Baked Italian Meatballs

Baked Italian Meatballs are a hearty delight that fill the kitchen with the aroma of Italy. In just about 30 minutes, you can whip up a batch of tender meatballs that are perfectly seasoned with Italian herbs and spices. The combination of savory beef, rich Parmesan, and a hint of garlic ensures that each bite is bursting with flavor.

This recipe is perfect for busy weeknights or family gatherings when you crave comfort food. These meatballs can be made ahead of time and stored in the refrigerator for convenient meals later.

Why You’ll Love This Recipe

• Juicy meatballs thanks to the combination of ground beef and egg.
• Flavorful with the perfect blend of Italian herbs and garlic.
• Versatile as they pair well with pasta, zucchini noodles, or on their own.
• Quick baking time means dinner is ready in about 20 minutes.

What You’ll Need

Before you start cooking, gather the following ingredients:

For the Meatballs

• 1 lb lean ground beef
• 1 large egg
• ½ cup milk (I use 2%)
• ½ cup crushed crackers of choice (or breadcrumbs)
• ⅓ cup freshly grated Parmesan cheese
• ¼ cup finely minced yellow onion
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon fine salt
• ¼ teaspoon black pepper

For Serving

• Any favorite pasta sauce
• Cooked pasta or zucchini noodles
• Optional for garnish: fresh parsley and additional Parmesan cheese

Consider using gluten-free crackers for a gluten-free option.

Substitutions & Swaps

• Ground turkey can replace ground beef.
• Almond milk works in place of regular milk.
• Bread crumbs can substitute crushed crackers.
• Use dried herbs if fresh are unavailable.

How to Make It

Follow these simple steps to create mouthwatering meatballs.

Combine ingredients

In a medium bowl, combine the beef, egg, milk, crushed crackers, Parmesan cheese, onion, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.

Form meatballs

Using your hands or a cookie scoop, form the mixture into 12 meatballs, about the size of golf balls.

Place on baking sheet

Place the meatballs on a lined rimmed sheet pan.

Bake

Bake for 16-20 minutes or until the internal temperature reaches 165℉.

Remove and toss (optional)

Remove meatballs from the oven. If desired, heat pasta sauce in a skillet over medium heat, transfer meatballs to the skillet, and gently toss to coat. Heat through, then garnish with chopped parsley and additional grated Parmesan cheese. Serve over noodles or zucchini noodles.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 3 months if prepared and cooled properly.
Reheat: Microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Ensure the meatballs are uniform in size for even cooking.
• Use parchment paper to prevent sticking and for easy cleanup.
• Let the meatballs rest for a few minutes before serving to maintain juiciness.

Serving Suggestions

• Serve meatballs over spaghetti with marinara sauce for a classic dish.
• Pair with a crisp side salad for a lighter meal.
• Functional for meal prep, as they reheat well for leftovers.