Say good-bye to dried-out, lack luster baked meatballs permanently! This easy meatball recipe proves that baked meatballs can be flavorful, juicy, tender, and have a crispy exterior!
These baked meatballs are perfect served as an appetizer, on a meatball sub, in Italian wedding soup, or on top of pasta with homemade spaghetti sauce.
The Secret to the Best Baked Meatballs
Instead of being pan-fried or simmered in sauce, I have perfected juicy, tender baked meatballs. With one simple, surprising trick!
The secret to the best baked meatballs? Steaming them in beef broth! As the meatballs bake, the broth keeps them tender and flavorful, then slowly evaporates to create a perfectly crisp exterior.
It is insane how well this works. You will never want to bake meatballs any other way--scratch that, you will never want to MAKE any other meatballs!
Ingredients Needed
The lineup of ingredients to make flavorful Italian meatballs may look extensive, but most are staples you likely keep on hand.
- Ground Beef: Use 85/15 or 90/10 ground beef (or ground chicken, pork, turkey, etc.) This will ensure your meatballs are not greasy or dry.
- Breadcrumbs: While you can use traditional breadcrumbs, Panko-style breadcrumbs will keep the meatballs a bit lighter in texture.
- Seasonings: These meatballs are seasoned heavily with fresh parsley, dried oregano, red pepper flakes, pepper, and minced garlic. The amounts are NOT typos--these are very flavorful meatballs.
- Kosher Salt: Use kosher salt, not table salt, as kosher salt will help to enhance the flavor, while table salt will result in meatballs that taste salty.
- Parmesan Cheese: Be sure to use freshly grated cheese instead of pre-grated for the best results.
- Beef Broth: Use low-sodium beef broth in the meatball mixture and to steam the meatballs.
- Milk: Use any fat percentage you have on hand for a touch of richness.
- Eggs: The addition of eggs will help to bind the meatballs together.
How to Make Oven-Baked Meatballs
The following tips are provided to help you achieve perfect baked meatballs. You will find the detailed instructions in the recipe card at the bottom of this post.
- Mix binders together. In a large mixing bowl, combine the milk, a bit of broth, breadcrumbs, cheese, eggs, and spices and mix until well combined.
- Add ground beef. Add the meat and using your hands, gently mix the meat evenly into the breadcrumb mixture until JUST combined. Be cautious to not overwork the mixture to keep the meatballs nice and tender.
- Shape meatballs. Using either a tablespoon measuring spoon or a small cookie scoop, scoop out about 1 tablespoon of the meat mixture and then gently roll it into a circle to shape.
- Bake meatballs in broth. place the meatballs on a rimmed baking sheet (a RIMMED baking sheet is crucial here), and then pour beef broth around the meatballs before placing it in the oven.
- Serve. You can't go wrong with however you opt to serve these baked meatballs. The obvious option is to serve the meatballs with cooked spaghetti and your favorite tomato sauce. Complete your spaghetti and meatball dinner with an Italian salad and garlic toast for a family-favorite meal.
Meatball Modifications
- Gluten-Free: Replace the breadcrumbs with an equal amount of gluten-free oats or your favorite gluten-free breadcrumbs. Check your beef broth to ensure it is gluten-free as well.
- Control the Spice: If you are sensitive to spice, feel free to cut the amount of crushed pepper flakes in half and/or cut the amount of minced garlic in half.
- Lower the Sodium: Be sure to use unseasoned breadcrumbs, and low-sodium beef broth, and cut the amount of kosher salt in half.
- Egg-Free: Omit the egg and add in a flax egg, by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Egg-free meatballs will work but are much more apt to fall apart if not carefully handled, so work with a gentle touch.
Storage Instructions
- Refrigerate: Allow the meatballs to fully cool, then transfer them to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Place baked, cooled meatballs on a baking sheet and pop them into the freezer. Flash-freeze for 30 minutes, then transfer to an airtight container for up to 3 months.
- Reheat: Microwave refrigerated meatballs for 45 seconds. For frozen, simmer in sauce or bake at 350°F for 20-25 minutes until heated through.
More Italian-American Favorites
- The Best Stuffed Shells
- Shrimp Scampi with Angel Hair Pasta
- Restaurant-Quality Chicken Marsala
- Pasta Puttanesca
- Easy Skillet Lasagna
- Easy Baked Rotini
- Bolognese Sauce
I can't wait for you to try out this meatball recipe. I truly believe it is the best! And I would love for you to leave a comment letting me know how much you enjoyed this recipe.
The Best Baked Meatballs
This easy meatball recipe proves that baked meatballs can be flavorful, juicy, tender, and have a crispy exterior!
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Servings: 12
Calories: 228kcal
Ingredients
- ½ cup unseasoned Panko breadcrumbs regular, unseasoned
- ¼ cup grated parmesan cheese
- ¼ cup milk any fat percentage
- 1 cup low-sodium beef broth DIVIDED
- 1 large egg
- ¼ cup chopped fresh parsley
- 1 tablespoon minced garlic
- ½ tablespoon kosher salt see notes
- ½ tablespoon black pepper
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 2 pounds 85% or 90% lean ground beef or ground turkey, ground pork, or ground veal
Instructions
- Preheat oven to 450℉. Coat a rimmed sheet pan with nonstick spray and set aside.
- In a large mixing bowl, combine ½ cup breadcrumbs, ¼ cup grated parmesan, ¼ cup milk, 1 egg, ¼ cup beef broth, ¼ cup chopped parsley, 1 tablespoon minced garlic, ½ tablespoon kosher salt, ½ tablespoon pepper, 1 teaspoon oregano, , and ¼ teaspoon crushed red pepper flakes. Mix until well combined.
- Add 2 pounds of ground meat to the breadcrumb mixture and using your hands, mix gently until just combined. Do not over mix, but be sure seasonings are well dispersed through the meat.
- Scoop out about 1 tablespoon of the meat mixture, using a tablespoon measuring spoon or small cookie scoop, and then gently shape into 1-inch meatballs.
- Place the meatballs onto the prepared baking sheet. Pour the remaining ¾ cup beef broth around meatballs, it is okay if the broth does not fully cover the pan.
- Bake the meatballs for 22-25 minutes, or until the broth is evaporated and the meatballs are browned.
Equipment Needed
- small cookie scoop for easy, even shaping
Notes
Meat: Feel free to use any ground meat you like, just try to keep the fat percentage between 10 and 15%, for the best flavor and consistency.
Sodium Content: I use a LOT of kosher salt in this recipe because I am using plain, unseasoned bread crumbs, and low-sodium beef broth. If you are using regular beef broth, seasoned bread crumbs, or Italian sausage in your meatball mixture, decrease the salt to 1 teaspoon. You can decrease the salt if on a low sodium diet as well.
Parmesan Cheese: Be sure to use freshly grated cheese instead of pre-grated. There is NO comparison in the taste between fresh parmesan and the stuff you find in a jar.
Gluten-Free Meatballs: Use an equal amount of gluten-free quick-cook oats or gluten-free breadcrumbs in place of breadcrumbs.
Egg Free Meatballs: Omit the egg and use a flax egg. Egg-free meatballs will work but are much more apt to fall apart if not carefully handled.
Storage: These meatballs will last in an airtight container in the fridge for up to 3 days and can be frozen for up to 3 months.
Nutrition
Calories: 228kcal | Carbohydrates: 4g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 489mg | Potassium: 240mg | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1.9mg
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This recipe was originally shared in 2019 and updated in 2022 and 2024.
Sharon
It was good made with ground chicken and ground pork.
Your new puppy is adorable.
Kristen Chidsey
Oh thank you, Sharon! I appreciate you--can't wait to show her off as she grows.
Addie
Hi, again, Kristen - I made these today at last. Re the egg, I beat it and poured it into a small measuring cup - it was 1.5 oz so I just poured half of it off and used the rest. I had them all ready on the tray and popped them into a 425 degree oven (mine runs hot). That's when I realized I'd forgotten the milk 🙄.
Well there was nothing I could do except hope for the best, and I wasn't disappointed - they were delicious! And I got 24 meatballs from my 1 lb of ground beef.
Thanks for your help with this great recipe!
Kristen Chidsey
YAY! Thrilled to hear you enjoyed the meatballs, even without the added milk. And thanks for taking the time to leave a review---it is appreciated!
Melody Semsey
I use a pound of ground chicken and a pound of beef and the gluten free oatmeal. I make these a a lot for my family of grown children. They say the best they have every had. Melody
Kristen Chidsey
I absolutely LOVE hearing this!!!
Addie
Hi, Kristen - I'm hoping to make these today, but depending on when you can get back to me I may have to wait.
My question is I only want to make half the recipe i.e. one pound of meat; what do I do about the egg?
Kristen Chidsey
Hi Addie! I have a list of substitutions to help 🙂 For egg-free meatballs, omit the egg and add in a flax egg, by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Egg-free meatballs will work but are much more apt to fall apart if not carefully handled, so work with a gentle touch. The taste is not altered.
Addie
Thanks for getting back to me so quickly! I really didn't want to sacrifice the egg; can I still use it somehow; maybe add more breadcrumbs or something? If not I'll use the flax egg.
Whichever, I'll certainly make them and come back to you with a review.😋
Kristen Chidsey
Hi Addie. You can certainly add a bit more breadcrumbs if needed to help bind but don't use a ton extra, or your meatballs will be dense. It is the protein in the egg that helps bind it together. I have made these without the egg before and the flavor is great, they are just a bit more delicate 🙂
Addie
Hi, Kristen - I'm planning on making these yummy looking meatballs soon, but I wanted to point out that in your recipe modification section, under "dairy -free", you said to "use beef broth instead of the meatballs"; I think you meant to say "milk" instead of "meatballs".
Kristen Chidsey
Lol! For sure! Thank you for catching that.
Dana Dirksen
These truly are the best, easiest meatballs EVER!! They are virtually impossible to mess up if you follow this recipe. Thank you!
Adam
Also wanted to add, we cook our meatballs @ 450 degrees, but we cook them for exactly 14 minutes. This is a convection oven. After 14 minutes, the internal temperature is exactly 160 degrees. Just for anyone out there who is doing this the first time, I'd check the temperature. If we cooked ours for the 22-25 minutes it says, we would have seriously dry meatballs! You don't want to go much past 160 if you can avoid it.
Kristen Chidsey
Thanks for sharing, Adam! A convection oven makes a huge difference in timing.
Adam
OKAY! I don't normally comment on recipes, but WOW. PERFECTION!!!! This is a life changer for me. Thank you so much. We use these for everything now. When I eat them by themselves, I toss them in a 2:1 ratio (ketchup:BBQ sauce). It's amazing. If you are on the fence, try these, so good!
Kristen Chidsey
Thank you for sharing, Adam!
Lisa McCabe
I’ve been making meatballs for 50 years. These are legit the best meatballs. The secret is the broth. Thanks for the tip!
Kristen Chidsey
I am so happy you agree these are the best! Thanks for taking the time to share!
Linda
Only thing….check at maybe 10-12 minutes? I set my timer for 20 minutes and they were already overcooked. Did not look like it, but the temperature inside was close to 190….so of course not as juicy as I wanted. But flavor is delicious!
Gina
Made according to recipe and were awesome! Although I had a time at 22 minutes, I checked at 20 and the bottoms were burnt. Moist in the inside though! Perhaps my oven runs hit?? Definitely a keeper!
Kristen Chidsey
Hi Gina! I am thrilled you enjoyed thr meatballs. It does sound like your oven runs hot, I would decrease the oven temperature to 425 degrees F.
Taylor
I have been making this meatball recipe since 2018, it truly is the best meatballs you’ll ever have. They’re so so so good!!!
Kristen Chidsey
Thank you, Taylor! So happy you agree these are the best
Ian
Thank you for this recipe.
Just made these and I have to agree with everyone else they are delicious.
For a change were going to have them with some mashed potatoes, green beans and a KFC style gravy.
Totally agree with what you said in the video about eating them off the tray, I tried one after they had cooled a little and had to use a lot of will power to not continue eating.
Mike Exley
For years I seem to make the same old meatballs no matter whose recipe I used. These are without a doubt the best meatballs I ever made/ate. My wife asked what I did different and told a new recipe "Well make sure you bookmark it". Thanks
Kristen Chidsey
YAY! I am so happy you "found" a keeper for your meatball recipe. I humbly agree, these are pretty amazing 🙂
Fz
I mistakenly make the meatballs too salty. Will it help if the beef broth is change to just water while baking in oven?
Kristen Chidsey
Hi there! You can certainly use water. I would also suggest serving them with a sauce that hasn't been salted much.
robert jannicelli
This is at least the 7th or 8thtime I am making these!!
My people have argued for decades about what recipe is best for meatballs !
We no longer have to wonder!!
I have taught the next generation how to make these for their families!!!
Thank you again for bringing us the very best !
Rob
Kristen Chidsey
I LOVE hearing this, Rob! Thank you for sharing that your family agrees these really are the best meatballs.
C
Made it. Love it. Keeping it.
I am a seasoning nut so I threw in about 2tsp Smoked Paprika, 1 Tbs Italian Seasoning and 1 Tbs Fennel Seed just because.
Kristen Chidsey
Fabulous! I am so happy to hear you enjoyed so much!