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Get ready for Sunday dinner with my super juicy Oven Baked Italian Meatballs! Made with a combination of ground beef and pork, these tender and flavorful meatballs use simple techniques to ensure the perfect bite-never dry, always delicious.
Meatballs have been a staple in our house for many Sunday dinners. We love them with my Italian Sunday Gravy, and they are perfect for Meatball Subs or Classic Spaghetti and Meatballs!
Even though they are baked in the oven, the combination of meats and my simple methods ensures they are super juicy and full of flavor. They are also easy to make ahead of time and freeze!
Jump to:
- 🥩 Ingredients to Make Easy Italian Meatballs
- 📋 Different Versions of Baked Meatballs
- 🔪 How to Make Italian Meatballs in the Oven
- Chef's Secret
- ⏲️ How to Make Meatballs Ahead of Time and Freeze
- 💭 Frequently Asked Questions
- Glossary
- 🥡 How to Store and Reheat Leftover Baked Meatballs
- 🍝 More Classic Italian Recipes
- Did You Make this Recipe?
- Recipe
- Comments
🥩 Ingredients to Make Easy Italian Meatballs
Here are all the ingredients you need to make these Baked Italian Meatballs. Read my tricks below so your meatballs come out perfectly!
- Meat - My first trick for infusing flavor and keeping these meatballs moist is a 50/50 mixture of ground pork and beef. Add sweet or spicy Italian sausage if you like! Pro Tip: Look for "Meatloaf Mix" at the grocery store which contains pre-mixed ground beef and pork.
- Bread - My second trick is to use a slice of bread instead of bread crumbs. You will soak the bread in milk to enhance the flavor and ensure these meatballs stay moist. You don't need anything fancy for this - regular sliced white bread works great!
📋 Different Versions of Baked Meatballs
- Spicy - If you want to spice these up, add crushed red pepper flakes with other seasonings.
- Stuffed - Make Mozzarella Stuffed Meatballs by adding a cube of cheese inside! It will melt inside during baking for an extra delicious, gooey center.
🔪 How to Make Italian Meatballs in the Oven
First, soak the bread in milk until it absorbs it completely. Add the eggs and seasonings and mix everything thoroughly. I use my hands to break the bread into small pieces, but a spoon works fine too.
Add the ground meat to the bowl and mix to combine everything. Again, hands work best because you don't want to overmix the meat. This will make your meatballs dense.
Portion the meatball mixture in a single layer onto two lined sheet pans. Either parchment paper or foil will work fine.
Bake the meatballs at 400˚F for 14-17 minutes until they reach an internal temperature of 160˚F. (To make sure the meatballs don't overcook, I use this kitchen thermometer to check them. It's super accurate and reads instantly so they don't get dry.)
If you like them crispier, you can flip on the broiler for a minute or two after this, but don't overdo it or they will dry out.
Serve the meatballs immediately with your favorite sauce or store them for later!
Chef's Secret
Use a cookie scoop to evenly portion your meatballs on a sheet pan. It's WAY easier and less messy, and you will get perfectly portioned meatballs every time. I recommend a 1- or 1 ½-ounce cookie scoop, but you can opt for a larger size if you prefer bigger meatballs.
⏲️ How to Make Meatballs Ahead of Time and Freeze
You can make the meatballs 1 day before and store them uncooked on lined sheet pans wrapped in plastic. Take them out of the refrigerator while the oven heats up so they aren't too cold or cooking times will be longer.
The meatballs can be frozen, before or after cooking. Freeze them in a single layer on a lined sheet pan first, then transfer them to a zip-top bag. They will keep for up to two months. (Make sure to cool the meatballs first before freezing.)
Frozen meatballs don't need to be thawed first, but can be cooked from frozen. Times may be a few minutes longer, so again, use a thermometer so they are cooked to an internal temperature of 160˚F.
💭 Frequently Asked Questions
Heat a large stainless steel or non-stick pan over medium heat on the stovetop. Add a couple tablespoons of olive oil and sear the meatballs for 2-3 minutes on each side until browned. Add your sauce, lower the heat, and let the meatballs simmer, covered for about 5 minutes until they reach an internal temperature of 160˚F.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
🥡 How to Store and Reheat Leftover Baked Meatballs
Keep any leftover baked meatballs in an airtight container in the refrigerator for 3-5 days. For the best results, reheat them on the stovetop with sauce over medium-low heat.
🍝 More Classic Italian Recipes
If you loved these Oven Baked Italian Meatballs, check out these other classic Italian recipes I know you will love for Sunday dinner too!
Recipe
Juicy Oven Baked Italian Meatballs
Equipment
- Cookie Scoop or spoons
Ingredients
- 1 slice white bread
- ¼ cup whole milk
- 1 large egg
- 1 Tablespoon minced fresh garlic, approximately 3-4 cloves
- 2 teaspoon dehydrated minced onion
- 1 Tablespoon dried basil
- 1 Tablespoon dried parsley
- 1 Tablespoon dried oregano
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 pound ground beef
- 1 pound ground pork
Instructions
- Preheat the oven to 350˚F and line two sheet pans with parchment paper or foil.
- In a large mixing bowl, add the slice of bread and pour the milk over the top of it. Let it sit until the bread completely absorbs the milk.
- Add the egg, minced garlic, dehydrated onion, dried herbs, kosher salt, and black pepper.
- Use your hands to mix until the bread and eggs are completely broken up and combined with the seasonings.
- Add the ground beef and pork and mix gently with your hands until the ingredients are evenly distributed. (Be careful not to overmix the meat or it will make dense meatballs.)
- Use a 1 or 1 ½ ounce cookie scoop to portion the meatballs into 24 pieces on the prepared sheet pans. 12 meatballs per sheet pan will make sure they cook evenly and don't get overcrowded.
- Bake the meatballs in the preheated oven for 14-17 minutes until cooked to an internal temperature of 160˚F.
- Use the meatballs immediately or cool and store for use later. (See note below)
Notes
- Flavor/Spice - Substitute the ground pork for ground Italian sausage (sweet or hot) or add crushed red pepper flakes.
- Stovetop - Sear the meatballs in batches in olive oil over medium heat in a large skillet. Once they are browned on all sides, add your favorite sauce and lower the heat. Let the meatballs simmer in the sauce until cooked through.
- Make Ahead - Shape the meatballs and store uncooked on lined sheet pans wrapped in plastic in the refrigerator. (This can be done 24 hours ahead). Cooking times may be longer.
- Frozen - Freeze uncooked meatballs on a sheet pan then transfer to a freezer bag for up to 2 months. Meatballs can be cooked from frozen, but cooking times will be longer.
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