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These oven-baked Italian meatballs are tender, juicy, and bursting with flavor. Made with ground beef, breadcrumbs, Parmesan cheese, onion, garlic, and parsley, they’re perfectly seasoned and ready in just 30 minutes — ideal for a cozy homemade Italian meal any night of the week.
The Best Homemade Italian Meatballs
Growing up, one of my favorite comfort meals was a big plate of spaghetti and meatballs from our local Italian restaurant. Their meatballs were huge, unbelievably soft, and full of flavor — the kind that melted in your mouth with every bite.
Once I started cooking at home, I realized just how easy it is to recreate that restaurant-quality taste in my own kitchen. Forget the frozen kind — making meatballs from scratch is quick, simple, and so much more satisfying.
After plenty of testing, I’ve perfected this melt-in-your-mouth Italian meatball recipe. They’re baked (not fried), full of rich flavor, and pair beautifully with pasta, sandwiches, or even mashed potatoes.
Ingredients You’ll Need
These classic Italian meatballs use simple, everyday ingredients you likely already have on hand:
- 1 lb ground beef – For best results, use 80–85% lean beef for juicy, tender meatballs. You can also mix in ground pork, sausage, or veal.
- ½ cup Italian breadcrumbs – Pre-seasoned breadcrumbs add extra flavor with minimal effort.
- ⅔ cup milk – Soaks the breadcrumbs to form a panade, which keeps the meatballs soft and moist. You can also use almond milk, oat milk, or broth.
- 1 large egg – Helps bind everything together.
- ¼ medium onion, finely diced or grated – Adds subtle sweetness and depth.
- 2 cloves garlic, minced – For rich, savory flavor.
- ¼ cup Parmesan cheese – Freshly grated Parmigiano-Reggiano gives the best flavor.
- 1 tbsp fresh parsley (or 1 tsp dried) – Adds a pop of freshness.
- 1 tsp salt and ½ tsp black pepper – To season to perfection.
Tips for the Perfect Meatballs
✨ Use fresh, high-quality ingredients.
Fresh meat, Parmesan, onion, garlic, and herbs make a big difference in flavor and texture.
🥩 Don’t go too lean.
A little fat equals juicy meatballs! Aim for ground beef that’s about 80–85% lean.
🙌 Mix gently.
Overmixing can make meatballs tough. Use your hands or a spatula and stop as soon as everything is combined.
🍪 Scoop evenly.
Use a cookie or ice cream scoop to portion your meatballs evenly so they cook at the same rate.
💧 Keep your hands damp.
Wet hands make rolling easier and prevent sticking.
🔥 Avoid overcooking.
Bake just until the centers reach 165°F (74°C) — usually 18–20 minutes at 400°F (200°C).
If you plan to simmer them in sauce, do so gently for 15–20 minutes to let the flavors meld without drying them out.
Make-Ahead & Storage Tips
These Italian meatballs are perfect for meal prep or freezer-friendly dinners!
- To Freeze: Let cooked meatballs cool completely, then store in an airtight container for up to 3 months.
- To Reheat: Thaw overnight in the fridge, then warm in sauce or bake at 350°F (175°C) for 8–10 minutes.
- Quick Reheat: Microwave on high for 2–3 minutes until hot.
How to Cook Meatballs in the Air Fryer
For a faster option, you can air fry the meatballs instead of baking them.
- Preheat your air fryer to 400°F (200°C) (if required).
- Arrange meatballs in a single layer.
- Cook for 10–12 minutes, or until golden brown and cooked through (165°F inside