My baked Italian meatballs recipe combines ground beef and pork with fresh herbs and grated Parmesan for plenty of flavor. Make a batch in 30 minutes!
While these authentic Italian meatballs are a personal favorite, I have dozens of other variations and flavors for you to try!
Baked Italian Meatballs
There’s a secret ingredient to this recipe that will blow your mind – tomato sauce in these old fashioned Italian meatballs!
It adds just the right amount of sweetness and acid so you can enjoy these plain if you wish.
Once they’re in the oven, you’ll have your hands free to make freshly cooked pasta or your favorite side dishes while they bake.
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
Baked Italian Meatball Recipe Tips and Tricks
- Don’t overmix! Combine the ingredients just until everything is well incorporated. If you overwork the mixture, your meatballs will come out tough and dry.
- Use your favorite blend of meat. You can use equal amounts of pork and veal if you prefer. Or, substitute ground sausage for the pork.
- Feeding a crowd? Easily double the baked Italian meatball recipe for potlucks and parties. In fact, you can scale this up as much as needed for larger events too!
- Tip for preventing cracks: Lightly wet your hands before forming each round to create a smoother surface. Plus, the mixture is less likely to stick to your skin.
- Hide the veggies! My husband is not a fan of onions or garlic (shocking, I know!), so I grate them rather than dicing or mincing.
This way, the flavors are there without any larger pieces to bite into.
What to Serve with Authentic Italian Meatballs
We like to pile these baked Italian meatballs onto spaghetti and smother them in Roasted Tomato Sauce.
You could also serve them as appetizers or party snacks with marinara for dunking!
Need a quick lunch? Stuff some leftovers into a hoagie for an easy meatball sandwich. Or, pair this Italian meatballs recipe with a simple salad for a lighter option.
Italian Meatballs Recipe FAQ
When using a 2 tablespoon scoop, I can usually get 30 authentic Italian meatballs out of each batch.
Yes! It’s important that the fat doesn’t melt before these go in the oven, so mix your ingredients straight out of the refrigerator for best results.
If your kitchen is particularly warm, you may want to chill the mixture for a few minutes before scooping it into rounds.
These will keep for up to 4 days when stored in an airtight container, or you can freeze them instead!
Allow the old fashioned Italian meatballs to cool on the pan, then place them in the freezer for about an hour or until solid. Transfer to a zippered storage bag and store for 3 to 4 months.
With love, from our simple kitchen to yours.
Other Meatball Dinners
Baked Italian Meatballs + Video
- 1 pound lean ground beef
- 1 pound ground pork
- 1 cup Italian breadcrumbs
- 1/4 cup Parmesan grated cheese
- 2 tablespoons whole milk
- 2 garlic cloves, minced
- 1/2 small yellow onion, diced
- 1/4 cup tomato sauce
- 2 tablespoons chopped fresh Italian flat leaf parsley
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon fresh cracked black pepper
- 2 large eggs, lightly beaten
- Preheat oven to 400°F. Prepare 2 baking sheets by lining with parchment paper.
- In a large mixing bowl, combine all ingredients.
- Mix well, do not over mix or you will have tough meatballs.
- Using a 2 tablespoon scoop, scoop out meat and place on baking sheet.
- After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Put in oven on 400° for 20-25 minutes (for 2 trays).
- Remove and transfer to sauce or serve immediately.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2011, updated and republished January 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.