These Italian Meatballs are tender, flavorful, and everything you want in a classic, no-nonsense meatball. Using a combination of ground beef and Italian sausage gives them richness and built-in seasoning, while breadcrumbs, eggs, and broth keep them moist and perfectly soft on the inside. Baking them in the oven makes the process easy and hands-off, with beautifully browned meatballs that are ready for sauce, sandwiches, or pasta.
This is one of those recipes I’ve made over and over again because it just works. The texture is spot-on; never dense, never dry; and the flavor is balanced and familiar in the best way. I love that they bake instead of fry, which keeps the kitchen clean and lets me focus on the rest of dinner. They’re great fresh out of the oven and even better simmered in sauce later.
Whether you’re making Sunday spaghetti or stocking the freezer, these meatballs are a reliable classic you’ll come back to again and again. Love this recipe? Pin it to your Italian dinner favorites board on Pinterest so you don’t lose it!
Classic Baked Italian Meatballs
Course: DinnerCuisine: ItalianDifficulty: Easy6
servings15
minutes25
minutes520
kcalTender baked Italian meatballs made with beef, sausage, Parmesan, and breadcrumbs.
Ingredients
1 lb ground beef
1 lb Italian sausage
2 large eggs, lightly beaten
⅔ cup seasoned dry breadcrumbs
¾ cup Parmesan cheese, grated
¾ cup beef broth
¾ cup onion, finely chopped
2 tsp Italian seasoning
salt and black pepper, to taste
Directions
- Preheat the oven to 180°C / 350°F. Lightly grease a shallow baking pan.
- In a large bowl, combine the eggs, breadcrumbs, Parmesan cheese, beef broth, and chopped onion. Stir until evenly moistened.
- Add the ground beef and Italian sausage to the breadcrumb mixture. Season with Italian seasoning, salt, and black pepper.
- Gently mix just until combined; avoid overmixing to keep the meatballs tender.
- Shape the mixture into evenly sized meatballs and arrange them on the prepared baking pan.
- Bake for 20 minutes, then remove the pan from the oven and turn the meatballs.
- Return to the oven and bake for an additional 5 minutes, until cooked through and lightly browned.
- Serve hot with your favorite pasta and sauce, or use as desired.
Cooking Notes
- Mixing gently prevents dense meatballs.
- Baking allows excess fat to render without frying.
- These meatballs hold their shape well when added to sauce.
Nutrition
Estimated Nutrition per Serving
- Calories: 520 kcal
- Fat: 32 g
- Carb: 14 g
- Protein: 40 g
Yields: 6 servings
Recipe Science
These meatballs rely on moisture retention and gentle protein binding. Breadcrumbs and broth hydrate the meat mixture, creating steam as the meatballs bake, which keeps them tender. Eggs act as a binder, holding everything together without making the texture tough.
Using both ground beef and Italian sausage balances lean protein with fat, improving juiciness and flavor. Baking at moderate heat allows fat to render gradually while proteins set, producing meatballs that are firm on the outside but soft inside. Turning them midway promotes even browning without drying them out.
From a dietary standpoint, saturated fat and sodium exceed 20 percent of FDA daily values per serving due to sausage and cheese. Leaner beef or reduced-sodium sausage can help adjust levels if needed.
Why You’ll Love This Recipe
- Tender Every Time: Moist, soft texture without frying.
- Easy Oven Method: Minimal mess and hands-off cooking.
- Versatile: Perfect for pasta, subs, or freezing.
- Family Favorite: Classic flavor everyone loves.
FAQ
- Can I freeze these meatballs?
Yes; freeze baked meatballs for up to 3 months. - Can I cook them in sauce instead?
Yes; bake first, then simmer in sauce. - Can I use all beef?
You can, but sausage adds extra flavor and moisture. - How do I know they’re done?
Internal temperature should reach 165°F.
Conclusion
These Italian meatballs are a true kitchen staple; simple, dependable, and endlessly useful. Make a batch, enjoy them fresh, and stash some away for later. Do you like your meatballs served over pasta, in a sub, or straight from the pan?
