer-friendly and family approved!
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
Notes
- 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
- Simmer in sauce — Even 5–10 minutes in marinara adds incredible flavor and moisture
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American