Homemade Italian Meatballs

These moist and flavorful homemade Italian meatballs come together in minutes and are oven baked for a quick dinner. I love to make a double batch for subs later in the week!

Italian Meatball Recipe

Meatballs are always a hit in my house. I usually make a double or triple batch when I have the chance. They make great appetizers when I have unexpected guests or I can add them to some spaghetti for an easy dinner.

Not to mention, any leftovers make great sub sandwiches for lunch the next day. And I love some leftovers!

The prep time is minimal and since they are baked in the oven you can make a large batch at once and keep the mess to a minimum.

Some of my other favorite Italian dishes are my minestrone soup, my baked rigatoni, these Italian green beans, or these giant stuffed shells!

Ingredients Needed

Italian bread crumbs – You can use any store bought bread crumbs or make fresh breadcrumbs from Italian bread to continue the Italian theme. You can also use gluten-free breadcrumbs.

Ground beef – I use lean ground beef for these meatballs.

Ground pork – You can use all beef if you prefer. Pork or ground Italian sausage is a good option too.

Parmesan cheese – Parmesan is the traditional choice, but you can use finely grated Romano or pecorino as well.

Onion – I like a sweet onion, or substitute a white or yellow onion.

Garlic – Fresh minced garlic or substitute garlic powder.

Italian seasoning – If you want a little heat add some red pepper flakes. Have fresh herbs available? Use fresh rosemary, thyme, parsley and basil instead of the Italian seasoning.

Egg – Use one large egg to help bind all the ingredients together. You can also use 2 egg yolks instead of a whole egg.

Pantry staples – Sea salt or table salt, milk, fresh parsley.

How to Make Italian Meatballs

First: Preheat the oven to 400°. Spray a baking sheet with cooking spray or lightly oil with a bit of olive oil. You can also line your baking tray with parchment paper.

Second: In a small bowl, combine the milk and the bread crumbs and set aside. In a large mixing bowl, mix the rest of the ingredients together and then add the soaked bread crumb mixture to the meat mixture.

Third: Using a large ice cream or cookie scoop and scoop out meatball mixture, roll into balls and place on the sheet pan in a single layer. 

Fourth: Place the meatballs in the oven and bake for 15-20 minutes. Enjoy!

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long do they last?

Store any leftovers in the fridge for up to 4 days in an airtight container.

Reheat in the oven, air fryer, or the microwave until heated through.

Can I freeze them?

These are perfect for freezing! Which is why I always make a double or triple batch. Just bake and cool completely. Then place in freezer safe bags or airtight freezer container and freeze for up to 3 months.

Thaw overnight in the fridge before reheating.

What’s the difference between Italian meatballs and regular meatballs?

Italian meatballs called “polpette”, are usually made with ground beef or veal. They are generally on the small side, and include Italian ingredients such as parsley, basil, Italian seasoned breadcrumbs and grated parmesan cheese.

In Italy you will not see spaghetti with meatballs. They are usually just served with sauce. Evidently tossing with pasta is an American thing. But I love it just the same!

There are so many different ways to prepare meatballs. Check out these enchilada meatballs and all these other meatball appetizers!

Is it better to fry or bake Italian meatballs?

Traditionally Italian meatballs are pan fried in a large skillet. This develops a crust on the outside of the meatball and adds flavor.

However, if you don’t want the extra fat and calories that oil adds you can bake them as in this recipe. You can also cook them in the crockpot.

To cook meatballs in your slow cooker simply broil the meatballs 4-5 minutes on each side and then add them to your crockpot with marinara sauce. Cook on low for 4 hours.

How do I know when my meatballs are done? 

Meatballs should reach a temperature of 165° F when cooked. Test for doneness with a meat thermometer inserted into the middle.  

Tips for No Leftovers

• Switch up the ground meats for ground pork, ground turkey, or Italian sausage.
• Make a double batch and freeze some for quick use later. Freeze before or after you cook them. Place cooked or uncooked meatballs in a freezer bag and they will last 3-4 months in the freezer.
• The best Italian meatballs are light and airy. The key to getting them light is to not over mix the meat mixture. Scoop lightly and roll gently.
• Use a cookie scoop or ice cream scoop to keep the meatballs the same size. This recipe makes large-sized meatballs, but if you are making these for appetizers you may want to use a smaller scoop.
• When rolling the meatballs, wet your hands to keep the meatballs from sticking.
• My favorite ways to serve meatballs are over spaghetti with marinara, or in a meatball sandwich, with a marinara dipping sauce. You can buy your favorite jarred marinara sauce use a homemade marinara sauce.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Craving Italian? Pair these meatballs with your favorite sauce, a side salad and garlic bread for an easy dinner. Once you try these homemade meatballs, you’ll never buy frozen again. Enjoy!

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