Baked Italian Meatballs
Simple, flavorful oven meatballs that recreate classic Italian flavors without frying — a straightforward method for reliably tender results and weeknight meal wins. Pair these with light sides like cheesy baked cabbage steaks for a balanced plate.
Ingredients for authentic flavor
Keep the ingredient list tight: a mix of ground beef and pork for fat and flavor, fresh garlic, finely grated Parmesan, Italian-seasoned breadcrumbs, an egg to bind, chopped parsley, salt, and black pepper. Use whole-milk breadcrumbs or soak dry crumbs in a little milk for softer texture. A teaspoon of dried oregano and a pinch of red pepper flakes bring unmistakable Italian notes without complicating the recipe.
Easy oven method
Preheat the oven to 400°F. Combine meat, seasonings, breadcrumbs, cheese, and egg in a bowl and mix until just combined — avoid overworking. Shape into 1½-inch balls for even cooking. Place on a parchment-lined baking sheet; spacing prevents steaming. Bake 15–20 minutes until the exterior is browned and the centers reach 160°F. For saucy serving, transfer meatballs to simmering marinara for 5 minutes to meld flavors.
Tips for juicy, well-seasoned meatballs
Aim for a 70/30 or 80/20 meat-to-fat ratio to keep meatballs moist in the oven. Chill formed meatballs 10–15 minutes before baking to help them hold shape. Lightly wet your hands when shaping to prevent sticking and create smooth surfaces that brown evenly. Taste-test a small seared portion of the mixture before forming all meatballs to adjust salt and herbs. Finish with a sprinkle of fresh parsley and extra grated cheese when serving.
Serving, storage, and reheating
Serve over pasta, in a sandwich, or spooned with marinara and polenta. To freeze, arrange baked meatballs on a tray, flash-freeze, then transfer to a sealed container; they keep well for up to three months. Reheat gently in simmering sauce or in a 350°F oven covered with foil for 10–15 minutes to retain moisture. For quick weeknight meals, warm frozen meatballs directly in sauce until heated through.
Conclusion
For a tested oven-first approach to classic Italian-style meatballs, see this detailed version from The Best Baked Italian Meatballs Recipe – The Real Food Dietitians to compare techniques and ingredient ratios. If you want another simple baked-meatball method with clear timing and variations, try Best Ever (Easy) Baked Meatballs.
