Italian Meatballs

These Italian meatballs are packed with flavor. Ground beef, Italian sausage, aromatics, and a few basic seasonings give the meatballs excellent flavor and texture. They’re moist and delicious, perfect for a meal of spaghetti and meatballs or a hearty meatball sub. The fact that they’re baked means less mess and fewer pans to clean.

They’re reliable for weeknights and a good option for entertaining because they hold up well in sauce and reheat without drying. You can serve them with pasta, tuck them into sandwiches, or keep them on hand for quick meals throughout the week.

This recipe makes 20 1 1/2 to 2-inch meatballs, but feel free to make them a bit smaller if you like. These are perfect for serving with pasta, while smaller meatballs would work well in soups or as appetizers.

What You’ll Like About This Recipe

• Tender texture. The bread soaked in milk keeps the meatballs soft while still letting them hold their shape. This structure helps them stay moist whether served immediately or reheated later.
• Balanced flavor. Using both ground beef and Italian sausage creates a good mix of savory richness, light spice, and depth without needing many extra seasonings. The Parmesan and parsley round out the flavor without overpowering it.
• Oven-baked convenience. Baking the meatballs keeps the process simple and avoids the splatter that comes with pan-frying. They brown evenly and finish quickly, making this a dependable method for large or small batches.
• Versatile use. These meatballs fit into many dishes—pasta, sliders, meatball subs, or served on their own with marinara sauce. They also freeze well, which makes them useful for meal planning.
• Simple ingredients. Everything in this recipe is easy to find and store. If you keep bread, milk, and Parmesan on hand, you can adapt the recipe even when you’re low on fresh herbs or other add-ins.

Ingredient Notes

• Ground beef and sausage: A mix of both adds moisture, fat, and flavor.
• Bread and milk: Soaked bread makes the meatballs tender and prevents them from drying out.
• Eggs: Help bind the mixture.
• Onion and garlic: Finely chopped for flavor and even distribution.
• Parmesan cheese: Adds a savory, salty component that balances the richness.
• Parsley: Brings freshness to the mix.
• Salt and pepper: Essential for seasoning—adjust to taste depending on the saltiness of your cheese.

Steps to Make Italian Meatballs

1. Prepare the ingredients and soak the bread in milk until it softens. This helps the bread fully break down and blend smoothly into the mixture.
2. Mash the soaked bread into a paste, then mix in the eggs. Combining these first helps distribute moisture evenly so the meatballs stay tender.
3. Add the bread mixture to the meats along with the onion, garlic, seasonings, Parmesan, and parsley. Mix gently so the meat is combined without becoming dense.
4. Shape the mixture into meatballs of even size to ensure consistent cooking. A cookie scoop can help if you want uniform portions.
5. Bake the meatballs until browned and cooked through. The oven gives them color while keeping the texture soft.
6. Add the meatballs to sauce or use them as is, depending on how you plan to serve them.

Pro Tips

• Mix the ingredients with a light hand to prevent the meatballs from becoming compact or tough.
• Chill the shaped meatballs for 10–15 minutes if you want them to hold a firmer shape before baking.
• Test one small portion by cooking it quickly in a skillet to check seasoning before shaping the whole batch.
• Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
• Simmer the baked meatballs in sauce for a few minutes if you want them to absorb more flavor and soften even further.

Recipe Variations

• Classic marinara version. Keep the base recipe the same, but simmer the baked meatballs in a simple marinara for 10 to 20 minutes. This gives them a softer exterior and allows the sauce to soak into the meat. A sprinkle of basil or extra Parmesan finishes them well.
• Spicy version. Use hot Italian sausage or add crushed red pepper flakes to the mixture. You can also mix in a bit of Calabrian chili paste for deeper heat that blends smoothly into the meat.
• Herb-forward version. Increase the parsley and add basil or oregano for a more aromatic profile. These herbs hold up well in baking and can shift the flavor toward a fresher style.
• Cheesy meatballs. Add small cubes of mozzarella to the centers before shaping for a melted interior. They’re especially good in sandwiches or served with roasted vegetables.
• Alternative meats. Use all beef, all sausage, or a mix of turkey and pork. When using leaner meats like turkey, a little extra panade helps maintain moisture.

What to Serve With Italian Meatballs

• Pasta: Serve with spaghetti, penne, or rigatoni and your favorite red sauce.
• Sub sandwich: Stuff into toasted hoagie rolls with melted cheese.
• Appetizer: Make smaller meatballs and serve with toothpicks and marinara.
• Side dishes: Add a simple green salad, garlic bread, or roasted vegetables.
• Leftover ideas: Use in pizza, tacos, stir-fry, sliders, or breakfast hash.

How to Store

• Refrigerate leftovers for up to 4 days. Store them with or without sauce. Reheat gently on the stovetop or in the microwave, adding a splash of broth or sauce if needed to keep them moist.
• Freeze the meatballs on a baking sheet until firm, then transfer to bags or containers. They keep well for up to 3 months and can be reheated directly from frozen or thawed overnight.
• Reheat in the oven, microwave, or simmered in sauce. Gentle reheating preserves their soft texture and prevents the meat from drying out.