A pan of golden, perfectly seasoned meatballs — juicy in the middle with a crisp-browned exterior — is comfort food at its finest. These Classic Italian Meatballs are simple to pull together with everyday pantry ingredients, come together quickly, and work as a main course with pasta, tucked into subs, or served as party-ready appetizers. If you like straightforward, reliable recipes that deliver big flavor, you might also enjoy the Bang Bang Salmon delightful twist for another weeknight option.
Why you’ll love this dish
This recipe hits the sweet spot between speed, flavor, and familiarity. It uses one pound of ground beef and relies on Parmesan and parsley to give a classic Italian profile without complicated steps. Because the meatballs are baked, you skip the splatter and attention of pan-frying but still get attractive browning and consistent cooking.
"These meatballs vanished the moment I set them out — tender inside and perfectly crisp outside. My kids asked for seconds." — a dinner-table review
Perfect occasions:
- Weeknight dinners when you want a quick, family-friendly meal.
- Make-ahead party appetizers or sandwich fillings for game day.
- Meal prep: batch and freeze for easy lunches or emergency dinners.
Step-by-step overview
You’ll soak breadcrumbs in milk, gently combine them with beef, Parmesan, parsley, simple seasonings, and one egg, shape into 1-inch meatballs, and bake at 400°F (200°C) for about 20–25 minutes. The whole process is hands-on for roughly 15 minutes, plus baking time. Expect juicy interiors and a golden surface without frying.
What you’ll need
- 1 pound (450 g) ground beef — 80/20 blend recommended for juiciness.
- 1/2 cup grated Parmesan cheese — freshly grated if possible.
- 1/2 cup breadcrumbs — plain or Italian-style. For gluten-free use GF breadcrumbs or crushed GF crackers.
- 1/4 cup milk — any kind (dairy or unsweetened plant milk).
- 1/4 cup fresh parsley, chopped — or 2 tbsp dried oregano/basil if you’re out of fresh herbs.
- 1 teaspoon garlic powder — or 1–2 cloves fresh garlic, minced.
- 1 teaspoon onion powder — or 1/4 cup very finely chopped onion, squeezed dry.
- Salt and pepper to taste — start with 3/4 tsp salt and 1/2 tsp black pepper.
- 1 large egg — acts as the binder.
Ingredient notes: If you prefer a softer texture, substitute half the beef with ground pork or veal. For a lighter option, use ground turkey and add an extra tablespoon of olive oil for moisture.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, pour the milk over the breadcrumbs and let sit for 5 minutes until softened.
- In a large mixing bowl combine the ground beef, grated Parmesan, soaked breadcrumbs, chopped parsley, garlic powder, onion powder, salt, and pepper.
- Add the egg and mix gently until just combined. Avoid overmixing — use your hands or a fork and stop when everything is evenly distributed.
- Form the mixture into 1-inch meatballs (about 20–24 meatballs, depending on exact size). Wetting your hands slightly helps prevent sticking.
- Place the meatballs in a single layer on the prepared baking sheet, spacing them so hot air circulates.
- Bake 20–25 minutes, or until they’re cooked through and golden brown. For safety, beef meatballs should reach an internal temperature of 160°F (71°C). If you want more color, broil for 1–2 minutes at the end while watching closely.
- Serve immediately, or cool before storing.
How to serve Classic Italian Meatballs
- Classic: Spoon them over spaghetti with marinara and a sprinkle of extra Parmesan.
- Sandwiches: Stuff into toasted hoagie rolls with melted provolone and sautéed peppers — meatball subs are irresistible.
- Appetizers: Keep them bite-sized and serve with marinara, pesto, or a creamy mustard dip.
- Meal bowl: Grain bowl with polenta, roasted vegetables, and a drizzle of olive oil.
For a cozy combo, serve meatballs alongside a warm bowl of classic ginger garlic chicken noodle soup on the side for an unexpected but comforting contrast.
Storage and reheating tips
- Refrigerator: Store cooled meatballs in an airtight container for 3–4 days.
- Freezer: Freeze in a single layer on a tray until firm, then transfer to freezer bags or containers for up to 3 months. Label with date.
- Reheat from fridge: Microwave covered with a damp paper towel for 60–90 seconds (times vary). Reheat in a 350°F (175°C) oven for 8–12 minutes until warmed through.
- Reheat from frozen: Thaw overnight in the refrigerator or bake at 350°F (175°C) for 15–20 minutes from frozen, covered with foil to prevent over-browning, until heated through.
Food safety note: Always reheat to at least 165°F (74°C) for safe consumption.
Helpful cooking tips
- Don’t overwork the meat: mixing until just combined keeps meatballs tender. Overmixing compresses proteins and makes them dense.
- Soak breadcrumbs fully: the milk-soaked crumbs act as a cushion that traps moisture, resulting in juicier meatballs.
- Uniform size matters: use a melon baller or small cookie scoop for consistent cooking times.
- Browning boost: if you want extra crust without frying, lightly brush the tops with olive oil before baking or finish under the broiler for 1–2 minutes.
- Flavor layering: swap garlic powder for fresh minced garlic and add a pinch of red pepper flakes for heat. Freshly grated Parmesan melts and blends better than pre-grated versions.
Creative twists
- Pork-beef mix: 50/50 ground pork and beef adds richness and a silkier texture.
- Turkey or chicken: Use ground turkey, add an extra tablespoon of olive oil and a tablespoon of grated onion for moisture.
- Herb-forward: Add 2 tablespoons chopped basil and 1 tablespoon chopped oregano for a brighter herb profile.
- Cheesy centers: Press a small cube of mozzarella into each ball before sealing for melty centers.
- Spicy Italian: Add 1/2 teaspoon red pepper flakes and swap parsley for chopped Italian parsley and basil.
- Sauce options: Marinara, tomato-basil, creamy mushroom, or a lemon-butter sauce for variation.
FAQ
Can I make these meatballs ahead of time?
Yes. You can shape them and refrigerate for up to 24 hours before baking. For longer storage, freeze baked or unbaked meatballs for up to 3 months. Thaw overnight in the fridge before reheating or baking.
What if I don’t have breadcrumbs?
Substitute crushed crackers, rolled oats (pulse a few times in a food processor), or gluten-free breadcrumbs. You can also use panko for a lighter texture — just note panko absorbs liquids differently, so monitor the mixture and adjust milk slightly.
How do I keep meatballs from falling apart?
Make sure you include the egg and the soaked breadcrumbs — both are binders. Don’t overwork the meat mixture, and press the edges firmly when forming to seal any gaps.
Can I pan-fry instead of baking?
Yes. Heat a couple tablespoons of oil over medium-high heat and brown meatballs on all sides (about 6–8 minutes), then finish in a covered skillet with a little sauce for 8–10 minutes until cooked through.
What temperature should the meatballs reach?
Ground beef should be cooked to an internal temperature of 160°F (71°C) to ensure safety. Use an instant-read thermometer inserted into the center of a meatball to check.
If you want more recipes with simple techniques and bold flavors, try rotating these meatballs into your meal plan with other easy proteins and soups throughout the week.
Print
Classic Italian Meatballs
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Juicy meatballs with a crisp-browned exterior, perfect for pasta, subs, or as appetizers.
Ingredients
- 1 pound (450 g) ground beef (80/20 blend recommended)
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 large egg
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- Soak the breadcrumbs in milk for 5 minutes.
- In a bowl, combine ground beef, Parmesan, soaked breadcrumbs, parsley, garlic powder, onion powder, salt, and pepper.
- Add the egg and mix gently until combined.
- Form the mixture into 1-inch meatballs (20-24 meatballs).
- Place the meatballs on the baking sheet, spaced apart.
- Bake for 20-25 minutes until cooked through and golden brown.
Notes
For a softer texture, consider mixing half the beef with ground pork or veal. To decrease fat, use ground turkey with added olive oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian