Classic Italian Baked Meatballs

Name: Classic Italian Baked Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250 g ground beef; 250 g ground pork; 1 cup breadcrumbs (preferably Italian-style); 1/2 cup Parmesan cheese (grated); 1 egg (lightly beaten); 2 cloves garlic (minced); 1/4 cup fresh parsley (chopped); 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil (for drizzling)

55 min 4 servings Easy

All Recipes

Deliciously tender Italian baked meatballs, perfect for pasta or as a main dish. Easy to prepare and packed with flavour.

Prep

20 min

Cook

25 min

Total

55 min

Servings

Difficulty

Easy

Italian baked meatballs are a beloved classic that brings the comforting taste of Italy to your kitchen. This version combines the rich flavours of beef and pork, creating meatballs that are juicy on the inside and slightly crispy on the outside. Baking them instead of frying cuts down on grease and makes for a healthier meal. This recipe is perfect for those who love the taste of traditional Italian cooking without the fuss of frying. It's ideal for busy weeknights or for impressing guests with a homemade Italian feast. Serve these meatballs with your favourite pasta, or enjoy them as a hearty appetizer.

Ingredients

Servings

For the meatballs

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix the ingredients

In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper. Mix until just combined.

Pro tip: Avoid overmixing to keep the meatballs tender.

Form the meatballs

Use your hands to shape the mixture into balls about 4 cm (1.5 inches) in diameter. Place them on the prepared baking sheet.

Pro tip: Chill the mixture for 10 minutes if it's too sticky to handle.

Drizzle with olive oil

Drizzle the meatballs with olive oil to help them brown in the oven.

Bake the meatballs

Bake in the preheated oven for 20-25 minutes, or until the meatballs are browned and cooked through. They should reach an internal temperature of 75°C (165°F).

Pro tip: Turn them halfway through for even cooking.

Rest before serving

Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.

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Tips & Tricks

Use a mix of beef and pork for juicier meatballs.
Baking the meatballs ensures they are evenly cooked and less greasy.
Chill the mixture before forming balls for easier handling.
Pair with a simple tomato sauce for traditional flavour.

Serving Suggestions

Serve these classic Italian baked meatballs with a side of spaghetti and a fresh green salad for a complete meal. They also pair wonderfully with a glass of Chianti or any robust red wine. To make ahead, you can prepare the meatballs and refrigerate them for up to 24 hours before baking. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.

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