These easy oven-baked Italian meatballs are incredibly tender and juicy with irresistible flavors that will have you craving for more. Made with ground beef, onion, garlic, parmesan cheese, and parsley, these meatballs are seasoned to perfection and ready to be served in just 30 minutes!
The best Italian meatballs in the comfort of your home!
One of my favorite indulgences growing up was a plate of spaghetti and meatballs served at our small local Italian restaurant, which I still reminisce about to this day.
There’s nothing more comforting than a steaming bowl of meatballs in marinara sauce served over spaghetti noodles, and coupled with a side of garlic bread, it was the perfect meal that I always daydreamed about.
The meatballs served at the restaurant were particularly larger in size and so unbelievably tender that every bite of the meatballs practically melted in your mouth, and it was truly one of the best meals I’ve ever had.
At the beginning of my cooking journey, I would often resort to buying frozen meatballs from the store to complement my quick weeknight meals.
It wasn’t until when I started to make them at home that I realized how easy they actually are to make, and how insanely delicious they are when made from scratch.
Although there are countless different methods to make meatballs, I personally wanted to share the best Italian meatball recipe I have developed over many sessions of trial & error.
These flavorful baked Italian meatballs are so tender that they practically melt in your mouth, and pair perfectly with a bed of pasta or in a scrumptious sandwich, to make up for the ultimate comfort meal to brighten your day.
What do I need to make melt-in-your-mouth Italian meatballs?
This Italian meatballs recipe calls for simple ingredients that are easily found in your fridge and pantry, hence why they are often my go-to for my emergency meals. Here is everything you’ll need:
- Ground beef: This recipe calls for all ground beef, but please feel free to add in a half ratio of pork, sausage, or veal if you prefer. Using fresh (not previously frozen) meat will produce the best results.
- Italian breadcrumbs: Many recipes call for day-old bread or plain bread crumbs, but I found that using seasoned breadcrumbs adds wonderful flavors to the mix all without the extra effort.
- Milk: I recommend using milk instead of water to soak the breadcrumbs, as whole milk adds more flavor and rich moisture than using plain water.
- This milk-and-bread paste is called a panade which is commonly incorporated into ground meats to keep them extra tender and moist during the cooking process.
- Based on your dietary preference, you can also use almond milk, coconut milk, oat milk, or low-sodium beef broth to soak the breadcrumbs instead.
- Egg: Adds extra moisture to the meatballs, and acts as a core component to bind the mixture together.
- Parmesan cheese: Adds heavenly, cheesy flavor to the meat mixture. I recommend using fresh Parmigiano-Reggiano for the best authentic flavor. I like to use my handy box grater to get the job done quickly & seamlessly.
- Onion & garlic: Many recipes call for sautéing these ingredients, but I personally find that so long as these aromatics are finely chopped, they blend in just perfectly to the mixture.
- Parsley: I highly recommend using fresh herbs, but if you don’t have them on hand, using dried parsley will work as well (for 1 tbsp of fresh herbs, use 1 tsp of the dried alternative).
- Salt + pepper: to season the overall mixture.
Tips & tricks to make the best homemade meatballs
Use as many fresh ingredients as possible.
Freshly packaged ground beef, fresh Parmigiano-Reggiano, fresh onion and garlic (instead of powders), and fresh parsley will work best with this meatballs recipe.
Although it may not seem necessary, using high quality ingredients will produce the most flavorful results.
Try not to use super lean meat that has a low-fat percentage.
The fat is a core component in making the beef meatballs tender and juicy, in the same fashion as hamburger patties. I recommend using beef that is 80-85% lean to make the best meatballs.
Avoid overmixing.
Instead, mix them with your hands or a spatula until just combined. Overworking the mixture will result in tough meatballs.
Use a large cookie scoop or ice cream scoop to portion the meatballs.
Making equal-sized meatballs will ensure they are cooked evenly in the oven, and using a trigger release scoop also makes the overall process a lot easier. This recipe will yield about 12 large meatballs.
Wet your hands & gently roll your meatballs.
Working with damp hands will prevent the mixture from sticking all over your fingers, allowing you to work quickly with each meatball.
I also suggest gently molding the meatballs with enough pressure to hold them in place, as squeezing them too tight will result in dense meatballs.
Avoid overcooking.
For large-sized meatballs, they will take about 15-20 minutes at 400°F (200°C) depending on your oven.
Meatballs are done when they are golden-brown on the outside and register 165°F (74°C) in the middle on an instant-read thermometer.
If you are planning to serve them in marinara or cream sauce, I recommend simmering them lightly for about 15-20 minutes to release the flavors into the sauce, but not so long that they become too dry and overcooked.
Can you prepare meatballs ahead of time?
Baked Italian meatballs make for great make-ahead dinners and meal prep as they store well in the fridge or freezer. This recipe can also be easily doubled or tripled to be made in advance.
To freeze your meatballs, simply cook them as per regular instructions, and let them cool completely before storing them in an airtight container. They will be good for up to 3 months in the freezer.
How do you reheat frozen meatballs?
To serve make-ahead meatballs, thaw them in the refrigerator overnight and reheat them in sauce or in the oven for about 8-10 minutes at 350°F.
If you are in a time crunch, you can also microwave them on high for about 2-3 minutes or until they are fully heated through.
What to serve with meatballs
These Italian meatballs are also incredibly versatile and can be served in many different ways.
Some of my favorite ways to serve these gems are with spaghetti (highly recommend using a homemade sauce or a four-cheese sauce), in a meatball sub loaded with mozzarella cheese, as a topping on homemade pizza, or drenched in a savory cream sauce with some mashed potatoes.
The possibilities are truly endless, so please feel free to be creative with this!
In any way that they are served, these homemade Italian meatballs make for an excellent option for dinner, and one that the whole family can enjoy.
Can you make these meatballs in the air fryer?
Definitely! As pan-frying is not required for this recipe, you can certainly use an air fryer instead of an oven to cook your meatballs, without making any special adjustments to the recipe.
Especially for busy weekdays, using an air fryer can be an absolute lifesaver as it significantly reduces the cooking time and does not require any preheating in most cases.
To cook your meatballs in the air fryer, place them in a single layer in the air fryer basket, and cook them for 10-12 minutes at 400ºF (200°C) or until they reach an internal temperature of 165˚F (74°C).
Whichever cooking option you decide to go with, I promise you that this may be the best Italian meatball recipe you’ll have ever tried, all without the extra effort!
This is one of my most cherished recipes to date and one that has been highly requested on the blog, so I hope you enjoy it as much as I do. ツ
I hope you enjoy this easy & delicious meatballs recipe, and as usual, please feel free to leave a comment below or message me on Instagram with any questions you may have. Happy cooking everyone!
Other easy Dinner recipes you may like:
- Homemade Spaghetti Meat Sauce
- Spicy Creamy Cajun Chicken Pasta
- 10-Minute Air Fryer Garlic Bread
- 15-Minute Garlic Shrimp Spaghetti
- The Best Spicy Chicken Sandwich
Melt-In-Your-Mouth Italian Meatballs
Ingredients
- 1/2 cup Italian bread crumbs
- 2/3 cup milk
- 1 lb ground beef or your choice of meat
- 1/4 medium onion finely diced or grated
- 2 cloves garlic minced
- 1 large egg beaten
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1/4 cup parmesan cheese preferably Parmigiano-Reggiano
- 1 tbsp fresh parsley or 1 tsp dried parsley
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.
- In a large mixing bowl, add Italian bread crumbs and milk. Combine well and set aside while preparing the other ingredients, for at least 5 minutes.
- Add ground beef, onion, garlic, egg, salt, black pepper, parmesan cheese, and parsley to the breadcrumb mixture, and mix with your hands until just combined. Do not overmix.
- Portion onto the prepared baking sheet (using a cookie or ice cream scoop will make it easier). Wet your hands with water, and roll meatballs into 2" diameter balls.
- Bake for about 18-20 minutes, or until the meatballs have reached an internal temperature of 165˚F (74°C). Remove from oven and drain off any excess fat. Serve with your favorite sauce and enjoy!
Notes
♥ Did you make this recipe? Please give it a 5-star rating or leave a comment below to share your experience, or tag @cookerru on Instagram to showcase your creations!
613 comments
best meatballs ever! thank you for the quick and delicious recipe!!!!
I did tweak the recipe a bit. I used onion powder versus regular onion. Then I used shredded Parmesan cheese. Absolutely delicious!
I made these meatballs with half hamburger and half ground pork. They turned out wonderful! Thanks for sharing your recipe.
OMG THESE WERE AMAZING
can you cook as directed then add to sauce to simmer for a little while?
Yes, you can. I bake mine in a cast iron skillet, add sauce right in there when they’re done, then simmer.
Jenn, that what I did. I cooked the meat balls as directed earlier in the day, then a few hours later added them to my sauce and simmered them for about 30 mins. Turned out amazing.
Realy delicious. Followed the recipe verbatim first time. What consistency do you want the breadcrumb-milk mix before adding in the other ingredients? Should it be thick sludgy oatmeal? or more runny? or more crumbly? Next time I’ll add a tablespoon of Worcestershire sauce and hot pepper seeds like someone suggested. The time after that I’ll use a mix of meat. This recipe is the start of a new flove affair.
Hi Chris,
When I made mine, I used oat milk and gluten free breadcrumbs. It was very sludge-like, but the meatballs came out perfect!
Absolutely the top echelon of meatballs . They Rock, Thanks!
This recipe is amazing! Will definitely be my families new meatball and Spaghetti night recipe moving forward.
I doubled the recipe and baked them, they are yummy meatballs.
I made these meatballs using my own freshly ground beef & pork. Meat ratio was 50/50 Followed the recipe exactly. My family & friends loved them. This is a keeper for sure. Thank you for such a wonderful recipe!
Best meatballs I have ever had! A little parsley and parm on top of penne pasta and a small scoop of some good creamy ricotta! Belisima!
I grate the onion, so much better
I made this tasted exactly like store bought freezer meatballs. They were good. Had with canned spaghetti sauce & spaghetti noodles. Quick easy meal.
I love the recipe but I feel like it was missing a little more seasoning. I added a little basil and oregano. everything else was great they came out so tasty and the outsides were nicely caramelized.
I made them, they were nice and tender and melted in my mouth..great recipe!!
So good!! My family loved them. As stated, they are “ultra tender.” I think I’ll try the adjustments to make them more firm next time, but they were absolutely delicious and very flavorful as made per recipe. Thank you.
My husband is obsessed with meatballs and he said these were one of the best he’s had! Will keep this recipe in the books!
Hi!
Will turkey burger work in this recipe? If yes, will I need to add something to keep them moist? I have three daughters who do not eat beef. Thank you!
Will have to try
A great way to make Turkey and chicken meatballs is to use about 1/3 cup
Ricotta and panko bread crumbs, grate the onion, add a heaping tablespoon parsley, grated fresh garlic , plus garlic powder for flavorful and tasty meatballs.
Absolutely loved the recipe!
Super easy and delicious thank you
I’ve made this recipe many times, it’s delicious and easy to make!! Even my little ones love them!
I’ve made these many times now, this is my go to recipe! My couple of tweaks to make these even better: sauté your onions! (unless you like them crunchy). You can increase parmesan cheese to 1/3 or 1/2 cup. For traditional meatballs use plain bread crumbs. You may need to adjust your seasoning and salt. And my favorite tweak is to bake them in a cast iron skillet. Once done, place the skillet on the stove, add 2 tbs of water or beef stock to deglaze the pan and let them simmer on low heat for few minutes. The fat and juices will integrate and keep the meatballs more rich and juicy. If you’re mixing in marinara sauce, you can just add it to the skillet at this time. Hope this helps someone.
I am so glad I found this recipe! I have never made meatballs that were so tender. I forgot about my breadcrumb mixture for 20+ minutes and it still came out so juicy. It’s hard to mess this recipe up! Thanks!
As an Italian Canadian, I can solidly agree that this is an excellent recipe for authentic Italian meatballs. I made it adding an extra pound of ground chicken breast, so 1 pound of ground beef and 1 pound of ground chicken. Everything else in the recipe was made as stated. Delizioso!
This recipe is just like my mother used to make (and maybe better).
It is so delicious and moist, that my granddaughters ask for this every time they visit.
Follow the recipe exactly as shown and and you can’t go wrong (no thinking involved)!
Love your recipe! Realized I had almost pound and a half of ground beef, but all other ingredients and amounts I followed to a T. Absolutely delicious! My go-to meatball recipe from now on. I did add a little more garlic though because…I love it!
OMG, these meat balls are amazing. I think they will become a regular item for us. 감사합니다
great recipe!! I baked for an additional 5 minutes, and the meatballs were so tender and juicy. Will def be making this again!
Served these meatballs over polenta covered in marina sauce! Outstanding!
Made these delicious meatballs several times and the family just loves them. I serve them with pasta and homemade sauce and they’re perfect. Oh yeah, .I added extra garlic……because I can!
These were SUPER! Simple, savoury, scrumptious…
Would recommend and would 100% recommend!
I used a mix of beef and pork. Delicious and super moist. I cooked and extra 5mins in my oven on convection mode and later warmed them in sauce. The family wanted meatball subs and they were yummy!!
Delicious! Best I ever ate! I owned an Italian restaurant that had traditional as well as newly tested recipes… these would have been a great addition!
Just made these and they are FABULOUS!!! Tender, moist, and just the right amount of salty/nuttiness from the parmigiano-reggiano. Definitely my go to meatball recipe!!
This is the best recipe for meatballs!!!
OMG, delicious and so easy! Perfect title! Thank you.
Absolutely delicious.
I doubled the recipe with pound of ground beef and pound of sausage. I might lighten up on the bread crumbs next time.
I made the meatballs ahead of time and placed in fridge on parchment paper (for same day baking).
I baked at 400, but flipped my meatballs at the end of 20 minutes (they still looked like they needed a little longer) and added another ten. They were perfect! Juicy, tender, flavorful. I added my homemade sauce on top with some Parmesan cheese.
I would recommend this recipe hands down.
Awesome flavor and so easy. Doubled the recipe and will be freezing the other portion to enjoy later. I used the pork and beef so the meatballs were really tender, ncflick
These meatballs were super tender. Did mix in a little susage sue to family preference. Will definitely make them again!
Haven’t made my meatballs any other way since trying this recipe. Delicious and truly “melt in your mouth”!
These meatballs are tender are very flavorful – definitely the best recipe I’ve tried for beef meatballs. I was in a rush and had to use garlic and onion powder, but they are still delicious.
I have made this recipe several times and the meatballs are always delicious. I have used all beef as well as meatloaf mix (beef, pork, veal) and both versions are equally as good. I cook them thoroughly and add them to homemade marinara sauce already cooked and hot on the stove. Serve the sauce and meatballs over mini rigatoni. Perfect.
How am I only now learning that if you wet your hands when rolling the balls it’s sooooo much cleaner!?! Thank you
I cooked as the recipe said and then put them in sauce for about 25-30 minutes on low. They were very tender and a big hit. I’m going to make again. I used to make meatballs in a similar fashion around 20 years ago and they were a big hit. These are definitely a keeper.
I made these meatballs using Roland Panko Italian crumbs, and they were heavenly! my whole family loved them.
Yummy!! Quick, easy and delicious!!
I tried these tonight for a requested spaghetti and meatballs birthday dinner. All i can say is YUM! I especially liked the more tender texture. I used 1/2 ground beef and 1/2 ground pork. This will be my new go-to when I have the energy to make homemade meatballs!
Our family loves meatballs, they are a staple in our Christmas dinner every year. I’ve been trying different recipes in order to perfect my meatballs and I can honestly say these are the ones! Super moist, not “tough” (for lack of a better word), and really tasty. I’ve always fried mine but baking them seems to keep the juices and flavor in better. Super pleased, can’t thank you enough!
Awesome!
these meatballs remind me of the ones my Italian grandparents and aunts and unclesa would make…honest PERFECT
You know, I only had ground beef, no pork, so I was paranoid to make a meatball, but oh boy am I glad I did, it was delicious !! Thanks for the recipe, I usually don’t leave any comments, but I felt like I had to on this one!! But meatballs were great !! Thanks
Made these meatballs last night and they turned out delicious. Would definitely recommend
perfect with homemade spaghetti! I used 1/4 Italian sausage and 3/4 ground beef. For my sauce, 3/4 cup Italian sausage and 1/4 ground beef. Amazing!
The best meatball recipe ever. My kids and husband loves this recipe. I didn’t alter a thing in this recipe
Hands down the best meatballs I’ve ever made. Thank you!!
Moist, perfectly seasoned and delicious. Wouldn’t change a thing. Absolutely the best I have ever made. Thanks!
nom-nom…
My go to recipe for meatballs! I follow the recipe changes for firmer meatballs and only make a few minor adjustments- I add ground pork 1:3 ratio and bake the meatballs at 425. They are consistently perfect every time! Thank you for creating a family favorite.
Delicious, I will be making these my go to recipe!!!!
the meatballs are delicious I really like them my first
I found that using 2/3 cup milk to 2/3 seasoned breadcrumbs made the mixture the perfect consistency. I was working with 1 pound of 85/15 ground beef. I made my own Italian seasoned breadcrumbs that had salt & pepper in it so therefore I did not need to add salt. This yielded 9 large meatballs. Very good flavor and not at all dry.
These meatballs are so delicious it’s my absolute go to recipe. My kids love them as well, so thats always good with picky eaters.
Thank you for sharing your wonderful recipe! I made a double batch yesterday. I got so many compliments! Easy! Love that they are baked!
I’ve tried many other recipes as my husband is not a big fan of meetballs, this recipe did the job!
He is now LOVING those meetball dinners thanks to this recipe, these are the juiciest and super tasty meetballs!! My search is over for the best!
Delicious and definitely melt in your mouth. Made a triple batch and just took the first tray out of the oven and sampled…. they are soooooo good.
Easy and tasty! You cannot top that!! Delicious!
best meatballs ever, easy recipe and so delicious Thank-you so much.
Just made these and omitted onion (kids) but they smell and taste amazing! Thank you!
This is my exact meatball recipe that I’ve been making for years! They’re a hit every time!
Made this with 2lbs ground turkey (1/2 breast, 1/2 dark meat) . Followed the recipe exactly. Air-fried them in 2 batches at 400 for 12 minutes. Absolutely delicious!! I make turkey meatballs all the time and have tried a few different recipes. This is by far the best and will be my go-to recipe from here on!!