Soft and Juicy Italian Meatballs

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A classic recipe great for busy weeknights. These tender Italian meatballs are easy to make and packed with savory flavor. Baked in the oven until juicy, these meatballs are both comforting and filling.

italian meatballs with marinara sauce over spaghetti on a plate

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Why You Will Love This Italian Meatballs Recipe
Ingredient and Sustitutions
How To Make Italian Meatballs
Recipe Tips From the Test Kitchen
Serving Suggestions
Meal Prep Tips
Storing Leftovers
Recipe FAQs
More Quick & Easy Dinner Recipes
Baked Italian Meatballs Recipe

When I was living in Germany, I took a trip to Italy with some friends. We visited a small family-owned restaurant in Florence – a hidden gem with a cozy atmosphere and delicious food. After browsing their menu full of mouthwatering dishes, I finally decided on their homemade meatballs. When the waiter served them, they were smothered in rich tomato sauce, and I swear they smelled amazing. One bite and I was in heaven — perfectly tender, bursting with flavor, and like nothing I’d ever had before. To this day, I haven’t tasted meatballs that can compare and those Italian meatballs are my golden standard for perfection. I tried to recreate them at home, and honestly, I think they turned out pretty amazing!

Made with staple kitchen ingredients, these baked Italian meatballs have an authentic flavor that everyone loves. Ready in roughly 30 minutes the meatballs can be made as you need them or prepped in advance to use on hectic days. Deliciously simple and made with all ground beef, these baked meatballs will help you get a healthy dinner on the table in minimal time.

For more quick and easy meatballs recipes try my Healthy Chicken Meatballs, Greek Meatballs, Swedish Meatballs with Lingonberry Sauce, and Salisbury Steak Meatballs.

meatballs in marinara sauce over spaghetti

Why You Will Love This Italian Meatballs Recipe

Tender: These meatballs come out with an almost melt-in-your-texture that makes everyone fall in love with them.
Easy meal prep: Made in minimal time you can easily make the meatballs in advance and freeze them for when you need them on a busy weeknight.
Versatile: Though spaghetti and meatballs are a classic, these meatballs can also be served with soup, over rice, or dipped into a delicious teriyaki sauce.

Ingredient and Sustitutions

For full ingredients list with measurements, check the recipe card below.

Italian Breadcrumbs: To make the meatballs allergy-friendly, you can easily use a gluten-free breadcrumbs mix.
Ground beef: I find that 80 % to 85% fat works best for the recipe as it gives the meatballs a savory flavor and tender texture. Know that you can vary the meatballs by using a blend of ground pork or veal along with the beef.
Parmesan cheese: I like to use freshly grated Parmesan cheese for the best flavor.
Milk: Adding milk in helps moisten the breadcrumbs and keep the meatballs juicy. Use any milk that fits in with your dietary needs.
Egg: Make sure to beat the egg before you mix it in with the beef so that it helps to hold everything together.
Garlic and onion: Grating the onion and taking the time to mince the garlic finely helps the meatballs have a smoother texture.
Seasonings & fresh herbs: From your pantry you’ll need salt, pepper, and fresh parsley (or fresh basil). Dried herbs will work in a pinch.

How To Make Italian Meatballs

Mix the panade. In a large bowl, combine the breadcrumbs and milk, and let them rest for 5 minutes.

Add the beef. Gently combine the ground beef, egg, Parmesan cheese, onion, garlic, salt, black pepper and parsley with the breadcrumb mixture. Be careful not to overmix it!

Portion the balls. Using a 1-inch cookie scoop, portion out the meatballs and using your hands roll them into balls. Place them on a baking sheet lined with parchment paper.

Bake them. Bake the meatballs for 20 minutes or until they reach an internal temperature of 165°F. Let them cool slightly after removing them from the oven. Serve warm with a sauce and a side.

TIPS FROM NELI’S KITCHEN

Recipe Tips From the Test Kitchen

Take care not to overmix the meatballs as you combine the ingredients. Overmixing can result in a tougher texture.
If you’re manually rolling the balls to portion them, wet your hands with a bit of water so that they’re less sticky.
Make sure to portion the meatballs evenly so that they’re all the same size. This ensures that they bake evenly.
Use a meat thermometer to check that the meatballs are cooked through. You want them at a temperature of 165F.

Serving Suggestions

You can enjoy these classic Italian meatballs in so many different ways that each night you make them can be something new. Some of my favorites are:

Simmered into a broth for soup.
A classic spaghetti and meatballs dish with marinara sauce (I like to use Rao’s). Or use your favorite pasta.
On the side of brown rice or creamy mashed potatoes, and roasted broccoli and carrots
Glazed with sauce or served as an appetizer with sauce on the side.

Meal Prep Tips

This recipe is wonderful for busy weeknights as you can make the meatballs in advance.

To do this, follow the instructions to prepare and bake the meatballs. Once cooled, place them on a baking tray lined with parchment paper and freeze them for 30 minutes.

Remove the tray from the freezer and place the meatballs into a plastic bag or freezer-safe container. Store them in the freezer for up to 6 months.

On a night when you need them, reheat the meatballs from frozen at 350 F for 10-15 minutes. Of course, you can thaw them first in the fridge overnight as well if you have time.

classic italian meatballs served over spaghetti

Storing Leftovers

Refrigerator

Store leftover meatballs once cooled in an airtight container in the fridge for 2-3 days. Reheat them in the oven at 300 F until warmed through.
You can also store uncooked meatballs in the fridge for 24 hours. Either place them in a large, airtight container or wrap the baking tray in plastic wrap (remove this before you bake them).

Freezer

Store the cooked meatballs in the freezer for up to 6 months. If you can, separate the balls as much as possible so they don’t freeze together in a lump.
To reheat already cooked meatballs, place them on a baking tray and cook them at 350F until hot in the center, about 15 minutes.

Recipe FAQs

How do you make tender meatballs?

Part of making juicy, tender meatballs is mixing the breadcrumbs and milk together initially before adding it in with the rest of the ingredients. From there, make sure you mix the meatball batter with your hands and ensure you don’t overmix it.

Can you use something other than beef?

Sure! Sometimes, I mix 1/4lb of ground pork (or mild ground Italian sausage) with 3/4lb of ground beef. This makes the meatballs even more flavorful, soft, and juicy. You could also use ground veal, or ground chicken/ground turkey for a poultry alternative. You can make the meatballs completely from one type of meat or mix two different types of meat as well.

How can I adjust the taste of the meatballs?

Adjust the flavor of the meatballs by adding or adjusting the seasonings. You could add in red pepper flakes for a bit of spice, or some extra seasonings like fennel or paprika to change the flavor.