Baked Italian Meatball Recipe + Video

My Italian Meatball Recipe combines ground beef and pork with fresh herbs, grated Parmesan, and a secret ingredient for plenty of flavor. And because they’re baked, they come out perfectly tender and juicy without all the grease. Make a batch in 30 minutes!

Italian Meatball Recipe

There’s a secret ingredient to this authentic Italian meatball recipe that will blow your mind — tomato sauce!

It adds just the right amount of sweetness and acidity 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.

While these pork and beef meatballs are a personal favorite, I have dozens of other variations and flavors for you to try!

Ingredient Notes and Substitutions

• Ground Beef & Ground Pork – Aim for a leaner blend of ground beef so these don’t end up super greasy — 80/20 is my top choice.
  
  There’s a lot of wiggle room here to use your favorite meat blend too. Try equal amounts of pork and veal, or substitute ground sausage for the pork for more flavor.
  
• Italian Breadcrumbs – If these aren’t available, simply mix 1 tablespoon of Italian seasoning into plain breadcrumbs!
  
• Parmesan Cheese – Grate a fresh wedge. The shredded kind won’t melt properly, and we don’t even speak of the powdered stuff in our house!
  
• Whole Milk – For a little extra fat and moisture. Because the amount is so small, skim milk works just fine.
  
• Garlic & Onion – No Italian dish is complete without them! Beyond flavor, these add a little texture too. Substitute garlic powder and onion powder only as a last resort.
  
• Tomato Sauce – My secret ingredient in this classic Italian meatball recipe for maximum flavor! I’m talking about the kind from a can, not your typical pasta sauce.
  
• Eggs – These work with the breadcrumbs to help bind the meatballs together so they don’t fall apart. Lightly beat them first so they mix in evenly.
  
• Fresh Herbs – Basil and flat-leaf parsley really amp up the Italian flavor, and I think it tastes best when they’re fresh.
  
  That said, you could substitute dried herbs as needed but reduce the amount to 2 teaspoons of each.

Tips and Tricks to Make Perfect Pork and Beef Meatballs

• Keep all of your ingredients chilled.

Unlike baking recipes, you do not want to let anything warm on the counter first.

It’s fine to beat the eggs before getting started but pop them back in the fridge if you get sidetracked.

And if you’re prepping the garlic, onion, and herbs in advance, store those in the fridge too.

• 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.

• Lightly wet your hands before shaping.

This helps create a smoother surface and the mixture is less likely to stick to your skin.

I like to keep a bowl of water off to the side to make this easier. After rolling a few, I just dip my hands again!

• 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.

You could do the same with some zucchini or carrots for a different flavor. Just be sure to squeeze out any excess moisture if adding them to this Italian meatball recipe.

Prep Ahead

• Mince garlic
• Dice onion
• Chop herbs
• Beat eggs

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Large Mixing Bowl – This one is my go-to!
• 2 Tablespoon Scoop – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.

Serving Suggestions

We like to pile ours onto spaghetti and smother them in marinara or my roasted tomato sauce.

You could even serve these traditional Italian meatballs in tomato sauce as appetizers or party snacks — use your crockpot to keep them warm!

Need a quick lunch? Stuff some leftovers into a hoagie for an easy meatball sandwich. Or, pair this Italian meatball recipe with a simple salad for a lighter option.

Authentic Italian Meatball Recipe FAQ

Storing and Reheating Leftovers

These will keep for up to 4 days when stored in an airtight container, or you can freeze them instead!

I love making a double batch of this classic Italian meatball recipe so I can serve half for dinner and save the rest for another meal.

Allow baked meatballs to cool on the pan, then place them in the freezer for about an hour or until firm. Transfer to a zippered storage bag and freeze for 3 to 4 months.

To reheat, return them to the oven or simmer traditional Italian meatballs in tomato sauce until warmed through.

Enjoy!

With love, from our simple kitchen to yours.

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Other Meatball Dinners

Originally published June 2011, updated and republished March 2025

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