Easy Baked Italian Meatballs (No Frying Needed!)

These juicy, flavorful Italian meatballs are made with a mix of ground beef and pork, then baked in the oven instead of fried. It’s an easy, mess-free way to make a comforting Italian dinner at home. Once baked, the meatballs simmer in your favorite tomato sauce to soak up even more flavor.

⭐ Recipe Highlights

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Chill Time: 1 hour
• Total Time: 1 hours 55 minutes
• Servings: 8
• Skill Level: Easy

Ingredients

• ⅓ cup plain bread crumbs
• ½ cup milk or beef broth
• 2 tablespoons olive oil
• 1 onion, diced
• 1 pound ground beef (80/20 recommended)
• 1 pound ground pork
• 2 large eggs
• 2 tablespoons grated Parmesan cheese
• ¼ bunch fresh parsley, chopped
• 3 cloves garlic, crushed
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• ½ teaspoon red pepper flakes

Step-by-Step Instructions

1. Soak the Bread Crumbs. In a small bowl, mix the bread crumbs with milk or broth. Let it sit for 20 minutes until fully soaked.
2. Cook the Onion. In a skillet, heat the olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Lower the heat and cook for another 10 to 15 minutes until the onion is very tender.
3. Mix the Meatball Ingredients. In a large mixing bowl, combine the ground beef and pork. Add the cooked onions, soaked bread crumbs, eggs, Parmesan, parsley, garlic, salt, pepper, Italian seasoning, and red pepper flakes. Stir gently with a rubber spatula until well mixed. Cover and refrigerate for 1 hour.
4. Shape and Bake. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and spray with cooking spray. Shape the meat mixture into 1½-inch balls and place them in a single layer on the baking sheet. Bake for 15 to 20 minutes until golden and cooked through.
5. Simmer and Serve. Transfer the baked meatballs into a pot of warmed tomato sauce. Simmer on low heat for 1 to 2 hours to blend the flavors. Serve hot and enjoy!

Serving Suggestions

These baked Italian meatballs pair perfectly with:

• Spaghetti or other pasta
• Creamy polenta
• Garlic bread
• Rice or egg noodles
• On a toasted hoagie roll for a meatball sub

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Let cooked meatballs cool, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container. Freeze for up to 3 months.

To Cook from Frozen: Reheat the meatballs directly in sauce over medium heat until hot, or bake in the oven at 350°F until heated through.

Recipe FAQs

Can I use just one type of meat?
Yes. While the mix of beef and pork adds flavor and moisture, you can use all beef or all pork if that’s what you have.

Can I freeze the meatballs before baking?
Yes. Shape them, freeze on a tray, then store in a freezer bag. Bake straight from frozen at 425°F, adding 5 to 10 minutes to the baking time.

Why You’ll Love This Recipe

• No frying means less mess and less oil
• Super tender and juicy thanks to milk-soaked bread crumbs
• Perfectly seasoned with garlic, herbs, and cheese
• Great for meal prep or freezer-friendly dinners

What Home Cooks Are Saying

⭐ “These are fantastic! Perfect texture and great flavors. My family devoured them.” – Princesspearl

⭐ “Best meatballs I’ve ever made. So moist and flavorful. I used an ice cream scoop for even sizing.” – Kay

⭐ “Delicious and easy. I wish I had made a double batch!” – Andrea

Nutrition Information (Per Serving)

• Calories: 390
• Fat: 31g
• Carbs: 5g
• Protein: 21g
• Cholesterol: 91mg
• Sodium: 617mg

Percent Daily Values are based on a 2,000 calorie diet.

Baked Italian Meatballs

These tender and juicy Italian meatballs are baked instead of fried, making them an easy and mess-free option for a hearty, homemade meal. Packed with herbs, Parmesan, and garlic, they’re perfect with pasta, on a sandwich, or over polenta.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Italian-American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

Meatball Ingredients

• 1/3 cup plain bread crumbs
• 1/2 cup milk or beef broth
• 2 tablespoons olive oil
• 1 onion diced
• 1 pound ground beef 80/20 preferred
• 1 pound ground pork
• 2 large eggs
• 2 tablespoons Parmesan cheese grated
• 1/4 bunch fresh parsley chopped
• 3 cloves garlic crushed
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes

Equipment

• Mixing bowls
• Skillet
• Baking sheet
• Aluminum foil
• Cooking spray
• Oven
• Spatula

Method

 

1. In a small bowl, soak bread crumbs in milk or broth for 20 minutes.
2. In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Lower heat and cook another 10 to 15 minutes until very soft. Set aside to cool.
3. In a large bowl, combine beef, pork, soaked bread crumbs, cooked onions, eggs, Parmesan, parsley, garlic, salt, black pepper, Italian seasoning, and red pepper flakes. Mix gently with a spatula until well blended.
4. Cover and refrigerate the mixture for about 1 hour to help the flavors blend and firm up the mixture.
5. Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly spray with cooking spray.
6. Form the meat mixture into 1½-inch balls and place them in a single layer on the prepared baking sheet.
7. Bake for 15 to 20 minutes, or until browned and cooked through.
8. Transfer meatballs to a pot of your favorite tomato sauce and simmer on low for 1 to 2 hours for best flavor.

Notes

For extra flavor, simmer the baked meatballs in homemade marinara. These meatballs also freeze well, either before or after baking. Try using an ice cream scoop to portion the meatballs evenly.