There’s nothing like the smell of The Best Baked Meatballs wafting through your kitchen. These tender, juicy, and flavorful meatballs are oven-baked to golden perfection, saving you the hassle of stovetop cooking.

I first started baking meatballs as a time-saving alternative to pan-frying, and I haven’t looked back since. Not only does it cut down on cleanup, but the results are consistently amazing. Whether you’re making spaghetti and meatballs, meatball subs, or just enjoying them on their own, this recipe is sure to become a staple in your home. Ready to make your new favorite meatballs? Let’s dive in!

Why You’ll Love This Baked Meatballs Recipe

These meatballs are a game-changer for home cooks. Here’s why they’re the best you’ll ever make:

Perfectly Juicy: Baking meatballs locks in moisture, keeping them tender and succulent without the need for constant flipping.
Quick and Easy: No standing over a skillet! Simply mix, roll, and bake for a hassle-free cooking experience.
Versatile: These meatballs are incredibly adaptable. Pair them with pasta, tuck them into a sandwich, or serve them as appetizers with a dipping sauce.
Make-Ahead Friendly: These meatballs freeze beautifully, making them perfect for meal prep or last-minute dinners.

Once you try this recipe, you’ll never go back to store-bought meatballs. Let’s take a closer look at what you’ll need to make them.

Ingredients Notes

The secret to these meatballs’ flavor and texture lies in the simple, quality ingredients. Here’s what you’ll need:

Ground Meat: Use a combination of ground beef and ground pork for the best flavor and texture. The beef provides richness, while the pork adds juiciness. If you prefer, you can use ground turkey or chicken for a lighter version.
Breadcrumbs: These help bind the meatballs and keep them tender. Use Italian-seasoned breadcrumbs for extra flavor, or plain breadcrumbs with a pinch of dried oregano and basil.
Milk: A splash of milk softens the breadcrumbs, ensuring the meatballs stay moist. You can substitute with unsweetened almond milk if needed.
Eggs: Essential for binding the mixture together, so your meatballs hold their shape.
Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty flavor to the meatballs. Avoid pre-grated cheese for the best results.
Onion and Garlic: Finely minced onion and garlic infuse the meatballs with aromatic, savory notes.
Seasonings: A blend of Italian seasoning, salt, and pepper creates the classic meatball flavor. You can also add a pinch of red pepper flakes for a hint of heat.
Fresh Parsley: Chopped parsley adds a pop of freshness and color to the meatball mixture.

How To Make The Best Baked Meatballs

Baking meatballs couldn’t be easier. Here’s how to make them step by step:

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.
Prepare the Mixture: In a large bowl, combine the breadcrumbs and milk, letting the breadcrumbs soak for 2-3 minutes. Add the ground meat, eggs, Parmesan, onion, garlic, and seasonings. Mix gently with your hands until just combined, being careful not to overmix, which can make the meatballs dense.
Form the Meatballs: Use a tablespoon or small cookie scoop to portion the meat mixture into evenly sized balls. Roll them gently between your palms and place them on the prepared baking sheet, spaced about an inch apart.
Bake: Bake the meatballs in the preheated oven for 18-20 minutes, or until they’re cooked through and golden brown on the outside. The internal temperature should reach 165°F (74°C) for fully cooked meatballs.
Optional Finishing Touch: For an extra burst of flavor, broil the meatballs for 1-2 minutes at the end of baking to give them a slight crispness on the outside.

That’s it! Serve your meatballs hot, with your favorite sauce, or let them cool and freeze for later use.

Storage Options

These meatballs are perfect for meal prep, storing, and reheating:

Refrigerator: Store cooked meatballs in an airtight container for up to 4 days. Reheat in the microwave, oven, or stovetop with a bit of sauce.
Freezer: Freeze cooked or uncooked meatballs for up to 3 months. To freeze, arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag.
Reheating Tip: For frozen cooked meatballs, thaw overnight in the refrigerator or reheat directly from frozen in a simmering sauce until warmed through.

Variations and Substitutions

This recipe is incredibly versatile. Here are a few ways to customize it:

Meat Options: Try using ground lamb, veal, or a blend of turkey and chicken for a unique flavor profile.
Cheesy Center: Stuff each meatball with a small cube of mozzarella for a gooey surprise.
Herb Swaps: Experiment with fresh basil, dill, or chives instead of parsley for a different flavor twist.
Gluten-Free: Use gluten-free breadcrumbs or almond flour in place of traditional breadcrumbs.
Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce to the meat mixture for a bit of heat.

No matter how you make them, these baked meatballs are guaranteed to be a hit!

Serving Suggestions

These baked meatballs pair beautifully with a variety of dishes:

Classic Spaghetti: Toss them in marinara sauce and serve over spaghetti for a timeless meal.
Meatball Subs: Pile them into a toasted sub roll, top with marinara and melted mozzarella, and enjoy a hearty sandwich.
Appetizers: Serve them with toothpicks and a side of marinara, BBQ sauce, or sweet chili sauce for dipping.
Zoodles: For a low-carb option, pair these meatballs with zucchini noodles and a light tomato sauce.

These are truly The Best Baked Meatballs, with a combination of simplicity, flavor, and versatility that will keep you coming back for more. Whether they’re the star of your dinner plate or a tasty snack, these meatballs deliver every time. Happy cooking!