Baked Italian meatballs are tender beef meatballs seasoned with Parmesan, parsley, and garlic, baked on a sheet pan, and then simmered in marinara sauce. Baking keeps things simple, since there is no standing over a skillet and turning each meatball, and it makes about 24 evenly browned meatballs in under an hour.
This recipe uses a jar of marinara to keep the work quick, and a little milk in the mix to keep the beef moist. If you want other meatball styles, try the Swedish meatballs with creamy gravy or the air fryer meatballs.
Table of Contents
Why These Baked Italian Meatballs Work
A few small details keep the meatballs tender instead of dense.
- Soaking the breadcrumbs in milk gives the meat extra moisture and a softer bite.
- Parmesan adds salty, savory flavor, so the meatballs taste seasoned all the way through.
- Shaping 1-inch meatballs means they bake in 15 to 18 minutes, before they have a chance to dry out.
- Simmering in marinara for a few minutes lets the meatballs absorb the sauce and finish cooking gently.
Ingredients for Baked Italian Meatballs
- 1 pound ground beef (80/20)
- 1/2 cup plain dry breadcrumbs
- 3 tablespoons milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
- Cooked spaghetti or sub rolls, for serving
How to Make Baked Italian Meatballs
1. Heat the oven. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil and lightly spray it with cooking spray.
2. Soak the breadcrumbs. In a large bowl, stir the breadcrumbs and milk together and let them sit for 5 minutes.
3. Mix the meat. Add the ground beef, Parmesan, parsley, egg, garlic, oregano if using, salt, and pepper. Mix gently with your hands until just combined. Overmixing makes meatballs tough.
4. Shape. Roll the mixture into about 24 meatballs, each about 1 inch wide (roughly 1 tablespoon), and place them on the baking sheet with a little space between them.
5. Bake. Bake for 15 to 18 minutes, until the meatballs are browned and cooked through. A thermometer inserted in the center of a meatball should read 160°F.
6. Warm the sauce. While the meatballs bake, pour the marinara into a large saucepan or deep skillet and warm it over medium heat until it gently bubbles.
7. Simmer. Transfer the baked meatballs to the sauce, turn to coat, cover, and simmer on low for 8 to 10 minutes so they absorb some of the sauce. Serve hot.
How to Serve Baked Italian Meatballs
Spoon the meatballs and sauce over spaghetti, tuck them into toasted sub rolls with melted mozzarella, or serve them on a platter with toothpicks as an appetizer. Air fryer tortilla garlic bread is a quick side, and creamy garlic mushroom pasta is a good option when you want a pasta dish without red sauce. A simple green salad with a sharp vinaigrette balances the richness.
How to Store and Reheat Baked Italian Meatballs
Store the meatballs in their sauce in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, freeze them in the sauce for up to 3 months and thaw overnight in the refrigerator.
Reheat in a saucepan over medium-low heat, covered, until steaming hot. The safe minimum internal temperature chart lists 160°F for ground meat and 165°F for leftovers, so use a thermometer if you are unsure.
Tips and Variations
- Do not overmix. Mix just until everything comes together for the softest meatballs.
- Keep them even. A small cookie scoop gives meatballs the same size, so they all finish at the same time.
- Mix the meats. Replace half the beef with ground pork or veal for a richer flavor.
- Add herbs. Basil, Italian seasoning, or a pinch of red pepper flakes can go into the mix.
- Try a cheesy finish. Top the meatballs in sauce with mozzarella, cover the pan, and let it melt for a few minutes.
- Freeze ahead. Freeze shaped, unbaked meatballs on a tray, then bag them and bake from frozen, adding a few extra minutes.
Frequently Asked Questions
How long do you bake meatballs at 400°F?
One-inch meatballs bake in about 15 to 18 minutes at 400°F. Larger meatballs take longer, so check the center with a thermometer for 160°F.
Why do my meatballs turn out dry?
Overmixing, too much baking time, and very lean beef can all dry out meatballs. Use 80/20 beef, add the milk-soaked breadcrumbs, and pull them from the oven as soon as they are cooked through.
Do I need to brown meatballs before baking?
No. High heat in the oven browns the outside, so you can skip the skillet. Simmering in sauce at the end adds extra flavor and moisture.
Can I make meatballs without breadcrumbs?
Yes. Crushed crackers, rolled oats, or almond flour can replace the breadcrumbs. The texture may change a little, but the meatballs will still hold together.
Can I use homemade marinara?
Yes. Use about 3 cups of your favorite homemade marinara in place of the jar. Simmer the meatballs in it for the same 8 to 10 minutes.
Baked Italian Meatballs in Marinara
Ingredients
Main Ingredients
- 1 lb ground beef 80/20
- ½ cup plain dry breadcrumbs
- 3 tbsp milk
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic minced
- ½ tsp dried oregano optional
- ¾ tsp salt
- ½ tsp black pepper
- 24 oz marinara sauce 1 jar, or about 3 cups homemade
Instructions
Cooking
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil and lightly spray with cooking spray.
- Stir the breadcrumbs and milk together in a large bowl and let sit for 5 minutes.
- Add the ground beef, Parmesan, parsley, egg, garlic, oregano if using, salt, and pepper. Mix gently until just combined.
- Roll into about 24 meatballs, each about 1 inch wide, and place on the baking sheet with space between them.
- Bake for 15 to 18 minutes, until browned and cooked through. A thermometer in the center of a meatball should read 160°F.
- While the meatballs bake, warm the marinara in a large saucepan or deep skillet over medium heat until gently bubbling.
- Add the baked meatballs to the sauce, turn to coat, cover, and simmer on low for 8 to 10 minutes. Serve hot.
