Baked Italian Meatballs

Baked Italian Meatballs {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 (about 24 1-1/2 inch meatballs) 1x


Everybody loves a good meatball! These delicious, moist ones may get eaten before they ever make it atop spaghetti or a sub sandwich. You’ll want to make this baked version of meatballs again and again.


  • 1 ½ lb ground beef (or substitute ground turkey)
  • 1 cup whole wheat or panko breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons milk
  • 2 tablespoons tomato paste
  • 1/4 cup loosely packed fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning


  1. Preheat oven to 350 degrees. Line a sheet pan with parchment paper or foil.
  2. Using clean hands, gently combine all ingredients in a medium bowl.
  3. Use a medium dough scooper or a spoon to scoop and then roll about 1 1/2 inch meatballs. Line up meatballs on the sheet pan, leaving room between each.
  4. Bake for 22-28 minutes or until no longer pink inside (160 degrees internal temperature).


Freezer Meal Instructions:
To Freeze:
Line a sheet pan with parchment paper or foil. Then, complete Step 2 and 3. At this point, flash freeze uncooked meatballs by placing pan in the freezer for about an hour or so. Once frozen, dump meatballs in a gallon-sized freezer bag and place in freezer.
To Prepare:
Thaw meatballs in refrigerator overnight (preferred method) or using the cool water method (submerge freezer bag in cold water until thawed, replacing water every 30 minutes). Cook according to instructions.