Classic Italian Baked Meatballs

These juicy baked meatballs are my go-to solution for busy weeknights when I want real comfort food with minimal fuss. Their flavor-packed mix of beef pork herbs and Parmesan means they pair beautifully with just about any sauce from classic tomato to something more creative like BBQ or Swedish cream.

I learned this method from my grandmother who used to shape these meatballs by hand while chatting with me at the kitchen table. Now they are the star at my family gatherings everyone wants the recipe.

Ingredients

• Panko breadcrumbs: Soak with milk for a pillowy soft texture Choose unseasoned for best versatility
• Milk: Hydrates the breadcrumbs so every bite stays tender Use whole milk for richness
• Ground beef and pork: Balanced mix gives classic flavor and moisture Select fresh meat with good marbling
• Garlic: Freshly minced adds a punchy aromatic note Avoid jarred garlic for optimal taste
• Eggs: Bind ingredients and lock in juiciness Farm fresh eggs work best
• Finely grated Parmesan cheese: Brings nutty depth and a touch of saltiness Buy a block and grate it for richer flavor
• Fresh Italian herbs: Parsley and basil provide brightness and peppery bite Snip just before using for highest aroma
• Grated yellow onion: Adds gentle sweetness and moisture Look for firm onions with tight skin
• Worcestershire sauce: Delivers umami and a deep savory background
• Dried oregano: Boosts the traditional Italian flavor profile
• Fine sea salt: Even seasoning without harshness Use a good quality flaky salt
• Black pepper: Balanced heat with earthy finish Use freshly cracked for best result
• Crushed red pepper flakes: For a subtle kick Adjust amount to taste

Step-by-Step Instructions

Make the panade:

Stir panko breadcrumbs and milk in a large bowl making sure all the crumbs are moistened Let this soak for 5 to 10 minutes so the panade becomes creamy and cohesive

Combine remaining ingredients:

Add beef pork garlic eggs Parmesan herbs onion and Worcestershire to the soaked panade Sprinkle oregano salt pepper and red pepper flakes on top Gently mix everything together by hand until the color and texture look uniform Avoid pressing or compacting the mixture which can make the meatballs tough

Chill the mixture:

Cover and chill the bowl for about one hour if you want the mixture to be easier to handle When I am short on time I skip this step but it does help with shaping

Prep oven and baking sheet:

Preheat oven to 425 degrees Fahrenheit Line a rimmed baking sheet with parchment paper for easy clean up

Form the meatballs:

Scoop out rounds of the mixture using a medium-sized cookie scoop or your hands then gently roll into balls each about the size of two tablespoons I like to oil my hands lightly to keep the mixture from sticking

Bake:

Space the meatballs about an inch apart on the baking sheet Bake for 10 to 12 minutes until the internal temperature reads 160 degrees on an instant-read thermometer The tops will be lightly browned and the centers juicy

Serve:

Transfer meatballs to a wire rack and let them rest for a couple minutes Serve warm with your chosen sauce or just as they are

Pin it

The blend of Parmesan and fresh herbs is always my favorite touch I used to sneak little bits of extra cheese into the mix when my mom was not looking This recipe brings back memories of sneaking tastes from the baking tray before they even hit the table

Storage Tips

Store leftover meatballs in an airtight container in the fridge for up to four days To freeze arrange the cooled meatballs on a tray and freeze until solid then transfer to bags or containers Thaw overnight in the refrigerator and reheat gently in your sauce or in the oven at low heat

Ingredient Substitutions

If you are out of panko swap in regular breadcrumbs or even torn day-old bread soaked in milk Ground turkey or chicken can replace pork for a leaner version For dairy free use a plant-based milk and vegan cheese

Serving Suggestions

Tuck meatballs into crusty rolls with mozzarella for meatball subs or serve over creamy mashed potatoes for a Scandinavian twist Sometimes I skewer them with roasted vegetables for an easy party appetizer

Cultural Inspiration

Italian baked meatballs are a beloved staple in many homes The panade method and generous use of cheese and herbs reflect old world roots but these meatballs welcome everything from spicy arrabbiata sauce to sweet and tangy barbecue glaze

Frequently Asked Questions

→ How do I keep meatballs tender?

Mixing panko breadcrumbs with milk creates a panade, helping lock in moisture for a soft, tender bite.

→ Can I substitute ground beef or pork?

Yes, try ground chicken, turkey, or a plant-based blend for different flavors while maintaining texture.

→ How can I avoid dense meatballs?

Gently mix the ingredients by hand and avoid overworking the mixture to prevent tough results.

→ What sauces pair well with these?

Classic options include marinara, barbecue sauce, or creamy Swedish-style sauce for sweet, tangy, or savory notes.

→ Can these be prepared in advance?

Yes. Form and chill meatballs up to a day ahead, or freeze baked meatballs for quick meals later.

→ How do I check if meatballs are done?

Use an instant-read thermometer to ensure they reach 160°F for a safely cooked, juicy result.