Italian Meatballs
Enjoy mouthwatering Italian meatballs made with ground beef, Italian sausage, and aromatic seasonings. Baked for easy cleanup and less mess.
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.
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.
Why You’ll Like These Meatballs
Rich, savory flavor. The blend of beef, sausage, garlic, and herbs delivers classic Italian taste in every bite.
Baked for simplicity. Skip the frying and let the oven do the work for easy cleanup and even cooking.
Versatile and satisfying. Serve them with pasta, on sandwiches, or as the star of your dinner plate.
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
- Preheat the oven and pat the meats dry.
- Soak the cubed bread in milk until soft, then mash to form a paste.
- Add the eggs and whisk into the bread mixture until smooth.
- Combine the beef, sausage, bread mixture, garlic, onion, cheese, parsley, and seasonings. Mix thoroughly.
- Shape into meatballs and place on a baking sheet.
- Bake until browned and cooked through.
- Serve with your favorite sauce, pasta, or bread.
Tips for Perfect Meatballs
- For uniform cooking, shape the meatballs the same size and don’t overcrowd the pan.
- Use fresh breadcrumbs or soak torn bread in milk for a more tender texture.
- Chill the meat mixture for 15 minutes before shaping to make it easier to handle.
- Grate or very finely chop the onion to avoid large chunks and ensure the meatballs hold together well.
- Use a baking rack over a sheet pan for more even browning (optional).
Make-Ahead Tip
- Prepare and shape the meatballs up to a day ahead and refrigerate. Bake just before serving, or bake in advance and gently reheat in sauce before serving.
Recipe Variations
- Herbs: Add some fresh or dried herbs to the meat mixture. Try adding a few teaspoons of fresh basil, oregano, or thyme, or add about 1 teaspoon of a dried Italian herb blend.
- Spices: A dash of nutmeg can add warmth, or add a pinch of crushed red pepper flakes for a touch of heat.
- Cheese: Try Pecorino Romano for a sharper flavor or shape the meatballs around a small cube of fontina or mozzarella cheese.
- Seared: For a crusty exterior, brown the meatballs in about 1/4-inch of oil before baking.
- Sauce: Instead of the typical marinara sauce, serve the meatballs with Alfredo sauce or arrabbiata sauce or coat them with a balsamic glaze.
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 and Reheat
Refrigerate: Store leftover meatballs in an airtight container for up to 4 days. Reheat gently in sauce or in the microwave.
Freeze: Place baked meatballs on a tray and freeze until firm. Transfer to freezer bags, label, and store for up to 3 months.
To Reheat: Simmer frozen or thawed meatballs in sauce on the stovetop or heat covered in the oven until warmed through.
Best Italian Meatballs
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage, bulk or remove from casings
- 3 slices bread, crusts removed, cubed
- 2/3 cup milk
- 2 large eggs
- 2 large cloves garlic, minced, about 1 1/2 teaspoons
- 1/2 teaspoon garlic powder
- 1 cup onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 3 tablespoons finely chopped parsley
- 1 scant teaspoon kosher salt*
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the Oven and Prep Meat: Preheat the oven to 425 F. Pat the ground beef and sausage dry with paper towels, then transfer to a large bowl. Set aside.
- Prepare the Bread: Combine the bread cubes with the milk in a separate bowl and let stand for 5 minutes. Mash the bread and milk together to form a paste-like mixture.
- Combine Ingredients: Whisk the eggs into the bread mixture until well blended, then add the mixture to the ground beef and sausage, along with the onion, garlic, garlic powder, Parmesan cheese, parsley, kosher salt, and pepper. Mix well.
- Shape: Shape the meatballs into 1 1/2 to 2-inch meatballs and place them on a rimmed baking sheet.
- Bake: Bake the meatballs for 12 to 15 minutes, or until they are browned and cooked through. The USDA recommends a minimum safe temperature for ground beef and pork of 160 F.
- Serve: Serve in spaghetti sauce, in sandwiches, or as a stand-alone main dish with marinara sauce.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
