BAKED ITALIAN MEATBALLS
These BAKED ITALIAN MEATBALLS are an easy comfort food dinner. Make a batch of these baked meatballs and serve with your favorite pasta and sauce.
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Sometimes you just need a giant plate of saucy pasta topped with meatballs. That comfort food craving and nothing will satisfy it like meatballs and pasta just like Gram or Mom used to make. I’m craving spaghetti and meatballs now just from writing about this recipe.
With a combination of Italian sausage, beef, onions, garlic, Italian season and parmesan – these meatballs are not lacking flavor. And since they are baked there is no standing over an oil splattering pan. Just simply form the meatballs then bake on a rimmed cooking sheet for a perfect no-fuss meal.
Ingredient Options:
- Can you add more garlic? Of Course! I always add at least twice the amount of garlic to any recipe.
- Adjust the salt, pepper and seasonings to fit your tastes.
- When I don’t have breadcrumbs I use finely crushed crackers instead.
Recipe Tips:
- Leftover meatballs will store in an airtight container in the refrigerator for up to 4 days.
- These are great for freezing! Store them in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and then proceed with reheating instructions.
- What to serve the meatballs with? I’m serve mine over spaghetti noodles with Rao’s pasta sauce. Garlic bread and a fresh salad are also options.
- This recipe will make about 20 meatballs.
- I’m using a mixture of ground beef and mild Italian sausage but use whichever ground meat you prefer (chicken, turkey, hot Italian, etc).
- Make the meatballs gluten-free by using gluten-free breadcrumbs or almond flour.
- I like adding the additional ½ teaspoon of dried Italian seasoning, even with the Italian breadcrumbs and Italian sausage. The herbaceous meatballs pair nicely with pasta and sauce. You can omit or use plain breadcrumbs.
- I typically use a cookie scoop to measure out the meatballs. This will make sure all of the meatballs are uniform in size.
- Dipping your hands in water while rolling the meatballs will prevent the meat from sticking to you.
What To Serve With Italian Meatballs:
Panzanella Salad – Garlic Cheese Bread – Creamy Mashed Potatoes
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Table of Contents
BAKED ITALIAN MEATBALLS
Ingredients
- ¾ cup milk
- 1 cup Italian breadcrumbs
- 1 pound mild Italian sausage
- 1 pound ground beef
- ½ medium yellow onion diced
- 3 cloves garlic minced
- 2 large eggs
- ½ teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon dried Italian seasoning
- ½ cup grated parmesan cheese
- 3 tablespoons fresh parsley chopped, plus more for garnish
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine milk and breadcrumbs. Stir well and set aside.
- Add the Italian sausage, ground beef, onion, garlic, eggs, salt, black pepper, Italian seasoning, parmesan cheese, and parsley to the breadcrumb and milk mixture. Use your hands to mix it together.
- Roll the meatballs into 2” diameter balls. It helps to have a glass of water to dip your fingers into while you make them.
- Bake for 15-20 minutes, or until the meatballs have reached an internal temperature of 165˚F. Remove from the oven then transfer the meatballs to a paper towel-lined plate to drain excess grease.
- Serve over cooked noodles and sauce. Garnish with fresh parsley and enjoy immediately.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
