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Italian meatballs with parmesan cheese on top of spaghetti.
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5 from 874 votes

Italian Meatballs - Tender and Juicy

If you're looking for the best meatball recipe, look no further! These Italian meatballs are soft, tender & melt-in-your-mouth delicious! They're made with ground beef and breadcrumbs and then baked in the oven. Top with Parmesan cheese and Italian herbs for the best Italian meatballs! Easy to make, perfect with spaghetti, and great for Thanksgiving or Christmas!
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: dinner, entree, lunch, Main Course
Cuisine: Italian
Servings: 6
Calories: 360kcal

Equipment

Ingredients

  • 1⅓ lb ground beef see Note 1
  • cup breadcrumbs see Note 2
  • cup milk or broth
  • ½ cup onion finely minced or grated
  • cup grated parmesan cheese see Note 3
  • 2 Tablespoons fresh Italian herbs chopped; See Note 4
  • 3 cloves garlic finely minced
  • 1 egg
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

Optional herbs & spices

  • ½ teaspoon crushed red pepper flakes for spicy Italian meatballs
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon paprika

Instructions

  • Preheat oven to 400°F. Add the milk and breadcrumbs in a large mixing bowl and stir until the milk is absorbed. Then add the remaining ingredients (including any optional spices) and mix well until combined.
    1⅓ lb ground beef, ⅔ cup breadcrumbs, ⅞ cup milk, ½ cup onion, ⅓ cup grated parmesan cheese, 2 Tablespoons fresh Italian herbs, 3 cloves garlic, 1 egg, 1 teaspoon sea salt, ½ teaspoon pepper
    Mixing meatball mixture with hands.
  • Roll the mixture into 2 inch diameter meatballs and lay them on a lined baking tray. Wet your hands with water or oil to prevent sticking. See Note 5 for consistent sizing.
    Rolling and shaping meatballs with hands.
  • Bake in a preheated 400°F oven until fully cooked, about 18 to 20 minutes depending on size. The internal temperature for beef meatballs should be 160°F. If you mixed in ground pork, chicken, or turkey, the internal temperature should be 165°F.
    cropped-baked-italian-meatballs.jpg
  • Serve with your favorite tomato sauce and spaghetti, with gravy, or any other dish. Enjoy!
    Italian meatballs with parmesan cheese on top of spaghetti.

Video

Notes

  1. Ground meat - I used 85% lean ground beef. You can also use a combination of beef, pork, or sausage.
  2. Breadcrumbs - I recommend plain, unseasoned breadcrumbs. Pre-seasoned Italian breadcrumbs contain varying amounts of sodium and some are quite salty. Check the nutrition label if using Italian breadcrumbs and adjust the salt accordingly.
  3. Parmesan cheese - I highly recommend using freshly grated Parmigiano-Reggiano cheese for the best flavor. 
  4. Italian herbs - I used fresh Italian parsley and basil. Substitute 2 Tablespoons of fresh herbs for 2 teaspoons of dried herbs.
  5. Use a cookie scoop for consistent sizes. I used a 3 Tablespoon scoop for large sized meatballs. It makes about 16 meatballs.
Make ahead and freeze - Place in an airtight, freezer safe container and freeze for up to 2 months in the freezer. Separate them before fully frozen so they don't stick together.
Reheating meatballs:
Pre-baked frozen meatballs: Reheat in a preheated 350 degree F oven until fully heated through, about 13 to 17 minutes.
Pre-baked but not frozen: Reheat in a pre-heated 350 degree F oven until fully heated through, about 8 to 10 minutes. Or use the microwave.

Nutrition

Calories: 360kcal | Carbohydrates: 12g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 654mg | Potassium: 392mg | Fiber: 1g | Sugar: 3g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 3mg