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Baked Italian Meatballs Recipe

This Baked Italian Meatballs Recipe delivers juicy, tender, and flavourful meatballs made with a classic blend of ground meat, herbs, cheese, and breadcrumbs—oven-baked to perfection for an easy, mess-free Italian favourite.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 4
Calories 270 kcal

Ingredients
  

  • 1 lb 450g ground beef (or beef & pork mix)
  • 1/2 cup breadcrumbs Italian-style preferred
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 –3 garlic cloves minced
  • 1/4 cup fresh parsley finely chopped
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 –2 tablespoons olive oil for brushing or drizzling
  • Optional Ingredients:
  • 1/4 teaspoon red pepper flakes for heat
  • 2 tablespoons finely grated onion
  • 1 tablespoon tomato paste

Instructions
 

Step 1: Preheat the Oven

  • Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or lightly grease it.

Step 2: Prepare the Breadcrumb Mixture

  • In a large bowl, combine breadcrumbs and milk. Let it sit for 2–3 minutes until softened. This helps keep the meatballs moist.

Step 3: Mix the Ingredients

  • Add ground meat, egg, Parmesan cheese, garlic, parsley, salt, pepper, oregano, and basil. Mix gently until just combined (do not overmix).

Step 4: Shape the Meatballs

  • Form the mixture into evenly sized balls (about 1.5–2 inches). Place them on the prepared baking sheet with space between each.

Step 5: Bake

  • Bake in the preheated oven for 20–25 minutes, or until fully cooked and browned. Internal temperature should reach 160°F (71°C).

Step 6: Optional Finishing Step

  • Transfer the baked meatballs into warm marinara sauce and simmer for 5–10 minutes for extra flavour.

Step 7: Serve

  • Serve hot with pasta, in sandwiches, or as an appetizer.

Notes

  • Do not overmix: Overworking the meat makes meatballs dense and tough.
  • Use a meat blend: Combining beef and pork gives better flavour and tenderness.
  • Make ahead: You can prepare and refrigerate the mixture up to 24 hours in advance.
  • Freezing tips:
    Freeze raw or cooked meatballs for up to 3 months.
    Reheat in sauce for best results.
  • Healthier option: Use ground turkey or chicken, but add extra moisture to prevent dryness.
  • Serving ideas: Pair with spaghetti, garlic bread, salads, or use in meatball subs.