Craving juicy, flavorful Italian meatballs without the hassle of frying? These Best Baked Italian Meatballs are the perfect blend of tender beef, rich seasonings, and classic Italian flavors—all baked to golden perfection! This easy, no-fail recipe delivers restaurant-quality meatballs that are juicy on the inside, slightly crisp on the outside, and perfect for pairing with pasta, subs, or even as a stand-alone appetizer. Whether you’re meal prepping, feeding a crowd, or making a comforting weeknight dinner, this oven-baked meatball recipe is guaranteed to be a hit!

What You’ll Need

Ingredients

• 1 Tablespoon olive oil
• 1/2 cup onion finely diced
• 3 cloves minced garlic
• 1/3 cup Italian breadcrumbs
  • If you only have regular breadcrumbs, you can make your own Italian breadcrumbs by adding 1/2 teaspoon of Italian seasoning or (a mix of dried basil, oregano, rosemary, thyme, and marjoram).
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup milk
• 1 large egg
• 1 lbs. ground beef
• 1/2 lb. ground pork
  • I use Italian sausage meat, it adds a little more flavor
• 32 oz marinara sauce
  • Store bought or homemade, check out my recipe here
• 2 cups shredded mozzarella cheese
• Fresh Parsley to garnish

Equipment I used

• 9×13 Baking Dish
• Cheese Grater
• Mixing Bowls

How To Make It

Prepare the Breadcrumb Mixture

In a small bowl, combine 1/3 cup of Italian breadcrumbs, 1/2 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir until the spices are evenly distributed throughout the breadcrumbs.

Add 1/3 cup of milk to the breadcrumb mixture. Stir well to ensure all the breadcrumbs are moistened.Let the mixture sit for about 5 minutes, allowing the breadcrumbs to absorb the milk fully. This step helps to create a moist and tender texture in the meatballs. Set aside.

It will be used to bind the meatballs and add flavor, ensuring that the seasonings are well incorporated into each bite.

Cook the onion and garlic

Heat 1 tablespoon of olive oil in a small skillet over medium heat. Once the oil is hot, add 1/2 cup of finely chopped onions. Cook, stirring occasionally, until the onions become translucent and start to soften, about 5 minutes. Add 2 cloves of minced garlic to the skillet and continue cooking for an additional minute, stirring constantly to prevent the garlic from burning. The onions should be fragrant and lightly golden.

Remove the skillet from the heat and set the mixture aside to cool for a few minutes. This step ensures that the onions and garlic will not be too hot when mixed with the meat, which helps maintain the right texture for the meatballs.

Note: If you’re short on time, you can skip cooking the onions and garlic. I’ve tried this method and still achieved good results, although cooking them does enhance the flavor and texture.

Combine the ingredients

In a large mixing bowl, start by adding the cooled onion and garlic mixture. Crack one egg into the bowl. Use a fork or small whisk to lightly beat the egg. This will help bind the ingredients together.

Next, add the prepared breadcrumb mixture, which should now be fully absorbed with the milk and seasoned with the herbs.

Using clean hands, or a wooden spoon, gently mix all the ingredients together. Ensure that the onions, garlic, and breadcrumbs are evenly combined with the egg. The mixture should feel cohesive and moist, ready to form into meatballs.

Combine the Meat with the breadcrumb mixture

Place ground beef and pork (or your choice of ground meat) into a large mixing bowl. Ensure the bowl is big enough to allow you to mix the ingredients comfortably. Add the prepared breadcrumb mixture on top of the meat.

Using your hands, gently mix together. To do this, lightly fold the mixture over itself and gently press down to combine. Be careful not to overwork the meat; mixing just until the ingredients are combined will prevent the meatballs from becoming tough. The goal is to incorporate the breadcrumbs and seasonings evenly throughout the meat while maintaining a light touch.

Shape the Meatballs

Using your hands, take portions of the meat mixture and roll them into balls approximately 1 1/2 inches in diameter. To ensure uniformity, you can use a small ice cream scoop or a tablespoon to measure out each portion. This will help the meatballs cook evenly. Gently roll the meat between your palms to form a round shape. Be careful not to compress the meat too tightly, as this can make the meatballs dense and tough. Place each shaped meatball on a plate or tray as you work.

Pour about 1/4 of the marinara sauce into the bottom of a 9×13 inch casserole dish. Use the back of a spoon or a spatula to spread the sauce evenly across the bottom of the dish. This layer of sauce will help keep the meatballs moist as they bake and infuse them with flavor.

Arrange the meatballs in the casserole dish, placing them in a single layer on top of the marinara sauce. Ensure that the meatballs are evenly spaced and not touching each other to allow for even cooking. Spoon the remaining marinara sauce over the top of the meatballs. This additional sauce will coat the meatballs and add extra flavor as they bake.

Bake the Meatballs

Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature when you’re ready to bake. Cover the casserole dish tightly with aluminum foil. This helps retain moisture and ensures that the meatballs cook evenly. Place the dish in the preheated oven and bake for 30 minutes. This allows the meatballs to cook through and absorb the flavors of the marinara sauce.

After 30 minutes, carefully remove the casserole dish from the oven and take off the aluminum foil. Be cautious of the hot steam that may escape. Sprinkle your choice of cheese (such as mozzarella or a blend of Italian cheeses) evenly over the top of the meatballs. Return the uncovered casserole dish to the oven and bake for an additional 15 minutes. If you prefer a golden, slightly crispy top, switch your oven to the broil setting for the last 1-2 minutes of baking.

Keep a close eye on the dish to prevent the cheese from burning. Sprinkle freshly chopped parsley over the top of the meatballs for a burst of color and added freshness. Serve on pasta or a side of salad. Enjoy!