If you’re craving a comforting, flavorful dish that’s both easy to prepare and irresistibly delicious, this Oven Baked Italian Meatballs Recipe is your new best friend in the kitchen. Combining juicy meatballs baked to perfection with a rich, aromatic tomato sauce, every bite brings the warm essence of Italy straight to your table. Whether you’re cooking for family, friends, or just treating yourself, these meatballs deliver a perfect balance of herbs, garlic, and cheese that will make you want to savor every mouthful again and again.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making these savory meatballs a standout dish. Each component plays a crucial role: from the tender soaked bread that keeps the meatballs moist, to the fresh herbs and garlic that add layers of flavor, to the crushed tomatoes that transform into a comforting sauce. Let’s dive into these essential elements.
- 1/2 onion, finely chopped: Adds a subtle sweetness and depth to the tomato sauce base.
- 2 garlic cloves, minced: Provides that classic Italian aromatic kick in the sauce.
- 1 tbsp olive oil: The perfect fat to sauté onions and garlic, enriching the sauce’s texture.
- 24 oz / 800 g crushed tomato (2 x standard cans): Forms the luscious, herby sauce that wraps your meatballs in flavor.
- 3/4 cup chicken broth: Brings a savory richness to the sauce without overpowering it.
- 1 tsp red pepper (chili) flakes (optional): Adds a gentle heat that you can adjust to your liking.
- 2 tsp dried Italian herb mix (parsley, basil, thyme, oregano): This blend creates the authentic Italian flavor profile.
- 1 tsp salt + black pepper: Essential for seasoning the sauce perfectly.
- 1 lightly packed cup of sliced white sandwich bread, torn into small pieces, crusts removed: Helps keep meatballs tender and juicy inside.
- ½ onion, grated – including juices: Adds moisture and subtle savory sweetness directly to the meatball mixture.
- 14 oz / 400 g ground beef (beef mince): The primary protein, delivering heartiness and flavor.
- 3 oz / 100 g ground pork (mince) or substitute with ground beef: Adds extra fat for juiciness and a slightly different texture.
- 1 egg: Acts as a binder to hold the ingredients together perfectly.
- ¼ cup fresh parsley, finely chopped: Brings bright freshness and a pop of color into the meatballs.
- 2 garlic cloves, minced: Infuses the meatballs themselves with savory depth.
- ¼ cup Parmigiano-Reggiano (or parmesan), freshly grated: Adds a nutty, salty richness to the mixture.
- ¾ tsp salt: Essential to season the meatballs evenly.
- ¼ tsp black pepper: A touch of pepper to enhance flavor.
- Olive oil spray (or other oil spray): For lightly greasing the baking sheet so the meatballs don’t stick.
- Fresh parsley, chopped: For garnish, adding vibrancy and a fresh finish.
- Parmigiano-Reggiano or parmesan, freshly grated: Sprinkle on top for a cheesy final touch.
How to Make Oven Baked Italian Meatballs Recipe
Step 1: Prepare the Sauce
Start by heating the olive oil in a deep skillet or saucepan over medium heat. Add the finely chopped onion and sauté until it turns translucent and soft, about 5 minutes. Toss in the minced garlic and cook just until fragrant, about 1 minute—be careful not to let it burn. Now pour in the crushed tomatoes along with the chicken broth, stir in the dried Italian herb mix, salt, pepper, and optional red pepper flakes. Let this simmer gently while you prepare the meatballs, allowing the flavors to meld into a rich, comforting sauce that’s the perfect partner for your meatballs.
Step 2: Make the Meatball Mixture
In a large bowl, combine the torn white bread pieces with the grated onion (including its juices) to moisten the bread—this keeps the meatballs tender. Add the ground beef, ground pork (or beef substitute), egg, minced garlic, chopped parsley, Parmigiano-Reggiano, salt, and pepper. Use your hands or a sturdy spoon to mix everything together just until combined. Overmixing can make the meatballs tough, so be gentle and keep everything light and airy.
Step 3: Shape and Bake the Meatballs
Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with olive oil spray to prevent sticking. Using clean hands, form the meat mixture into golf ball-sized meatballs and arrange them evenly on the baking sheet. Bake in the preheated oven for 20-25 minutes, until they are golden brown on the outside and cooked through inside. While they bake, your sauce will be simmering and developing even more aroma.
Step 4: Combine Meatballs and Sauce
Once the meatballs come out of the oven, gently transfer them into the simmering tomato sauce. Spoon some sauce over the meatballs and let them cook together over low heat for another 5-10 minutes. This allows the meatballs to soak up that vibrant sauce flavor and finish cooking to juicy perfection.
How to Serve Oven Baked Italian Meatballs Recipe
Garnishes
Serving your Oven Baked Italian Meatballs Recipe with a sprinkle of freshly chopped parsley and a generous grating of Parmigiano-Reggiano instantly elevates the dish. The parsley adds a burst of green freshness, while the cheese melts slightly over the warm meatballs, adding an irresistible savory edge that makes the presentation look as good as it tastes.
Side Dishes
These meatballs pair beautifully with a variety of sides. Classic spaghetti tossed in olive oil or marinara sauce is a beloved choice, soaking up every bit of sauce from the meatballs. For a lighter option, try a bed of sautéed spinach or a crisp Caesar salad, both bring a lovely contrast in texture and freshness. Garlic bread or crusty Italian bread is perfect for mopping up extra sauce, completing a cozy, indulgent meal.
Creative Ways to Present
If you want to shake things up, serve these oven baked meatballs as sliders tucked into soft rolls with melted mozzarella for a fun party appetizer. Or skewer meatballs with cherry tomatoes and basil leaves for an elegant, bite-sized antipasto. Another delicious idea is layering them in a baked pasta casserole, layering sauce, meatballs, pasta, and cheese for a crowd-pleasing feast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Oven Baked Italian Meatballs Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3-4 days. Keep the meatballs separate from the sauce if possible to maintain the best texture, or combine them if you plan to reheat gently together.
Freezing
These meatballs freeze beautifully and are a fantastic make-ahead option. After baking and cooling completely, place the meatballs in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months, ready to pop into sauce or reheat directly whenever you need a quick, comforting meal.
Reheating
To reheat, thaw frozen meatballs overnight in the fridge if possible. Warm gently in a saucepan with sauce over low heat until heated through to prevent drying out. Alternatively, microwave leftovers covered, checking every 30 seconds until piping hot, being careful not to overcook them so they stay moist and tender.
FAQs
Can I use all beef instead of mixing pork and beef?
Absolutely! Using all ground beef is perfectly fine and will still produce juicy and flavorful meatballs. The pork just adds a little extra fat and tenderness, but beef alone works wonderfully.
Is it necessary to soak the bread in the meatball mixture?
Yes, soaking the bread in grated onion juices helps keep the meatballs moist and tender, preventing them from becoming dry once baked.
Can I prepare the meatballs ahead of time before baking?
You can shape the meatballs and store them in the fridge for up to 24 hours before baking, which makes meal prep easier and flavors even better.
What is the best way to reheat leftover meatballs?
Reheat them gently in a covered pan with sauce over low heat or use the microwave in short intervals to keep them moist and tasty.
Can I make this recipe spicy?
Definitely! Adding the optional red pepper flakes to the sauce gives it a lovely kick, or you can tweak the amount to suit your heat preference.
Final Thoughts
There is something incredibly satisfying about a homemade Oven Baked Italian Meatballs Recipe that makes any meal feel special and heartwarming. With minimal fuss, simple ingredients, and a finished dish bursting with Italian charm, it’s a recipe you’ll return to time and again. So roll up those sleeves and dive in—you’re about to make some of the best meatballs of your life!
Print
Oven Baked Italian Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
These Oven Baked Italian Meatballs are a classic Italian-inspired dish featuring a juicy blend of ground beef and pork, herbs, garlic, and parmesan, baked to perfection and simmered in a rich, homemade tomato sauce. Perfectly seasoned and tender, they’re ideal for a comforting meal served with pasta or crusty bread.
Ingredients
Tomato Sauce
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 24 oz / 800 g crushed tomato (2 x standard cans)
- 3/4 cup chicken broth
- 1 tsp red pepper (chili) flakes (optional)
- 2 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
- 1 tsp salt
- Black pepper to taste
Meatballs
- 1 lightly packed cup of sliced white sandwich bread, torn into small pieces, crusts removed
- ½ onion, grated (yellow, brown or white), including juices
- 14 oz / 400 g ground beef (beef mince)
- 3 oz / 100 g ground pork (mince) or substitute with ground beef
- 1 egg
- ¼ cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- ¼ cup Parmigiano-Reggiano (or parmesan), freshly grated
- ¾ tsp salt
- ¼ tsp black pepper
- Olive oil spray (or other oil spray)
To Garnish
- Fresh parsley, chopped
- Parmigiano-Reggiano or parmesan, freshly grated
Instructions
- Prepare the tomato sauce: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the finely chopped half onion and minced garlic cloves and sauté until soft and fragrant. Stir in the crushed tomatoes, chicken broth, red pepper flakes (if using), dried Italian herb mix, salt, and black pepper. Simmer the sauce gently while you prepare the meatballs to allow flavors to meld.
- Make the meatball mixture: In a large bowl, soak the torn bread pieces briefly in water, then squeeze out excess moisture. Add the grated onion with its juices, ground beef, ground pork (or extra ground beef if substituting), egg, chopped parsley, minced garlic, grated Parmigiano-Reggiano, salt, and black pepper. Mix everything gently but thoroughly until well combined, being careful not to overwork the mixture, which can make meatballs tough.
- Form and bake the meatballs: Preheat your oven to 375°F (190°C). Spray a baking sheet with olive oil spray to prevent sticking. Shape the meat mixture into meatballs, about the size of golf balls, and place them evenly spaced on the baking sheet. Lightly spray the tops with olive oil spray as well. Bake for about 25-30 minutes or until they are cooked through and golden brown.
- Combine meatballs with sauce and serve: Carefully transfer the baked meatballs into the simmering tomato sauce. Let them simmer together for about 5 minutes to absorb the sauce flavors. Serve hot, garnished with chopped fresh parsley and additional grated Parmigiano-Reggiano. These meatballs go perfectly with pasta, polenta, or a fresh crusty bread.
Notes
- Note 1: Using white sandwich bread without crust helps to tenderize the meatballs and add moisture.
- Note 2: Ground pork adds extra flavor and juiciness, but can be substituted with all beef if preferred.
- Note 3: Fresh parsley brings brightness and enhances the Italian flavor profile.
