Baked Italian Meatballs Recipe

Get ready to fall in love with Baked Italian Meatballs, a dish that brings together rich, savory flavors with a melt-in-your-mouth tenderness that’s second to none! These meatballs are juicy, herby, and cheesy, baked to perfection in a bubbling sea of sauce and mozzarella. Whether you serve them as a showstopping main course over pasta, pile them high on sub rolls, or let them shine on their own, these Baked Italian Meatballs are bound to become a cherished favorite at your table. Let’s dive into everything you’ll need and every tip I’ve got for turning everyday ingredients into something truly spectacular!

Ingredients You’ll Need

Ingredients You’ll Need

Each element in this recipe is straightforward, yet plays an essential role in achieving those classic, mouthwatering Baked Italian Meatballs. From the perfect protein blend to fragrant herbs and creamy cheese, here’s what makes these morsels irresistible.

• Ground chuck or pork/beef blend: Using a combination of meats gives your meatballs a juicy texture and depth of flavor you just can’t get with one alone.
• Italian style bread crumbs: The secret to light, tender meatballs; they soak up moisture and infuse every bite with subtle seasoning.
• Milk: Adds moisture and binds the mixture, ensuring your meatballs stay soft instead of turning tough.
• Eggs: They’re the glue that holds everything together, providing structure and richness.
• Grated Parmesan cheese: Brings a salty, nutty kick and melts beautifully throughout the meat mixture.
• Dried oregano: A classic Italian herb for a punch of earthy aroma in every bite.
• Chopped fresh or dry parsley: Fresh parsley brightens the flavor, but dried works in a pinch for that signature Italian flair.
• Chopped fresh or dry basil: Adds a sweet, slightly peppery note that pairs beautifully with tomato sauce.
• Garlic cloves, minced: No great meatball is complete without a bit of fresh, pungent garlic.
• Olive oil: Helps keep the meatballs moist and brings a luxurious mouthfeel.
• Salt/pepper to taste: Essential for balancing all the robust flavors—taste as you go!
• Favorite pasta sauce (24-25 ounces): Choose a good-quality jar or homemade version, since it’s the rich cloak that brings it all together.
• Mozzarella cheese (1 cup): Shredded and ready to blanket your meatballs in gooey, melty goodness.
• Parsley for garnish: A final shower of freshness and vibrant color before serving.

How to Make Baked Italian Meatballs

Step 1: Mix Up the Meatball Magic

Start by grabbing a big bowl and adding all your meatball ingredients into it: ground meat(s), bread crumbs, milk, eggs, Parmesan, herbs, garlic, olive oil, and a generous pinch of salt and pepper. Mix it all together by hand, just until combined—it should look uniform, but don’t overmix, or you might end up with dense Baked Italian Meatballs instead of airy, tender ones.

Step 2: Prep Your Baking Sheet

Cover a rimmed baking sheet with foil (for easy cleanup!), then lightly coat it with cooking spray. This keeps your Baked Italian Meatballs from sticking and makes cleanup a total breeze.

Step 3: Shape the Meatballs

Using damp hands (this really helps stop sticking!), take a spoonful of the meat mixture and roll it into golf-ball-sized rounds. Nestle each one onto your prepared baking sheet, leaving a bit of space between them so they brown, not steam.

Step 4: Oven Bake to Perfection

Preheat your oven to 400°F. Slide the tray in and bake your meatballs for 20 to 25 minutes, depending on their size. You’re looking for nicely browned tops and juices running clear—this means your Baked Italian Meatballs are cooked just right.

Step 5: Transfer to a Baking Dish

Once baked, move your hot meatballs gently into a casserole or baking dish. You’ll want to choose one that snugly fits all the meatballs in a single layer for the best sauce and cheese distribution.

Step 6: Drown in Sauce and Cheese

Pour your favorite pasta sauce over the meatballs—enough to blanket them but not so much they’re swimming. Sprinkle the mozzarella on top, then add a touch more chopped parsley for a pop of color.

Step 7: Bake Until Bubbly

Drop the oven heat to 350°F and bake the dish for another 10 minutes, just until the cheese is melted and everything is gloriously bubbly. The scent will tell you it’s nearly time to eat!

Step 8: Garnish and Serve

Scatter a last handful of fresh parsley over everything, then bring the dish straight to the table, piping hot. Dig in and watch everyone come back for seconds (and thirds!).

How to Serve Baked Italian Meatballs

Garnishes

A sprinkle of freshly chopped parsley or basil right before serving adds an instant burst of color and garden-fresh flavor. Some extra grated Parmesan or a pinch of red pepper flakes can give each serving that special finishing touch. Don’t be shy—it’s all about your personal flair!

Side Dishes

The best companions for Baked Italian Meatballs are pillowy, buttered garlic bread or a big bowl of spaghetti for serious comfort. For a lighter plate, serve alongside a crisp Caesar salad or simple roasted vegetables—these help balance the richness of the meatballs and sauce.

Creative Ways to Present

These meatballs aren’t just for dinner! Try sandwiching them in toasted rolls for classic meatball subs, tucking them into sliders for a party, or stacking them atop creamy polenta or zucchini noodles for a fun twist. Any way you plate them, Baked Italian Meatballs will steal the show.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Baked Italian Meatballs, transfer them (with sauce) to an airtight container and refrigerate for up to 4 days. The flavors will only deepen, making them even tastier the next day!

Freezing

You can freeze these meatballs before or after baking in sauce. Place cooled meatballs (sauced or plain) on a tray until solid, then store in a zip-top freezer bag for up to 3 months. Simply thaw in the fridge overnight for a speedy meal whenever you need one.

Reheating

Reheat Baked Italian Meatballs gently in a covered baking dish at 350°F, or simmer them on the stovetop in extra sauce until warmed through. A quick zap in the microwave works in a pinch, but oven or stovetop methods keep the texture best.

FAQs

Can I use all beef or all pork?

Absolutely! While a blend offers extra flavor and tenderness, you can use just beef or just pork if you prefer. Ground turkey or chicken even work for a lighter twist, but you may want to add a touch more olive oil to prevent dryness.

How do I keep my meatballs tender?

Don’t overwork the mixture and ensure you include both the bread crumbs soaked in milk and the eggs—these help keep the texture soft and moist. Baking instead of frying also keeps them juicy without extra fuss.

Can I make Baked Italian Meatballs gluten-free?

Yes! Swap in your favorite gluten-free bread crumbs and double-check that your sauce is gluten-free, and you’re all set. The rest of the ingredients are naturally gluten-free.

Do I have to bake them twice?

Baking once, then again with sauce and cheese, really makes these Baked Italian Meatballs special. The first bake locks in flavor; the second melds everything together under a blanket of melty cheese. It’s worth the extra step, promise!

What’s the best way to make them extra flavorful?

Don’t skimp on the fresh herbs and Parmesan, and use a robust, high-quality pasta sauce you love. For even more depth, try adding a pinch of crushed red pepper, or swap in pecorino Romano cheese for a sharper bite.

Final Thoughts

There’s just something magical about a bubbling dish of Baked Italian Meatballs on the table—it brings everyone together and guarantees happy, satisfied smiles. I hope you dive in and make this your new comfort classic. Give it a try and let your kitchen fill with the irresistible aroma of Italy!

Print