Easy Baked Meatballs

These are my go-to Italian meatballs when I want something cozy, crowd-pleasing, and incredibly flavorful. They’re juicy, tender, and simmered in a rich tomato sauce — and the best part? You don’t even need to fry them. Just bake and toss into sauce. Perfect for spaghetti night, meatball subs, or meal prepping for later!

My Go-To Meatball Recipe

Whenever I’m cooking for friends or family, this is the dish I come back to time and time again. These baked Italian meatballs are hearty, flavorful, and easy to make in batches. They don’t require standing over a frying pan either — you bake them on a sheet tray, which means less mess and more free time.

And yes, you can make both the meatballs and the sauce ahead of time. That makes them perfect for parties, holidays, or those nights when you just want dinner to come together effortlessly.

Why I Bake My Meatballs

Baking meatballs instead of frying them saves time, cleanup, and effort. Here’s why I do it this way:

• No oil splatter, no frying in batches.
• You can fit them all on one tray and bake at once.
• They stay moist inside, and you can keep them warm in a slow cooker if needed.
• This method is easy to scale up — double or triple the batch without blinking.
• No fancy gadgets needed — just a bowl and baking sheet.
• You can use different sauces if you want to switch things up — BBQ, buffalo, even cranberry.

And yes, they freeze beautifully. I always make extra and stash some away for future meals.

Ingredients for the Meatballs

Here’s what you’ll need for the meatballs:

• Ground Meat – I usually go with ground beef, but a 50/50 mix of beef and pork gives them even more flavor.
• Eggs – These bind everything together.
• Bread Crumbs – I like panko or seasoned Italian-style crumbs. Homemade will work too.
• Spices – A mix of salt, black pepper, garlic powder, onion powder, and Italian seasoning.
• Grated Parmesan Cheese – For that salty, nutty flavor.
• Water – Sounds odd, but a splash keeps the meatballs moist and tender.

Ingredients for the Marinara Sauce

If you have the time, making the marinara from scratch is absolutely worth it. Here’s what you’ll need:

• Olive Oil – Use whatever you normally cook with.
• Fresh Garlic – Don’t use garlic powder here. Fresh cloves make a big difference.
• Crushed Tomatoes – Choose crushed over diced or sauce for the right consistency.
• Seasonings – Salt, pepper, Italian seasoning, a pinch of sugar to balance the acidity, and crushed red pepper if you want a little heat.

How to Make These Meatballs

Making these couldn’t be easier:

1. Mix everything – Combine your ground meat, seasonings, cheese, eggs, water, and breadcrumbs in a large bowl.
2. Roll them up – I use a small cookie scoop to keep them even, then roll them gently by hand.
3. Bake – Line a baking sheet with parchment paper, arrange your meatballs with some space between, and bake until golden and cooked through (about 15 minutes).
4. Simmer in Sauce – Once they’re baked, transfer them into a pot of simmering marinara sauce. Let them soak up all that goodness for a few minutes.

A Few Handy Tips for Rolling Meatballs

• If the mixture feels sticky, lightly oil your hands.
• A cookie scoop helps with uniform size.
• Don’t overwork the meat — gentle mixing keeps them tender.

What to Serve with Meatballs

These meatballs are incredibly versatile. Here are some ways I serve them:

• With spaghetti – Classic and comforting.
• In hoagie rolls – Toast the rolls, add sauce, cheese, and you’ve got a killer meatball sub.
• Over spaghetti squash – A lower-carb option that’s surprisingly satisfying.
• With a side salad – Caesar or any crunchy green salad balances the richness.
• Over mashed potatoes – Trust me, this one’s a sleeper hit.

Best Meat Choice for Meatballs

For the juiciest meatballs, fat is your friend. An 80/20 beef blend is perfect — moist, flavorful, and easy to find. You can also mix beef with pork for extra richness.

Ground turkey or chicken works too, but expect a slightly drier result unless you add extra moisture or fat.

Can You Make These Without Breadcrumbs?

I’ve always made them with breadcrumbs, but if you need a substitute, crushed crackers, rolled oats, or gluten-free breadcrumbs can work. Just keep the texture in mind — you want something that absorbs moisture and holds the meatball together.

Should Meatballs Be Pink Inside?

Short answer: not really. If you’re using 100% ground beef and the center is barely pink, you’re probably okay. But it’s best to use a thermometer and check that they reach at least 160°F internally. Especially if you’re mixing meats or using poultry — no risks there.

How to Store Leftovers

Once they’re cooked and cooled:

• Refrigerator: Store in an airtight container for up to 3 days. Reheat thoroughly before serving.
• Freezer: Meatballs (with or without sauce) freeze like a dream. I freeze them in a single layer on a sheet pan first, then transfer to a freezer bag once solid. They’ll keep for up to 2 months.

To use, thaw overnight in the fridge and reheat gently in sauce.

FAQs About Freezing Meatballs

Can you freeze them raw?
Yes! Freeze them on a tray first, then bag them. Thaw before baking.

Can you freeze them cooked?
Absolutely. Let them cool, freeze in a single layer, and transfer to a freezer-safe bag or container.

How Many Meatballs Do You Need Per Person?

It depends on size, but I usually plan for 4 to 5 medium meatballs per person. If I’m cooking for a party, I triple the batch — it’s better to have leftovers than run out. And hey, any extras go straight into the freezer for future meals.

Can I Keep Them Warm in a Slow Cooker?

Yes! Just make sure they’re fully cooked before going into the slow cooker, or they may fall apart. Add your sauce, set it to low, and you’re good for hours. If you’re keeping them warm for more than an hour or two, double the sauce so nothing dries out.

These Italian meatballs have become a staple in my kitchen — and I hope they find a home in yours too. They’re comforting, flexible, and packed with that old-school flavor we all love. Whether you’re feeding a crowd or freezing some for later, this one’s a keeper.

Try other recipes:

• Meatball Subs
• Beef Meatballs
• Ground Chicken Meatballs