Baked Italian Meatballs

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings (about 24 1-1/2 inch meatballs) 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian


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 lbs lean ground beef (This is where we get our favorite grass-fed ground beef.*)
  • 1/2 cup whole wheat Panko breadcrumbs (or sub gluten-free breadcrumbs)
  • 1/2 cup grated Parmesan cheese (or sub more breadcrumbs)
  • 1 large egg, beaten
  • 2 tablespoons milk (your choice)
  • 2 tablespoons tomato paste
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning

*affiliate link


Make It Now:

  1. Preheat oven to 350°F. 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 about 20 minutes or until no longer pink inside (160 degrees internal temperature).
  5. Optional: Serve with marinara sauce over pasta or on a sub sandwich.

Freeze For Later:

Line a sheet pan with parchment paper or foil. Then, complete Steps 2 and 3. At this point, flash freeze uncooked meatballs by placing on the sheet pan (or in a baking dish) in the freezer for about an hour or so. Once frozen, dump meatballs in a gallon-sized freezer bag, seal, and place in freezer.

Prepare From Frozen:

Thaw meatballs using one of these safe thawing methods. Cook according to instructions, beginning with Step 4.