There’s something so comforting about homemade meatballs, especially when they’re packed with flavor and come together quickly. These Baked Italian Meatballs are a regular in my house—not just because they’re simple and high in protein, but because they’re one of the few dinners every single person at the table actually agrees on. My son loves them smothered in sauce, my partner likes them plain with salad, and I love how easy they are to make ahead for busy nights.
Why These Meatballs Always Work
If you’ve ever wrestled with meatballs that fall apart or take too long to prep, you’ll appreciate how straightforward these are. I usually make them while listening to a podcast or catching up with someone on the phone—they’re that fuss-free.
Here’s why they’re always on my rotation:
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Only 10 minutes to prep. You just mix and roll.
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Done in under 30 minutes. Perfect for weeknights.
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High protein. Just three meatballs pack in around 32g of protein.
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Versatile. Serve them with pasta, over zucchini noodles, in subs, or on their own.
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Make ahead-friendly. I almost always make extra to keep in the fridge or freezer.
These are my kind of weeknight win—no elaborate steps, just solid, feel-good food.
The Simple Ingredients You’ll Need
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Lean ground beef: I go with 85/15 for the right balance of flavor and texture. If you prefer leaner, just be careful not to overbake.
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Egg: Acts as a binder to hold everything together.
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Crushed crackers or breadcrumbs: I usually use Ritz or panko, but gluten-free crackers work great too.
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Grated parmesan cheese: Adds that salty, savory richness we all crave in Italian-style meatballs.
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Garlic and onion powder: Pantry staples that punch up the flavor without needing to chop.
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Italian seasoning: A classic blend that brings in those familiar herb flavors.
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Salt and pepper: Always.
Let’s Talk Ground Beef
I use ground beef all the time—it’s affordable, flavorful, and easy to stretch into meals. For these meatballs, beef gives you that rich, classic flavor that really works with Italian seasoning and tomato sauce.
Bonus: beef is also packed with nutrients like B12, iron, and zinc. So, it’s not just tasty—it’s good for you too.
What You’ll Need to Cook Them
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Mixing bowl
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Rimmed baking sheet or large dish
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Parchment paper or cooking spray
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Cookie scoop (not essential, but makes portioning easier)
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Skillet for heating sauce if you’re serving it that way
If I’m doubling the batch, I usually bake one tray while prepping the next. They cook fast and don’t need babysitting.
Make Them Gluten-Free (If Needed)
I’ve tried these with gluten-free breadcrumbs and even crushed rice crackers, and they still hold up beautifully. The texture’s slightly different—just a little more coarse—but once you coat them in sauce, no one notices.
If you’re using pre-seasoned gluten-free breadcrumbs, taste your mix before adding too much Italian seasoning—it can get overly herby real quick.
Tip: Let Them Rest After Baking
Once they’re out of the oven, resist the urge to dig in right away. Letting them rest for 5 minutes helps keep the juices inside and the texture tender. I learned this the hard way after slicing into too many crumbly meatballs over the years. That quick pause makes a big difference.
Ways I Love to Serve These
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Over pasta or zucchini noodles with a ladle of warm marinara.
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As an appetizer with toothpicks and a side of dipping sauce.
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On meatball subs with melted mozzarella (weekend lunch goals).
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Tucked into meal prep bowls with quinoa and roasted veggies.
And if you’re making it a full dinner, I usually throw together a Caesar salad or a quick tomato-cucumber mix. Some toasted garlic bread on the side? Yes, always.
If we’re doing a little at-home date night, a glass of red wine makes it feel extra special. Simple food, but always satisfying.
Italian Baked Meatballs
Tender, oven-baked meatballs with classic Italian flavor—perfect for weeknights, meal prep, or tossing into warm marinara for an easy, protein-packed dinner.
Ingredients
- ⅓ cup freshly grated Parmesan
- ½ cup crushed crackers (or breadcrumbs)
- ¼ cup finely minced yellow onion
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ cup milk (2% works great)
- 1 large egg
- 1 lb lean ground beef
- Optional garnish: chopped fresh parsley, extra Parmesan
- For serving: warm pasta sauce; cooked pasta or zucchini noodles
Instructions
- Heat the oven to 400°F (205°C). Line a rimmed sheet pan with parchment so cleanup stays easy.
- In a mixing bowl, whisk the milk and egg. Stir in the crushed crackers, Parmesan, onion, Italian seasoning, garlic powder, salt, and pepper to make a quick panade.
- Add the ground beef and gently mix just until everything comes together—overmixing makes meatballs tough.
- Scoop into golf-ball sized portions (about 12) and set them on the prepared pan. A light roll between your palms keeps them round.
- Bake 16–20 minutes, until browned and the centers reach 165°F (74°C).
- Optional: Warm your pasta sauce in a skillet. Add the meatballs and let them simmer a couple of minutes so they soak up the sauce. Finish with parsley and a shower of Parmesan.
- Serve over pasta or zucchini noodles. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 448Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 159mgSodium: 762mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 41g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Use Leftovers in Fun Ways
If you’ve got extra cooked meatballs, here’s what I do:
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Slice them into sandwiches with melted cheese and a bit of arugula.
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Reheat with scrambled eggs and turn them into a savory breakfast.
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Make Italian meatloaf using the same raw mixture—just shape it into a loaf and bake until cooked through.
And if I know I’ve got a busy week ahead, I’ll even freeze the raw balls and pop them in the oven straight from frozen. Just add a few minutes to the baking time.
Try other Meatball recipes:
